samedi 4 février 2017
How to Make Utterly Magical Chocolate-Covered-Strawberry Unicorns
Chocolate-covered strawberries oddly are the same shape as unicorn heads, so let's decorate them as such! Unicorns are officially everywhere, proving their existence is real . . . well, at least when it comes to sweet treats like cakes, macarons, and more.
Here's what you'll need:
- White chocolate candy melts, melted according to package directions
- Large strawberries at room temperature, dried thoroughly
- Fondant, shaped into small triangles for the ears and small cones for the horns
- Edible glitter dust to sprinkle on fondant horns
- Vanilla buttercream, homemade or store bought fitted in a piping bag with a number 13 open star decorating tip
- Wilton's Valentine's Day Mix
- Wilton White Cake Sparkles
Here's how to assemble them:
- Holding the strawberries at the stem, submerge the red, fleshy fruit in the melted white chocolate (or candy melts), leaving the stem exposed. Shake off extra chocolate and carefully place on a parchment-paper-lined baking sheet.
- Slowly place the fondant ears on the top right and left of the strawberry, just below the stem. Add the sparkly fondant horn in the center.
- Use a set of food tweezers to place two heart-shaped sprinkles as the eyes (on the top third of the strawberry) and two pink pearl sprinkles as the nostrils (on the bottom third of the strawberry).
- Form the mane of the unicorn by piping 3 stars on the top of the strawberry behind the horn. Then pipe in a swirly motion down one side of the strawberry in front of one ear. It's not anatomically correct, but you'll forgive me, right?
- Carefully add a few sprinkles and colored sugar crystals to the mane, avoiding the unicorn's face.
- Allow to set at room temperature or transfer to a fridge for 20 to 30 minutes. Devour!
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