250219- White Chocolate 50Express
277006- Dulce De Leche 50Express
5012- 8' Frozen Cake White/Yellow
180160- Tipless Bags 50Express
180371- Silicone Mold Egg Bunny Basket
284003- Intense Pearlescent Powder
19112- Brush Set
24307- Candy Colour Mill
24322-Yellow Colour Mill
24351- Lavender Colour Mill
128100-Macaron Box
246018-Mint Crinkle Paper
114103- Deli Cups
-Melt your white chocolate in 3 separate deli cups. We are using oil based colors by colour mill to color our chocolate in this video. The colors are Yellow, Lavender, and Candy.
-After melting your chocolate place it in your tipless bags. This will help you have more control of your chocolate when filling the silicone mold.
-Cut the tip of your tipless bag and start to fill your silicone mold. Make sure to put enough chocolate to get complete coverage at the bottom of your mold. Using a small brush, brush the chocolate on the sides and edges of your silicone mold. Place in the freezer to dry. When the chocolate is dry, brush on another layer of chocolate onto the sides and edges of your silicone mold. Place in freezer to dry.
-Now place your yellow cake into a small mixer, using the paddle attachment mix until the cake sticks all together.
-Place dulce de leche in a tipless bag.
-Fill your mold with cake and dulce de leche topping. Then cover it with a small amount of chocolate on top. Put your mold in freezer for fast drying results. When the chocolate is completely dry remove your chocolate pieces from your silicone mold.
-Take a brush and dust on the intense pearlescent powder. This powder is used to add shine and give your treats a beautiful pearlized look.
-Now that your mini Easter cake bits are done, it's time to place them in a nice box. In the video i used mint colored crinkle paper for inside the box. Place cake bits inside and enjoy.
