You can use the tins from small meat pies for individual servings or this can be done in a pie plate and sliced while still warm.
What you needBasic Candle Making Supplies
Foil Pie tins
First, melt 1260 wax and dye with ivory dye chips. You can add vybar if you would like to scent the shell with vanilla or butter cream. Pour into the tin at 160F and set up for apx. 10 minutes.
Dump out the liquid wax to use for frosting, leaving the shell. While still pliable, crimp edges like you would pastry (assuming you bake-unlike me!)
Melt #4786 wax and add rust colour and spiced pumpkin pie fragrance. Pour into the shell at 160F so you don’t melt the shell and wick with a self centering votive wick.
When the “filling” is set, soften the remaining 1260 wax dumped out earlier and whip with a fork. Spoon onto the top of the candle and trim wick.
This project was contributed by Village Craft & Candle. Visit there store for online Soap and Candle Making Supplies.