choccywoccydoodah style wedding cake
Oh, how to be deliberately imperfect! I was well out of my comfort zone making this cake because I love a polished finish using fondant icing. This cake was a chocolate lovers idea of heaven kinda cake. It is covered head to toe in white chocolate which has been coloured with edible dust on bottom and top tiers, the middle stayed natural white chocolate. The roses, leaves and hydrangea petals were made using home-made modelling chocolate. Bottom tier was yummy chocolate cake, the middle tier was vanilla sponge infused with fresh raspberries and a layer of white chocolate ganache and fresh raspberries. The top tier was traditional vanilla sponge with buttercream and raspberry jam.
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Comment by Cathy Leavitt on August 15, 2013 at 12:23pm
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Oh, I know what you mean... the first time I designed a rustic cake, it was very difficult for me to just not smooth out the icing. But, after awhile, they kind of grow on you.
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Comment by June Kowalczyk on August 13, 2013 at 8:44pm
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Gorgeous...Gorgeous Jayne. Just a beautiful cake. Right up my alley.
Wicked Goodies blog has a good tutorial on making modelling chocolate. I usually incorporate chocolate & corn syrup. Let sit for 24 hrs. Then knead well... and it comes out perfectly. Haven't made any in a while, it's fun to work with. :o)
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Comment by Debra JAYNE Nantel on August 13, 2013 at 5:12pm
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Hi Goreti, yes of course thats a good point!! I used 2lb of a good quality white chocolate with 28% cocoa solids and 1 cup of Karo corn syrup which I warmed up for 40 seconds before adding to the melted chocolate. I followed Lauren Sulser's tutotial on how to make modelling chocolate and I watched her video on how NOT to make it! Jx
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Comment by Goreti on August 13, 2013 at 5:02pm
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I actually used the Ghirardelli white chocolate chips and to be honest with you I didn't mix it much because I had read about that too. I wonder if it was too little corn syrup. I used 1/3 to the bag of chocolate chips.
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Hi Goreti, it sounds like you over worked the mixture once it started to come together. Some of the YouTube tutorials say try not to mix it through more than 15-20 times. Also I would honestly avoid candy melts. They dont have enough cocoa solids and melts too quickly when working it. I made the roses using my rose petal cutte, rolling the modelling chocolate just a little thicker than sugar paste and work it thinner between forefinger and thumb. Hope this helps! Jx
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It is so lovely. I used modeling chocolate recently and I think I did something wrong. It was very crumbly and I found it hard to work with. Will have to try again. I think you did a wonderful job with the chocolate roses.
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Hi Katy,
Thank you hunny! That's a lovely thing to say. It's the first time I have used modelling chocolate and I can't say I'm a fan. I prefer Squires Kitchen sugar paste because you can make the flowers more realistic with finer detail which is my trade mark. However, the bride loved it and all her guests so I must have done ok! :-)
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Comment by Katy Nott on August 13, 2013 at 9:54am
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I'll take yours over theirs any day Debra. This is beautiful and I really don't care for choccy's cakes most of the time.
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