• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cake Journal

  • Cake Lounge
    • Easy Embossed Cookies Recipe
    • How to Make Heart-Shaped Cake with Buttercream Roses
  • Desserts
    • Best 3 Cookie Scoop Sizes and How to Use Them?
    • Babycakes Cake Pop Maker Review and Tutorial
  • Recipes
    • Traditional Castella Cake Recipe
    • Stabilized Whipped Cream Frosting (Easy Recipe)
    • Best Frozen-Themed Cake Ideas with Images
  • Tips & tools
    • What to Do With Cake Scraps? (8 Easy Recipes)
    • Luster Dust: If You Don’t Know About It, You Need To!
    • How To Use Edible Glue and How to Make It
    • How to Use Russian Piping Tips and Tutorial
    • What Is Wafer Paper and How to Use It? (Video Tutorials)
  • Tutorials
    • How To Make Royal Icing (Easy Recipe)
    • How to Flood Cookies with Royal Icing?
    • How To Use Candy Molds Properly
    • How to Make Cake Pops: Easy Step-by-Step Tutorial
    • Fondant On Cookies: Easy Way To Decorate
  • About Us
  • Contact

How To Make Pine Cone Shaped Cake Bites

November 18, 2014 by Louise 3 Comments

Pinecones10878

These pine cone shaped cake bites are not only the simplest treats to make, but are perfect for any fall or winter dessert table. A shaped chocolate mold takes the guess work out of creating these little “nods to nature” and the flavor is very easily customized with your favorite candy or cake pop filling. To finish them, add a touch of sparkle with luster dust and these glittery little sweets will be the hit of the party.

YOU WILL NEED:

Pine Cone Chocolate Mold

Chocolate Candy Coating Discs

Cake Pop Filling

Copper Luster Dust

Small Offset Spatula

Paintbrushes

Start by placing some of your chocolate candy coating discs in a microwaveable container. Heat the discs on half power and stir every 30 seconds until the discs are melted. This will take a few minutes. (Be sure not to overheat the discs or they will burn and be ruined)

_MG_5270Next, use a paintbrush to dab a layer of  melted coating  inside the chocolate mold cavities until you have a shell that is about 1/4″ thick. Place the mold in the fridge for 5 minutes to harden. Remove it from the fridge and then hold it up to the light and use some additional coating to touch up any spots that seem thin or weak. (Depending on how fast you work, you may have to reheat your coating a bit while working if it starts to harden)

_MG_5234_MG_5260

Then, press some cake pop filling into each cavity. Make sure that the filling isn’t higher than the top of the mold so that you have room to seal the backs of each bite._MG_5292

Remelt some coating and then smear a small amount on the back of each mold, making sure that you bring it all the way to the edges so that you pine cone is completely sealed. When all the cavities are finished, place the mold in the freezer for 10 minutes to harden._MG_5312

Remove the mold from the freezer and flip the pine cones out. Use your fingers to break off any overhanging pieces of chocolate so that the edges look nice and neat. Then, let them come to room temperature so that any condensation on top of them is dry. Place the pine cones on a piece of wax paper and dab the tips with copper luster dust (there is no need to mix the luster dust with anything; the oil from the coating will make it adhere). Fold the paper in half and funnel the dust back into the jar to save the left overs._MG_5353Pinecones10878

Happy Caking!

Previous Post: « Tutorial: Geometric Cupcakes
Next Post: How To Make Modern Feather Cupcakes »

Reader Interactions

Comments

  1. Martha T

    November 19, 2014 at 4:12 PM

    Love these! Can you tell me where you got the pineone mold? Thanks!

    Reply
    • Martha T

      November 19, 2014 at 4:13 PM

      Tried to correct my spelling (pineone), but I wasn’t quite fast enough. 🙂

      Reply
  2. Mary

    November 19, 2014 at 2:53 AM

    I’m trained in all aspects of chocolate. Do you ever use tempered chocolate or ganache for these pine cones.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Recipes on Cake Journal:

About Us

Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

Contact Me

Privacy Policy

As Seen On:

Follow Us on Pinterest

Copyright © 2023 · Cake Journal