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Prepare some kitchen parchment paper or similar - something that you can peel the chocolate off of.
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Temper the chocolate.
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Until you become experienced doing this, place a sheet of paper with the pattern drawn on it under the kitchen parchment paper, and trace the pattern as you pipe out the chocolate through the parchment paper.
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By the way, the pattern should look like this.
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Trace out the pattern as if you were doing calligraphy with a brush without stopping or hesitating!
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Tip: If you make the angles of the wings nice and sharp, they'll look like proper wings!
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Don't give up!
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You can do it!
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This is what one looks like made with white chocolate.
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You can also make a pink one with strawberry chocolate!
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Another photo.
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You can use the butterflies for things besides cakes...but they don't stand up to heat so I can't really recommend it.
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See..the wings are bending!
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(They fell off soon afterwards...)
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Draw both wings connected in the center...
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After the chocolate has hardened enough not to drip, fold the wings to your desired angle (by the way I am using an ice tray and foil-lined glassine paper here...)
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You can just gently set it on your cake without pushing it in.
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I didn't realize this for a while!
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Maybe it's just me?
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I finally realized it, and took a close-up photo.
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For those of you unconcerned about the angle of the wings or how they fold (Because the center will always somehow become rounded), I recommend this method!
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This is a non-chocolate butterfly.
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I tried to place it on frosting and it softened up because of the moisture!
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This is a non-chocolate butterfly made with choux pastry.
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Chocolate butterflies are susceptible to humidity...and you can only make them in white or brown basically.
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I tried making them again with icing.
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I made butterflies and snowflakes, petals, and a tiara.
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Yes.
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This is my hobby.
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This is another strawberry chocolate one.
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Pink rules!
