This is a simple tutorial on how to make put prints on traditional chocolate giant cupcake “wrapper” shell without using the giant cupcake pan/mold.

List of Materials

  • clean recycled dome container / lid
  • paint brush
  • candy melts or white chocolate melting wafers
  • candy food colors
  • toothpicks

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Prepare your materials. For the mold, you could actually use any size or any design container that you find. For this project, the recycled containner was a mini donut container bought from the grocery store. This fits a 6″ cake perfectly.

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Melt your candy melt according to package directions. Depending on the number of colors that you would like to use in your design, put a small amount of the candy melt in separate bowls and tint each one accordingly. If you opt to use colored candymelts, that’s fine too. Just melt each color separately. :)

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Paint the design you want on the inside of the bowl using your paint brush and the melted colored chocolates. The possibilities are endless! :)

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When the painted picture has completely set, pour the melted white chocolate gently in the mold by slowly turning the mold making sure that all curves and crevices are covered.

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Cover the inside of the mold entirely and let set in the refrigerator.

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After letting it set completely, gently separate the sides of the mold from the chocolate by giving the mold a little nudge, like when you’re trying to pop out ice cubes but very gently. Turn it upside down on the table and it will pop right out. Voila! You have your own printed chocolate mold. :)

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Comments

zuckerblumen Says... 18 Jul 2012 , 11:01pm

Thanks so much for this I saw it on fb! :D 1

superdupercakes Says... 19 Jul 2012 , 5:06am

Thanks for that. Great idea!

TriciaLadybug Says... 19 Jul 2012 , 8:54am

Thanks! What a great idea!

irisrezoagli Says... 19 Jul 2012 , 9:10am

Thanks so much :-)

Chefnme Says... 19 Jul 2012 , 9:38am

I saw this before with the Wilton cupcake pan. Have anyone tried this method?

AMACakes Says... 19 Jul 2012 , 11:02am

That's so awesome. Thanks for the idea!

Pearl645 Says... 19 Jul 2012 , 12:32pm

WOW THAT WAS FANTASTIC!

Bakingbythebeach Says... 19 Jul 2012 , 4:33pm

OK....Now this candy will be hard...how do you suggest to cut it with out it falling apart?

blondie Says... 19 Jul 2012 , 5:05pm

I want to know how to do the decorations on top.

caz123 Says... 20 Jul 2012 , 12:54am

Fab idea. I will be giving this a try :)

BelleACoeur Says... 20 Jul 2012 , 7:42am

Does the base remain hollow?

Daytona Says... 20 Jul 2012 , 6:10pm

Very nice I would also like to know what tip you use to decorate the top and how it was done thanks

neenaperez Says... 20 Jul 2012 , 9:36pm

Where can I find this clear container and lid? Can anyone help me!

I_AM_PAM_10 Says... 21 Jul 2012 , 4:52pm

neenaperez: You can get those clear plastic containers at most grocery stores. They come with croissants, cookies, etc. in them. They have a black clip on bottom. They come in different sizes. You can also get them (unused) at party stores. People use them to store and serve their party foods.

BelleAcoeur: The base in her finished photo isn't hollow. She covered the bottom of the plastic container. She did not fill the container, she just spread the candy around the inner side of the container. It's so you can set the baked cupcake inside (like a bucket).

BakingbytheBeach: it's going to crack when you go to slice the cake. It probably won't cut nicely. Just serve a sliver with each piece of cake.

Blondie and Daytona: Use a large rose tube and swirl roses as you would on a little individual cupcake. Just swirl them close together to cover the cake top.

Thanks, Donna for posting and sharing this. The finished product is gorgeous!!

Alex328 Says... 21 Jul 2012 , 5:22pm

Thanks guys for the sweet words.

Thank you I_Am_Pam_10 for answering the question very thoroughly! <3

I must say, for the cutting part, it is hard to cut and it will crack. But your cake should be okay if you ice it well. The chocolate was the favourite part of the guests though. This is the first time that the whole of the cake "decoration" was eaten and not separated like when we do it with fondant. :)

Thanks for looking. :)

Doli Says... 22 Jul 2012 , 5:20pm

wonderful tutorial.. thanks for sharing.. I would like to know are the candy colors different from the normal jel colors?

Alex328 Says... 22 Jul 2012 , 9:17pm

Hi Doli, yes candy colors are oil based and will mix smoothly with the chocolate and not make the chocolate grainy. I read somewhere that you could also use powder food colors. It is the water content in regular food colors that does not go well with your chocolate.

Angelfire3 Says... 25 Jul 2012 , 4:22am

Thank YOU sooooo much!

anna_212 Says... 26 Jul 2012 , 7:30pm

thank you so much!! brilliant!

CatherineM Says... 2 Aug 2012 , 1:08am

To cut this cake neatly you could use a hot knife - dip in boiling water and dry. It's a bit slow but it works! I use two knives in a deep narrow (asparagus) pan of boiling water, alternating them so one is heating up while I'm using the other. I'm not sure I should be confessing to this as it sounds rather obesssive... :)

alinabakes Says... 3 Aug 2012 , 8:04am

Awesome. What a great tip.

margeann Says... 5 Aug 2012 , 8:33am

Tip # 2D makes a lovely rose too. Just start it off as a star, lift up and pipe around the center star. Very easy to do. Thanks for sharing; great idea using the plastic domes.

dimbim Says... 6 Aug 2012 , 4:45am

Thanks indeed for sharing, great tutorial!!!. I'm just wondering how you got the cake in into the chocoate case. Thanks


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