How to Make Chocolate Shapes for Cake Decorating

Are you looking to elevate your cake decorating skills? Learn how to make chocolate shapes for cake decorating and add a professional touch to your baked creations. Chocolate shapes can take your cake from ordinary to extraordinary, creating stunning designs and enhancing the overall presentation. Whether you’re a seasoned baker or just starting out, mastering the art of making chocolate shapes can help you create show-stopping cakes that will impress any crowd.

In this article, we will explore the essential tools and materials needed to make chocolate shapes for cake decorating. We’ll also discuss the best types of chocolate to use and provide step-by-step instructions on melting and tempering chocolate properly. Additionally, we’ll walk you through creating beautiful chocolate shapes, offering tips and techniques for using them to decorate cakes.

Whether you’re looking to create elegant borders, eye-catching cake toppers, or intricate designs, mastering the art of making chocolate shapes will give you the creative freedom to take your cake decorating skills to new heights. So let’s dive in and learn how you can use chocolate shapes to become a master cake decorator.

Tools and Materials

When making chocolate shapes for cake decorating, it is essential to have the right tools and materials on hand. The following is a comprehensive list of everything you will need to create beautiful chocolate decorations for your cakes.

1. Chocolate Molds – These are available in various shapes, sizes, and designs, such as flowers, hearts, letters, numbers, and animals. Silicone molds are ideal for beginners as they are flexible and make it easier to release the chocolate shapes.

2. Melting Chocolate – Use high-quality chocolate bars or melting wafers in different flavors such as white, milk, or dark chocolate. It is important to use chocolate specifically formulated for melting and molding to ensure a smooth consistency.

3. Piping Bags – Disposable or reusable piping bags can be used for filling the molds with melted chocolate. Couplers and various sizes of piping tips can also be helpful for more intricate designs.

4. Double Boiler or Microwave – To melt the chocolate properly without burning it, you will need either a double boiler setup or a microwave-safe bowl.

5. Offset Spatula – This tool is useful for spreading melted chocolate evenly into the molds and smoothing out any excess.

6. Toothpicks or Small Brush – These can be used to gently tap out air bubbles from the melted chocolate before it sets in the molds.

Having these tools and materials readily available will make the process of creating chocolate shapes for cake decorating much smoother and enjoyable. By using high-quality ingredients and equipment, you can ensure that your finished chocolate decorations will elevate the appearance of your cakes to a professional level.

Chocolate MoldsAvailable in various shapes, sizes, and designs
Melting ChocolateHigh-quality bars or melting wafers in different flavors
Piping BagsDisposable or reusable for filling molds with melted chocolate
Double Boiler/MicrowaveNecessary equipment for melting chocolate properly

Choosing the Right Chocolate

When it comes to making chocolate shapes for cake decorating, choosing the right type of chocolate is crucial. The type of chocolate used will affect the flavor, color, and texture of the final product. Here are some considerations when choosing the best types of chocolate to use for making chocolate shapes:

  • White Chocolate: White chocolate is an excellent choice for creating contrast on dark-colored cakes or adding a touch of elegance to any dessert. It has a creamy and sweet flavor that pairs well with fruits, nuts, and other complementary flavors.
  • Milk Chocolate: Milk chocolate is a popular choice for making chocolate shapes due to its smooth and creamy texture. It has a slightly sweeter taste than dark chocolate, making it an ideal option for those with a sweet tooth.
  • Dark Chocolate: Dark chocolate is known for its rich and intense flavor, which can add depth to any cake decoration. It also has a higher cocoa content, making it a favorite among those who appreciate the bittersweet taste of dark chocolate.
  • Additional Flavorings: In addition to white, milk, and dark chocolate, you can also consider using flavored chocolates such as mint, orange, or raspberry. These flavored chocolates can add an extra layer of complexity to your cake decorations and complement different cake flavors.

When choosing the right type of chocolate for making chocolate shapes, consider the overall flavor profile of your cake and the desired aesthetic. Experimenting with different types of chocolate can open up endless possibilities for creative cake decorations.

It’s important to note that regardless of the type of chocolate you choose, using high-quality ingredients will result in better-tasting and better-looking chocolate shapes for your cakes. Always opt for real cocoa butter-based chocolates rather than compound coatings for superior results.

Melting and Tempering Chocolate

The first step in melting and tempering chocolate is to chop the chocolate into small, uniform pieces. This allows the chocolate to melt evenly and reduces the likelihood of overheating. Place the chopped chocolate in a heatproof bowl over a pot of gently simmering water, making sure that the bottom of the bowl does not touch the water. Stir the chocolate frequently with a spatula as it melts, and use a candy thermometer to monitor the temperature.

Once the chocolate has melted completely, it’s time to begin tempering. Tempering is the process of heating and cooling chocolate to specific temperatures in order to stabilize the cocoa butter crystals. This ensures that the finished chocolate shapes will have a glossy appearance and snap cleanly when bitten into. The specific tempering temperatures vary depending on whether you’re using dark, milk, or white chocolate.

Properly tempered chocolate will set at room temperature with a glossy finish, making it ideal for creating beautiful decorations for cakes. By following these step-by-step instructions for melting and tempering chocolate, you’ll be well on your way to creating smooth, shiny chocolate shapes that add an elegant touch to any cake.

Heatproof BowlEssential for melting and tempering
SpatulaTo stir melted chocoate
Candy ThermometerTo monitor temperature

Creating Chocolate Shapes

Filling the Molds

When filling your chocolate molds, it’s important to do so with precision and care. Start by melting your chocolate according to the instructions, making sure it’s smooth and free of lumps. Then, carefully pour the melted chocolate into each cavity of the mold, using a small spoon or a piping bag for more control. Be sure not to overfill the molds, as this can result in uneven edges or difficulty when releasing the shapes later on.

Tapping Out Air Bubbles

After filling your molds with melted chocolate, it’s common for air bubbles to form within the mixture. To prevent these air bubbles from affecting the final shape of your chocolates, gently tap the molds on a flat surface to release any trapped air. You can also use a toothpick or small spatula to carefully remove any stubborn air bubbles that rise to the surface of the chocolate.

Properly Releasing Chocolate Shapes

Once your chocolate shapes have set and fully hardened in the molds, it’s time to release them without causing any damage. Carefully flip the mold onto a clean work surface and gently press on each cavity to release the chocolates.

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If you encounter resistance when trying to remove them from the mold, let them sit at room temperature for a few minutes or place them in the refrigerator briefly before trying again. Remember to handle them delicately as they can break easily if mishandled.

By following these detailed tutorials on creating chocolate shapes, you’ll be able to achieve professional-looking results that will elevate your cake decorating skills and impress your friends and family with beautifully adorned desserts.

Decorating With Chocolate Shapes

Creating Borders

One popular way to decorate cakes using chocolate shapes is to create borders around the edges. This can be done by making small, uniform chocolate shapes and placing them around the perimeter of the cake. These can be simple circles, hearts, or stars, and can be arranged in a pattern or at evenly spaced intervals. This adds a professional and elegant touch to any cake and can complement the overall design.

Creating Toppers

Another creative way to use chocolate shapes for cake decorating is by creating toppers. This can include larger chocolate shapes such as flowers, butterflies, or even custom-made designs that are relevant to the theme of the cake. These toppers can be placed on the top of the cake as a focal point, adding visual interest and a personalized touch to the dessert.

Intricate Designs

For more advanced decorators, using chocolate shapes to create intricate designs on cakes can take your cake decorating skills to the next level. This may involve creating detailed patterns, lace-like designs, or even three-dimensional sculptures using different types of chocolate shapes. This technique requires precision and creativity but can result in stunning and impressive cake decorations.

By utilizing these ideas and techniques for decorating with chocolate shapes, you can elevate your cake decorating skills and create visually stunning desserts that are sure to impress. Whether you’re aiming for a simple border or an intricate design, chocolate shapes offer endless possibilities for creativity when it comes to cake decoration.

Storing and Handling Chocolate Shapes

When it comes to cake decorating, chocolate shapes add an elegant and professional touch to any dessert. However, once you’ve made your beautiful chocolate shapes, it’s important to know how to store and handle them properly to ensure they don’t melt or become misshapen before you’re ready to use them. Here are some tips on how to store and handle chocolate shapes effectively:

  • Store in a cool, dry place: Chocolate shapes should be stored in a cool, dry place away from direct sunlight and moisture. A temperature of around 65-70°F (18-20°C) is ideal for storing chocolate shapes.
  • Use parchment paper: When storing chocolate shapes, it’s best to place them between layers of parchment paper to prevent them from sticking together or becoming damaged.
  • Avoid the refrigerator: While it may seem intuitive to store chocolate in the refrigerator, it’s best to avoid doing so with chocolate shapes as the condensation from the fridge can cause the chocolate to bloom or develop a white film on the surface.

Proper handling of chocolate shapes is also crucial in maintaining their integrity before they’re used for decorating cakes. Here are some tips for handling chocolate shapes effectively:

  1. Handle with clean, dry hands: Always make sure your hands are clean and dry when handling chocolate shapes to prevent any moisture from affecting the appearance of the chocolates.
  2. Use gentle pressure: When moving or arranging chocolate shapes, use gentle pressure to avoid damaging their delicate designs or causing them to break.
  3. Avoid direct contact with warm hands: Direct contact with warm hands can cause the chocolate to melt, so it’s best to hold them on their edges or use a pair of food-safe gloves when handling them.

By following these tips for storing and handling chocolate shapes, you can ensure that they maintain their quality and appearance until you’re ready to use them for decorating your cakes.


In conclusion, mastering the art of making chocolate shapes for cake decorating can truly take your baking skills to the next level. By following the step-by-step instructions and tips provided in this article, you can create professional-looking chocolate shapes that will impress anyone who sees your beautifully decorated cakes.

It is important to remember that practice makes perfect, especially when it comes to working with chocolate. Don’t be discouraged by any mistakes or mishaps along the way-troubleshooting common problems such as chocolate seizing, improper tempering, and broken shapes is all part of the learning process. With patience and persistence, you will soon become skilled at creating flawless chocolate shapes for your cakes.

Lastly, don’t hesitate to get creative with your chocolate shapes. Experiment with different types of chocolate, flavorings, and designs to add a personal touch to your cakes. Whether you’re making simple borders or intricate toppers, the possibilities are endless when it comes to decorating with chocolate shapes. With time and experience, you’ll develop your own unique style and techniques for using chocolate shapes to elevate the look of your baked creations.

Frequently Asked Questions

How to Make Chocolate Shapes for Decorating?

Making chocolate shapes for decorating is a fun and creative way to add a special touch to desserts. To make chocolate shapes, start by melting chocolate in a microwave or over a double boiler. Once melted, pour the chocolate into molds of your choice and tap the mold gently to remove any air bubbles.

Place the mold in the refrigerator until the chocolate sets, then carefully remove the shapes from the mold. You can use different colored chocolates or add food coloring to white chocolate for variety.

How Do You Make Chocolate Circles?

Making chocolate circles is a simple yet effective way to add an elegant touch to desserts or baked goods. To make chocolate circles, melt chocolate and spread it onto parchment paper in circular shapes using a spoon or offset spatula. Allow the chocolate to set slightly but not completely hard, then use a cookie cutter or knife to cut out perfect circles.

Let them harden fully before carefully peeling them off the parchment paper. These chocolate circles can be used as decorations on cakes, cupcakes, or any other dessert.

How to Make Chocolate Border for Cake?

Adding a chocolate border to a cake is a great way to elevate its presentation and flavor. To make a chocolate border for a cake, melt some chocolate and pour it into a piping bag fitted with a small round tip. Pipe the melted chocolate around the edges of your cake, working quickly but carefully.

You can also use an offset spatula to spread the melted chocolate along the edges if you prefer. Once you’ve completed the border, let it set before serving your beautifully decorated cake.

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