Chocolate Unicorn Easter Eggs

I know it’s been a while! If you follow my Instagram feed, you would know that I’ve been making some cakes during my weekends off and that took time away from blogging. But I hurried my butt to share this project with you this week, because I could not wait another year for an Easter post.
These unicorn eggs are made of hollow candy melt shells, with swirls of pastel buttercream and adorned with a golden fondant horn and pearls and stars. I originally wanted the eggs to be filled with a rainbow mousse that would have beautiful layers when you cut into the candy melt. But I had the toughest time molding the eggs.
The eggs are made with an egg shaped Jell-O mold that I used for my tiramisu eggs a while back. As much as I appreciate the mold, I have a deep love/hate relationship with it. It fails to close properly unless you use excessive force (this might be because my mold is old), and it’s hard to fill because of the small opening on top. But it does make the perfect egg shape when it is molded properly. The tiramisu had a cracked shell look to it, so I didn’t need a perfect shape. Unfortunately, this project required a whole egg shape and it made it more difficult.
If I’m being honest, I almost gave up after failing to mold the eggs on my first attempt. I wasted a whole afternoon of prepping everything, and gathering all the supplies and decorations. But I just had to make it, even if the mousse was a long lost dream. After trying it a second time, I was somewhat successful and 3 out of 6 eggs were usable, and I was a little worried but the end result was so cute that it made the journey worth it.

Chocolate Unicorn Easter Eggs

You will need:

jello egg mold*
1 c. white chocolate candy melts
½ batch vanilla buttercream
a small amount of white fondant
purple gel food color
blue gel food color
pink gel food color
gold luster dust
vodka
edible silver stars
tiny confetti sprinkles
colored edible pearls
metallic edible pearls
black edible ink marker
white pearl dust

Assembly:

  1. Roll out a small amount of fondant with your palms to create a thin white rod. Twist two rods together to create a horn shape. Taper the end of the rod to create a unicorn horn.
  2. Mix a few drops of vodka with a small amount of gold luster dust and paint the unicorn horn. Set aside to set.
  3. Place white chocolate in a microwave safe bowl/cup with a spout.
  4. Melt the white chocolate melts in the microwave in 15 second intervals until completely melted.
  5. Thoroughly spray the inside of your egg mold with a non-stick cooking spray.
  6. Use the spout of your bowl/cup to pour white chocolate into the egg about ¼ of the way.
  7. Start rotating your egg mold (left, right, and upside down) until it starts to set. (When flipping the egg mold upside down, do so above your melted chocolate so the excess can drip back into the bowl.)
  8. Once set, repeat steps 4 and 5 two more times to ensure through covering and place in freezer to completely set. (4-5 minutes)
  9. While the eggs are setting, fit three disposable piping bags with small star tips (I used wilton tip #16, 15, and 17), color your buttercream and fill your piping bags with each color.
  10. Take the eggs out of the freezer and carefully unmold the chocolate. It may stick a little. Just wiggle it around gently, and it should come out in one piece.
  11. Use the frosting to swirl different colors to give your unicorn a mane. Leaving a small gap at the tip of the egg for the unicorn horn. Tip: Use the largest star tip to give the mane a general shape and use the smaller tip to make the mane fuller. Use the smallest tip to fill in the tiny gaps in between the large and small swirls.
  12. Use a tweezer (kitchen use only tweezers) to place pearls, stars, and confetti sprinkles to give the eggs a little more dimension. You can pretty much use any sprinkle you desire. Just make sure it is small so that you don’t lose the swirls of the unicorn mane.
  13. Place the eggs in the freezer for the buttercream to harden, about 3-5 minutes.
  14. Remove eggs from the freezer and with the edible marker, draw on the eyes.
  15. Use a food-safe brush to brush on pearl powder around the egg to give it some sheen.
  16. Squeeze a little swirl of buttercream right where you want the unicorn horn and place the unicorn horn in the center of the swirl.
  17. Display eggs in an egg carton to really sell the “egg” look.

*After doing extensive research, the egg mold I used has been discontinued. I did find some eBay listings for them. Look up the term “jello egg mold” and it should give you purchasing options.

Giant Peeps Doughnut Cake (Meyer Lemon Marshmallow Doughnut Cake)

Giant Peeps Doughnut CakeThis Lent season I gave up online shopping. I used to think that online shopping was for people who were too lazy to go to the mall and try on clothing, but as I’ve gotten older I’ve seen the light. With a click of a button, you can see what is available to you in your size instead of rifling through all the different sizes in the stores. What I really like is that the clothes come looking pristine and new (even though I’m pretty sure someone else has tried it on before me). You know what I mean though right? You go through piles of clothing in a store trying to find that perfect dress on sale and when you find it, it has a lipstick or deodorant mark on it and sometimes, a strange stain that may or may not come out in the wash. Don’t get me wrong, I still love the mall and I believe that retail therapy is sometimes best done in stores. It’s just that now I’m in love with two forms of shopping.
Giant Peeps Doughnut CakeWhat I’ve learned is that online shopping is really hard to avoid. It follows you through email, social media, and even through paper catalogs. I’ve become so used to the thrill of finding a “good” deal that many times I perused through websites just to see what was available without the intention of buying anything. And then when I found something really great, it was very hard for me to not purchase it. Like an alcoholic that goes into a liquor store just to see what is available, I was just torturing myself for no reason.
Meyer Lemon Marshmallow Doughnut CakeWhy even go through it if it was so difficult? Because it gave me time to reflect on my lifestyle, and on my faith. At the times where I caught myself window shopping (online), I would close the window and spend some time in prayer and meditation. I’ve come to appreciate the things I already have in my life and realize the abundance of needs that are already met despite the lack of the perfect lace up suede flats. I am so thankful and am writing this with an overwhelmingly grateful heart.
Giant Peeps Doughnut CakeMeyer Lemon Marshmallow Doughnut CakeWhen Easter rolls around, seasonal bunny, egg and chick themed candy appear and I think Peeps is the most iconic Easter candy of them all. I know they come in different shapes and colors, (they even have peeps flavored milk these days) but I think the OG is the yellow chick peep. Super bright in color with a squishy marshmallow interior, it makes me feel like it should be lemon flavored. This is where I got my inspiration from.  As for the doughnut shape, well anything doughnut is superior to plain cake. No?
Meyer Lemon Marshmallow Doughnut CakeMeyer Lemon Marshmallow Doughnut CakeI happened to have a giant doughnut cake pan set from Williams Sonoma, which they don’t sell anymore but this cake can be made with two 8” cake pans if desired. Or, you can carve a hole in the middle and make yourself a makeshift doughnut cake too.
Giant Peeps Doughnut CakeMeyer lemons are popping up everywhere this season, so this cake is filled with all things lemon. It’s a lemon cake, filled with lemon curd and topped with a lemon glaze. As for the marshmallow component, it’s filled with my favorite marshmallow frosting and also topped with a toasted marshmallow frosting that when you put the chicks in, the browned top kind of looks like a nest. I decorated mine with a few Cadbury min eggs (the best chocolate egg candy IMHO) to give that nest feel a little more oomph.  Seasonal in flavor and themed, it’s the perfect baking project for this weekend. 🙂
Meyer Lemon Marshmallow Doughnut CakeHere are other Easter themed blog posts from the past:

Easy Peanut Butter Eggs
Easter Bunny Surprise Cake
White Chocolate Tiramisu Eggs
Bunny Cake Pops

Giant Peeps Doughnut Cake (Meyer Lemon Marshmallow Doughnut Cake)

You will need:

1 batch of meyer lemon cake (recipe below)
1 batch meyer lemon curd (recipe below)
1 batch meyer lemon glaze (recipe below)
1 batch marshmallow frosting (recipe below)
Cadbury mini eggs
yellow marshmallow chick Peeps

Instructions:

  1. Carve a small ditch around each half of the doughnut cake, making a tunnel for the filling.
  2. On the bottom half of the doughnut, fill the cavity with the lemon curd.
  3. On the top half of the doughnut, fill the cavity with marshmallow frosting.
  4. Sandwich the bottom and half together and set the cake on top of a wire cooling rack and pour the lemon glaze over the top, letting it dribble down the sides.
  5. Fill a piping bag with a large open star frosting tip (the one with a lot of teeth, not the one with 5 teeth) with the rest of the frosting.
  6. Make a swirl pattern all over the top of the cake.
  7. Use a kitchen torch to toast the tops of the marshmallow frosting.
  8. Place a marshmallow Peep all around the cake.
  9. Decorate the empty spaces with the mini eggs.

Meyer Lemon Doughnut Cake

Ingredients:

8 oz (2 sticks) unsalted butter
1 ¾ c. granulated sugar
4 extra-large eggs, at room temperature
¼ c. grated meyer lemon zest (3-4 meyer lemons)
3 c. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
¼ c. meyer lemon juice, freshly squeezed
¾ c. buttermilk, at room temperature
1 tsp.  pure vanilla extract

Instructions:

  1. Grease and flour the two doughnut pans. Preheat the oven to 350˚F. (The cake pan I used is discontinued but this product is similar.)
  2. In a medium bowl, mix flour, baking powder, baking soda, and kosher salt. Set aside.
  3. In another bowl, mix lemon juice, buttermilk and vanilla extract. Set aside.
  4. In the bowl of a standing mixer fitted with the paddle attachment, cream sugar and butter together until light and fluffy.
  5. Add eggs one at a time until blended and then the zest.
  6. Add the flour and buttermilk mixture alternatively to the batter, beginning and ending with the flour.
  7. Divide the batter evenly between the two pans, smoothing the tops.
  8. Bake for 30-40 minutes, until a toothpick inserted into the cake comes out clean.
  9. Let cool in pan for 10 minutes, then remove from pan onto a wire cooling rack and cool completely.

Meyer Lemon Curd

Ingredients:

2 tsp. meyer lemon zest
½ c. meyer lemon juice, freshly squeezed
½ c. sugar
2 large eggs
pinch of salt
4 oz. (1 stick) unsalted butter, cut into 8 pieces

Instructions:

  1. Simmer about an inch of water in a small pot.
  2. In a medium metal mixing bowl, whisk together the zest, juice, sugar, eggs and salt.
  3. Add the butter to the mixing bowl and set the bowl over the pot of simmering water and whisk mixture continuously until mixture thickens and reaches 160˚F, about 5 minutes.
  4. Strain the curd through a fine meshed sieve and refrigerate to thicken completely.

Meyer Lemon Glaze

Ingredients:

2 c. confectioners’ sugar
¼ c. meyer lemon juice, freshly squeezed

Instructions:

  1. Whisk together sugar and meyer lemon juice until smooth.

Marshmallow Frosting

Ingredients:

3 large egg whites
¾ c. sugar
¼ tsp. cream of tartar
1 tsp. vanilla extract

Instructions:

  1. Simmer about an inch of water in a small pot.
  2. In the bowl of a standing mixer, whisk together egg whites, sugar, and cream of tartar.
  3. Place the bowl over the pot of simmering water and whisk constantly until sugar is dissolved, 3-4 minutes.
  4. Transfer the bowl to the standing mixer fitted with a whisk attachment and whisk on high speed until white glossy, stiff peaks form.
  5. Add the vanilla extract and mix until combined.

Meyer lemon cake and glaze recipe adapted from Ina Garten.
Meyer lemon curd adapted from Epicurious.
Marshmallow frosting adapted from Martha Stewart.

 

Easy Peanut Butter Eggs


peanut butter eggs 4One of the best things about holidays is all the holiday themed candy that comes out on display. Packaged in brightly colored bags and interesting designs, they are already hard to pass by, but what makes me really want to buy them are the words, “limited edition”. What do they mean by limited edition? Am I going to see the same product next year or is this a once-in-a-lifetime opportunity? What if it is something absolutely delicious and I can never have it again? All of the sudden I HAVE to have whatever is in inside the shiny wrapper. I would say 9 out of 10 times I end up buying it to try it out. Am I the only person who is like this? … Possibly.peanut butter eggs 3My #1 favorite Easter candy is the Reese’s peanut butter eggs. I think the ratio of the peanut filling to chocolate is just right and it is perfectly smooth without the thick ridges that the peanut butter cups have. The lazy side of me secretly likes the fact that I don’t have to unwrap each egg I consume (except for the initial packaging of course).
peanut butter eggs 5These peanut butter eggs are super smooth and deliciously peanut-y. It’s also really simple to make! No fancy equipment needed and it is all done in one bowl.  I made mine small, because honestly to me, smaller = cuter. I went a little overboard with the way I decorated mine (which took a lot longer than I’d like to admit). I think it’s the perfect project to do with kids and they can go as sprinkle crazy as they want or not. (But most likely they will because more sprinkles = more fun.)
peanut butter eggs 2For more Easter projects, here are my previous Easter themed posts:

Bunny Cake Pops
White Chocolate Tiramisu Eggs
Easter Bunny Surprise Cake

Easy Peanut Butter Eggs

Ingredients:
½ c. creamy peanut butter
1 c. powdered sugar
2 tbsp. butter, melted
⅛-¼ tsp. kosher salt
½ tsp. vanilla extract
chocolate or candy melts (whichever you prefer)
optional: sprinkles and sanding sugar (for decorating)

Instructions:

  1. In a bowl, mix peanut butter and sugar until combined.
  2. Add butter, vanilla extract and ⅛ tsp salt, mix and taste. If needed, add an additional ⅛ tsp. salt.
  3. Chill mixture until firm, about 1 hour in the fridge.
  4. On a baking sheet lined with wax or parchment paper, dose out ½ tbsp. portions of dough and use your palms to roll and form into egg shapes.
  5. Place egg shaped dough into freezer to chill and set 15-20 minutes.
  6. Melt chocolate or candy melts and dip chilled peanut butter eggs and shake off excess chocolate.
  7. Decorate as desired.

Recipe adapted from Serious Eats.

Easter Bunny Surprise Cake

Easter bunny cake 1Here comes Peter Cottontail, Hoppin’ down the bunny trail… was the song that was running through my head when I thought of this cake.  Can you imagine the look of surprise people will give you when you cut into this?  Unfortunately for me, my family saw every step of the assembly and expected it when I cut into this cake.  Learn from my mistake, and keep it secret when you give it a try.
Easter bunny cake 2The great thing about this technique is that it is adaptable to many holidays and special occasions.  Off the top of my head, you could do tulips for Mother’s Day, a bat for Halloween, and even alternating red, white, and blue stars for Independence Day.  I think I may be giving away future blog posts so I’ll just stop here.
Easter bunny cake 3My only caveat to you is: 1) measure to make sure your cutouts will fit into the loaf pan (both horizontally and vertically) and 2) to keep your cutout design simple because you will lose the finer details when the cake bakes.  Other than that, I hope you have fun trying this cake!  Don’t worry, at this point I’m so tired of bunnies and Easter eggs, you will probably not see any more posts of them until next spring. 😀

Easter bunny cake 4

Easter Bunny Surprise Cake

You will need:
1 Batch of Pink Sheet Cake
1 Batch of Yellow Cake
1 Batch of Green Frosting
1 Batch of Chocolate Frosting
Bunny Cookie Cutter
Mini Chocolate Eggs
Grass Frosting Tip (Optional)

Pink Sheet Cake

Ingredients:
1 ½ c. all purpose flour
1 c. sugar
½ tbsp. baking powder
⅛ tsp. salt
¾ buttermilk, divided
4 oz. unsalted butter, room temperature
2 eggs,  room temperature
1 egg yolk
¼ tsp. vanilla extract
Pink gel food coloring

Instructions:

  1. Preheat the oven to 350˚F and line a sheet pan with parchment paper or a silicone mat.
  2. In a bowl of a standing mixer with the paddle attachment, add flour, sugar, baking powder, and salt. Mix until combined.
  3. On low speed, add ½ c. buttermilk and butter and mix until combined.
  4. In a separate bowl, whisk eggs, egg yolk, ¼ c. buttermilk, and vanilla extract until homogenous.
  5. On low speed, slowly add the egg mixture to the flour mixture.
  6. Increase speed to medium, and mix until combined.
  7. On low speed, add pink food coloring until desired color is reached.
  8. Spread batter onto the sheet pan until fully covered.
  9. Bake 10-12 minutes until cake is set.
  10. Let cool.
  11. Cut out bunny shapes. (as shown above)
  12. Chill in freezer.

Yellow Cake

Ingredients:
1 c. cake flour
1 c. all-purpose flour
1 ⅓  c. sugar
¾ tbsp. baking powder
⅛ tsp. salt
1 c. buttermilk, divided
6 oz. unsalted butter, room temperature
3 eggs, room temperature
1 egg yolk
½ tsp. vanilla extract

Instructions:

  1. Preheat the oven to 350˚F and line a loaf pan with parchment paper.
  2. In a bowl of a standing mixer with the paddle attachment, add flour, sugar, baking powder, and salt. Mix until combined.
  3. On low speed, add ¾ c. buttermilk and butter and mix until combined.
  4. In a separate bowl, whisk eggs, egg yolk, ¼ c. buttermilk, and vanilla extract until homogenous.
  5. On low speed, slowly add the egg mixture to the flour mixture.
  6. Increase speed to medium, and mix until combined.
  7. Spread batter until ¼-½ in. up the loaf pan.
  8. Stack the chilled cake cutouts side by side, horizontally, without any spaces in between.
  9. Place the stacked cake cutouts into the center of the cake pan, carefully making sure no gaps form in between.
  10. Spread rest of the batter into cake pan.
  11. Bake 30-45 minutes until cake is done or until a toothpick inserted into the center comes out clean.
  12. Let cool in pan for 10 minutes, and then flip onto a cooling rack until completely cool.

Chocolate Frosting

Ingredients:
⅔ c. all-purpose flour
⅓ c. cocoa powder
1 c. milk
⅛ tsp. salt
8 oz. butter
⅔ c. sugar
8 oz. chocolate, melted and cooled
½ tsp. vanilla extract

Instructions:

  1. In a saucier pan, put milk, salt, cocoa powder and flour and whisk until combined on medium heat.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture and put into the refrigerator until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and melted chocolate and mix until combined.
  8. Smooth chocolate frosting over the loaf cake, and place in the freezer

Green Frosting:

Ingredients:
½ c. whole milk
¼ c. flour
⅛ tsp. salt
2 oz. unsalted butter, room temperature
½ c. sugar
¼ tsp. vanilla extract
green gel food coloring

Instructions:

  1. In a saucier pan, put milk, salt and flour and whisk until combined on medium heat.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture and put into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and mix until combined.
  8. Add green frosting until desire colored is reached.
  9. Add a thin layer of green frosting to top of cake.
  10. Chill cake in freezer for 3-5 minutes.
  11. Optional: Put the green frosting into a piping bag fitted with the grass frosting tip and pipe grass all over top of chilled cake.
  12.  Garnish top of cake with mini chocolate eggs.

White Chocolate Tiramisu Eggs

Two years ago, I bought a Jello egg mold with grand hopes that it will mold and form beautiful rainbow-striped Jello eggs.   After mixing endless bowls of different flavored Jello, the project flopped terribly.  The eggs didn’t set properly and I ended up with shattered Jello eggs that wouldn’t hold their shape.  I called it a lost cause and put the mold away thinking I would never use it again.

Chocolate Tiramisu Egg 3

Fast forward two years and I unearthed the egg mold while digging through my cake pans.  Since Easter is around the corner, I called it fate and contemplated a way to use it.  It didn’t come easy, but in the end I finally thought of an original idea.  An idea that was original until this moment when I googled it and saw that 7 hours ago someone beat me to the punch!!  NOOOO!  Le sigh.

Chocolate Tiramisu Egg 2

Well original or not, these eggs look so much like the real thing at first glance it’s a little weird to eat them.  But you need to, because encased in the chocolate egg is the most heavenly bite of tiramisu.  It’s adorable and let’s be honest, it’s a little fun freaking out people.

Chocolate Tiramisu Egg 4

White Chocolate Tiramisu Eggs

You will need:

1 Batch of Lady Fingers (Recipe Below)
1 Batch of Mascarpone Cream (Recipe Below)
1 Cup of Strong Coffee
1/2 Package of White Chocolate Melts
1 Jello Egg Mold*
Approximately 10 Pieces of Yellow Chocolate Melts
Cocoa Powder (Optional)

Assembly:

  1. Place white chocolate in a microwave safe bowl/cup with a spout.
  2. Melt the white chocolate melts in the microwave in 15 second intervals until completely melted.
  3. Thoroughly spray the inside of your egg mold with a non-stick cooking spray.
  4. Use the spout of your bowl/cup to pour white chocolate into the egg about ¼ of the way.
  5. Start rotating your egg mold (left, right, and upside down) until it starts to set.** (When flipping the egg mold upside down, do so above your melted chocolate so the excess can drip back into the bowl.)
  6. Once set, repeat steps 4 and 5 two more times to ensure through covering and place in freezer to completely set. (4-5 minutes)
  7. While the eggs are setting,
    1. Punch out ½ -⅔ in circles of the prepared lady fingers.
    2. Place Mascarpone cream into a piping bag fitted with a ¼ in. plain piping tip.
  8. Take the eggs out of the freezer and carefully unmold the chocolate. It may stick a little. Just wiggle it around and it should come out in one piece.
  9. Run a serrated knife in hot tap water and wipe off excess water. While the knife is hot, cut the top ¼ -⅙ of the egg. (After every egg, make sure to reheat your knife for easier cutting.)
  10. Place the eggs back into the bottom half of the egg mold, and put about a teaspoon of the mascarpone cream inside.
  11. Layer one piece of the lady finger and with a small pastry brush, brush coffee onto the lady finger to soak it. Place a second piece of lady finger on top and brush coffee again.
  12. Layer another teaspoon of mascarpone cream, and repeat step 11.
  13. Layer the final teaspoon of mascarpone cream and let set in freezer.
  14. Melt the yellow chocolate melts and put into a squeeze bottle for easy use.***
  15. Take the chocolate out of the freezer and squeeze a dollop of yellow chocolate melts to imitate the yolk.
  16. Optional: Pinch a little cocoa powder between your fingers and (over the sink) flick specks of cocoa onto the white chocolate. Rotate the egg and repeat until completely speckled.  (This resembles the cocoa that is usually dusted on top of traditional tiramisu.)

Lady Fingers

Ingredients:
2 eggs, separated
6 tbsp. sugar, divided
⅓ c. flour, sifted
½ tsp. vanilla extract
pinch of salt

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit and prepare a sheet pan lined with parchment paper or a silicone mat.
  2. In a stand mixer bowl fitted with the whisk attachment, whip egg whites until foamy.
  3. Slowly add in 2 tablespoons of sugar and continue whisking until stiff, glossy peaks form.
  4. Empty the egg whites in a separate bowl.
  5. Place 2 egg yolks and 4 tablespoons sugar into the mixer bowl and mix until pale and very thick.
  6. Add the vanilla extract and fold in sifted flour. (It will be very thick.)
  7. Mix in 1/3 of the reserved whipped egg whites to the flour mixture
  8. Fold in the remaining whipped egg whites 1/3 at a time.
  9. Spread the batter onto prepared sheet pan to about ¼ inch thick.
  10. Bake about 8 minutes, rotating the pan halfway until golden brown
  11. Let cool.

Mascarpone Cream

Ingredients:
1 c. heavy cream
¼ c. powdered sugar
4 oz. mascarpone cheese

Instructions:

  1. In a cold stand mixer bowl fitted with the whisk attachment, whip the heavy cream until soft peaks form.
  2. Sift in the powdered sugar and mix until just incorporated.
  3. Add the mascarpone cheese and mix until stiff peaks form.

* If you do not own a Jello egg mold, you can always take a shortcut and order pre-made hollow chocolate eggs from Amazon. If you do this, start from step 7.
** This process is messy. Don’t let that get you down!
*** If you do not have a squeeze bottle, you can always just spoon on the chocolate.