How to make Chocolate Mushroom Toppers
Start by melting some red chocolate candy melts. I melted mine in a metal bowl over a pot of simmering water.
Using a wilton bowl cany mold, spoon the chocolate about 1/3 full in the larger sized half.
Place the smaller sized mold inside the larger and snap it shut. Place it in the freezer for 3-4 minutes until it hardens.
Once it hardens, you can pop them out, wipe out the mold and start again. I used a knife to carve some the edges after they were out.
To make the dots, I used a white sugar sheet, a hole punch, a tooth pick and water.
Slide the sugar sheet into the hole punch, like you would a piece of paper. (You should cut a small portion of the sheet to use and put the rest back in the zipped bag. It dries and cracks really quick.
Slowly press down to get your circle.
Next, I used a toothpick to apply water to the shinny side of the circles. You could use a paint brush as well.
Once the shinny side is wet and sticky, place it on the chocolate dome and gently press around the edges until they all stay down.
Use your thumb to smooth it out so there aren't any bubbles.
All done! You could fill it with a chocolate mousse before you put it on the cupcake. That was my plan, but it never happend.
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