by craftbits (shellie wilson)
What you need
1 pound of (450g)140 MP wax
1 level tsp of Vybar 103 per pound of wax
1 ounce vanilla scent oil (ice cream portion only)
Dye as needed
- When using chocolate molds the plastic will distort if poured hotter than 165 degrees F. Supporting the mold in a tray of sand will help prevent damage to the mold as well. 2. Pour the ice cream scoops with vanilla scented wax. Pour enough scoops for your bowl.
- A heated wire was used to make the wick holes in the ice cream scoops. Alternatively, you could drill the holes with a small drill bit. 4. The heated wire is pushed through from the bottom.
- Insert tabbed wicks into the wick holes. 6. This photo shows the alternate method of drilling the wick holes.
- Pour some vanilla scented wax into your bowl. Allow it to cool. 8. While waiting for wax to cool, prepare a small amount of red wax to make the cherry.
- When the red wax begins to solidify, use a melon ball tool or your fingers to shape a cherry. 10. Allow the cherry to cool.
- Once the wax in the bowl has cooled, pour a thin layer of vanilla wax and position your ice cream scoops. 12. Use a knife to shave the “chopped nuts” from a suitably colored block of wax. Set this aside for later.
- Use a lot of brown dye to create some hot fudge. Drip this on with a spoon or metal baster. 14. Immediately sprinkle on the nuts prepared in step 12 before the fudge wax starts to set.
- Press the cherry in place. Optional (not shown) – Whipped wax could be added here to impart a whipped cream look. 16. Trim the wicks to 1/4 inch.
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