Slice the top off the head of garlic and place it in a small roasting pan or oven-safe dish and cover it with foil. Drizzle about a tablespoon of olive oil over the garlic and bake covered for 20 minutes, then uncovered for 10 more minutes.

Add the softened butter to a bowl, and then add the garlic. Mix and whisk until smooth.

Prepare the plastic cups by making a small hole in the middle of the bottom of the cup.

Insert a wick and fill each cup with half of the butter garlic.

Make sure the wick is centered and pull from the top of the wick just until the metal piece is flush with the butter. Cover and freeze for at least two hours.

Prepare the bread, which is the serving bowl.

First, choose a loaf of bread that is deep enough to hold the butter candle. I made two butter candles, so I chose an Italian loaf that could hold two.

To make the opening for the butter candles, make an X in the bread about the diameter of the candle. Then cut the X forming a circle or vessel for the candle.

Repeat this on the other end of the bread if making two.

Slice a baguette for serving.

Place the cups of butter in the freezer. Once the butter has hardened, remove it from the freezer and cut the cup open to remove the butter candle.

Place the butter candle into the bread vessel and let the butter come to room temperature.

Trim the wick a little and light. Allow at least 30 minutes for the butter to soften and get warm from the flame.

Dip or use small butter knives to spread the butter, being careful not to extinguish the flame.

Enjoy!