Peel the apples.
Using a melon bailer, make 12 apple balls.
Pat dry with paper towels.
Cover the floor near the work area with newspapers.
In a heavy 1quart saucepan heat the sugar over medium low heat without stirring.
When sugar begins to melt, heat and stir constantly till mixture is a caramel color.
Stir in 1/4 to 1/2 teaspoon hot water.
Skewer each apple ball on the end of a buttered bamboo skewer.
Working quickly, dip the apple balls into the caramel, remove and weight the ends of the skewers on the counter so the balls hang over the edge and drip excess caramel.
If mixture thickens, stir in additional water.
Break off the caramel drips to desired length.
Garnish cake immediately (apples weep upon standing).