How To Make Chocolate Decorations For Cake

How To Decorate With Melted Chocolate

How to Adorn with Melted Chocolate teaches how to create and utilize chocolate for piping and dripping decorations, letters, and squiggles on cakes and cookies, and whatever else you choose to decorate with it. If you’ve ever wanted to know how to decorate with melted chocolate, you’ve come to the right place. Yep. Yes, you read that accurately. An comprehensive recipe that demonstrates how to produce melted chocolate squiggles and letters for piping and drizzling is included. Even if it’s not necessary for anybody else to know, it’s actually rather simple to accomplish.

Someone we know even went so far as to write the name of her college football team in script on a cupcake and used it as a decoration.

–Angie Zoobkoff, in her own words

*What Type Of Chocolate Works Best For Decorating?

Look for “couverture chocolate,” which includes more cocoa butter than other forms of chocolate and will result in the smoothest and most well-behaved melted chocolate for decorating applications. In comparison to conventional chocolate, it’s less difficult to handle, making it an excellent choice for those new to chocolate decorating or those who are impatient. But, in reality, practically any dark, semisweet, or milk chocolate will do for the majority of decorative applications in most cases.

Prepare yourself for the fact that white chocolate is extremely fragile and is not recommended for use in decorating.How to decorate with melted chocolate explains how to make and use chocolate for piping and drizzling decorations, letters, and squiggles on cakes and cookies, and whatever else you desire.Lucy CufflinPrep10 minutesCook 20 minutesTotal 30 minutes

  • Chocolate* (the amount and kind might vary depending on your requirements
  • Read the section above titled What Type Of Chocolate Works Best For Decorating? for more information)
  • Chop the chocolate into tiny, even pieces using a sharp knife. Melt the chocolate in 15-second bursts in a heatproof dish, stirring after each burst to ensure that the chocolate does not burn, in the microwave on 50 percent power until the chocolate is melted and smooth. However, depending on the amount of chocolate used and the wattage of your microwave, it will most likely take roughly 1 1/2 minutes to melt completely. (Check to make sure that the bowl and the instrument you use to mix the chocolate are fully dry before continuing). Any amount of water introduced into the chocolate will cause it to seize and fail to melt properly. ) Cooking over a pan of simmering water in a heatproof dish will ensure that the chocolate doesn’t burn and will take around 10 minutes. Stir the chocolate once or twice a minute to ensure that it doesn’t burn and that it is completely melted. (Ensure that the bowl and the instrument you use to stir the chocolate are absolutely dry before proceeding, and that no steam or water from the pan comes into touch with the chocolate.) Any amount of water introduced into the chocolate will cause it to seize and fail to melt properly. ) Using wax paper or parchment paper, cover a plate or baking sheet with the pan once it has been removed from heat. If you want to make chocolate squiggles or forms on the paper, use a teaspoon to drizzle the chocolate onto the paper in squiggles or shapes. If you’re making chocolate letters, pour the melted chocolate into a plastic squeeze bottle or a disposable piping bag (which can be found in most grocery stores in the cake baking area), or a large resealable plastic bag or a cone that you’ve created out of parchment paper, and set aside. For thin letters, just cut the end of the bag close to the tip, or a bit farther up for thicker text, if you’re working with a plastic bag. Note that thicker letters are less prone to shatter after they have cooled.) Once you’ve written your letters or words or numbers as you’d like, gently squeeze the bag from the top toward the tip as you write to ensure that a steady but consistent trickle of melted chocolate is pouring out of the tip. If you make a mistake and one of your letters seems crooked or uneven, simply eat the letter and start again with another. If you are not confident in your handwriting, print out your phrases or drawings at the correct size before melting the chocolate and taping the printout to your work area beneath the piece of parchment paper
  • Then trace over the lines with chocolate. Place everything in the refrigerator for 10 to 20 minutes, or until the chocolate sets. Melt the chocolate in 15-second bursts in a heatproof dish, stirring after each burst to ensure that the chocolate does not burn, in the microwave on 50 percent power until the chocolate is melted and smooth. However, depending on the amount of chocolate used and the wattage of your microwave, it will most likely take roughly 1 1/2 minutes to melt completely. (Check to make sure that the bowl and the instrument you use to mix the chocolate are fully dry before continuing). Any amount of water introduced into the chocolate will cause it to seize and fail to melt properly. ) Pour the chocolate into a heatproof dish and set it over a pan of boiling water, but without touching it, and wait until the chocolate is melted and smooth, stirring regularly to prevent the chocolate from burning. (Ensure that the bowl and the instrument you use to stir the chocolate are absolutely dry before proceeding, and that no steam or water from the pan comes into touch with the chocolate.) Any amount of water introduced into the chocolate will cause it to seize and fail to melt properly. ) Turn off the heat and set the pan aside.

The original publication date was December 23, 2020. Recipe created by Lucy Cufflin in 2015. Photo courtesy of Jacqui Melville. All intellectual property rights are retained. All assets were used with the consent of the creators. If you prepare this dish, take a photo of it and tag it with the hashtag #LeitesCulinaria. We’d love to see your works on social media platforms such as Instagram, Facebook, and Twitter.

Easy Chocolate Cupcake Decorating

To be completely honest, attending culinary school helped to demystify a lot of things that had before appeared to be really difficult and remarkable. Seeing someone else perform something that appears to be tough, such as what you see at restaurants and bakeries, might help you realize that it isn’t all that difficult to accomplish yourself. Then it won’t be a huge problem. As a baker, learning how to make those lovely chocolate cupcake toppers made me feel precisely the way you described.

In any case, I thought it would be a really fun movie to do, especially since Valentine’s Day is right around the corner. These techniques are adaptable to any festival or occasion, and your imagination is the only limit to what you can do with them. More Valentine’s Day recipes may be found here.

Cupcake Decorating Tips

Chocolate that has been tempered will have the nicest flavor, but it will be the most difficult to make. Fortunately for you, I have a complete video instruction dedicated only to tempering chocolate! Rather than going to the trouble of tempering chocolate, you may employ melting, dipping, or decorating chocolate instead. Examine the components of any chocolate you’re considering using if you’re not sure if it’s good for you. Because there should be no cocoa butter present, you may be confident that the chocolate will set up and solidify properly.

I particularly like using a squeeze bottle to create tiny embellishments and lettering while I’m crafting.

If you would like to utilize the template seen in the video, simply click here!

Additionally, I have a full lesson on how to makeSwiss Buttercream (which is what I used here) and American Buttercream on my website.

  • Here is a lesson on how to make tempered chocolate. Alternatively, melted chocolate for melting, decorating, or dipping (which should include NO cocoa butter)

For piped designed:

  1. To begin started, you can use a downloadable guide that you can insert into a page protector or lay under semi-translucent parchment or wax paper if preferred. Transfer the tempered chocolate to a squeeze bottle, a tiny piping bag, or a ziptop bag with a small hole cut in one corner and seal the container. Hold the bag about an inch above the sheet and gently squeeze, tracing the designers’ designs in the process. When you squeeze, apply even pressure, but don’t stop until you believe you should since the chocolate will continue to pour
  2. Using the tip of a toothpick, fill in any gaps that may exist. Allow at least 15 minutes for the chocolate to harden completely in the refrigerator before gently removing it off the parchment paper and arranging it on your cupcakes

For shard or shaped designs

  1. Place a small sheet of parchment paper on a work surface and spread the chocolate out evenly using an offset spatula, leaving about a 1-inch border around all of the sides. Pick up the parchment and gently drop it on the counter a few times to ensure that it spreads evenly and that any air bubbles are released. Sprinkle the top with sprinkles, ornaments, or finely chopped candies
  2. Allow the chocolate to set just long enough to be dry to the touch but still pliable before serving. All of the edges should be squared off with a knife. Cut the chocolate into the desired shapes using a sharp knife. You may also use a cookie cutter to cut out shapes if you prefer that method. The cookie cutter may stick if you don’t allow the chocolate to set and solidify for a few more minutes before continuing to cut out your forms. Allow at least 15 minutes for the chocolate to harden completely in the refrigerator before gently removing it off the parchment paper and arranging it on your cupcakes

About Tessa.

I give tried-and-true baking recipes that your guests will like, as well as insights into the science of confections. I’m a professionally educated chef, cookbook author, and cookie queen who lives in the Pacific Northwest. I enjoy writing about all things sweet, carbohydrate-heavy, and home-cooked. I now reside in Phoenix, Arizona (thus the name of my site!) Handle the Heat – handletheheat.com is where you can find Tessa.

6 Easy and Creative Chocolate Decorations

Making chocolate ornaments is something I like doing! Not only are they entertaining to prepare, but they are also delicious! Chocolate decorations work best when made using tempered chocolate, but if you don’t want to go to the trouble of tempering chocolate, chocolate wafers may be used for most tasks. The following recipes are perfect if you’ve been wanting to try your hand at making some creative chocolate embellishments for your cakes or desserts. *This post contains affiliate links, which means that if you purchase something via my link, I will receive a little commission, but you will not be charged anything.

The best chocolate for chocolate decorations

We will be using tempered chocolate at a temperature of 86oF for these chocolate embellishments, which is the best working temperature. In order to temper my chocolate in the microwave, I use a chocolate thermometer and a silicone mixing bowl. These tiny tasks require only a few minutes of your time. Compound chocolate can be used if you do not wish to temper the chocolate beforehand. The Guittard brand is one of my favorites. In order to color your candy melts, you need need chocolate food coloring or pre-colored candy melts such as the Wilton brand, which are available in a variety of colors.

What’s the difference between real chocolate and compound chocolate?

Real chocolate contains cocoa butter and must be tempered before it can be used in molds or as a decorative element. It will be mushy, dull, and easy to lose its form if you don’t temper the chocolate before using it. Chocolate that has been properly prepared melts at body temperature and has a fantastic flavor and snap when you bite into it. A substance known as compound chocolate (such as Wilton candy melts), which is sometimes known as coating chocolate, does not include cocoa butter.

It is possible that it has an alternative fat replacement that does not require tempering. It has a far greater melting point than steel, is less costly, and is more stable in hotter temperatures. The disadvantage is that it does not have the same flavor as genuine chocolate.

1. How To Make Chocolate Sphere Decorations

Cakes topped with chocolate spheres may be found all over the place right now. From bright swirls imitating planets to glittering metallics over contemporary patterns, there is something for everyone. It is possible to create a really stunning topper out of chocolate. Make chocolate spheres with the use of tempered chocolate and a polycarbonate spherical mold to create edible chocolate sculptures. If you don’t want to deal with tempering chocolate, melted wafers and a silicone spherical shape are a good alternative option.

  1. At the moment, cakes decorated with chocolate spheres may be seen everywhere. From colourful swirls that resemble planets to flashy metallics on top of contemporary patterns, there is something for everyone. An outstanding topping for your cake may be created with chocolate. Make chocolate spheres with the help of tempered chocolate and a polycarbonate spherical mold to create edible chocolate spheres! Melting wafers and a silicone sphere shape can be used instead of tempering chocolate if you don’t want to deal with it. Because of the melting wafers’ inability to break free of the polycarbonate mold, It is because the spheres produced by the polycarbonate mold are so reflective that I prefer utilizing it.
See also:  How To Make Luau Decorations At Home

2. Chocolate Sail

Chocolate sails are a magnificent showcase for the top of your cakes and are easy to prepare! Nothing more than a piece of parchment paper and a few clothespins or clips of some type is required.

  1. Spread a thin layer of tempered chocolate (86 degrees Fahrenheit) or candy melts onto a piece of parchment paper
  2. Set aside. Gather the corners of the parchment paper on one side and clip them together to keep them in place
  3. Place the parchment paper in the refrigerator for 10 minutes or until it is firm. Carefully peel away the parchment paper off the back of the chocolate
  4. And With a knife, smooth off the edges of the chocolate if they are rough. Your sail is now ready to be placed on top of your cake
  5. I embellished my sail with some basic metallic splatters made with TMP copper and a small amount of Everclear.

3. Chocolate Cups

These chocolate cups were one of the first recipes I learnt to make in pastry school, and I was thrilled with how they came out! You may use these to dish up chocolate mousse, ice cream, or other tiny treats since they are so cute! All you need is a few water balloons, some parchment paper, and some tempered chocolate or candy melts to complete this project. Ordinary balloons should not be used since they are too large and the chocolate will not release easily from the balloon once it has been inflated.

  1. Fill your water balloons with air and knot the ends together to keep them from floating away. Prepare a cookie sheet by placing a piece of parchment paper on it and placing your cups on top of it. Fill a large mixing bowl halfway with your tempered chocolate. The temperature should be 86 degrees Fahrenheit. After you have dipped your balloon in chocolate, place it on the parchment paper
  2. Once you’ve finished dipping all of your balloons, store the pan in the refrigerator for 10 minutes, or until the chocolate has hardened. Pinch the balloons together with a pin and allow the balloon to naturally peel away from the chocolate
  3. Remove the balloon from the cups, and your cups are now ready to be filled with delectable delicacies.

4. Chocolate Honeycomb decoration

This honeycomb chocolate topper looks fantastic on top of cupcakes! Nothing more than some bubble wrap (washed well) and some tempered chocolate or melted candy melts is required.

  1. Wrap your bubble wrap with tempered chocolate (86 degrees Fahrenheit) or melted candy melts
  2. Smooth the chocolate out using a spatula. The thinner you spread it, the more holes will be seen
  3. The thinner you spread it, the more holes will be visible
  4. Shake the bubble wrap to let the chocolate settle and become more even in texture
  5. Place the bubble wrap in the refrigerator for 10 minutes or until it becomes firm. To remove the bubble wrap off your chocolate, turn it over and gently take it off. You may now use the honeycomb to garnish your sweets by breaking it up into pieces.

5. Chocolate Butterfly decorations

Chocolate butterfly embellishments on top of your desserts are really eye-catching and spectacular! If you choose, you may paint the insides of your cookies once the outline has dried with extra colored melted chocolate. Just a few simple supplies are required, such as my free chocolate butterfly template, sheet of acetate or parchment paper, pastry bag, and a thick book.

  1. Fill a piping bag with tempered chocolate (86oF) and pipe out your designs. Remove the bag’s tip by cutting it off. It should be around the width of a toothpick in size
  2. Print out your butterfly template and lay it on top of your parchment paper or acetate to create a protective barrier. In order to keep it from moving around and make it easier to pick up, I taped mine down onto a baking sheet. Making use of your chocolate, trace around and around the wings (not the body). Allow for 10 minutes of setting time in the refrigerator after placing the chocolate in the freezer. Once your wings have been properly set, carefully remove them from the acetate backing. The acetate should be folded in half and placed in the centre of a thick book (see the video for an example)
  3. Using the wings as guides, place them on either side of the crease and pipe additional chocolate between them to form the body. Re-chill for another 15 minutes or until the chocolate has set. If you want to put your butterflies on cupcakes or a cake, you may do it today.

6. Chocolate Dessert Bowl

This chocolate bowl decoration with drippy chocolate is a lovely centerpiece for a dessert table. Load the interior with whipped cream and fruit, or ice cream and cake, or a combination of the two! Share the dessert, and at the conclusion of the meal, you may have the bowl as well!

  1. Place an ordinary-sized balloon in the bottom of a dish or cup upside down to keep it stable
  2. Overwrap the balloon with plastic wrap to keep it from deflating. Fill a piping bag with tempered chocolate (86oF) or candy melts and pipe a border around the top of the plastic wrap
  3. It’s fine if some of the chocolate drips down the edges of the pan. Place the balloon in the refrigerator for 10 minutes to allow it to set. To remove the balloon and plastic wrap from the chocolate, proceed with caution. You may now fill your chocolate decoration with tasty snacks
  4. Your chocolate decoration is now complete.

I hope you had a good time learning how to make these chocolate embellishments! If something isn’t obvious, please feel free to ask me a question in the comments section. Please let me know if you try out this lesson! Were you able to make this recipe? Please rate the experience and let me know how it went!

How To Temper Chocolate

  • Chocolate may be easily tempered in the microwave! The quickest and most convenient method of tempering little amounts of chocolate
  • Print Never Miss A Piece Of Cake Preparation time: 5 minutes Cooking Time: 5 minutes Serves:12oz Calories:144kcal

Ingredients

  • Heat the chocolate in a plastic or silicone dish in the microwave on high for 30 seconds, stirring halfway through. Then heat for another 30 seconds while stirring, then 15 seconds while stirring, then 10 seconds while stirring. When making dark chocolate, make sure the temperature does not exceed 90 degrees Fahrenheit. The temperature for milk chocolate is 86 degrees Fahrenheit, whereas the temperature for white chocolate is 84 degrees Fahrenheit. DO NOT RUSH THIS
  • If your chocolate is not completely melted, simply repeat the process for another 5 seconds until it is completely melted
  • Your chocolate is now in temper and ready to use.

Notes

Chef Christophe’s instruction on tempering chocolate using cocoa butter and an inexpensive tempering machine is a great place to start if you want to learn more about the process.

Nutrition

Calories: 144 calories per serving (7 percent ) The following are the carbohydrate counts: 17 grams (6 percent ) |Protein: 1 gram (2 percent ) |10 g of fat (15 percent ) |Saturated Fatty Acids: 6 g (30 percent ) |Sodium:5mg |Potassium is 82 milligrams (2 percent ) |Fiber (g): 2 g (8 percent ) |15 g of sugar (17 percent ) |Calcium:7mg (1 percent)|Iron:0.8mg|Calcium:7mg (1 percent) (4 percent )

Decorating Cakes with Chocolate – How To

It is possible that this content contains affiliate links. Please review my disclosure policy. Chocolate may be used to adorn practically every type of dish. Decorating Cakes with Chocolate is quick and simple, and all you need are chocolate chips, a sheet of parchment paper, and something to pipe it with; either a ziploc bag, or if you have one, a frosting bag with a pointed tip would work just fine (to be completely un-technical). The recipe for the cake in the photos above may be found here.

Ingredients/ tools for Decorating Cakes with Chocolate:

1 cup semi-sweet chocolate chips (about) (this also works great for white chocolate decorations) 1 piece of parchment paper (optional). 1 frosting bag (optional) Ziploc bag with a pointed tipora I incorporated strawberries in this strawberry layer cake as well; there’s just something about chocolate and strawberries, and especially chocolate coated strawberries, that makes my mouth water.

Decorating Cakes with Chocolate – How To:

Prepare your counter by placing a sheet of parchment paper there (the least expensive parchment paper is at Costco). 2. Melt half a cup of chocolate chips in the microwave or on the stovetop until smooth (more if you are doing a larger project). Don’t overcook it and keep checking by stirring since the chocolate chips retain their shape even when they are really hot. If you overcook them, they will shatter and become brittle. 3. Spoon the melted chocolate into a piping bag and seal the bag. You can always make the hole wider, but you can’t make it smaller if it’s a ziploc bag.

  1. 4.
  2. One of my readers advised that, for more elaborate patterns, you print your design on computer paper first, then place your parchment paper over the printer paper and trace over it.
  3. I used the hearts to decorate my chocolate cupcakes recipe, which turned out beautifully for Valentine’s Day.
  4. Place a cutting board below the parchment paper and place it in the freezer for 5 minutes, or until the chocolate solidifies.
  5. Carefully take it away from the paper and place it on your cake to finish it.
  6. The recipe for the chocolate cupcakes may be found here.) It’s really simple.
  7. Additionally, you may write out chocolate letters so that you don’t wind up destroying your cake if your “Happy Birthday” turns out to be uglier than you anticipated (been there) or if your flower turns out to look like a beast (done that).
  8. I’d love to see some of your imaginative creations!

Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009).

My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

How to Make Chocolate Cage

How to Make a Chocolate Cage is a topic covered in the Learn section. It is possible that this content contains affiliate links. Take a look at the complete disclosure. Decorating your handmade cake with this simple yet gorgeous chocolate cage is a quick and easy way to finish off the look. There are no particular skills or equipment needed!

Why you’ll love this cake decor:

Cake decorating is not necessarily my area of expertise. I prefer to adorn my cakes in a straightforward and uncomplicated manner. And it’s for this reason that this simple chocolate cage concept appeals to me so much! You don’t even need to be a master of cake icing to pull this off well. Because the chocolate design you’ll build will cover up all of your flaws and flaws will be hidden! The best thing is that you only need one ingredient and it takes less than 15 minutes!

Things you need:

  • The finest chocolate for this method is dark chocolate, either bittersweet or semi-sweet in flavor. And I recommend using a bar of chocolate rather than chocolate chips because chocolate chips are designed to hold their shape better and not melt as easily as chocolate chips
  • I find that wax paperis the easiest to work with because it is thinner than most parchment papers and peels off of chocolate more easily
  • If you have transparent acetate strips on hand, you may also use these.

3 tips for perfect chocolate cage:

  • If you’re going to do this technique with chocolate, choose dark chocolate (either bittersweet or semisweet). As for the chocolate, I recommend using a bar rather than chocolate chips because bars of chocolate are designed to hold their shape better and melt less easily
  • I find that wax paperis the easiest to work with because it is thinner than most parchment papers and peels off of chocolate more easily
  • And If you have transparent acetate strips, you may also use them if you want to be extra creative.

Troubleshooting Tips:

Generally speaking, if the chocolate does not set within 5 minutes, this indicates that the chocolate was cooked too much and lost its temper. However, this is not a hopeless situation! Simply let it aside for another 10 minutes before placing it in the refrigerator for a few minutes to firm up, if necessary. Check it frequently, every few minutes, to ensure that it does not firm up too much, else it may break.

Tools you need:

Please keep in mind that I test all of my recipes using both measures in order to achieve the most exact and accurate outcome possible!

To prepare wax paper:

  • Measure the circle of the cake and cut two pieces of wax paper that are the same length. (For a 9-inch cake, you’ll need two 15-inch pieces of parchment paper.) The height of the strips is determined by the design you’re creating
  • For example, whether you want it to be the same height as your cake or taller, and so on. TIP: Add an inch or two to the height of your design to allow for breathing room.)
  • Draw two lines on wax paper strips for guidance, i.e. how tall your design is going to be, using a ruler and a pen.
See also:  How To Dry Oranges For Christmas Decorations

To melt chocolate:

  • In a medium silicone (or plastic) mixing bowl, combine the chopped chocolate
  • Mix well. Microwave for 30 seconds at 50% power for best results. After that, give it a good stir and put it back in for 15 seconds at half power. Stir well and continue to microwave in 15-second intervals at 50% power until the chocolate is completely melted, stirring well in between each interval. Fill a piping bag fitted with a round tip with the melted chocolate
  • Pipe out the shapes.

To draw the design:

  • Fill in the gaps between the lines with your design, ensuring sure it’s thick enough to stand on its own. Too thin lines will make the chocolate too delicate
  • Allow the chocolate to sit at room temperature for approximately 3 minutes, or until it is firm but still malleable. In less than 5 minutes, if the chocolate is still in its tempering stage, the chocolate will be set. In the event that the chocolate does not set after 10 minutes, simply store it in the refrigerator for a few minutes.)

To apply:

  • To wrap the frosted cake with the wax strip with the chocolate pattern, carefully lift the strip and wrap it around it. Repeat the process on the opposite side
  • Carefully peel the wax paper away from the surface. (TIP: If the chocolate is still soft, place the cake in the refrigerator for 30 minutes or more before peeling away the wax paper.)

One important note: For this method, dark chocolate (either bittersweet or semi-sweet) is the finest choice. In addition, I prefer a bar of chocolate rather than chocolate chips because chocolate chips are made to maintain their form better and do not melt as easily as bars of chocolate. Calories: 678 calories per serving (34 percent ) 52 g of carbohydrate (17 percent ) 9 g of protein (18 percent ) 48 g of fat (74 percent ) 28 g of saturated fat (175 percent ) 1 gram of polyunsaturated fat 14 g of monounsaturated fat 1 gram of trans fat 3 milligrams of cholesterol (1 percent ) Sodium: 23 milligrams (1 percent ) Potassium: 811 milligrams (23 percent ) 12 g of dietary fiber (50 percent ) 27 g of sugar (30 percent ) 44 International Units of Vitamin A (1 percent ) Calcium: 83 milligrams (8 percent ) Iron: 13 milligrams (72 percent ) *Disclaimer: All nutritional information is provided as a guideline only.

The complete disclosure may be seen here.

Reader Interactions

Published byStef, last modified byStef Please be aware that I may receive a profit on purchases you make through affiliate links, at no additional cost to you. Disclosure: A bowl of chocolate and a comb are all you need to create stunning chocolate leaves in just 30 seconds! Create beautiful cake and pie decorations with the leaves or simply put them on a dish for a quick and simple dessert option! Recently, I got the opportunity to tour Kakao Chocolate’s incredible kitchens and to pretend to be a chocolatier for the day, which was an incredible experience.

One of the best things that these chocolate magicians showed me was how to make chocolate leaves, which was one of the highlights of my trip. I’m thrilled to be able to share that information with you.

Tempered Chocolate

Steph’s published and most recent update Please be advised that I may receive a profit on purchases you make through affiliate links, at no additional cost to you. Disclosure: Using a bowl of chocolate and a comb, you can create beautiful chocolate leaves in just 30 seconds. Create beautiful cake and pie decorations or simply put the leaves on a dish for a quick and simple meal! When I was a kid, I had the opportunity to tour the magnificent chocolate factories at Kako Chocolate and pretend to be a chocolatier for the day.

When I met these chocolate magicians, they showed me how to make chocolate leaves, which was one of the greatest things I learned.

A Comb

Cake decorating combs are available for purchase for less than one dollar that are specifically designed for this purpose. For those who don’t have one, don’t want to get one, or who simply cannot bear the thought of not starting on these chocolate embellishments right now, any old standard hair comb will suffice. Make certain that the comb’s teeth are large enough to achieve the desired effect, and, of course, carefully wash and dry it before using it.

How It’s Made

Fill the parchment paper with some of the tempered chocolate.Using the comb, draw lines away from the center line on both sides of the chocolate.Using your finger, draw a leaf shape around the border of the chocolate.Fold the parchment paper up a little to create a slight curve in the leaf.Cool in the refrigerator for about thirty minutes.When the leaves are done, carefully peel them off the parchment paper.

Expert Tips and FAQs

  • Use these embellishments to decorate the top of any fall-themed cupcake, such as a pumpkin cupcake. You may use them to decorate any cake or even a bowl of ice cream. After an apple crumble pie has finished baking, arrange the leaves on top of it. Serve on a snack or dessert board, accompanied by roasted pumpkin seeds, toasted marshmallows, and graham crackers.

FAQs

What is the best way to keep chocolate leaves? It is possible to store the chocolate at room temperature in an airtight container if you have properly tempered the chocolate. What is causing my leaves to get grey after a day? This indicates that the chocolate had not been properly tempered. They are still perfectly safe to consume, but the texture will be different and they will not appear as appealing. Before you attempt again, do some research on tempering chocolate. Is it okay if I use real leaves?

Furthermore, when presenting smaller, more delicate foods, employing them is an excellent way.

Remove the leaves from their stems and allow them to dry completely before painting them with chocolate.

Once the molten chocolate has cooled and is solid, remove the leaves off the chocolate.

  • The Art of Tempering Chocolate
  • How to Make a Chocolate Cup
  • Chocolate Turtles
  • Chocolate Ganache
  • Chocolate Bark
  • The Art of Tempering Chocolate

Chocolate Leaves

These exquisite chocolate leaves are a fantastic way to add a touch of elegance to any dish.

This is the ideal companion to all of your autumnal goodies! Course DessertCuisineAmerican Preparation time: 5 minutes Approximately 10 minutes of cooking time 15 minutes is the total time allowed. Servings32servings Calories71kcal

  • A cake decorating comb or an ordinary hair comb that has been carefully washed and dried
  • To make the tempered chocolate blob, place it on a piece of parchment paper. Drag lines over both sides of the chocolate with a clean hair comb or a special cake decorating comb. The outline of the leaf should be painted using your finger. After cooling for about 30 minutes in the refrigerator, carefully take away the parchment paper
  • If necessary, repeat.

If you have correctly tempered the chocolate, you should be able to preserve your chocolate leaves at room temperature in an air-tight container for many weeks. Real, green leaves can be painted with tempered chocolate on the veiny side to create a more realistic-looking chocolate leaf. Check to see that they are entirely clean and dry, and that they are not harmful (like poison ivy or poison oak). 70 calories|8 grams of carbohydrates|4 grams of fat|2 grams of saturated fat|2 milligrams of sodium|41 milligrams of potassium|7 grams of sugar|3 milligrams of calcium|0.4 milligrams of iron Continue to Communicate!

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Chocolate Cake Wrap Tutorial (video)

Learn how to use chocolate to embellish your next cake creation with this step-by-step chocolate cake wrap and chocolate ornaments lesson! In only 15 minutes, these chocolate embellishments will change any cake from ordinary to exceptional! It doesn’t get much more entertaining than this! Birthday cakes, anniversaries, graduations, weddings, and any other celebrations are made much better with these!

Watch My Cake Wrap Video Tutorial!

My step-by-step instructions on how to make a chocolate cake wrap may be found on my YouTube channel. Also, make sure you’re connected to my website’s email list as well as my YouTube account so you can be the first to know when a new video recipe is posted! Finding the correct equipment for this lesson will make this small project a piece of cake to complete!

  • Chocolate melts: I advocate using chocolate melts for a variety of reasons, one of which is that there is no need to temper the chocolate! Ghirardelli chocolate melts are what I use, but you may use any brand you choose. A range of colors and tastes of chocolate melts are available at most hobby stores, such as Michael’s and Hobby Lobby, among others. The chocolate melts also harden very rapidly, resulting in minimal downtime while the chocolate hardens. Although I used white and dark chocolate for the cake wrap and decorations in my video tutorial, the cake wrap and decorations can be constructed with any color and flavor of chocolate. Acetate: Second, you’ll need acetate paper or cake collars to complete your project. I get mine in a huge bulk roll from AmazonHERE(affiliate link), which has 16 feet of plastic, which is sufficient for multiple cakes! You only need to cut the acetate to the desired length. Scraper/Comb: Finally, you’ll need a scalloped decorative comb/bench scraper to finish off your project. AtecoHERE is the manufacturer of mine (affiliate link). I recommend working on the chocolate wrap and chocolate embellishments on a cool stone surface to prevent melting the chocolate. For this renovation, I used quartz countertops in my kitchen, which worked out well! If you don’t have stone countertops, you may alternatively utilize a marble slab as a substitute.

How to Make a Chocolate Cake Wrap

Keep in mind to check out my video guide to get a visual representation of the steps involved!

  1. Precut the acetate paper to the desired length after measuring and marking it. I used a 16-inch chunk of chocolate for the chocolate ornaments. If you’re making a chocolate cake wrap, you can gauge how much acetate you’ll need by wrapping it loosely around the cake pan that you’ll be using. A cake collar with more height can be made if your cake is as tall as the one I used
  2. Cut two pieces and tape them together to make a longer cake collar. In a microwave-safe bowl, combine the chocolate melts and heat for 2 1/2 to 2 1/2 minutes, stirring every 30 to 45 seconds, until the chocolate is completely melted and smooth. To begin thickening the chocolate, set it aside at room temperature for a few minutes to allow it to cool slightly and thicken slightly. Pour the chocolate onto the acetate and spread it down the middle. Spread the mixture evenly with a flat spatula first, and then use the scalloped spatula to create designs. Allow only a few minutes for the chocolate to harden before using. It has to be semi-set — not runny, but also not firm – before it can be used. To finish, carefully lift the acetate sheet and place one end against the cake, then slowly rotate the cake and gently press the chocolate wrap into the sides. Allow the chocolate wrap to stand on top of the cake until the chocolate is completely set, then gently remove it. Peel the plastic away slowly from one end, pressing any pieces that didn’t stick back into place as you go
  3. Start at one end and work your way around.

How to Use it!

I used my ’12 Layer Chocolate Cake’ recipe as the basis for this cake decorating instruction. A super-tall cake, it gives the chocolate cake a professional and upscale appearance, while still being delicious. This cake decorating method, on the other hand, may be used to just about any cake! Check out my other cake recipes to see how I used the chocolate wrap and chocolate embellishments into my designs.

  • ‘Caramel Raspberry Mousse Cake’ was topped with red and dark chocolate bits, which you can see in the photos.
  • And this ‘Almond Roca Cake’ with white chocolate embellishments is one of my favorites

Do you need certain ingredients to create this recipe? You may purchase them through the following links (which are Amazon affiliate links):

  • I use a big roll of acetate cake collar, which I just cut to size for any cake or project I am working on. Make patterns in your chocolate with this multi-sided icing spatula. It is impossible to have too many off-set spatulas when cooking in the kitchen. In addition, I enjoy using my classicAteco turntable for cake decorating.

Chocolate Cake Wrap Tutorial (video)

How to build a gorgeous chocolate cake wrap for your next cake creation is covered in this tutorial.

  • 1 to 2 cups dark chocolate melts
  • 1 cup white chocolate melts
  • 1 cup vanilla extract

Melting the Chocolate:

  • Precut the acetate paper to the desired length after measuring and marking it. I used a 16-inch chunk of chocolate for the chocolate ornaments. If you’re making a chocolate cake wrap, you may gauge how much acetate you’ll need by wrapping it loosely around the cake pan that you’ll be using. A cake collar with more height may be made if your cake is as tall as the one I used
  • Cut two pieces and tape them together to make a longer cake collar. In a microwave-safe dish, combine the chocolate melts and heat for 2 1/2 to 2 1/2 minutes, stirring every 30 to 45 seconds, until the chocolate is completely melted and smooth. To begin thickening the chocolate, let it aside at room temperature for a few minutes to allow it to cool somewhat and thicken slightly.
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Making Chocolate Garnishes:

  • Pour the chocolate along the middle of the acetate strip that has been precut to make the chocolate ornaments. Spread it evenly to the borders of the pan using a flat spatula. Don’t be concerned about any leftover chocolate
  • It can be easily cleaned up later on. The scalloped edge of the cake comb/scraper may be used to make designs in the chocolate after it has been uniformly scattered over the cake. Take care to delicately remove the acetate up and out of the way before wiping off any extra chocolate from the counter with your flat spatula. Scrape the chocolate back into the bowl using a flat bench scraper, so that it may be warmed later. Pour the white chocolate over the top of the first layer of chocolate when it is almost completely set, spreading it out in a thin and uniform layer. After allowing the chocolate to settle for a minute or two, or until it begins to set up, score it with a sharp knife
  • This will make it easier to break once it has hardened
  • And

Making Chocolate Cake Wrap:

  • For the chocolate cake wrap, make sure your cake is ready to go, preferably on a rotating cake stand, before you begin baking it. In order for a buttercream to be used to frost the cake, it must be moist. If the cake has been previously chilled, allow the buttercream to soften for at least 30 minutes before frosting the cake to ensure that the chocolate adheres better. To make the chocolate melts, prepare them the same way you did for the embellishments, and then pour them over the acetate down the middle of it. Spread the mixture evenly using a flat spatula first, and then use the scalloped spatula to make patterns. Allow only a few minutes for the chocolate to harden before using. It has to be semi-set — not runny, but also not firm – before it can be used. Take care not to bend or break the acetate sheet as you lay one end against the cake
  • Carefully rotate the cake and press the chocolate wrap into the edges
  • Wait a few minutes for the chocolate wrap to thoroughly set on the cake before gently peeling it off the top of the cake. Peel the plastic away carefully from one end, pushing any parts that didn’t stay back into place as you go
  • Start at one end and work your way around.

21 easy cake decorating ideas and toppings

We may receive a commission if you purchase something after clicking on one of the links in this post. We’ve compiled a collection of creative ideas for decorating a cake at home. We’ve included instructions on how to decorate a cake with icing sugar, marzipan, marshmallows, and other edible decorations. Our cake decorating ideas and toppers can be of assistance if you are seeking for them. Our selection includes everything from royal icing to buttercream, and everything from desiccated coconut to fruit.

The majority of them are inexpensive and may be used to decorate a range of different cakes, such as traditional Victoria spongecake, chocolate cake, classic lemon drizzle cake, and luscious chocolate brownies, to mention a few.

Three simple cake decorating designs for kids are demonstrated in the video above by Sarah, a vlogger for our Kids Kitchen channel.

So whether you’re seeking for ideas for children’s birthday cakes or just want to spice up your standard cake decorating skills, check out more of our easy cake decorating inspiration below.

How to decorate a cake:Easy cake decorating ideas

This is an illustration. 1of21 Chocolate is one of our favorite methods to adorn a cake, and we use it all the time. It may be melted and used to make ganache, or you can just sprinkle your cake with cocoa powder to give it a light coating of chocolate flavor. Furthermore, it is not necessary to use chocolate to cover a chocolate cake; you may use chocolate to cover any cake of your choosing. Tips for melting chocolate: When melting chocolate, keep the heat low and melt it slowly to avoid burning it.

  • Because white chocolate contains far more sugar than milk or dark chocolate, it will melt considerably more quickly.
  • Recipes to attempt that call for melted chocolate include: Find the recipe for Triple Chocolate Cake here: Triple Chocolate Cake Get the recipe for chocolate truffle cake: Chocolate Truffle Cake Get the recipe for chocolate dipped cupcakes by clicking here.
  • This is an illustration.
  • A variety of fruits, ranging from fresh raspberries to dried raisins, can be used as a cake topper, and each one has its own unique flavor.
  • Tips for success: If you’re using fresh fruit, wait until the very last minute to add it to the dish.
  • Recipes to try that use fruit include: Learn how to make Lorraine Pascale’s raspberry, vanilla, and white chocolate cake by downloading the recipe.
  • Get the recipe for Mary Berry’s strawberry cake by clicking here.

Flowers, ranging from rose petals to lavender sprigs, may be used to embellish your cake to give it a springtime vibe.

Flowers can be tied together and placed around the edge of your cake, or rose petals can be scattered over the top of your buttercream.

It is possible that eating flowers from your garden can cause an upset stomach.

Cake with almonds, apricots, and rose petals Get the recipe for this delicious cake: Beetroot Chocolate Cake Get the recipe for this delicious dessert: Rose and raspberry cake.

This is an illustration.

Think about candy bars such as Maltesers, Milky Bars, Smarties, Mars bars, and others.

Otherwise, the chocolates will fall all over the place.

Fondant that has already been rolled out may be found in the cake decorating department of most supermarkets.

You may purchase fondant in a variety of colors, or you can make your own by mixing a few drops of food coloring into white fondant to create your own color pallet.

Dust the surface with icing sugar to prevent it from sticking, then roll it out with a clean rolling pin.

Get the recipe:The Princess and the Pea kids’ birthday cake Here’s how to make a large Madeira cupcake: This is an illustration.

The decision is yours whether to pile them high or to slowly melt them over a low heat in a saucepan and pour over the top of your cake.

Top tip: When melting marshmallows, it’s ideal to use a nonstick pan to prevent them from sticking to the pan.

Recipes to try with marshmallows: Recipe for Chocolate and Marshmallow Birthday Cake may be found here.

This is picture #8 of a total of 21 images.

Drizzle it freely over your cake, use it to create shapes by cutting out templates from paper and dusting over them, or mix it with water and flavoring extract to form an icing sugar paste that is great for spreading over big cakes or cupcakes.

Otherwise, the icing sugar will melt.

The recipe for Mary Berry’s frosted fairy cakes may be found here.

9of21 This is a fantastic approach for concealing any errors in your cake’s design.

Simply cover your cake with buttercream, chocolate icing, or royal icing and push the icing flowers into the cake’s edges.

The more chocolate fingers or cigarellos you have, the better the outcome.

Recipes for chocolate fingers and cigarellos that you should try: Find the recipe for Digger Cake here: Digger Cake.

Especially if you’re pressed for time, the cake decorating section at your local supermarket may be an absolute lifesaver.

One of our favorite methods to decorate is with multi-colored sugar sprinkles – a tiny amount of buttercream and a liberal dusting can transform your cake into a bright and cheery surprise for your guests.

Recipes to try that use sprinkles include: Get the recipe for dairy-free cupcakes: Dairy-free cupcakes Here’s how to make them: Vanilla cupcakes from Hummingbird Bakery Get the recipe: Sprinkle fairy cakes with icing sugar Get the recipe for Christmas cupcakes: Christmas Cupcakes This is an illustration.

Instead of using sugar sprinkles or sweets, this is a healthy alternative that appears to be just as effective.

The fact that coconut is so light means that it can be used in almost any cake, from lighter flavors such as vanilla and lemon to heavier ones such as chocolate and carrot cake.

It’s also worth taking a peek online before traveling to the store to see if there are any good offers to be discovered.

Here’s how to make them: Jammy coconut squares Find the recipe for Coconut and Lime Cake here.

With this simple cake decorating concept, you can completely modify the look of your cake in minutes.

As a last suggestion, if you’re cooking this for someone in particular, you might substitute their favorite sweets for the ones listed in our recipe.

Recipes to attempt that call for desserts include: Find the recipe here: PickMix Cake.

Get the recipe for chocolate smash cake: Chocolate Smash Cake This is an illustration.

You may either cover the entire cake from top to bottom or simply sprinkle some on top of your buttercream – either choice you choose, your cake will turn out beautifully.

Sweet pecans are an excellent match for chocolate cake if you’re preparing it with peanut butter.

Recipes to attempt that call for mixed nuts include: Here’s how to make it: gluten-free carrot and walnut cake Find the recipe for red velvet cake here: Red Velvet Cake Get the recipe for “Easy Carrot Cake” by clicking here.

This is picture number 14 out of 21.

Marzipan is a delicious topper for Christmas and Simnel cakes, and it is especially good for rich fruit cakes.

To avoid cracking or drying out the marzipan, you’ll want to work as rapidly as possible with it as well.

Get the recipe for Simnel Cake: Simnel Cake How to make a marzipan cake to decorate a cake Instructions on how to frost a Christmas cake This is picture number 15 out of 21.

You can accomplish this with writing icing, but you may also use edible art pens or special cake decorating stamps to emboss phrases into fondant, which are available at craft stores.

It must be thick, though, in order for you to be able to pump it through a fine nozzle in order to write messages.

When it comes to finishing your cake, caramel is a really impressive method to do so, regardless of whether you’re saving money and using prepackaged ingredients or taking your baking talents to the next level and preparing it from scratch.

Top tip: If you opt to create caramel from scratch, make careful to cook it slowly over a low heat, otherwise it will burn and you will have to start over from the beginning.

Here’s how to make them: salted caramel topped brownies Learn how to create caramel by following this recipe.

It’s highly recommended that you try this cake decorating technique if you enjoy meringue as much as we do.

Using a blow torch or a quick burst in the oven will give you that classic, crisp meringue finish you’re looking for.

Recipes to attempt that call for meringue include: Find the recipe for Stacie Stewart’s slim carrot meringue cake here.

Spreads, ranging from Nutella to marmalade, are a terrific option if you’re short on time and money when it comes to decorating a cake or cupcake.

Sprinkles, fondant shapes, or fresh fruit can be used to decorate the top of the cake, depending on your preferences.

This will allow the spread to melt a little and make it easier to work with.

Find the recipe for Marmalade Cake here.

Whether you use a palette knife to spread it on, a pastry bag to pipe swirls, or a spoon to splodge it on, royal icing can truly elevate your cake above the others.

Learn how to make royal icing at home with our step-by-step instructions.

This will ensure that the consistency of the mixture does not change during the cooking process.

Recipes to attempt that call for royal icing include: Here’s how to make it: Red velvet peppermint cake Get the recipe for Mary Berry’s Christmas cake: Mary Berry’s Christmas cake This is a representation of image20of21.

Our cupcake queen Victoria Threader is an expert when it comes to producing fondant forms, and with her helpful step-by-step illustrated recipes, you’ll find that preparing them is lot easier than you thought it would be.

The following is a top tip: Fondant forms are ideal for preparing ahead of time as long as you store them in an airtight container and handle them with care when it comes to placing them on your cake.

Find the recipe for fondant dog here: Fondant dog Find out how to make the recipe: Fondant name blocks This is image number 21 in a series of 21.

Cream is a simple ingredient to deal with and may be spread or piped onto your cake depending on its thickness and thickness of the cream.

For this reason, if you’re planning on creating your cake ahead of time, put it in the refrigerator and add the cream topping immediately before serving.

Recipes to attempt that call for cream include: Learn how to make this classic Black Forest gateau. Find the recipe for Strawberry and Cream Cake here. Get the recipe for this chocolate and double cream cake: Chocolate and Double Cream Cake Find the recipe for Lemon Cream Cake here: Lemon Cream Cake

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