This is a simple tutorial on how to pipe chocolate butterflies. They are perfect for decorating cakes, cupcakes, or or even sugar cookies with.
Why Make This Recipe
These delicate lacy winged butterflies are simpler than you think! And I've got a quick video tutorial to prove it! All you need is a piping bag (or even a sandwich bag will work), a small round piping tip, some parchment paper, candy melts, a little bit of tape, and a book.
Download and print this butterfly page to use as your guide when piping the butterflies!
Download the pdf of these butterfly templates!
How to Use these Butterflies
I used my butterflies to decorate the top of my Blackberry Lemon Poppyseed Cake, Don't forget to check out the recipe!
Video Tutorial: How to Pipe Chocolate Butterflies
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How to Pipe White Chocolate Butterflies
- 1 Piping bag (you could substitute a freezer quart bag)
- 1 Piping tip with small round hole
- Parchment Paper
- Large Book (Like a text book)
- Candy Melts (color and flavor up to you)
- Sprinkles and sugar pearls (optional)
- tooth picks or wooden skewers.
- Start by printing off the butterfly templates or draw your own. It is easiest to pipe the chocolate tracing an image instead of free handing it.
- Cut small parchment squares making the squares slightly larger than the butterflies you will be tracing.
- Tape down the corners of your butterfly template to the table table so it does not move around.
- Take the parchment squares and fold them in half. Place the folded center of the parchment paper directly on the center of the butterfly you will be tracing. Tape the corners of the parchment paper down to you butterfly template.
- In a microwave-safe bowl, melt your candy melts in increments of 15 seconds. Stir each in between and keep microwaving until the candy melts have completely melted.
- Use a spatula to move the melted chocolate into the piping bag with the the tip already in the bottom. If you do not have a piping bag, you can use a freezer quart bag and snip a tiny hole in the corner of the bag to act as your piping bag.
- Squeeze the chocolate down to the bottom of the piping bag and begin tracing the butterfly on the parchment paper square.
- Take a toothpick or wooden and use it smooth out any little peaks that make have formed in the chocolate during piping.
- If you would like to add sprinkles or sugar pearls place them on the chocolate while it is still warm and has not set.
- If you have lost any definition in the decorative lines inside your butterfly you can use your toothpick or wooden skewer to help your redefine those areas.
- Before the chocolate has set, remove the parchment paper from your butterfly template and place it in the open spine of the book to dy. This will lift the wings and give the illusion they are flying. Once dry you can remove the chocolate butterflies from parchment paper and use them to however you'd like.