I love ganache by the way… By the spoonful… By the bowlful. But to begin with, just do a 5 cm strip of glue and get the first turn stuck down before applying more glue. I used and will advise you to use paraffin wax to seal the straws with. Obviously the black outline was a bad idea.
So…with your glue applied, place your straw on the top left corner and start rolling your paper around it. Lastly cut a paper straw in half and insert it into the cupcake and top it all off with a big red gumball.
After making about 60 of them I still occasionally got the angle wrong or applied too much glue. One of them is. Continue rolling the paper around the straw until you get to the end.
They were perfect for this project. Just as an aside, the paper straws you buy — unless stated otherwise — have been coated in paraffin. It comes off in little jelly balls: I find it easiest to twist the straw with my left hand while guiding and pressing the paper with my right.
The winner will be announced sometime Monday evening on this post. The same will happen if you spread your glue too thickly or if your rolling angle is too big — more below.
For more information about soy wax and paraffin wax, see the post I did about Soy Wax versus Paraffin Wax. Plus, they also have polka dot straws. I used these clear silicone baking cups so they would kinda represent frosted glass and also allow you to see the cake color.
These cups are great, because they are sturdy and hold the weight of the ganache filled right up to the rim. This has made the whole endeavor a lot more tricky.
It will harden a bit and make adding the frosting easier. Starting from the left corner, roll the paper around the straw, making sure that you are on, or below, the rolling guide mentioned above.
This was one of my first test-straws. This is the right way above. Then select A4 borderless as your size.I only use my personal cup at Starbucks, so I will always have a hard plastic straw.
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