Created by: CatherineMason
Project

Chocolate flowers wedding cake

Do you sell this cake? Yes Name of website or online shop I make similar cakes to order, UK based Link to website or online shop www.catherine-mason-cakes.co.uk/index.html Share a little about the materials, processes, and techniques used to create this cake 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 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...

You Can Make This

CatherineMason made Chocolate flowers wedding cake with:

  • A lot of very nice Belgian chocolate
  • my own cakes made with real
  • fresh ingredients

Project Description

Do you sell this cake? Yes Name of website or online shop I make similar cakes to order, UK based Link to website or online shop www.catherine-mason-cakes.co.uk/index.html Share a little about the materials, processes, and techniques used to create this cake 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 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...

Q&A with CatherineMason

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Skill Level

Intermediate