Valentine’s Day & New Year’s Eve seem to be the 2 biggest holidays for getting engaged!
In honor of this exciting news I have designed an engagement ring chocolate box cake topper!
Perfect for an engagement surprise!
Everything is 100% edible from the box to the ring inside.
However you can put the real engagement ring inside this chocolate box if you wanted to, just don’t let anyone eat it! LOL
You can put this engagement ring chocolate box cake topper on top of any cake you wish. or just present it as is.
The one thing about this original creation,which happened before I made the switch to vegan, is that the Ghirardelli Chocolate Squares are only dairy free if you use the UNsweetened squares!
Not great to eat, but definitely milk free!
You will need some special tools to pull off this project as you will see in the video tutorial below, but the Wilton Jewelry Silicone Mold for the diamonds and and a candy thermometer is a must, since you are cooking the sugar to the hard crack stage which is 300°F
A heatproof Pyrex Cup is really helpful for this project too~ as always I cannot stress enough to BE CAREFUL! You are cooking sugar to 300°F !!
Also, you can use any cake you like best for the insert that holds the ring in place.
You only need 1 cupcake for each box you are making, just simply color the batter a light pink before baking them.
I will recommend my Best vanilla Cake recipe since well… it is the best!
- 1 recipe Vanilla Cake colored pink *you only need 1 cupcake for each box though! So you may want to HALVE the recipe or just have some extra cupcakes to go along side!
- 1 small piece of fondant mixed with tylose powder to get it stiff. *You literally need 1 small piece the size of a quarter
- 1 Bag Ghirardellli Unsweetened (dairy free) Chocolate Squares *you need about 8-10 squares
- Dark chocolate for gluing the pieces I use King David dairy free non tempering chocolate
- Hard Candy recipe for the Diamonds
- Granulated Sugar 1¼ cup (250g)
- Water 3 Tablespoons (90ml)
- Glucose (or corn syrup) ¼ cup (80g)
- Watch video tutorial for step by step instructions
- For the hard candy diamonds you will need the Wilton Jewelry Silicon Mold *link above in blog post
- Cook the sugar, water & glucose (or corn syrup) over medium to high heat while stirring constantly.
- Once it boil stops stirring and insert a candy thermometer and continue cooking to 300°F
- Once it reaches 300°F remove from the heat and pour into a heat proof Pyrex cup
- Allow it took cool down for 2 minutes then pour into the silicone mold (You will have extra, keep it aside, over a heated pot of water for when you have to glue the diamond to the fondant ring
- Follow along with the video tutorial for how to assemble