So, once again Monday as snuck in. How was your weekend? Any major plans or goals for the week?
We are on the upswing of our Asylum remodel. I have convinced the hubs to let me use a (gasp) accent color in the high traffic areas. So I'm using a darker color to cover up all the finger prints. I'm having a hell of a time matching paints too. Hopefully I can have it finished by the end of the week. Then we move to the basement! My kids want their own rooms!
Ever wonder how they make those ridiculously cute chocolate hearts or other shapes to stick in the top of a cupcake or on the sides of cakes? Well Martha once again shares the secret and it's pretty dang easy. Here is how to make a heart, but you could trace any cookie cutter to make the shape match your party theme.
Chocolate Hearts
Trace the inside of a 2-inch heart-shaped cookie cutter (surlatable.com) onto parchment 30 times using a pencil. Flip parchment, and transfer to a baking sheet.
Melt 4 ounces chopped bittersweet chocolate in a double boiler or heatproof bowl set over a pan of simmering water. Let cool slightly. Transfer to a parchment cone (or resealable plastic bag). Snip a tip to make a small hole.
Pipe chocolate into hearts, following outlines and filling in with squiggles (be sure squiggles are at least 1/4 inch thick so hearts won't break when removed).
Freeze hearts until set, about 15 minutes. Remove hearts using an offset spatula. Makes 30.
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