Would you like to decorate a festive cake with pretty and delicious snowflakes? You’ll find snowflake templates really helpful and the results surprisingly stunning. I was initially scared as piping is not my forte but would now happily produce white chocolate decorations till the cows (and chocolate) come home. Hmm, perhaps I can find more templates online. Do give these a go! They’ll transform your desserts!
This cake (recipe coming to the blog soon) wouldn’t be the same without the snowflakes would it? And I bet they’d look lovely on cupcakes too…
What you need
- 100-250g (3.5-9oz) good-quality white chocolate drops (or a bar cut into small pieces), the quantity depends on how many snowflakes you’d like
- a printed snowflake template, like the great online printable template from Barbara Bakes, which I used.
Tempering the chocolate, optional
If you’d like shapes that don’t melt in your hand and are shiny with a nice snap then temper your chocolate. Otherwise make sure that when you’ve piped these you put them in the fridge and they set well before you take them off the baking paper. If they start softening and breaking up put back in the fridge at intervals to set again.
If you’re interested, please see the instructions for tempering chocolate in my basics section, carefully checking and following the temperature curves for white chocolate. To be honest I tried tempering the chocolate for these but it was late night and I ignored the temperatures fluctuating a bit so it wasn’t properly tempered. It still worked fine.
How to make them
Place the template on a hard transportable surface (like a small baking tray turned upside down). Cover the template with sheet of baking paper. Use a disposable piping bag fitted with a very small nozzle (number 1, 2 or 3) to pipe snowflakes on the baking paper, following the designs. Sprinkle on a little silver or gold edible powder (or a lot). I found those flakes sprinkled with a good quantity of glitter seemed to hold better and not break as much. Place in the fridge, with the baking tray underneath as support.
Wait until the snowflakes are set (after a good while in the fridge) before prising off the baking paper A small sharp knife can help, move it carefully between the flake and the paper, in a see-saw motion.
This was my first time making them and it was a lot easier than I thought it would be even if some broke. I …um… ate them.
You can also pipe free-form trees and stars. Or find templates for them online.
If you have a lot of chocolate and want to make shards, you can spread chocolate on baking paper or on a plastic sheet (so they shine). Sprinkle freeze-dried raspberry pieces, mini m&m’s or whatever you fancy before they set.
Hurray for snowflakes!
I didn’t think my snowflakes looked that good but they got very nice and kind feedback on Instagram. And I suppose it’s easy to be self-critical but in the end I was pleased and extremely relieved they turned out okay. They aren’t so difficult to make if you accept some will break! Then you get to eat them. Plus the three-quarter flakes are easier to stick on top of cakes. 🙂
So farewell sweet reader! Have a lovely week ahead, not too busy and with some lovely treats! Happy baking, decorating and eating! 🙂 Lili x