Stranger Things Candy Carton Assembly Recipes

Steps:

• You'll need:.
• • 8 1/2 X 11" Photo Paper.
• • Glue stick.
• • Scissors.
• • Exacto Knife or Razor Blade.
• • Straight Edge or ruler.
• • Binder Clips.
• On a cutting board, cut out the carton pattern using the exacto knife. Write out the 'to and from' section now if you want to ensure your handwriting looks nice.
• Once the shape is cut perfectly, use the straight edge and the back of your blade to score your carton where the folds will take place. Once done, refold everything being careful not to dent any of the flat surfaces. Use the glue stick to first seal the side seam.
• Once dry and set, you can glue and fold in the top section. I used several binder clips to hold it in place until it was dry. Don't seal the bottom until you're ready to fill with candy. The better your pre-folds are done and the dryer that first seam attachment is set, the easier folding in the top will be.

Steps:

• For Waffle Cookies:.
• Pre-heat oven to 350 degrees F and plug in waffle iron.
• In a stand mixer, cream sugars and butter until fluffy. Add eggs one at a time. In a glass, mix buttermilk and vanilla. In a third bowl, mix dry ingredients, flour, salt and baking soda. Alternate mixing dry ingredients and milk mixture into your batter. Lastly, add food coloring until batter is a golden Eggo yellow.
• The next step will depend on how hot your griddle is. Mine ran very hot and was vintage, so it didn't have an adjustment setting, so my cook time had to be very short. I placed a heaping half cup of the batter onto my greased waffle iron and cooked for thirty seconds (any longer and it would brown too much and lose the Eggo coloring I was going for). After all of my cookies were pressed, I placed them on several baking sheets and baked in the oven for ten minutes each.
• For Buttercream Butter Pat:.
• In a stand mixer, beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt and desired color (enough yellow food coloring to turn the frosting to a butter-yellow) and whip until very pale and airy. Scoop into a butter-shaped mold created with cardboard and tape, then lined with parchment and chill in freezer until hard. Remove from mold and slice into 1/8-inch thick slices and use heart-shaped cut-out to create your butter pats. This can be done separately and frozen until ready to apply.
• For Syrup:.
• Mix all ingredients in a microwave safe bowl. If mixture is too thick or grainy, heat in microwave at 15 second intervals until desired syrup consistency is reached. Place in piping bag with 1/8-inch circular opening and drizzle over waffle cookies in a continuing 'S' pattern.

Steps:

• CHOCOLATE CRUNCH COOKIE:.
• Heat oven to 375.
• Cream butter and brown sugar in a stand mixer. Add molasses, salt, cocoa powder, and egg. Beat until thoroughly mixed and slowly add flour. Mix until a dough ball forms. Remove the dough from the mixing bowl, and roll out 1/8 inch thickness on floured cutting table.
• Using pentagon shape template, cut out as many shapes as you need (12 pentagons per cookie) and bake for 6-8 minutes.
• Once out of the oven, cover with parchment. Using a slightly smaller baking sheet, press down on cookies to ensure they are smooth.
• ROYAL ICING:.
• In a stand mixer, beat egg whites till frothy. Add sugar until desired consistency is reached.
• ASSEMBLY:.
• Once cookies have cooled, assemble halves using royal icing. (This part is hard so be patient. I printed out the pattern, cut it out, and taped the edges together and trimmed about a 8th inch off the bottom points. Then, I flipped it upside down and assembled cookies over it. Once set, I removed it. There may be an easier way to do it, but this method worked for me.).
• After your halves have set and dried, glue them together using royal icing. Once that sets, use a dremel tool to perfect the edges, carve out one of the faces for the teeth, and created grooves along all the edges.
• Decorate it with royal icing and use some gold powder paint to highlight the desired areas.

Steps:

• WHAT YOU WILL NEED:.
• White cake, buttercream frosting, royal icing, shortbread, white candy melts, silver sugar beads, silver powder paint and unflavored vodka (to paint on the powder paint).
• WHITE CAKE:.
• Preheat oven to 350 degrees F.
• In a large bowl, sift flours, baking powder, and salt. Set aside.
• In stand mixer, cream together butter and sugar. Once creamed, add egg whites.
• In a glass, whisk together vanilla and milk. Begin adding flour mixture to the butter, sugar and egg batter, alternating with the milk mixture, whisking just until incorporated.
• Mix until just combined, being careful not to over-mix.
• Pour batter into two buttered and floured 9-inch pans. Bake in preheated oven until a tester, inserted into the cake, comes out clean, about 30 minutes.
• Out of the oven, cool the pans for 10 minutes before removing from baking sheet. At which point, they should be covered and chilled until ready to use.
• BUTTERCREAM FROSTING:.
• In a stand mixer, beat room-temperature butter until fluffy.
• Add icing sugar one cup at a time. Then add whipping cream and salt and mix until combined.
• SHORTBREAD BASE:.
• Heat oven to 350 degrees F.
• In a stand mixer, cream butter and powdered sugar. Add vanilla and flour and mix until dough ball forms. Roll out and cut out circular shapes, ring holes and a thin pipe shapes (as shown in photos). Place them on parchment-lined baking sheet and bake 6-8 minutes until just golden brown.
• Once cooled, assemble using royal icing. (NOTE: I used a clean Dremel tool to perfect the edges and drill-out lock and key sections of my bases. Purchasing one to using only for baking has been a great investment.).
• ASSEMBLY:.
• Remove chilled cakes from fridge. Using a serrated blade, remove every edge and brown section, leaving only the fluffy white cake interior.
• Crumb into bowl and mix in buttercream frosting. From into 2-3 inch balls and freeze on a parchment-lined sheet.
• Once frozen, take out one at a time. Using a sharp blade, slice into a ring pop diamond form and set back into freezer.
• Melt white candy melts and insert a sharpened wooden dowel into the end base of the diamond cake ball and dip it into the melted candy melts. Tap gently until all excess has dripped off and have a toothpick handy to pierce any air bubbles.
• Stick base of wooden dowel in a foam carton so the diamond won't be disturbed.
• Once set, remove from wooden dowel. Using a little melting chocolate, adhere it to the shortbread cookie base. Once set and firm, chill for another 10 minutes and decorate with royal icing, sugar beads and silver powder paint.
• (NOTE: I worked with each one at a time and kept whatever I wasn't working on in the fridge for ensured rigidity of the diamond.).

Steps:

• In a large microwave-safe bowl, add gum base, Kool-Aid and corn syrup. Microwave for 30 seconds and mix. Microwave an additional 30 seconds and mix again.
• Create a pile of sugar on a non-stick surface and funnel out the center with your hand. Pour in the (very hot) gum mixture and begin to mix in sugar as it cools. Mix and twist your gum over and over until most of the sugar is incorporated. The longer you do this the chewier your gum will be. Roll out in 1/2-inch thickness and using a pizza or pastry cutter, cut into desired shape. Lightly toss in a bit of icing sugar before placing in your Valentine candy carton (recipe #530168).

Steps:

• You'll need:.
• • 8 1/2-by-11-inch Photo Paper.
• • Clear printable paper.
• • Glue Stick.
• • Modge Podge.
• • Small brush.
• • Scissors.
• • Exacto Knife or Razor Blade.
• • Straight Edge or Ruler.
• On a cutting board, cut out the heart-shaped macaron pattern using the exacto knife. Write out the 'to and from' section on the box now if you want to ensure your handwriting looks nice.
• Cut out a small section of transparent film and - using the Modge Podge and a small brush - gently glue it to the white side of the front. Once the box shape is cut-out perfectly, use the straight edge and the back of your blade to score your package where the folds will take place.
• Once done, refold everything being careful not to dent any of the flat surfaces. Use the glue stick to seal the side seam and glue wings on the top and bottom flaps. The better your pre-folds are, the easier your package will come together.

Steps:

• For Topping:.
• Preheat oven to 350 degrees F. Grease a 9-inch circular springform baking pan with butter. Pit and cut cherries into halves. Heat butter and brown sugar in the microwave until it begins to bubble. Pour the sugar into your baking pan and swirl around until bottom is fully covered. Place cherries into mixture with the cut side facing down.
• For the Cake:.
• Separate your eggs and reserve the yolks. Start by beating your egg whites and cream of tartar until meringue forms, cover and set aside. In separate bowl (preferably using a stand mixer), beat butter until fluffy. Add sugar and egg yolks and beat until creamed.
• In a glass measuring cup, mix vanilla and milk. In a separate mixing bowl, sift together flour, baking powder and salt. Slowly add dry mixture and milk mixture into batter at separate intervals, ending with the dry mixture. Mix until just combined to avoid overmixing.
• Lastly, fold in egg whites gently with a spatula until just combined. Pour batter into baking dish (on top of cherries) and bake for 55 minutes until a toothpick comes out clean.
• Once out of oven, allow to rest 10 minutes before removing from pan and inverting onto serving dish.
• To Finish:.
• Using a spatula, mix food coloring into strawberry glaze until a deep color is reached and spread over the top of your cake. Garnish with whipped cream and fresh fruit. Serve immediately for best flavor.