Intro to Modeling Chocolate: Cityscape Cakes »
InstructionsBake 5 layers of rich chocolate batter and fill between with ganache, Spread chocolate glaze and smooth as best as possible top and sides. Color fonadant and roll out thinly the ribbons, one at 1.25" and one at 1/4"-a six inch cake take a ribbon 18.84 inches long. (Figure the circumference: 3.14 x diameter (6")= 18.84"). Soften white modeling chocolate and cut with pedal cutters. Place ...
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Category: Cake Decorating
Type of item: Food
Style: Romantic, Casual, Traditional, Retro / Vintage, Mod, Classic
White modeling chocolate, deep chocolate batter, whipped bittersweet chocolate ganache filler for the layers, bittersweet glaze not poured but spread on the outside, colored fondant ribbons, white 5mm ediable bead, peony pedal cutters. Veiner end of dresden tool.
What was your inspiration?
Wanted to do a white chocolate Peony flower as a topper to a cake.
What are you most proud of?
That the white chocolate pedal did not colaspe but stood and displayed well. Not quite like gum paste and not as crisp in the edges but it has a softer appeal.
What advice would you give someone starting this project?
Don't handle the pedals too much, wear some sort of plastic gloves. Have a picture or a real sample of the flower you wish to duplicate on hand when the project starts. Keep the kids from dipping their fingers into the batter bowl too.