How to Make White Chocolate Cake Decorations

Learn how to make cake decorations out of white chocolate from professional pastry chef Katie Rosenhouse in this Howcast cake decorating video.

Close
X
Playback

Up next in Cake Decorating Tutorials (36 videos)

Do your cakes look as good as they taste? They will after you watch pastry chef Katie Rosenhouse teach you how to use fondant; pipe flowers; make chocolate curls; apply candy, sprinkles, and flowers; and much more. Katie, a winner of the Food Network competition Sweet Genius, also shows you how to decorate a cake for Christmas, Valentine's Day or a special birthday.

Comments

Transcript

Hi. I'm Katie, and today I'm going to show you how to make white chocolate decorations for cupcakes. So I'm going to show you a few different options. Here I have cupcakes that are already prepared, either with a little bit of butter cream, or I have fondant. Whatever you like is fine, but they're all already ready to go, so I know when I make my decorations I can just put them right on and they're ready. My white chocolate, you can either use the microwave or double boiler to melt your chips. I melt them about halfway, and then I stir them until the rest melts. In a way we're kind of doing a quick temper of our chocolate, that's bringing down the temperature so that it's about body temperature. It's going to create the nicest snap and sheen of your chocolate. So this is ready to go. What I'm going to be pouring this onto is, you can use parchment paper. I'm using an acetate sheet. This is just a plastic sheet, but it helps create a really nice glossy finish. Or my favorite thing ever, this is a transfer sheet, so this is just a little bit of color, that once I spread my chocolate on and the chocolate sets, I'm going to lift this off, and all of these fun little polka-dots are going to be left on my chocolate. So, I'm going to take a little of my white and just transfer it right on, and use my off-set spatula to just gently coax it over the surface. I don't want it too thin that it'll break when I try to take the sheet off, but I don't want it too thick either. We're not looking for big chunks of chocolate. So, just enough. And this works the same, I'm using white, but you could use dark. You could use milk chocolate. Same process. So I'm just going to smooth this over my surface. And that's it. I'm going to pop this in the refrigerator. But in the meantime, let's do one more. So this is just a fun, kind of quick thing you can do. I'm going to take a disposable piping bag and a little bit more of my white chocolate and just put it right in the bag. And since it's for cupcakes, I want my decorations to be really cute and fun, so I'm just going to be kind of demure about it, in a way. You can see I folded down my bag so that when I lift it back up I have a nice clean edge. Just twist your end. And now I'm just going to take a scissor and just trim off, just a little bit, I don't want it too small, but I don't want it too wide either, so just a little circle. But depending on what you feel like, you could do little hearts if you wanted, like a double heart. You could do a little lacy business, and then once they're ready, I'll take these off and cut shards. That will be really pretty. If you wanted to, really do anything, a little cross-hatch design, a little tic-tac-toe. Anything you feel like you could pipe, whether it's someone's name, any decoration you can think of is great for this. This is very classic. And once those set, I'm going to be able to lift them right off and transfer them onto my cupcakes. So now I'm going to take both of these and put them in the refrigerator.

Expert

  • Katie Rosenhouse

    Katie attended the French Culinary Institute in 2006 and has since worked in New York restaurants ranging from Bouley and Le Cirque to the Russian Tea Room. She's currently the Culinary Consultant for Food Network's Sweet Genius after winning $10,000 on the show in 2011, along with being a chef instructor and recipe developer.