How to create an edible chocolate sea shell wedding cake topper

Many brides choose to save money by baking their own wedding cake, which also allows the bride to customize the cake to match the theme of the wedding. When choosing accessories for a beach-themed wedding, many brides choose to decorate the wedding cake with tropical flowers or real sea shells. For a non-traditional approach, consider using edible chocolate sea shells as cake toppers. While you can go the easy route and use pre-formed chocolate shells from a store, you can also use a hands-on approach to create your own chocolate sea shells at home.

The first step is to find shell molds that fit the design you have in mind. Look at your local craft store near the cake decorating section. For the best look, choose several small shell molds that can create a pile of different shells on top of the cake, and can also be used to create smaller shells to decorate the edge of the cake tiers. Alternatively, choose a large conch shell-shaped mold for a dramatic cake topper. While you can use flat-backed molds to create half-shells, a better look is achieved using two-piece hollow molds to create three-dimensional sea shells.

To create the chocolate shells, you will need tempered chocolate and a double boiler. The double boiler works better than directly melting chocolate in a pot, because it can burn easily when exposed to direct heat. Heat water in the bottom half of the boiler until it is almost but not yet boiling. Place the top bowl on top of the bottom half of the boiler, making sure that the bottom of the bowl does not come in contact with the water. Add a handful of chocolate, and stir until the chocolate has melted. If you do not have a double boiler, you can try melting the chocolate in the microwave. Melt approximately one pound of chocolate for one minute on high, stir, then continue to heat on medium power and stir at 15-second intervals.

For a half-shell mold, pour melted chocolate into the mold and remove any overflow with a spatula or butter knife. Gently tap the mold against the counter to dislodge any air bubbles. Place the mold in the refrigerator until the chocolate appears to be solid on both sides (10-20 minutes, depending on the size of the mold). Remove the molded chocolate by inverting the mold and twisting the mold to cause the shell to pop out. If you cannot easily remove the shell, place the mold back in the refrigerator until the chocolate has hardened.

For a two-piece hollow mold, fill one side of the mold with melted chocolate. Secure the two halves of the mold together, then shake the mold to completely cover the inside of the mold with chocolate. Gently tap the mold against the counter to dislodge any air bubbles. Let the mold rest at room temperature for 5 minutes, then shake to redistribute the chocolate. Place the mold on its flip side another 5 minutes, then shake again to redistribute the chocolate. Repeat this procedure 5-6 times, flipping the mold over each time. Next, place the mold in the refrigerator standing upright until the chocolate has set. Gently pop out the shell from the mold, having created a hollow sea shell. Arrange the finished shells on top of the wedding cake for a unique cake topper that is sure to be memorable!