As promised, here is namabakery’s first free tutorial! Since some of you are looking for ideas on winter-themed cupcakes and decorations, I am going to demonstrate something fun and easy to make.
In this tutorial, you will learn how to temper white chocolate first and then pipe snowflakes. Feel free to pipe anything else besides snowflakes though. The whole process, from tempering to fully hardened snowflakes, took about 2-3 hours. This will vary though, depending on how much you are going to pipe, or if you accidentally burn the white chocolate and need to start over, etc.
Here’s what you need:
– wax paper
– white chocolate morsels
– Ziploc snack bags
– scotch tape
– glass or ceramic bowl for mixing and microwaving
– cutting board (optional)
– If you have piping bags, then you won’t need the Ziploc bags and scotch tape. Also, if using a piping bag, I like to use a tall cup to help hold the bag open while I pour the white chocolate in. But I am going to use common household items in this tutorial so that you won’t have to buy piping bags to do this.
1. Place a 2″ piece of Scotch tape over a bottom corner of the bag. Make sure it is lined up against the edge of the bag.
2. Place a second piece of tape over the same corner of the bag, overlapping the first piece of tape.
It should look like the above.
3. Fill about 3/4 of your bowl with the white chocolate morsels.
4. Microwave the bowl of morsels at 50-60% power (adjust accordingly to how powerful your microwave is) for about 1 minute. Stir with the knife, microwave for about 15 seconds, stir, microwave, and repeat until most of the morsels have melted.
5. Add fresh morsels (about 1/4 of the amount already in the bowl) to the already melted batch. Stir, then microwave for another 15 seconds.
Repeat until the white chocolate is like paint dripping into a bucket. Keep stirring until the are no clumps left.
6. Pour the white chocolate into the bag.
7. Squeeze out the air and then seal the bag. Air bubbles will disrupt the white chocolate flowing out of the bag’s tip and cause breakage while piping.
8. Lay a sheet of wax paper over the cutting board. (The cutting board is here to make it easier to move your work to a different location without damaging what you’ve piped. I have to do this because my mom tends to move my stuff out of the kitchen while I’m not there, and that’s how things break.)
9. Cut about 1/8 inch (3mm) of the tip of the taped corner off. It’s always safer to cut a hole too small so that you can continue to cut and make the hole bigger if the piped lines appear too thin.
10. Squeegee the white chocolate towards the taped corner.
11. Twist the top of the bag. This creates more pressure while you’re piping the white chocolate.
12. Pipe the white chocolate onto the wax paper. Practice by drawing lines first. Don’t forget to release pressure when you want to end the line. Turn the bag tip upwards will help prevent the white chocolate from dripping during the times when you’re not piping.
The harder you squeeze the bag, the faster you need to move your hand. Otherwise, the white chocolate will start piling up, creating a vertical squiggly line and the line won’t be smooth anymore. This takes some practice.
Feel free to make snowflakes in different sizes.
After about 30 minutes, they should be pretty dry. Carefully peel the wax paper off and gently press the snowflake onto the frosted cupcake.
Here is the finished product.
To make a Christmas tree like this one (above), use a large, medium, and small snowflake. Add a dollop of white chocolate or frosting in between each snowflake to hold them together. The white chocolate will be sturdier though.
I hope this free tutorial was helpful. Feel free to ask questions or make suggestions if you have any. I would love to hear you! Happy holidays, and happy baking! 😀