Chocolate Angel

Beginner - Less than 1 hour - Complete

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Chocolate Angel  Christmas recipe: chocolate angel

This little angle, inspired by one in the magazine "Elena the Crafter," has been transformed into a totally edible angel, from its wings to its toes.  These meringue angels put the final, sugared touch on your table decoration for Christmas Eve.

Supplies
Tools
  • Scissors
  • Pencil
  • Small tube of red decorative icing
Materials
  • A "tête de nègre" or "tête de choco" pastry.  Here is an example of what this type of pastry looks like.  Any sort of tall, chocolate-covered, marshmallow cookie or pastry can be used to substitute for the French pastry.  If available, Whippet cookies make a good substitute.
  • Thick white icing (powdered sugar with a little water or egg white)
  • Small, round, silver sprinkles
  • Pink or white cotton candy
  • Confectionery rice paper
  • Edible color markers
Directions
  • Make wings out of rice paper and decorate them with edible markers.

  • Draw lips on the pastry with the red decorative icing.

  • Draw eyes, eyebrows, and small dots on each cheek with the white icing.

! - The icing must be thick enough not to run.

  • Affix the cotton candy on top as hair.
  • Place a silver sprinkle in each eye as a pupil.

  • Attach the wings to the back of the angel with thick icing.

Tips
  • You can also make the wings out of thinly-rolled pie crust, baked with gold-colored (or other designs) transfer paper.
 
CécileCC

CécileCC ( Amateur crafter )

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