It’s beginning to look a lot like Christmas…!
Well, my cupcakes are at least. Not much snow in coastal Southern California, but that isn’t going to stop me from enjoying a white winter of holiday baking. When Christmas time rolls-in, usually it’s cookie dough I’m rolling-out, but this year a new dessert was on my list. Actually in honor of a very special baby shower, and on the menu of this Winter Wonderland themed occasion were traditional red velvet cupcakes, and I wanted them to look the part. This got me pondering edible cake decor, and then I flipped across Cupcake Wars on FoodNetwork soon after and….what can I say….off to the specialty baking store I went.
Hoping to keep things white & whimsical, snowflakes came to mind, but delicate decor is risky! I originally envisioned making hand-piped snowflakes with royal icing onto wax paper, and though delicate, I would lay them atop the white frosted cupcakes. As I thought more about it, I worried the moisture of the frosting would ruin my fragile flakes, so I decided to make white chocolate candy snowflakes instead. Luckily I found a small silicon mold for candy and decided to use this only filling the snowflake molds partially. I do not make candy too often, but I can say chocolate candy doesn’t require too much work, just a little patience and a steady hand.
We only need some white chocolate melts for heating, a piping bag and tip, crystal sprinkles, and a little gel-based food coloring for the finishing touches. These cake toppers turned out great and would compliment almost any cake variety, or alone filled-fully as holiday candies. You could easily make white, milk, or dark chocolate varieties. I’m thinking of turning them into peppermint bark snowflakes in my next batch.
Here’s how the flakes were frosted…
- 2, 12-oz bags of white chocolate melts (can get at specialty cooking store)
- gel-based food coloring, appropriate for white chocolate (blue)
- white crystal sugar sprinkles
- a silicon snowflake mold
- cooking spray to grease mold
- wax paper to work on
- piping bag and size 3 and 5 tips.
- Lightly grease the snowflake (or other shaped mold), with a little cooking spray and a paper towel to evenly spread into mold's intricate corners, etc.
- Assemble a piping tip, coupler and plastic, disposable piping bag together (Used a size 5 tip for this part).
- In microwave-safe glass bowl, melt `3/4 bag of chocolate melts according to package directions (you will have to reduce power on your microwave & stir in 30 second increments).
- Alternatively, you can heat some melts in the plastic piping bag and then after melted, cut a small opening at tip to directly pipe into molds.
- Right when melted, spoon a good amount of the melted white chocolate into piping bag and pipe into mold, filling only ⅓ of the way (to make them thinner).
- Wipe any drizzles on top of mold, and if white chocolate hardens too much during piping you can remove metal tip and re-heat on low directly in plastic bag.
- Let mold set on counter for couple of hours until chocolate is completely solid, and if it is not setting fast enough, you can transfer to fridge.
- Once set, carefully remove each chocolate snowflake from mold and place on wax paper on counter, arrange with smooth top side-up, for piping details.
- Similarly to above melting step, place half a bag of chocolate melts into microwave-safe bowl and melt according to instructions. Once melted add 1-2 drops of GEL-BASED blue food coloring, to give the slightest hint of light blue color.
- Spoon light blue melted chocolate into assembled piping bag with a smaller number 3 or 4 tip.
- Pipe lines over each arm of snowflake in an asterisk style, finishing with smaller accent lines.
- Sprinkle each snowflake with the crystal sugar sprinkles as you go, whiles still wet.
- Let dry for an hour or until set completely.
- Now they are ready to decorate with or eat!
These looked perfect atop deep, rich red velvet cakes, but really they could go with any cake flavor. You can pipe them with any gel-based color to match your holiday party decor, and these alone would make nice gifts in lieu of the usual holiday cookie. ’tis the season to be festive, baking included!Pin It