Add a little extra pizazz to your holiday cupcakes and make them look like you just picked them up from being in the snow. These Shimmering Snowflake Cupcake Wrappers will cool off these delicious hot desserts.
We’ve gotten a lot of snow here this winter. Our yard is covered in a blanket of the white stuff right now. All of this wintry weather has inspired me to make these white chocolate cupcake wrappers imprinted with snowflakes. They are the first cupcake wrappers I’ve made that are pretty instead of cute. Each wrapped cupcake is so elegant that I think they would make a lovely dessert for a Christmas dinner party or even a winter wedding.
I mentioned that the Edible Gingerbread Cupcake Wrappers I shared yesterday, were the simplest design I’ve created yet, well, these are even easier to make. I used a fondant impression mat and a snowflake cookie cutter and brushed on some white luster dust to really make them shimmer.
Now that I’ve created so many edible cupcake wrapper designs, it’s getting harder and harder to pick a favorite. Do you have one?
White Chocolate Snowflake Cupcake Wrappers
*You’ll use approximately 1 1/2 ounces of modeling chocolate per cupcake. The amount will vary based on how thick you make your wrappers and on the size of your cupcakes.
non-stick baking mat (or use a gallon size zip top bag)
large fondant rolling pin or wooden rolling pin
pastry wheel, pizza wheel, or knife
snowflake impression mat (I used Autumn Carpenter’s Set)
snowflake cookie cutter
food use only paint brush or pastry brush
pastry bag and big star tip (for piping frosting on cupcakes)
Color white modeling chocolate using blue food coloring. Imagine that in this next picture, the modeling chocolate is blue.
Print a copy of this cupcake wrapper template (click here.) Cut out around the template. Wrap it around one of your cupcakes, to see if it is the right size. You need the template to overlap at the ends by at least 1/2 inch, so adjust the template as needed. Re-size then cut out a new template.
Roll out modeling chocolate on a non-stick baking mat using a fondant roller. See instructions for rolling out modeling chocolate using a large zip top bag, here. Cut out around the template using a pastry cutter/pizza wheel. Check to make sure they fit around your cupcakes with enough overlap to seal the seam.
Roll out more blue modeling chocolate and cut using snowflake cookie cutters. Press the impression mat over the cut out snowflakes rubbing the backside of the mat with your fingers until the snowflake shows up on the modeling chocolate.
Use the impression mat to imprint snowflakes all over the blue modeling chocolate cupcake wrappers.
Brush silk white luster dust over the cupcake wrappers and snowflakes.
Wrap the cupcake wrappers around your cupcakes. Lightly brush water over the ends of the wrappers and press the seams together. Pipe on some frosting and add a snowflake. For extra sparkle, sprinkle on some opalescent decorating sugar.
Serve wrapped cupcakes within 8 hours. If you need to store them longer, I suggest you store the modeling chocolate wrappers separately in an airtight container for up to several weeks. Wrap the cupcakes the day you need them.
Items used to create this project that are available on Amazon.com (commission earned for sales)
More Edible Cupcake Wrappers
from Hungry Happenings