Oh, I said I wasn’t going to bake this year but this project with the bird.on.branch mold has been waiting to be created for some time now and the holidays and a cold rainy day finally inspired me to get it done! (the rain does not make for great pics so please excuse that!) You can find my original bird.on.branch mold at Bramble Berry. Originally intended for soap making, the mold material is PERFECT for molding chocolate so I have two – one for making soap and one for making chocolate. I have provided a gluten free vegan recipe for the cake as well as links/resources for vegan chocolate and cream filling if you want to make this project all Vegan.
• 1/4 oz food grade cocoa butter
• Cut the bottom off of each of the rectangles and then slice the rectangles in half. You should be left with pieces 2 inches wide, 3 inches tall and ½ inch thick. These will be the middles of our chocolate covered cakes. You should get 12 slices total.
1) Melt your chocolate per package instructions in the microwave or a double boiler. Melt two containers with 5.5 oz of white chocolate each, and one container with 1 oz + 1/4 oz cocoa butter.
2) Once chocolate is melted, color one of the 5.5 oz containers of chocolate with green and yellow oil based food colors until desired color is achieved. Add red color to your 1 oz of white chocolate and cocoa butter mix until you get a nice dark red.
I kept my chocolate melted in a pan of hot water but you can pop the chocolate back into the microwave at any time to re-melt it!
3) Using a small brush or popsicle stick carefully spread green chocolate into the recessed bird and branch part of two of the mold cavities. Do the same with the white chocolate in the other two cavities. You may get chocolate outside the edges and this is ok. Once the chocolate is set, about 5 minutes, using a small piece of paper towel rub off unwanted chocolate. You can use the tip of your finger to smooth out rough edges as well.
4) once the chocolate is set spoon white chocolate over the green bird designs and green chocolate over the white bird design until you get an even coat on the bottom of the mold. Let set about 10 minutes – you can pop it in the refrigerator to speed up the process.
5) Once the bottom chocolate is set using a popsicle stick or butter knife spread a coat of chocolate on the edges of the mold in the same color that you used to coat the bottom of the mold. The chocolate will be thick enough to stick to the sides. Set upside down to cool, another 10 minutes or so.
6) When the chocolate is set, spread a thin 1/4 inch layer of your whipped cream or chocolate mouse into the bottom of each of the mold cavities. Press one piece of your cut chocolate cake into each mold so that the cake sits below the edge of the mold cavity. This is so that we have space to top off with more melted chocolate.
7) Top off each with melted chocolate. Tap the mold on the counter to eliminate air bubbles around the edges and fill with more chocolate if necessary. Let set up on the counter for 20 minutes or in the refrigerator for 10 minutes.
8) When the chocolate is set it should easily separate from the edge of the mold. Press down around the edges of each cavity to release the chocolate. Put a cooling rack on top the mold and flip the mold and rack over to invert the chocolates on to the rack. You may need to gently press on the molds to release the chocolates.
NOTE: The first time I unmolded these I made the mistake of trying to unmold them individually onto my hands. They all ended up falling out and the chocolate cracked so be sure to use a large plate, cookie sheet or baking rack to do this.
9) Use your small brush and your red chocolate to decorate the cakes!
So creative and beautiful! Love this idea!
so cute! great idea!
This is beautiful and I love that you included a gluten free vegan option as well.
Have a wonderful Christmas 😀
So glad you like it Donna Maria. 🙂 Definitely fun for the kids! It is like an art project and a baking project in one!
Donna Maria Coles Johnson says
Oh my goodness, you are so creative! These are gorgeous. I can’t wait to see more. The molds are so pretty. I should make these with my kids.
these are amazing. a-ma-zing.
Thanks Jude! These would be super cute at easter too, or any special occasion! You can really play with the colors. I did some in regular semisweet chocolate with the white chocolate for the bird design and they look and taste wonderful! We don’t have snow in San Diego this time of year either but as least it is chilly. Hope you are keeping cool!
those soaps are adorable A-M! I love the embeds in the background!
That is great! I recently found out that I have a bunch a food allergies and I thought baking was going to be off limits. Since finding a whole bunch of gluten free product it has been fun to experiment with recipes – this cake tastes really good too – you will never tell the difference – and it has more protein and fiber than regular cake because the flour is made from mostly beans!
Thanks again for the congrats on getting married guys. The ring belonged to my grandmother and was a gift from my Mom. It is very special.
Thank you for posting Anne-Marie! Glad you all like it so far. I made some labels and you can download the free clip art here:
Way to go Erin – They are fabulous, and what a great project 🙂 A bit too late for our Christmas Table this year, but there’s always next year! Besides we’re sweltering hot here :(. I envy you your snowy Christmas!
Wishing you and yours a wonderful Christmas and New Year,
I’m stunned by the beauty and artistry of this project! I have to admit that I’m too lazy to make something like that, but…wow! 😉
Anfisa Ponomareva says
it’s amazing! sooo yummy! i’ll make it for my younger sister
Thank you, Anne-Marie!
omgosh Erin! That is beautiful….
I actually purchased #40 pounds of chocolate and never quite got it together enough to actually do more than dipped oreos and bark.
That is amazing and what a great post!
Here’s to many MANY more creative projects for the upcoming year!
I love your mold so much!
XOX and have a Merry Christmas everyone!
Here’s some I did: http://twitpic.com/2iqm1r =)
Those are adorable! How do you get the colors like that with soap?
Becky with Bramble Berry says
There are so many fun colors that you can go with for this particular mold! But, here are the colors that were used in the soap that Anne-Marie was experimenting with was:
Tangerine Wow!: https://www.brambleberry.com/Tangerine-Wow-Colorant-P4964.aspx
Ultramarine Blue: https://www.brambleberry.com/Ultramarine-Blue-medium-Pigment-P4043.aspx
Ultramarine Pink: https://www.brambleberry.com/Ultramarine-Pink-Pink-Oxide-Pigment-P4039.aspx
Aqua Pearl Mica: https://www.brambleberry.com/Aqua-Pearl-Mica-P5348.aspx
I hope this helps! 🙂
-Becky with Bramble Berry
I love those, they look so yum…at first I thought they were soap! Great job! I absolutely adore anything with birds. Thanks for sharing!
Would have been interested to see how the soap came out with this mould. Cheers. Lavinia
Aw, congrats to Erin right? I haven’t met her fiancée but he is one lucky man. She is adorable!
A perfect last minute dessert that would look SO great on tables.
Oh yay! I’m so glad that you’ll be able to use the recipe =))
Erin is so thoughtful! And when you meet her in person, you’ll see exactly how adorably healthy she is in person too =)
I think Erin came up with a fantastic idea! And she’s right, the molds can totally double as chocolate molds =)
What a great idea! I’ll have to try it out myself ^_^ Thanks for sharing!
Ouu so pretty! Thanks so much for including a gluten free version!
Wow. So cool!!! And yummy too, I’ll bet! My mom has celiac, so these would be great for her!
Stunning, such a cute idea for the holidays!
Gorgeous! I’ll never look at soap molds the same way again. And I can see your engagement ring in one of the photos! 😀
Charity Tensel says
Those are amazing!