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Butterfly and Mother’s Day decorations for cupcakes: https://www.youtube.com/watch?v=dN8wReoVfc0
For the roses you will need to make some modeling chocolate:
4 oz of white chocolate or regular chocolate or chocolate candy melts.
1/8 cup white corn syrup.
Melt the chocolate and stir in the corn syrup. It will become a thick greasy paste. Wrap in plastic wrap or put in a bag or container and allow to harden and cool for several hours.
If it is too hard to work with you can soften it in the microwave for a few seconds, or if it is too soft to work with you can refrigerate it for a few minutes.
This amount will make at least a dozen good sized roses for cupcakes. Be sure to keep the unused portions covered when not in use.
After forming your roses, allow them to harden at room temperature. They will harden and dry and be very durable.
Swiss meringue buttercream:
Place 1 cup of sugar and 4 egg whites in a large bowl. Place this bowl over a pot of simmering water. Whisk the sugar and egg whites together over the simmering water until the sugar is dissolved and the temperature reaches 140F.
Transfer to bowl of stand mixer (if using one).
Beat the mixture with the whisk attachment until the egg whites are thick and glossy and form soft peaks. The temperature of the mixture should be at room temperature at this point. This is important.
Add 1.5 cups of cold butter cubed 2 tbsp at a time to mixture, blending until all butter combined and frosting is smooth, thick and fluffy. Blend in 1 tsp vanilla.
If you want chocolate frosting add in 3/4 cup of melted chocolate chips to the frosting (making sure the melted chocolate is at room temperature) and beat until combined.
Idea found here: https://www.pinterest.com/pin/272819689903628279/
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