Making baked works of art can really be quite simple if you know a few little tricks, right? Courtesy of my 14 year old daughter who I have now appointed as chief family baker, I bring to you a little tutorial for how to make black and white icing flowers or cob webs! While she made black and white flowers on mini doughnuts, one can certainly use this trick on cookies, cupcakes and even cakes.......the results will be truly gorgeous, promise! And doing this on a cake would be so less time consuming than many other types of decorations, so give it a try, I'm going to encourage my daughter to do so as well sometime soon, and will share the results, of course. (Well assuming there is time to photograph the results, that isn't always possible, as you can well imagine.)
One disclaimer, we are not professional bakers, and certainly not specialists when it comes to making icing with dairy ingredients as almost all of our baking is for items that will be eaten on shabbat after a meat meal, and thus cannot contain any dairy products. So I will provide you with the icing recipe we used, but there are likely many more options out there that may be more suited to your needs.
- 56 mini chocolate doughnuts
- 125g non-dairy whip cream
- 250g dark chocolate
- 50g (100g for a cake) non dairy white chocolate
Heat non-dairy whipping cream in a small pot, on a low flame until it is hot. Break dark chocolate into pieces and melt by placing in the hot cream, stirring until mixed. To ice mini doughnuts dip each one in the icing. Melt the white chocolate in a double pan, put it in a piping bag and start piping the white chocolate according to the instructions below. Alternately coat with sprinkles.