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How to cover a square fondant cake and keep those sharp corners

How to make a flawless square fondant cake! If you've watched my how to cover a square buttercream cake tutorial then you might be wondering how to cover that square cake in fondant! Don't worry, I've got you covered. In this tutorial, I'm going to show you exactly how I cover a square buttercream cake in one piece of fondant while keeping those sharp corners intact. 

How to cover a square fondant cake

The first thing you need is a nicely chilled square cake. It can be buttercream or ganache but the colder your cake and the colder your room, the better this will go. 

1. Measure the width of your cake and multiply by three. This will tell you how big your fondant needs to be. 
2. Roll out your fondant to 1/16" thick. I use a cornstarch poof and a rolling pin. Try to keep your fondant pretty round. 
3. Roll your fondant up onto your rolling pin or a large PVC pipe (washed and dried) and unroll onto the square buttercream cake
4. Smooth out any bubbles under the top of the fondant
5. Make sure the fondant is attached all the way around the top edge and the bottom of the fondant is resting on the turntable, not hanging or it can cause the fondant to tear. 
6. Press the fondant onto the corners first, being careful not to pull or distort the fondant. 
7. Once all your corners are done, you can press the fondant flat against the sides. 
8. Trim the excess fondant off, leaving about 1" of fondant all the way around the base. 

How to get sharp edges on a square fondant cake

1. Place a piece of parchment paper on top of the square cake and then a cake board or cutting board depending on how big and heavy your cake is. 
2. While sandwiching the cake firmly between the bottom cake board and the top, turn the whole cake over carefully. Don't worry, the cake is chilled and this won't hurt the cake. 
3. Use your fondant smoother to work the sides of the fondant up until the cover the cake board. 
4. Use your fondant smoother to refine the top edges and corners of the fondant against the cake board and sharpen them. Depending on how sharp you want them, this could take a while. 
5. Cut the excess fondant off the top edge of the cake and turn the cake back over. 

That's how I get my super sharp edges on a square fondant cake! If you live in a super hot area, it is recommended that you use white chocolate ganache or American buttercream. This is so that your cakes do not get soft while you are covering them. 

Be sure to watch my video on how to cover a cake in fondant. If you have any questions, just let me know in the comments!

Easy unicorn cake with rainbow hair, golden horn, and easy sparkly eyes

An easy rainbow unicorn cake that's soooo cute! This unicorn cake is rainbow on the inside and outside! I love how pretty the rainbow cake batter turned out using my white velvet buttermilk cake recipe. The rainbow buttercream mane topped with sprinkles and a pretty gold unicorn horn just makes this the cutest rainbow unicorn cake evah!

I first created this unicorn cake class for a friends daughter and her bestie. I pre-made the cakes and frosted them so all they had to do was decorate them. I was really impressed with how well the girls did with the piping of the hair! The thing they struggled with the most was rolling out fondant eyelashes lol.

Rainbow cake recipe

Ok the first step, make the cakes. I whipped up a batch of my white velvet cake for this recipe because it tastes AMAZING but also is a very white cake so it takes the color really well. Other good options are the white cake recipe and WASC cake. Vanilla cake uses egg yolks so the batter tends to make the blue turn green.

I love how this rainbow cake turned out! It's super fun to make and a great excuse to get colorful!

1. Divide your cake batter into 4 bowls.
2. I used Americolor electric food coloring because I love their bright neon colors. I used electric pink, electric blue, electric yellow, and electric green.
3. Add 1-2 teaspoon of food coloring to each bowl and mix.
4. Layer your cake batter into three 6" cake pans that are prepared with cake goop (homemade pan release)
5. I layered my colors in this order, blue, pink, yellow, green (repeat).
6. Bake in the oven at 335ºF for 30-35 minutes until a toothpick comes out clean.
7. Immediately tap the cake on the counter to release air pockets and reduce shrinking.
8. Let cool 10 minutes before removing from the pan by inverting onto a cake rack. Freeze 1 hour before frosting or wrap in plastic wrap and chill overnight.

How to make the unicorn cake

After my cakes are chilled, I stack and fill them with my easy buttercream recipe and smooth out the buttercream with a bench scraper. If you need more info on how to decorate a cake, check out my free tutorial on the basics of how to make your first cake.

I don't worry too much about getting the sides perfectly smooth but if you follow the last step in my easy buttercream recipe, you'll have buttercream that is pretty much bubble free.

How to make the unicorn cake eyes

I know most unicorn cakes have eyes that are closed and kind of piped very simply but I wanted to do something a bit different. I'm a big fan of my little pony and anime so I wanted my unicorn to have more expressive eyes.

I designed these unicorn eyes that you can download and print out using your edible ink printer. I prefer my Canon MG6821 printer, Photofrost edible image sheets and edible ink. It hasn't clogged on me once and I hardly ever print.

Tips for printing edible images

1. Make sure your print settings are set to BEST QUALITY PHOTO and your paper is set to photo paper. Otherwise, you can get streaking and lines in your paper.
2. Use fresh edible image paper that is flexible or it can be hard to cut out.
3. Cut your images using cuticle scissors or an x-acto blade.

Once your eyes are printed and cut out you can just place them onto the cake. I put mine towards the bottom of the cake so they look cute and cartoony. If you put them higher up, you won't have room for the hair. Get your free unicorn eyes here.

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How to make a unicorn cake horn

Now it's time to put on the unicorn horn! I place my cake pop stick on top of the head and roll out some fondant into a snake. One end is much fatter than the other.

Wrap the fondant snake around the cake pop stick so it's nice and snug. Use your hands to fill in any gaps or holes in the fondant. If you don't like how it looks, just pull it off and try again. Don't get discouraged if it takes you a few tries.

If you don't want to fuss with fondant, you can use my friend's awesome unicorn horn mold. Fill it with chocolate or isomalt and you'll have a perfect unicorn horn for your cake!

Paint your unicorn horn with a mixture of TMP super gold mixed with a few drops of grain alcohol (I used Everclear) to make a thick paint. TMP is non-toxic. Other good brands of gold are edible artist decorative paints metallics.

How to pipe hair on a unicorn cake

Now the fun part! Making the unicorn mane! I colored about 1 cup of easy buttercream for each color (electric blue, green, yellow and pink). Spread the buttercream onto a piece of plastic wrap (see video) to make a buttercream bullet.

The girls in my class loved deciding what color schemes and piping tips they were going to use to pipe the unicorn hair!

Place the bullet inside a piping bag with a 1M star piping tip and start making some rosettes! You really can't mess this up and it's what gives the unicorn cake it's personality.

I followed up the rosettes with a smaller star tip (not sure the size) and some yellow buttercream. Then I added on some sprinkles from Sweetapolita (affiliate link) twinkle mix for some extra magic!

How to make ears for your unicorn cake

I used fondant to make my unicorn ears. Just roll some fondant into a ball and then flatten slightly to make a leaf shape. Cut in half to make two ears (see video). I hollowed out the center of the ear a tad and dusted the insides with some pink petal dust.

You can place the ears right on the buttercream and they will stick or you can insert a piece of dried spaghetti and use that to stick into the cake. Don't use toothpicks, they are dangerous and can poke someone's mouth.

Finishing the unicorn cake

The last thing I did was pipe a small white border around the bottom of the cake with a #4 round piping tip and some white buttercream. You do not need to refrigerate this cake if you are eating it the same day. If you do refrigerate it, make sure you bring it to room temperature a few hours before eating it so the butter has time to soften and become delicious again.

Be sure to watch my video tutorial on how to make a unicorn cake below!

Recipe

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5 from 11 votes

Unicorn Cake Recipe

How to make the rainbow white velvet cake with easy buttercream! This recipe makes three 6"x2" tall cake layers.

Bake at 335F for 30-35 minutes until a toothpick comes out cleanly. 

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 servings

Calories: 823kcal

Author: Liz Marek

Ingredients

Rainbow Cake Ingredients

• 12 oz cake flour
• 12 oz granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 5 oz egg whites room temperature
• 4 oz vegetable oil
• 10 oz buttermilk room temperature or slightly warm
• 6 oz butter unsalted and softened
• 2 teaspoon vanilla

Easy Buttercream

• 8 oz pasteurized egg whites
• 32 oz unsalted butter softened to room temp (not melted)
• 32 oz powdered sugar sifted
• 1 tablespoon vanilla extract
• 1 teaspoon salt

Instructions

White Velvet Cake Instructions

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly.

  Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
• Prepare three 6"x2" cake pans with cake goop or preferred pan spray. Fill your pans about ¾ of the way full of batter. You might have a little batter leftover. You can make these into cupcakes!
• Whisk together the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. 
• Next, combine ½ cup of the milk and the oil together and set aside. 
• Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside. 
• Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse. 
• Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions. 
• Divide cake batter into four bowls. Add 1-2 teaspoon of food coloring to each bowl and stir until just combined.
• Divide batter into three 6" cake pans prepared with cake goop or another preferred pan release. Bake 30-35 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. 
• IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking. 
• Let cakes cool for 10 minutes inside the pan before flipping them out. Flip onto a cooling rack and let cool fully. I chill my cakes in the freezer for one hour before using or you can wrap in plastic wrap and chill in the fridge overnight.

Easy Buttercream Frosting Instructions

• Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes 
• Add in your butter in chunks and whip with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow. Keep whipping. 
• Let whip on high for 8-10 minutes until it's very white, light and shiny. 
• Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it. You can now color your buttercream as needed.

Video

Nutrition

Calories: 823kcal | Carbohydrates: 131g | Protein: 16g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 43mg | Sodium: 428mg | Potassium: 365mg | Fiber: 3g | Sugar: 53g | Vitamin A: 545IU | Calcium: 175mg | Iron: 3.9mg

How to make a square buttercream cake with super sharp edges and buttercream corners that don't sag and stay super sharp!

I'm not going to lie, I hate making square cakes! They are so time-consuming and require so many sharp edges and straight lines. So not my thing! But of course, sometimes the square cake cannot be avoided.

This is my system for making square cakes without breaking down into a puddle of tears. 

Straight edges, sharp corners, minimal frustration. 

Tools for making square cakes 

*This post contains affiliate links which means that I may get paid a few pennies with purchase. This does not affect the price for you. 

1. Bench scraper with a curved handle
2. Offset spatula
3. Turntable
4. Turntable extender (or large cake board. See upside-down technique video)
5. Vegetable shortening
6. Parchment paper
7. Cake board (I'm using ¼ sheet that I will cut down to 6")
8. x-acto blade
9. Cake already baked and chilled
10. Easy buttercream 

I know there might be some people reading this who aren't professional cake decorators, so I'm going to try and break down this info for the true newbie. When I was first starting out cake decorating I found it very frustrating that I couldn't find any info on how to learn new techniques like making a square cake.

Sure, if you've been doing this for years in a bakery, you won't need to do this method. But what if it's your first time? Or what if you're struggling and need a new plan of attack for an upcoming cake. 

How to frost and fill a square cake

Start by baking your cakes, chilling them and trimming them if desired. Trim your cake board into a 6"x6" square using a ruler and an x-acto blade. Then stack and fill your cakes and crumb coat them.

I like to chill my cakes in the fridge over-night because I usually bake, cool, frost, fill and chill in one day but you can also freeze for an hour or so if you're in a hurry. Do not freeze solid. If you need more info on stacking and filling cakes, check out my beginner video on how to make your first cake. 

Once your square cake is chilled, you can start the process of building up those sharp corners. 

1. Rub a thin amount of vegetable shortening on the turntable extender mounted on the turntable and place some parchment paper on top.
2. Spread an even layer of buttercream on top of the parchment paper about ½" thick
3. Place your chilled cake, upside-down, onto the buttercream. Press to make sure you have a good connection on all sides to the buttercream. 
4. Optional: Use a level to make sure your cake is level (see video)
5. Build up the sides of your cake with buttercream
6. Scrape down the excess with your bench scraper. It's VERY important to keep your bench scraper flat against the turntable to avoid accidentally curving the sides. This is why I prefer the ATECO bench scraper. 
7. Refine the corners by bringing your bench scraper up to the corner and scraping back towards the middle of the cake. Repeat with each corner. 
8. Chill the whole cake in the freezer for 15-20 minutes

How to get sharp edges on your square cake

1. After your square cake is chilled, flip it back over. Don't worry, this won't hurt the cake. 
2. Remove the turntable extender and the parchment paper
3. Clean up the edges with a warm bench-scraper. I put mine under hot water and then dry it with a towel. This final pass smoothes out any bubbles and cleans up rough edges. 

Now your square cake is ready to panel, to cover in fondant or to just decorate!

I'm not going to lie, this process takes time but at least at the end of the process, you have a nice square cake! 

Need more visuals? Watch my video on how to make a square cake with sharp buttercream edges.

I love making chocolate decorations! Not only are they fun to make but they are so tasty! Chocolate decorations work best if you use tempered chocolate but if you don't want to temper chocolate, you can use chocolate wafers for most projects. If you've been wanting to try your hand at some fun chocolate decorations for your cakes or desserts, you'll want to check these out!

* This post contains affiliate links, which means I get paid a few pennies if you buy from my link, but it doesn't cost you anything*

Ingredients needed

For these chocolate decorations, we will be using tempered dark chocolate at 86ºF, which is the optimal working temperature. I use a chocolate thermometer and a silicone mixing bowl to temper my chocolate in the microwave. Quick and easy for these small projects!

If you don't want to temper chocolate, you can use compound chocolate. I like Guittard brand because it melts well and tastes pretty good. If you want to color your candy melts, you will have to use chocolate food coloring or you can use pre-colored candy melts like the Wilton brand. You can't use regular food coloring to color chocolate.

What's the difference between real chocolate and compound chocolate?

Real chocolate has cocoa butter and needs to be tempered before you can use it in molds or for decorations so that it has a beautiful shine and snap when you bite into it.

Compound chocolate (like Wilton candy melts), sometimes referred to as coating chocolate, does not have cocoa butter in it. It typically has a cocoa butter substitute like palm oil or wax and does not need to be tempered but suffers in taste.

The upside of using real chocolate is that the flavor is far superior, the chocolate melts in your mouth, and has a creamy texture, and when it is tempered correctly, it is very strong and has a beautiful shine. Using real chocolate is not as beginner-friendly but learning to temper is not difficult.

The upside of compound chocolate contains other fat substitutes that don't require tempering. It has a much higher melting point, is less expensive, and is more stable in warm environments. The downside is that it doesn't taste as good as real chocolate and does not contract, so you can't use it in some types of chocolate molds. It also does not melt in your mouth and leaves a kind of waxy taste in your mouth. It can be easier to use for beginners.

What does tempering mean?

As soon as you melt chocolate, it loses its temper (crystal structure). The crystal structure is what gives chocolate its shine and snap when you bite into it and makes it strong so it will hold its shape at room temperature.

Tempering chocolate means you are controlling the temperature as you heat and cool to create strong crystals that make the chocolate strong and shiny.

If you don't temper real chocolate, it will be soft, dull, and lose its shape easily.

How to temper chocolate (the easy way)

Tempering chocolate in the microwave doesn't require a thermometer, but it can definitely help! The key is LOW AND SLOW heating and constant stirring for perfectly tempered chocolate.

1. Start with the right size + shape
   If you're using a large chocolate bar, chop it into small, even pieces so it melts evenly and doesn't overheat. If you're using chips or callets, give them a rough chop to help them melt more evenly.
2. Begin heating the chocolate (check below for chocolate-specific temperature limits)
   Place the chocolate in a plastic or silicone bowl. Microwave on high for 30 seconds, then stir well. White chocolate will melt faster than dark chocolate. As long as you melt in very short bursts and stir between every burst, you should be ok and not accidentally overheat your chocolate.
   Check the temperature every time you stir and make sure you do not exceed:
   90°F for dark chocolate
   86°F for milk chocolate
   84°F for white or colored chocolate
3. Continue heating in short bursts
   Return the bowl to the microwave and heat in the following sequence, stirring well after each interval.
   15 seconds, stir
   10 seconds, stir
   Continue using very short bursts only if needed. Do not rush this step.
4. Finish melting by stirring, not heating
   When the chocolate is 75% melted, stop microwaving. Use residual heat and constant stirring to melt the remaining pieces so you don't overshoot the temperature. The unmelted chocolate will temper the melted chocolate. If you accidentally melted the chocolate too much and you're over the max temperature for your type of chocolate (see above) then add in ¼ cup of finely chopped chocolate at 90º to seed the chocolate.
5. Use the chocolate immediately
   Once the chocolate is fully melted and still under the correct temperature, it is tempered and ready for molding, dipping, decorating, or drizzling.
6. Test the temper
   Spread a small smear of chocolate onto a piece of parchment paper. Place the parchment in the refrigerator for about 5 minutes, or until the chocolate is set. Break the chocolate. Properly tempered chocolate will be shiny and snap cleanly. If it bends, looks dull, or has streaks, it is not in temper.
7. Re-warm as needed
   Put the bowl back in the microwave and heat in 5-10 second increments if your chocolate starts to get hard to keep it at a working temperature.

1. How To Make Chocolate Sphere Decorations

Cakes with chocolate spheres are everywhere right now. From colored swirls resembling planets to shiny metallics atop modern designs. Making a chocolate sphere can be a super impressive topper.

To make chocolate spheres, you are going to need some tempered chocolate and a polycarbonate sphere mold or a silicone sphere mold. This is the same technique I use to make my hot chocolate bombs!

If you don't want to bother with tempering chocolate, you can use melting wafers and a silicone sphere mold. The melting wafers won't release from the polycarbonate mold. The reason I like using the polycarbonate mold is that the spheres are very shiny. These are the common tools and materials I use for chocolate spheres.

1. Pour your tempered chocolate into your sphere mold at 86ºF and scrape off the excess chocolate with a bench scraper
2. Tap the side of the mold to remove any air bubbles.
3. After 30 seconds, pour the chocolate out of the molds, tapping with your bench scraper to make the shells thin.
4. Place the mold upside down on a piece of parchment paper for 10-15 minutes until the chocolate is not liquid but not fully set.
5. Scrape off the excess chocolate to make a clean edge on the spheres.
6. Place the chocolates into the fridge for 10 minutes or until the chocolate release from the mold easily. Do not freeze or you can cause condensation stains to appear on the chocolate.
7. Remove the spheres from the mold.
8. Melt the edges of each sphere slightly on a hot sheet pan or hot plate and then press together with gloved hands.
9. Wipe away any excess chocolate and allow to fully set.
10. You can now paint your spheres or use them as is.

2. Chocolate Sail

Chocolate sails make a really stunning showpiece at the top of your cakes! All you need is tempered chocolate, a piece of parchment paper, and some clothespins or clips of some sort. This works with tempered chocolate or compound chocolate.

1. Spread a thin layer of tempered chocolate (86ºF) or candy melts onto a piece of parchment paper.
2. Gather the edges at one side of the parchment paper and clip to secure
3. Place parchment in the fridge for 10 minutes until set
4. Remove the parchment from the back of the chocolate carefully
5. Clean up the edges of the chocolate if they are rough with a knife
6. Now your sail is ready to place on top of your cake!
7. I added some simple metallic splatters to my sail using TMP copper and a bit of Everclear.
8. Place into the buttercream of your cake.

3. Chocolate Cups

I first learned to make these chocolate cups in pastry school and loved how they turned out! They are a fun way to serve up some chocolate mousse, ice cream or other mini desserts. All you need are some water balloons, parchment paper, and tempered chocolate or candy melts. You don't want to use regular balloons; they are too big, and the chocolate does not release well from them. These small water bomb balloons work really well because they are the perfect shape.

1. Blow up your water balloons and tie the ends to secure them.
2. Place a piece of parchment paper on a cookie sheet to place your cups onto.
3. Pour your tempered chocolate into a large bowl. The temperature should be 86ºF
4. Dip your balloon into the chocolate and then onto the parchment paper.
5. Once you have all your balloons dipped, place the pan into the fridge for 10 minutes or until the chocolate has set.
6. Pop the balloons with a pin and let the balloon pull away from the chocolate naturally.
7. Peel off the balloon, and now your cups are ready to fill with delicious treats!

4. Chocolate Honeycomb decoration

I love how these honeycomb chocolate decorations look on top of cupcakes! All you need is some bubble wrap (washed) and some tempered chocolate or melted candy melts.

1. Spread some tempered chocolate (86ºF) or melted candy melts onto your bubble wrap.
2. Smooth the chocolate out. The thinner you spread it, the more holes that will be visible.
3. Shake the bubble wrap to make the chocolate settle and smooth out.
4. Place the bubble wrap into the fridge for 10 minutes until set.
5. Turn your chocolate upside down and gently pull off the bubble wrap.
6. Now you can break up your honeycomb into pieces and decorate your desserts!

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5. Chocolate Butterfly decorations

Chocolate butterfly decorations are SO impressive looking on top of your desserts! You can even color the insides with more colored melted chocolate after the outline has set. All you need is my free chocolate butterfly template, some acetate or parchment paper, a piping bag, and a thick book. You can also use this technique with all kinds of decorations. Print out a cool design, put it under your parchment paper, trace, cool, and done!

1. Place some of your tempered chocolate (86ºF) into a piping bag. Cut the tip of the bag off. Not too big, about the width of a toothpick.
2. Print out your butterfly template and place your parchment paper or your acetate over the top. I taped mine down onto a cookie sheet keep it from wiggling around and to make it easy to pick up.
3. Trace the outline of the wings (not the body) with your chocolate.
4. Place the chocolate in the fridge for 10 minutes to let it set up.
5. Once your wings are set, carefully remove the wings from the acetate. Fold the acetate in half and place in the middle of a thick book (see video for demo).
6. Place the wings on either side of the crease and pipe some more chocolate in between the wings to be the body.
7. Chill once again until the chocolate is set.
8. Your butterflies are now ready to be placed on cupcakes or a cake!

6. Drippy Chocolate Dessert Bowl

This drippy chocolate bowl decoration is a great centerpiece for a dessert table. Fill the inside with heaps of whipped cream and fruit or ice cream and cake! Share the dessert and in the end, you can eat the bowl too!

1. Inflate the small balloon and place it in a bowl or cup upside down to keep it steady.
2. Place some plastic wrap over the top of the balloon.
3. Place your tempered chocolate (86ºF) or candy melts into a piping bag and pipe over the top of the plastic wrap.
4. It's ok to let some of the chocolate drip down the sides.
5. Place the balloon and the cup into the fridge to set for 10 minutes.
6. Carefully remove the balloon and plastic wrap from the chocolate.
7. Your chocolate decoration is now ready to be filled with sweet treats!

I hope you enjoyed learning how to make these chocolate decorations! As always you can ask me questions in the comments if something isn't clear. If you tried this tutorial, let me know!

If you want some more fun chocolate decorations to make, check out this tutorial from Chef Christophe Rull on how to make even 4 easy chocolate decorations!

Recipe

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4.94 from 76 votes

How To Temper Chocolate

Easily temper chocolate in the microwave! The easiest way to temper small amounts of chocolate.

Prep Time5 minutes mins

Cook Time5 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 oz

Calories: 144kcal

Author: Liz Marek

Equipment

• 1 Thermometer

Ingredients

• 12 oz chocolate

US Customary - Metric

Instructions

Tempering Chocolate Instructions

• Place your chocolate in a plastic or silicone bowl in the microwave and heat on high for 30 seconds. Then stir
• Heat again for another 30 seconds, stir, then 15 seconds, stir, then 10 seconds, stir. Make sure your temperature never goes above 90ºF for dark chocolate. 86F for milk chocolate and 84F for white chocolate. DO NOT RUSH THIS
• If your chocolate is not fully melted then only do another 5 seconds until it is melted
• Now your chocolate is in temper and ready to use!
• Check out the video or blog post for ideas on decorating

Video

Notes

To learn more about tempering chocolate, check out Chef Christophe's tutorial on tempering chocolate with cocoa butter and an easy tempering machine. 

Nutrition

Serving: 1ounce | Calories: 144kcal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 82mg | Fiber: 2g | Sugar: 15g | Calcium: 7mg | Iron: 1mg