Baby Blocks Cake and Cupcakes

Disclosure:  Wholeport sent me an Alphabet Chocolate Mold  for review.  However, all opinions expressed in this post are 100% mine.

I’m always looking for new fun (and easy) ideas for decorating cakes and cupcakes, so when Wholeport asked if I’d like to review one of their products and do a giveaway, I thought it would be fun!

Alphabet Mold

I chose to review the 28 Hole Letters Silicone Chocolate mold.  As soon as I saw this mold, I thought it would make the cutest “blocks” for baby shower cupcakes…. or even a cake!

Baby Blocks Cake

And guess what? I was right! The first thing I did was make B, A, B,and Y blocks to do “baby blocks” on a tiny 6″ round cake.

I used white almond bark with pink oil coloring (you can’t use regular gel colors for chocolate or almond bark!) and mixed it up. I put the chocolate in a piping bag and piped the melted chocolate into the silicone mold.

After bumping it on the counter a few times to try and dislodge any bubbles, I stuck the whole thing in the freezer and let it get really good and hard/cold (about 15-20 minutes).  Once it was set and cold, the cubes of chocolate popped out very easily!

Baby Blocks Cupcakes

After making the cake, the blocks seemed almost too small and would certainly be for a larger cake, so I decided to give the cupcake idea a try and personally, I think the cupcake toppers idea is best… the blocks are the perfect size for cupcake toppers!

Baby Blocks Cupcake Toppers

You could use them for a baby shower, or even for a bridal shower doing blocks with hearts or the initials of the bride and groom. They would also be great to do monogram toppers for wedding cupcakes.

The mold was easy to use and the chocolate came out very clean. My biggest frustration was getting the chocolate to settle into all the tiny crevices and not having air pockets on the blocks.

Alphabet Blocks Silicone Mold

Would you like to win your very own Alphabet Blocks Chocolate Mold?

Use the Rafflecopter widget below to enter (if you’re reading in a feed reader or by email, you’ll need to click here to enter).

Entries will remain open from today until December 13, 2013 at 11:59pm CST. One winner will be randomly chosen by The winner will be emailed and will have 48 hours to respond. If there is no response, a new winner will be chosen.    Open worldwide.

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