Snapguide
STEPS
INGREDIENTS
Melt your chocolate in the microwave on medium heat in 20 second increments, stirring in between.

Melt your chocolate in the microwave on medium heat in 20 second increments, stirring in between.

Cut the butterflies in half so each wing is separate. Place on a baking sheet.

Cut the butterflies in half so each wing is separate. Place on a baking sheet.

Place your parchment paper on top of your cutouts.

Place your parchment paper on top of your cutouts.

Fill your piping bag fitted with the tip with the melted chocolate. Tip: use a cup to hold the bag while you fill it. If you don't have a piping bag and tip, cut the corner off a ziplock bag.

Fill your piping bag fitted with the tip with the melted chocolate. Tip: use a cup to hold the bag while you fill it. If you don't have a piping bag and tip, cut the corner off a ziplock bag.

Trace over the outlines. Be sure to add a base- a stem to allow the wing to stick into the icing of the cake or cupcake.  Feel free to try other colors, fill the wings in or try other shapes!

Trace over the outlines. Be sure to add a base- a stem to allow the wing to stick into the icing of the cake or cupcake. Feel free to try other colors, fill the wings in or try other shapes!

Put the wings in the fridge to harden. Freeze them for up to one month.

Put the wings in the fridge to harden. Freeze them for up to one month.

Top your cupcakes or cakes and enjoy! So easy and guaranteed to get you lots of compliments!

  • 1.0 Piping bag
  • 1.0 Small circle piping tip
  • White chocolate
  • Parchment paper
  • Printed outline of butterflies
  • Baking sheet