InstructionsThis is one of my typical chocolate wedding cakes with a new slant, inspired by two Craftsy courses I took recently: Jacqueline Butler's Sugar Flowers and Lauren Kitchen's Modelling Chocolate. Jaqueline inspired me to make the flowers but I prefer chocolate to sugar paste every time, so thought I'd have a go with modelling choc, inspired by Lauren's enthusiasm for it! I used a standard rose ...
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Category: Cake Decorating
Type of item: Food
Style: Romantic, Retro / Vintage, Formal / Bridal
A lot of very nice Belgian chocolate, my own cakes made with real, fresh ingredients, including home-made raspberry jam in my chocolate/raspberry layer cake. One of the tiers was a lemon drizzle and the third an orange drizzle cake.
What was your inspiration?
A combination of two Craftsy cake decorating courses - Jacqueline Butler's Sugar Flowers and Lauren Kitchen's Introduction to Modelling Chocolate. I was also given a free hand by my friend Valerie, whose wedding cake it was. She and John were very happy for me to make whatever I felt like making, and this was it.
What are you most proud of?
I was really pleased with the way the chocolate flowers turned out. I thought they looked as good as if I'd made them from sugar petal paste.
What advice would you give someone starting this project?
Practice making the flowers well in advance of your cake delivery date. They keep perfectly well for a couple of weeks (at least). Add white powder food colour to your white chocolate modelling paste to get delicate pastel colours. Lauren's instructions are `spot on'.
The solid chocolate peel cake covering is made with Belgian chocolate (not modelling chocolate) partially set on a frozen marble slab, before being applied to the ganache-covered cake. I don't think anyone demonstrates this technique on Craftsy so maybe I'll post a video on my web site some time...