Created in this Craftsy Course
Lauren Kitchens teaches you to concoct, color, texture and transform modeling chocolate, taking it to new heights and bringing it into your kitchen.
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|Here are some details about my project:|
|Style||Simple, Colorful, Classic|
Share a little about the materials, processes and techniques used to create this cake: This was just a cake to test out the techniques I learned in this class, so I could be ready for future orders. My 4 year old daughter actually helped in almost every step (except the "magnolia"). The entire cake, including the flower, is covered in modelling chocolate. I used melted chocolate to assemble the flower and place it on the cake.
What advice would you give someone starting this project? I wish I would have pressed the imprint deeper so it stood out a little more. Also, my chocolate came out a little crumbly, so I kneaded in a little bit extra corn syrup( about 1/4 cup). It was sticky at first but kneaded in beautifully. Also, I wanted a little bit whiter of a color, but I didn't have white candy coloring only Americolor Gel White. I knew she said that it could mess with the chocolate; so to be on the safe side I only added a small amount, along with a very small amount of purple. It took a large chunk of the yellowish tint out. I was pleasantly surprised.