I was going to start this post with something along the lines of
"the creative juices are flowing again"
but realized the thought of fluids, even mental ones, might be kind of yucky in a food post.
So instead, how about
Now that the double shifts are over at the Brewery until September,
I found four minutes in a row that I could devote to something creative.
My friend Joanie's 60th birthday was as good an excuse as any.
Hell, if I live to 60 all I'm going to eat is cake. And cheese. And the occasional sushi boat from Moritomo. By myself.
Are they totes adorbs or what?
The butterflies and the Happy Birthday sign are nothing more than melted "chocolate" aka candy melts from Chandler's Cake and Candy Supply, drizzled onto parchment and then stuck to the cake with copious amounts of frosting.
Here is a nice little montage I scraped off the interwebs:
Thanks Natalie of Mama Dramalogues who clearly is a more organized blogger than yours truly. Her post is a really terrific step-by-step look at the process.
She claims these are her first attempt at working with melted chocolate, so if she isn't a big hairy liar, you can see how easy these are to make, and how cute they look perched on cake.
So, as Natalie shows us, ya just pencil the shapes onto a piece of paper, cover with parchment or waxed paper (which is cheaper and I think better because there is less chance of stickage), add the melted chocolate and swirl. The nonpareils add a little zhuzh.
These butterflies were about 50 times easier than the ones I've made before using the Whimsical Bakehouse method, and I think they look better.
Thanks to Kavingate for the nice snap--I cannot seem to find a photo of the ones I've made. It is nearly impossible to get the little lines thin enough, and filling in all the little nooks and crannies takes forfrikenever, so I'm totally sold on the new methodology.
One thing: If you are going to make words out of chocolate, always make two because these bitches break like toys from the dollar store.