2016 Gold Cupcakes How-To
Dress up your favorite cupcake recipe with these yummy, sparkly numbers. Our number chocolate mold makes this topper easy to make and a layer of edible disco dust turns plain cupcakes into dhampagne worthy treats. Make the numbers ahead for a no stress dessert.
STEP 1: MELT CANDY COATING AND FILL NUMBER MOLD
Place some candy coating in a microwave safe bowl and heat on half power, stirring every 30 seconds. Remove when almost completely melted and then stir by hand until no chunks remain (Do not overheat the coating or it will be ruined).
Use a small spoon or offset spatula to scoop blobs of coating into the cavities of the number mold. The chocolate will spread out so try not to overfill the numbers. Once your numbers are filled, rap the mold firmly on the counter to settle the coating and to break any air bubbles.
Clean off your spatula and then use it to scrape across each number to remove any excess coating. Place the mold in the freezer for 5 minutes. Remove and gently tap the mold on the counter to release the numbers or tap it on the palm of your hand, catching the number as they fall out. Place them on some parchment or wax paper and let them sit for 5 minutes to come to room temperature.
STEP 2: COVER WITH DISCO DUST GLITTER
Pipe dots of piping gel on each letter and then use a paintbrush or the tip of your finger to spread it on the surface to create a thin tacky layer.
Gently tap the jar of disco dust above the letters to coat them with a thin, even layer of glitter. Lift and shake off each letter to remove any excess. Once your letters are finished, crease your paper and funnel the excess glitter back into the jar for reuse.
Place the numbers on piped cupcakes for a yummy, sparkly topper!