An experiment in cupcake toppers
A few weeks ago I had a post that dealt with Mehndi inspired cakes. I loved the colors and designs, but I am not a huge fan of gumpaste or fondant. What to do? What to do? Why… use white chocolate of course! 
I went down to my local Michael’s to pick up some Wilton white chocolate candy melts, along with two packs of candy colors so I would have more control over what colors came out. With my newly acquired goods, I set back home determined to make the most amazing chocolate cupcake topper motif things ever!
Prep chocolate – CHECK!
Color chocolate – CHECK!
Print out inspirational templates – CHECK!
Parchment cone – Um… How about a small ziplock bag instead? With a tiny hole cut out?
Right about then is when my lofty aspirations came tumbling down around me The ziplock bag didn’t give me much control, and my intended smooth curvy lines came out looking like a mess. You know that ‘crayon’ font? Or rather, even a child learning to write? Yea.. that about sums it up.
No worry! I’ll try another method! Why draw when you can have a cookie cutter snap out the shape for you? Pretty pink swirls embedded in a green base cut like paisley? What could go wrong?
Um… turns out I’m not too handy with a cookie cutter either. Plus, it didn’t help that I had my window open in the kitchen cooling my chocolate way too quickly.
Refusing to declare defeat, I finally gave in to the ways of the parchment cone. Oh… my… goodness. Why didn’t I follow the advice of hundreds of thousands of pastry chefs and chocolitiers to begin with? With a (semi)steady hand, I drew out paisleys, filling them with colors, dots, lines, and other squiggles. It works it works! And I have to say… great experience… definitely need to practice some more… but the crowds loved the results. Especially because they were chocolate!
Here they are topping my red velvet cupcakes
I survived to tell the tale, and try the adventure again another day!
