Jessica Montoya created some beautiful cupcakes using butterfly wing molds.
I used white chocolate which I quickly melted in the microwave. I filled the mold with the melted chocolate and tapped the mold on a flat surface to remove any air bubbles and I cleaned away any excess chocolate with a small spatula. I placed the mold in the refrigerator for about two minutes to set. Once the chocolate was firm I removed the wings from the mold with great ease. I then dusted the wings with pink and green pearl dust to bring out the beautiful details. I attached the wings to the cupcakes using icing and then created the body of the butterflies with the same white icing which I then dusted with pink pearl dust.