CHOCOLATE FLOWERS/RIBBON DECORATION
Steps:
- Note: 1 pound of chocolate plastic will decorate 2 to 3 cakes, depending on what you make and the size
- To make roses: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a 2-inch round cutter to cut circles from the chocolate plastic. Use your fingers to make a small chocolate football shape. This will be the center of the rose. Press the first circle into the 1 end of the football. Use your fingers to shape the top of the circle into a petal. Continue to create more petals and wrap them around the base. Let your eye guide you to make the size of flower that will fit your presentation.
- To make ribbon: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a sharp paring knife to cut long strips. Use your fingers to bunch the strip into a ribbon. Wrap this around the cake.
- *Tip: You can also use the pasta machine to roll out the chocolate ribbon.
- To make chocolate cigarettes: Use any size rectangle of chocolate ribbon. Just roll it up tightly from one of the long ends.
- Use a large piece of thinly rolled chocolate plastic to cover an entire cake. Finish with a light dusting of cocoa powder or powdered sugar.
CHOCOLATE FLOWERS
Steps:
- Melt chocolate coating and chocolate over hot water. Remove and add corn syrup. Allow to sit at room temperature overnight.
- The next day roll the chocolate between sheets of parchment or wax paper as thin as you like and then place in freezer a few seconds. Remove from freezer and cut out chocolate into circles the size of a quarter.
- Using 4 to 8 circles, shape into petals and attach to form blossom. Return to freezer for 3 or 4 minutes. The flowers will now hold their shape. Using 3- or 4-inch sticks as stems, attach the blossoms to the sticks and insert in flowerpots. Refrigerate until serving time.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 11 milligrams, Sugar 28 grams
CHOCOLATE ALMOND FLOWER
Steps:
- Put the almonds in a petal pattern slightly off center on the cupcake. Put the gumball in the center of the almonds. Cut the jelly candy into 2 thin strips and arrange as vines between 2 almonds. Cut the fish in half and put one half next to the vines.
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- Preheat the oven to 325 F. Spray a muffin pan (ideally a silicone muffin pan) with nonstick cooking spray.
- Using a sharp razor, cut out petal shapes from one of the pieces of clear plastic. You can use the template provided, or draw your own shapes. If you are also making leaves, cut out leaf shapes from a second plastic sheet.
- Combine the white chocolate chips and International Delight Peppermint Mocha Creamer in a medium bowl. Microwave in 30-second increments, whisking well after every 30 seconds, until the sauce is completely melted and smooth. Give it a taste, and add a dash of peppermint extract if you’d like it a little more minty.
- Place a brownie in the center of a plate at least 6” wide, with a lip to contain the sauce. Pipe red frosting stars on top of the brownie, and sprinkle yellow pearl sprinkles over the top.
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In this D4 Tech Cake Tip, I will show you my quick and easy way of making simple chocolate flowers with a special technique using eggs. Of course, you can us...
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Author D4 Tech.Views 185K
From youtube.com
Author D4 Tech.Views 185K
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