While the athletes work hard pushing themselves to extremes, you kick back and coach from your couch while chowing down on these!  (It's good to be an American idiot.)

(From the website allthingscupcake.com)

All you need are sugar ice cream cones, a batch of mini cupcakes, frosting and candy clay!

Candy Clay recipe from cupcake decorators, Karen Tack and Alan Richardson's book, Cupcakes, Cookies & Pies! oh my! It's easy to work with, but does takes some planning since it needs to rest for 3 hours after you mix it. So no last minute cupcakes with the Candy Clay. You can certainly make up a batch, store it in a resealable bag and use what you need.

If you use white candy melts, you can divide the batch and color it as you need it.

Candy Clay Supplies:

1 bag candy melts
1/3 cup corn syrup

Directions for Candy Clay:

• Melt candy wafers in the microwave, stopping every 20 seconds and stirring. It should take about 1 minute total. Stop when there are a few small pieces left and stir until completely melted, that way you don't overcook it.
  

• Add 1/3 cup corn syrup and stir until well combined. It will look a little grainy.

• Place clay on a piece of plastic wrap, cover and let set for at least 3 hours at room temperature.

• Add color if you are using white candy melts, add a little with a toothpick, it doesn't take much {I learned that really quickly}

• Need clay with your hands. You can wear plastic gloves if you want, the coloring will likely wash off your hands, but you may want to.

• After the clay is completely colored, wrap in plastic wrap and let set about 15-20 minutes. It's a lot easier to work with after it firms back up.

• Roll clay between 2 pieces of parchment paper to about 1/8 inch thick.