I am going to make these white chocolate flowers again and again. They are beautiful, exciting (for me, anyway, I gave a "whoop" when they released perfectly from the mold) and add something special to Spring desserts.
You will need four items to make the beautiful flowers shown here. Once you have purchased a mixed flowers chocolate mold (online or at a cake decorating supply store), you can head to the cake decorating section of a craft store like Michael's to find the rest. You'll need white candy melts (or white chocolate chips), edible pearl dust in pastel shades and some food safe paint brushes.
Assembling the items was the hard part! Now you simply follow the instructions of the candy discs to melt them in the microwave - I put a cup of them in a Ziploc bag and microwave at intervals of 10 seconds, kneading the bag in between. Once the candy is smooth and pourable, snip a small corner of the bag off and pipe into the molds. I use a flat plastic scraper to wipe off the excess chocolate and leave a smooth flat back to the candies. Then holding the mold just above the counter top, gently tap-tap-tap the filled mold on the counter over and over again and watch the bubbles rise and break on the surface of the chocolate. This removes the bubbles and helps the chocolate to flow into the intricate detail of the mold. Keeping it flat, place mold in the refrigerator for 10 minutes to set the candy. Then remove, place a cookie sheet over the mold and flip it over so that the candy falls onto the cookie sheet. If any of the pieces don't fall out, twist the mold slightly and they should release.
Dip a paint brush into the edible pearl dust and gently brush it over the white chocolate to add a lovely light color. My favorite above is the lily of the valley - I painted green pearl dust on the leaves and left the white blossoms as pure white chocolate.
This is a whole new type of "edible" flower! Enjoy!
*The inside of this cake is beautiful too! Click to read about it here.