Number Cake Topper from Almond Bark
This is a tutorial for making a number cake toppers that are great for birthdays, anniversaries, or any other significant day of your life.
Ingredients for Number Cake Topper
White Almond Bark (you could also use candy melts, candy coating or white chocolate)
Disposable Icing Bags
Lollipop sticks (or floral wire for curvy numbers)
Template for number (reversed)
Disco Dust, Corn Syrup & Paint Brush (optional, if you want it to sparkle)
Chop up a small amount of almond bark.
Place the chopped chocolate into the bottom end of a disposable pastry bag, leave the tip intact.
Place the bag in the microwave and melt in 30 second intervals until the almond bark/chocolate is completely melted.
Using scissors, snip the very end off the bag, careful to only take off a tiny bit.
Using a reverse image of the number you want to make, lay it on a flat surface and cover with a small piece of wax paper.
Place the number on a small surface you can move, like a small cutting board. You could also use a small plate.
Trace the number with almond bark, then fill in all the spaces.
Gently lift and tap the cutting board (or plate) on your work surface to settle the chocolate any any gaps.
Lay a lollipop stick in the still melted chocolate.
If you’re doing a curvy number (such as a “3″), use a piece of wire that you can bend into the shape instead of a lollipop stick.
Pipe more chocolate over the top of the lollipop stick (or wire) to secure it.
Refrigerate the number for about 10 minutes to set the chocolate, then take it out and gently lift if off the wax paper.
Using a single edge blade, trim the edges of the number to clean it up.
Put a small amount of corn syrup in a bowl and with a paint brush, coat the surface of the number.
Then dust it with disco dust using the paint brush to spread it out and cover any spaces.
Allow it to dry for a little bit and it’s ready to use!