A Tasty Cake Topper: DIY Chocolate Bows

A Tasty Cake Topper: DIY Chocolate Bows

Chocolate bows, anyone?

Nope, @joyfulhomecooking has not turned into an arts and crafts corner. I’m still whipping up sweet treats as we speak!

However, I had to share a secret recipe before Easter.

My anniversary’s around the corner. That means I’m currently in the midst of a mad dash to create the perfect menu. I found a simple yet elegant edible bow technique to take my baked goods to the next level.

As a baker, I’ve gifted several sweet treat baskets on festive occasions and birthdays. If you’re like me, you will enjoy the dramatic flair this DIY bow brings to your dessert.

What’s inside the beautiful bow?

It’s got some sweetness of white chocolate, a dash of patience, and heaps of creativity. Sprinkle in some love, and you’re ready to impress your favorite person.

What You Need

  • 3-4 parchment paper
  • Tempered white chocolate
  • Natural colorant
  • Offset spatula and straight spatula


Phase One: Creating Chocolate Strips

  1. Temper chocolate and add colorant before making the edible bow.
  2. Place a sheet of parchment paper on the countertop. Use measuring tape and pencil to create 15-20 strips (preferable size: ¾ ” wide by 8″ long).
  3. Lay out the cut strips on a new sheet of parchment paper.
  4. Pour a teaspoon of tempered chocolate over each strip of paper.
  5. Use an offset spatula to spread chocolate evenly (maintain 1/4” thickness).
  6. Work on five strips at a time.
  7. Line cookie sheet with parchment paper.
  8. Cautiously pull a slightly melted chocolate layer of parchment paper with a straight spatula.
  9. Shift your chocolate strip to the prepped cookie sheet.
  10. Use the lined parchment to bend the chocolate strip into a loop (or teardrop shape).
  11. Gently press the ends to ensure your loop stands vertically.
  12. Scrape off extra chocolate on your parchment paper after creating six loops. Shift the chocolate flakes into a bowl to melt your chocolate again.
  13. Repeat steps 8-12 until you utilize all the chocolate strips.
  14. Pour chocolate into a parchment triangle after forming all the loops.
  15. Cut the end of the triangle to create a chocolate disc (approx. ½”diameter) on the cookie sheet. The bow will form around this disc.
  16. Make a 4” long gift tag with a parchment triangle to ensure there’s sufficient room to write your message.
  17. Keep chocolate loops and tags aside to set. (Maximum 1 hour)

Phase Two: Assembling the Bow

  1. Place choco disc on top of an iced cake (or cardboard).
  2. Peel the parchment paper off the first loop and trim the bottom edge to create an angled tip.
  3. Dip the end of the loop into melted chocolate and place it on top of the chocolate circle.
  4. Repeat steps 2-3 for six more loops to create the bottom layer. Leave a small gap to place the gift tag.
  5. Create overlapping loops to form the second layer by repeating steps 2-3 for the remaining chocolate strips. This layer should have 5-7 loops.
  6. Create another layer with 2-3 loops.
  7. Use white buttercream icing to fill your gift tag. Tuck it inside the bow or lay it flat on top of the cake before presenting it.

It’s a wrap! Leave your friends and family awestruck when you ask them to eat the bow. It’s a nifty trick to keep things exciting during celebrations.

P.S: You can store it in a cool and dry place to retain its shape. But skip the fridge to prevent condensation.

Who’s ready to try it out?

A Tasty Cake Topper: DIY Chocolate Bows

A Tasty Cake Topper: DIY Chocolate Bows

It’s a wrap! Leave your friends and family awestruck when you ask them to eat the bow. It’s a nifty trick to keep things exciting during celebrations.

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Author:
  • Joyce Mrad




  • 1 ¼ cup gluten-free flour
  • 1 ¼ cup almond flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 ½2 tbsp matcha powder
  • ¼ cup coconut oil
  • 1 cup almond milk
  • 2 tbsp lemon juice
  • ½ cup maple syrup (adjust to your taste)
  • 1 tsp vanilla extract


  • 1 cup vegan butter
  • 375g icing sugar, sifted
  • 1 tsp vanilla extract
  • 23 tbsp almond milk
  • Pinch of salt
  • 1 tsp matcha powder



  1. Preheat oven to 180ºC and line a 20cm square pan with baking paper.
  2. Add lemon to the milk and let it curdle.
  3. Sift in the flour, baking powder, bicarbonate of soda and matcha powder.
    Use a separate bowl to whisk the wet ingredients adding it to it the almond flour. Add the curdled milk & stir.
    Fill the mold with cake batter.
  4. Bake for 20-25 mins (or wait until it passes the toothpick test).
    Remove from oven and let cool completely.


  1. Soften your butter at room temperature.
  2. Whip the butter for 7-8 minutes at a medium/high speed in an electric hand mixer or stand mixer (fitted with a whisk attachment). Stop when you get a creamy, buttery texture.
  3. Add a spoonful of sifted sugar while the mixer runs at a medium speed. Ensure that the sugar gets mixed properly before you another spoonful of sugar.
  4. Start adding the remaining ingredients (i.e. matcha powder, salt, milk, and vanilla extract).
  5. Whip frosting batter at a high-speed for 3-4 more minutes.
  6. Stop whisking when the frosting reaches a fluffy and creamy consistency.
  7. Assemble the cake by placing the bottom layer on top of a parchment strip to prevent messiness.
  8. Use an offset spatula to spread frosting between layers. Use your hand to ensure that the layers are centred. Once the layers are done, spread the frosting over the top. Make sure there are no uneven edges or distortions.

Keywords: vegan matcha cake, gluten-free matcha cake, matcha cake, vegan cake, gluten-free cake


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