I made these super-easy white chocolate cupcake picks before Valentine’s day – here’s how.
I used Baker’s brand white chocolate, starting with 6 pieces.
Melt the squares in the microwave, stirring every 30 seconds. Once the chocolate is melted, let it set for 60 seconds so it’s not TOO runny.
Spoon chocolate into plastic bag, with bag angled so chocolate all collects in once corner. Seal bag. Using a scissors, snip end off bag (make the opening small, you can always make it larger.
Use chocolate to “draw” outline of chocolate pick on wax paper. Make sure to “draw” the pick at the bottom of the area you want to display.
Once outline is done, fill in with chocolate.
Sprinkle any decorator sprinkles or colored sugars you desire. Allow to set at least 15 minutes. Place in refrigerator to speed up hardening of chocolate.
Once ready to display (I recommend making these 48 hours or less from the time they’re needed), remove from wax paper, stick into cupcake and share!
I placed these cupcakes in my semi-homemade chocolate cupcakes with raspberry filling and chocolate ganache. They’re super easy! Want the recipe? Check out my guest-post on Eat Drink Pretty.
Update: Amanda at i.am.baker pointed out to me that she has also done white chocolate pick and ring topper tutorials! If you’d like to see them (they have easier instructions and pretty photos), click here and here. Thanks for sharing, Amanda!