Bold Baking Basics, Informational Articles

How to Make Chocolate Butterflies for Easy Cake Decorating

Learn how to easily make Chocolate Butterflies for easy and impressive cake decorating for all of your baking needs.

Hi Bold Bakers!

What I love about baking is that you can always build upon your skills. Cake decorating is something I never spent time on or learned in college. However when you have Bold Bakers asking for easy decorating tips and skills then I have to learn myself and then impart my wisdom on to you.

These Chocolate Butterflies are something that I used to make in my first job in the U.S. as a baker for a Casino in Lake Tahoe, California. All you need is chocolate, food coloring, a toothpick and my FREE printable butterfly stencil.

Stencil

Download the Butterfly Stencil here or Click Below.

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Lay some parchment paper over a flat board or baking tray. Melt your chocolate, white or milk, or both. Melt gently until there are no lumps and it is nice and smooth.

Once melted stir in a small amount of a flavorless oil like vegetable, canola or coconut oil. I don’t recommend olive oil as it has has too strong of a flavor. The oil thins and smooths out the chocolate. You can use white or milk chocolate depending upon what desserts you are making.

Place the melted chocolate into a piping bag then cut a small hole. We want the hole to be small so we can pipe a thin line.

Now, just go for it. Don’t worry about your piping skills, it will look great regardless. Don’t think about it, just do it. Trust me, when they are dried and assembled they will look amazing.

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Color them any which way you like. Only add a tiny tint of color. There is no recipe for these butterflies, just melt yourself some chocolate and draw.

Draw one at a time so they don’t dry by the time you get to them because they need to be melted to swirl the colors. Swirl the two colors together gently with a tooth pick to create a beautiful design on the butterfly wing.

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To assemble the wings, lay the wings down the center of a magazine. Pipe some chocolate between the wings to create the body of the butterfly and also to hold the wings together. I added some sparkle with some luster pearl for decoration but that part is optional.

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Store in an airtight container lined with kitchen paper for up to a month in the fridge. These little guys are delicate so take care of them.

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Please note that these beautiful butterflies can wilt when in warm climates. Remove them from the fridge just before you need to serve them. They are happiest when cold.

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There is nothing that won’t look better with a chocolate butterfly on top.

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Add them to cupcakes, cake and even to dessert bars.

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Color them depending on the occasion. These 3D Chocolate Butterflies would be incredible for baby showers, weddings or any special event.

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SO, incase you are wondering this gorgeous cake is coming Thursday, July 21. It’s a White Velvet Cake with Strawberry Buttercream Frosting.

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Watch The Recipe Video!

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78 thoughts on “How to Make Chocolate Butterflies for Easy Cake Decorating

  1. Gemma, did you say that after you gave the butterfly the body you then placed it in the fridge so that it would set….Did you place the entire book with butterflys in the fridge? I saw it on the video but I don’t see it in the written instructions????

  2. The link for the pearls takes me to glass pearls used in jewelry making. Wouldn’t that make the butterflies inedible?

    1. Thank you for bringing this to my attention. I used edible pearls here, as it should be for any food item. I will change the link to the correct product. Thanks for being here, Martha.

  3. Hi Gemma! Love these sweet butterfly’s and also just wanted to compliment you on having many different videos. The gals I follow, a lot of the time, will repeat the same recipes constantly. I am very grateful you have many excellent teachings to choose from. Thank you so much! 🙂

    1. Hi Margaret,

      Thanks so much! I really appreciate that. We work hard to produce original content so I’m glad you are enjoying it.

      Stay tuned for some great recipes to come 🙂
      Gemma.

  4. Hi Gemma! I just wanted to know that for melting chocolates, do you use a double boiler or just directly over the heat?
    Thank you!
    P.s you are absolutely wonderful!!! I’m in love with this site!! ❤❤

    1. Hi there,
      NEVER ON THE DIRECT HEAT! Chocolate is really sensitive to heat, it will seize if it is too hot, so gently does it. I use the microwave, but you need to stand over it, allow it to soften a little, then stir it, when it is mostly melted stop, the rest will happen in the residual heat.
      To be safe use a double boiler, or a bowl over simmering water, do not let the bowl touch the water.
      I hope this is of help to you,
      Gemma 🙂

  5. Hi! Gemma my name is Krupa (u may think my name is weird)
    when I added food colouring to the white chocolate (I added red colouring) the chocolate started to stiff and thicken.
    why did this happen?????
    I don’t understand.
    I tried with a different chocolate and the same thing happen.
    And I also want to tell u I love your recipes they are so easy.
    (I am able to make any recipe u make and i am only 10)

    1. Hi Krupa,
      I do not think your name is weird! We have some pretty weird names in Ireland and here in the US too, nice to have variety.
      It sounds like you use a water based color. This may ‘seize’ the chocolate. If you use a gel color you use just a touch, to get a strong color, and no seizing. Melt the chocolate slowly, do not over heat, it is not necessary. Add a little light oil, jut sufficient to make the chocolate a little more liquid. Add the color, and all should be well.
      I hope this is of help to you,
      Gemma 🙂

  6. Gemma which chocolate should i use?Compound (without cocoa butter) or couverture (with cocoa butter)?

    1. Hi there,
      You need a little cocoa butter in order to be able to melt the chocolate successfully, and to give it a shine. it is way easier to work with this. I tend to use a 70% (ish) cocoa solids chocolate, which then has 30% (ish) cocoa butter. This is really workable for the home cook. I do hope this is of help to you,
      Gemma 🙂

  7. Hi, thank you for those lovely decorations!! I think it would be a good idea to show us how to make chocolate cakes and cupcakes decorations. Do your best!!

  8. Enjoyed this tutorial. Wished I had the rcipe for the butterlies, unless I missed something, but I figured it out and they turned out better than expected. The template was quite usefuln everyone is enjoying the “Welcome Spring cupcakes”. Thank you.

    1. Hi Christeena,
      It has to be liquid, or else it will not be workable. So, not hot, but the chocolate should never get hot as it easily burns, so melted, as soon as it is melted it is ready to use,
      Gemma 🙂

  9. To make the wings, again tape a sheet of waxed paper over the butterfly wing template on your work surface. These wings work best when the coating is warm and fluid, so you will need to re-warm it occasionally in small bursts in the microwave, and work with 1 wing at a time. Start by outlining the wing in a thick layer of brown coating. Transfer some of the orange coating to a piping bag fitted with a small round tip, a paper cone, or a plastic bag with a very small hole cut in the corner. Fill in the center of the wings with the orange coating—don’t worry about filling every single space, just a general coverage is fine.

  10. I loved it so much.????.my family loves it too . I have al ready tried many recipes of your which I have posted on instagram. They were awesome cool.finally you are such a beautiful host of your show.good luck and all the best to u.☺☺☺☺????

    1. hey supreetha are u indian?? or live in India ? i coz if.. can u please which chocolate(brand) u used for white chocolate ?that is easily in every part of india if u know?

      1. Hi there,
        I hope you get a response to this. I suggest you do a little research online for this. Try to but a natural cocoa butter chocolate, and not a compound, this will work best for you. Your grocery store/market may be able to help you, and amazon are always a great research source too,
        Gemma 🙂

  11. Hello Gemma
    First, I’d like to thank you for your channel, it’s simply wonderful!
    Second, I’d like to ask if the chocolate used needs to be tempered or just melted?
    Thank you =)

  12. Hi Gemma,
    Thank you for the tutorial. These are so pretty. I’m going to try it out. 🙂
    May I confirm the ratio of coconut oil to use on the melted chocolate to thin it out?
    Many thanks.

    1. Hi Mary,
      You must not use too much oil. Just a teaspoon will make a difference. Remember that coconut oil will harden when cold, so is useful for setting the chocolate, but needs to be worked quickly,
      Gemma 🙂

  13. Hi Gemma,
    OMG THIS IS INCREDIBLE SO FASCINATING I CANT EXPLAIN …… I LOVE BUTTERFLIES AND I AM A CHOCOLATE ADDICT AND WHAT CAN BE BETTER THAN A CHOCOLATE BUTTERFLY…… SO CUTE AND TEMPTING. LOVE YOU FOR THIS GREAT WORK. 🙂
    Mashal

    1. Hi Salma,
      Check out the live stream on my Facebook page (Bigger Bolder Baking) for a discussion on extracts, including how to make almond extract.
      You simply smash up whole, plain, skin on almonds in a pestle and mortar. Pour them into a jar and cover with Vodka. Leave to infuse for at least 5 weeks, shaking the jar every day. you can top up the jar as you use it. the alcohol will burn off in cooking. glycerin can be used in place of the alcohol.
      hope this helps,
      Gemma 🙂

  14. I particularly enjoyed the pictures for this episode, the butterflies are just screaming “Pin me! Pin me!”. They look so pretty it’s quite hard to believe that they are so easy to make.

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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