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.
Offer some kudos...
Join the conversation...
Ask a question...
Add your comment...
|Here are some details about my project:|
|Style||Colorful, Simple, 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.