Ingredients

White chocolate pieces as needed

Directions

1. You're going to need a piece of parchment paper. Cut the piece of parchment down the middle and then cut strips that are 2" w x 6" h.
2. Line up your strips on another piece of parchment paper. Once you've melted your white chocolate, fill up your spoon with the white chocolate and spoon the white chocolate over each strip.
3. Take your off-set spatula and hold down your first strip with your finger and smooth the white chocolate over it. Repeat this for each strip. You will need 9-12 loops for an 8" cake, but make more in case you break some.
4. Lift each strip and hold from underneath. Rest the strip on its belly and put the ends together. Sit the loop on its side so that it can harden. Tip: You can make these white chocolate loops 2 days in advance or a week in advance. Store them at room temperature.
5. Once your loops are made and have hardened, peel off the parchment paper by putting your finger inside the loop (be gentle) and then grab the parchment paper on the end and pull away. Tip: Don't apply too much pressure when pulling off. You don't want to snap the loop. Pull slowly to make sure all the parchment paper comes off.
6. Set aside your biggest loop for the top.
7. Put a small mound of buttercream on top of the cake where your loops will rest and secure to.
8. Add 4 white chocolate loops pointing toward the corners of your cake.
9. Add another 4 loops inside to fill and add a little more buttercream as you go so your loops have something to stick to and stay in place.
10. Add the next 3 loops and position them where you see fit.
11. Take your last white chocolate loop and place it right on top.

There you have a beautiful Tiffany's Box cake! Another piece of cake!

Courtesy of Kelly Delaney, Cakes For Occasions, 2010.

This bow is easier to make if you have a little patience and some parchment paper. It goes on top of a wide assortment of gift cakes such as this Tiffany Box Cake.

Your Tiffany's box with lid is made, but every box needs a pretty white bow. The instructions will teach you how to make white chocolate loops that will be used to form your bow on top.

How we make a white chocolate bow-- we're going to make individual white chocolate loops that we're going to form together and place on top of the cake. Let me show you how you do this. You take a parchment paper and a pair of scissors.

We're going to cut it right down the middle. Now, this is a large sheet of parchment paper that I get from my vendors at the store. You can buy parchment paper at your grocery store. It comes in a roll rather than sheets, but it's the same. It's parchment paper.

I'm going to cut strips. And I want these strips to be about two inches wide. And I'm just eyeballing it and cutting straight. Now, because I cut the parchment paper in half and then I'm cutting the halfway long, I know-- because we do these loops all the time-- that when I fold this piece over and I cut, it makes a perfect sized loop. So we cut our pieces of parchment, our strips, into six inches in length and about two inches wide.

We're going to line them up on another piece of parchment, because I'm going to take melted white chocolate, and I'm going to pour it right over the pieces and use a small offset. I tend to use the large offset when I'm decorating a cake. I like this small size too for little small details, like what we're about to do.

I'm going to take my white chocolate, and I'm going to spoon it over the strip. When you're starting, you might want to just do two at a time. But as you get going, you can actually do four or spread out six at a time. Holding pressure down on the parchment that you cut, you're going to smooth out the white chocolate right over the whole entire strip.

Now, because we left some room, we're going to be able to pick up on one side. Hold it from underneath. Rest it on the table on the belly of the strip. And then secure it together.

Lift it up quickly, and then have it rest on your fingers. And let it dry sideways. Now, if the phone starts to ring right now or people want your attention, just talk to them but don't stop what you're doing, because what's going to happen is the white chocolate will harden. And in this case, you can't go back. You gotta start all over.

So I just let the phone ring. I let the people scream behind me. And I just concentrate on what I'm doing. Now we're going to actually peel off that parchment paper.

So picking up your loop, you're going to insert your finger and hold it with your thumb so you have good contact with it but you're not squeezing it hard. You want to feel where the parchment comes off. And then very slowly you're going to want to just remove the parchment away.

And there you have white chocolate loop. Look at that. I'm going to peel them away. Now, the only thing that you want to be careful up is that you don't want to apply too much pressure. And you also want to be careful, because when you were smoothing out your white chocolate, some of the white chocolate could have gotten up and underneath that parchment.

And if so, then you want to make sure that you don't rip it too much and you also don't leave the parchment on the white chocolate. So you just really want to make sure that you're removing it all intact. And if you see here, sometimes the white chocolate gets up and under. Just pull it across slowly, and it breaks right away.

These white chocolate loops are great. You do not have to refrigerate them. You just need to keep them at room temperature. Store them in a Tupperware container or something that's a little bit more airtight so they don't get dirty. And you can make these well in advance two days to a week before that you need them. And they're just a perfect addition to any cake that you're going to be decorating.

White Chocolate Bows
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