Valentine’s Day Kaleidoscope Heart Chocolate Cake Topper

White Chocolate "Cameo" Kaleidoscope Herat Mold Topper

White Chocolate “Cameo” Kaleidoscope Heart Mold Topper

Kaleidoscope Heart Cake Topper for Valentine’s Day

See step-by-step instructions below.

Watch the VIDEO to see how easy it is!


This Kaleidoscope Heart Cake Topper is very easy to make and is perfect for Valentine’s day.

All you need is:

♥  Silicone spatula
♥  Gel food coloring
♥  White chocolate

I used Ghirardelli’s Candy Making & Dipping Bar (the kind you’d dip strawberries into or make candy with).  This is how easy it was to make:

First Layer-Hearts and Scrollwork

Melt several medium sized chunks (a handful) of white chocolate according to package directions (in this case, in the microwave for one minute at half power, stir, then for 30 second intervals,until melted, stirring in between).

Add  desired color of GEL food coloring to the chocolate for the first layer.  This layer will be the hearts and scrollwork.

With the spatula, spread chocolate around on the face of the mold.  Then, holding the edge of the spatula at about a 45 degree angle, drag it across the face of the mold.  This will scrape away the chocolate on the highest, flat areas and leave chocolate filling in the scrollwork and hearts. If chocolate begins to solidify, just pop it into the microwave for a few seconds.

Second Layer- Base Color

When this layer has cooled and solidified, repeat the melting process again with about four times more chocolate.  Tint again with a different or contrasting color if desired or use white, milk or dark chocolate.

Pour chocolate into the center of the mold and spread gently out to the sides with a spatula, so that you don’t dislodge or melt the first layer.

When cool, peel mold away and top a cake or cheesecake for instant elegance.

Alternatively, brush more melted chocolate along the sides of the mold using a pastry brush.  When cool, fill chocolate shell with layers of your favorite fillings.  Place plate over mold, flip mold and cake together and gently peel mold of of your No-Bake Backwards Cake!

New Technique! Marbled Cameo for the Kaleidoscope Butterfly Cake Topper

I’m so proud of myself!

I’ve just thought up a ridiculously quick and simple way to make absolutely gorgeous cake toppers using two colors of chocolate.

Two-Tone 'Cameo' Kaleidoscope Butterfly Cake Topper

So all I did was take melted Ghirardelli molding chocolate, put it on the surface of a Kaleidoscope Butterfly Mold, pull a flexible silicone spatula across it, let it cool, then add white chocolate on top of it!  That’s IT!!!

Ghirardelli Dark Dipping Chocolate

Ghirardelli White Dipping Chocolate

I wasn’t even very careful about it, and where I ‘missed’, it created a very pretty marbled effect!

If it started to solidify,  I’d just pop it into the microwave for a few seconds.

I am going to have so much fun with this technique!

I can’t wait to try to using tinted white chocolate in pink and red for Valentine’s Day – A Kaleidoscope Heart, No-Bake Backwards Cake with all the elements in a contrasting color, not just the hearts!

You could probably get a very pretty ‘stained glass’ look rather easily by using several colors.

You can also use regular chocolate, but be sure to temper it, so that it will solidify properly without graininess:

Quick-Tempered Chocolate

Finely chop chocolate or use chocolate chips. Melt two thirds of the chocolate in the microwave for thiry second intervals, stirring in between with a silicone spatula (don’t use wood, it can introduce moisture and cause your chocolate to ‘seize’).  Keep the temperature below 120F.   When chocolate has melted, add the remaining one third in three batches, stirring until smooth after each addition.

Using a pastry brush, paint the melted chocolate into your mold.  Be sure to brush into the crevices, brushing out any trapped air bubbles.

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