Make your cakes, frost & stack. Be sure you have plenty of ripe, fresh strawberries. Wait to place them on until it is delivered. Cut some of these in half to fit on the narrow edge. Be careful with over-ripe strawberries they are juicy and will bleed onto your cake!! Print out your words - in REVERSE, Important: Work from the top cake down when adding the chocolate collars. To make the collars: Prepare your acetate by measuring the cake. Cut the acetate strips slightly larger then your measurements (both height and length). Taping the pieces together for length as needed. You can mark on the underside the true height & length boarder to maintain. Laying it flat on your work surface, tape the reverse print to the acetate, flip the acetate over. Melt your chocolate and put in a pastry bag, cut the tip to a small fine hole. Do not use a coupler or icing tip. You might need to reheat the chocolate occasionally. With a steady hand trace the (backwards) words and let harden. This is where the slab of marble comes in handy - the cold from the marble sets the chocolate up faster. Now melt your white chocolate, put in icing bag, cut end (again dont use icing tips). With a swirling/looping motion cover the acetate (over top of the words you just piped). You want the chocolate to start to set up but DO NOT let the chocolate collar harden completely before placing on the cake!! It will crack everywhere and it won't form around the cake. Also if you place it on the cake too quickly the lines will smear together.
Make your cakes, frost & stack. Be sure you have plenty of ripe, fresh strawberries. Wait to place them on until it is delivered. Cut some of these in half to fit on the narrow edge. Be careful with over-ripe strawberries they are juicy and will bleed onto your cake!! Print out your words - in REVERSE, Important: Work from the top cake down when adding the chocolate collars.
Three tier cake,
Chocolate melting wafers (white and brown),
Acetate sheets (or transparency sheets),
Words printed in reverse on paper
Disposable piping bags,
Buttercream icing,
1/2" core board - covered,
Fresh strawberries (wash & let dry),
(optional) slab of marble to work on.
Add your comment: