• Prepare your molds by spraying them with non-stick cooking spray and inserting lollipop sticks into the molds.
• Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Once boiling, insert a candy thermometer.
• Allow to boil, without stirring, until candy reaches 300 degrees Fahrenheit (Hard crack stage).
• Once the candy reaches 300° F, remove it from heat. Allow it to sit until it stops bubbling completely (this allows the air bubbles to escape in order to produce a clear candy).
• Stir in the flavoring of your choice, and coloring if desired.
• Add some edible glitter to give the lollipops some added sparkle.
• Working quickly, spoon the candy into the mold cavities, making sure to cover the back of the stick.
• Caution: Serious burns can be caused from working with melted sugar. Use extreme caution! If sugar comes in contact with your skin, hold it immediately under cold running water.
• Allow to cool completely and remove from mold when hardened.
• Clean pans and utensils by soaking in very hot water. It may seem that you will never be able to use your pans and spoons again, but don’t worry, the hot water will melt all the sugar off.
• Store Lollipops individually wrapped, in an airtight container at room temperature for up to a month.   Candy bags are available at cake supply and craft stores.

Cake

• Heat oven to 350⁰F. Grease and flour a bundt or angel food cake pan.
• Set aside 1 cup of pineapple for glaze.
• In a large mix bowl combine cake mix, pudding mix, eggs, oil, and one cup of the pineapple. Mix on medium speed for 3 minutes.
• Pour into prepared pan and bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean.
• Allow cake to cook for ten minutes before removing from pan. Cool completely on a wire rack.

Glaze

• In small sauce pan melt butter. Add the pineapple and cook until pineapple becomes soft. Add powder sugar, stir until sugar is dissolved.

Icing

• Add just enough rum to the powdered sugar to create a thin icing. Add almond flavored oil and mix well. Pipe with bag or drizzle with a spoon over cake.

Assemble

• Spoon the glaze over cooled cake. Allow glaze to cool and set up completely before drizzleing with icing.

Shortbread

• In medium-sized mixing bowl whisk together the flour with the salt. Set aside.
• In a separate bowl beat the butter until smooth and creamy using an electric mixer. Add the sugar and cream together until smooth . Mix in the vanilla extract.
• Gently stir in the flour mixture just until incorporated, do not over work dough (over-working the dough will cause the cookies to be tough).
• Flatten the dough into a disk shape and wrap with plastic wrap. Chill for about an hour or until firm.
• Position the rack in the center of the oven and heat to 350° F Line two baking sheets with parchment paper.
• On a lightly floured surface roll out the dough ¼” inch thick.
• Cut into rounds or other shapes using a lightly floured cookie cutter.
• Place on the prepared baking sheets, sprinkle with sanding sugar, and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)
• Bake for 8 – 10 minutes, or until cookies are very lightly browned.
• Cool on a wire rack.

Chocolate

• Temper the chocolate in the microwave. When the chocolate has become the right consistency, add the orange brandy oil and stir well.

Assemble

• Using your cookie cutter for a pattern, trace the outline on a sheet of wax paper about 2 inches apart with a black marker. Turn sheet over (ink side down) and place on a baking sheet, outlines will show through the wax paper.
• Transfer chocolate into a piping bag with a small tip. Pipe a bead of chocolate about a ¼ of an inch inside the outline of the cutter, and then flood.
• Place cookie directly over the outline and lightly press into the chocolate.
• Place sheet pan in the fridge for about 15 minutes to set the chocolate. Chocolate may take several hours to completely harden depending on room temperature.

Cookies

• Cream sugar and butter together. Add egg and flavorings, mix thoroughly. Stir dry ingredients together and mix in. Refrigerate 2-3 hours.
• Heat oven to 375 degrees.
• Divide dough in half and roll 3/16″ thick on lightly floured board. Cut with cookie cutter and bake on parchment paper on baking sheet for 6-8 minutes or until delicately golden.

Icing

• Slowly add water a half a teaspoon at a time to sugar.
• Assemble
• Pipe or spread icing on cookies. Dust with sprinkles or sanding sugar while icing is still wet.
• Allow icing to completely dry for at least 8 hours before storing.