Frozen Snowflakes & Melted Snowman - from Kiwicakes test kitchen

These winter wonderland treats are right on trend and are particularly fitting for these chilly winter days we are experiencing. So much for living in the winterless north!

To achieve todays yummy crafts I cracked into some modelling chocolate, which tastes divine as well as having great stick-ability and moulding qualities.

This snowflake was handcrafted out of light blue modelling chocolate made with 1 part blue plus 4 parts white. It was rolled 4mm thick and snipped into shape with kitchen scissors then dusted with sapphire edible glitter. 

Although these look like cake pops we actually cheated and used ferrero rocher chocolates for the centres. It's an easy no-bake solution. Just unwrap, stab the ball with a cake pop stick then wrap with a circle of white Chocit. The red round cutter from this cookie cutter circle set is the perfect amount to mould into position. Just use clean dry hands to roll into a smooth ball. It seals the ferrero rocher in and adheres to the stick without any need for edible glue. Then the coated ball can be dusted with white edible glitter for some texture and shine.

Decorations like the blue snowflake stick magically when you press it gently onto the ball and they easily hold their shape! This is also true for the snowman decorations like his arms and all facial features. My snowman's hair is the only part that does not self-support for very long so he might need a quick hair touch up before serving. His nose is made from a wee bit of orange Chocit and it too sits proudly without wilting, I just used the end of a paintbrush to make a divet to press the carrot nose into. His arms, hair and other features are made using a little Brown Chocit rolled thinly and cut into strips. Rainbow packs are a great way to start your modelling chocolate collection. 

To make the melted snowman cookies, roll out your favourite cookie dough and make snowflake cut-outs to bake.This is a really effective shape! When cooled, top each biscuit with a rolled round of chocit, press into place and trim the base. 

Then gather his edible accessories, stack on top and smush into place to resemble the effect of melting!  

A snowflake also looks good in light blue or turquoise with a basic shape etched on top. This is where your flower modelling tools come in handy.

Finally the magic is completed with some edible glitter on the edges...

The Rocky Road to Easter - from Kiwicakes test kitchen

Today's treat is moreish Marshmallow Rocky Road. It has been Easter-shaped and packaged in clear bags set off with these limencello yellow styling tags. 

The star of the show in this simple recipie is limited edition marshmallow flavoured white candy melts. They are actually white! You could use regular white chocolate in its place, but it always has a creamier yellowish tone.

Once your 500g of candy melts have been melted over a double-boiler, let cool slightly before incorporating 200g mini marshmallows. Press into a lined sponge roll tin so the rocky road is between 1 and 2cm high then smooth the top. 

Sprinkle liberally with Yellow edible glitter for a real Easter feel. Do this while the mixture is still warm. Then transfer to the fridge briefly to set the chocolate.

Season your shaped cutters for easy release by wiping a little decorating cream around the inside. Here I am using the duck, basket, bunny and carrot cutters from the Easter Egg Cannister set of 10 shapes. Simply press down to create the desired shapes.

Here you can see how effective the really white white candy melts are against the coloured mallows and yellow edible glitter. How simple!

Here is a rocky road ducky packaged up ready for Easter giving. We also stock the cute little chicks pictured to accompany your Easter treats.

3D Sparkling Snowflakes - from Kiwicakes test kitchen

Today I had a play with another new Wilton chocolate mold. They have released a freestanding snowflake design just in time for Christmas.

I had a go at both blue and white snowflakes and decided to jazz them up with matching edible glitter to highlight the ornate edges.

The mold takes 115g chocolate or candy melts and makes 3 complete snowflakes (6 discs). 

Simply melt the chocolate, pour into the mold, tap to release air bubbles, refrigerate for ten minutes, then pop the set discs out.

Use a tiny drop of edible glue on a fine paintbrush to moisten the edges, one by one. Then dip liberally in your coloured edible glitter and keep working your way around the disc until it is sparkling!

You will need to work quickly as the heat of your hands will want to melt the snowflake disc. I used a scrap of baking paper to avoid leaving fingerprints while handling the chocolate. 

This snowflake uses blue candy melts and turquoise edible glitter. The bag of melts yields 9 snowflakes.

You can play with any combination of colours and glitters to suit your theme.