Cake decoration

Replies to This Discussion

Permalink Reply by lisa yanoschak on June 2, 2010 at 11:25am

hi summyia, it's me lisa from cake emprise! nice to see you here....for modelling chocolate use the following recipe. 125g (4oz) dark, milk, or vanilla chocolate, 2 tablespoons liquid glucose, warmed. melt the chocolate in a heatproof bowl over a pan of hot water (don't let the base of the bowl sit in the water). remove from heat and stir in the glucose until the mixture is just combined. put the paste in a plastic bag and chill for about 1 hour, until firm but pliable. can be kept, tightly wrapped in the bag, in a cool place for serveral weeks, break off pieces as required and knead until pliable. roll out on a surface dusted with cornflour. makes about 180g (6oz). recipe from "the essential cake decorating guide"
i hope this helps! talk to you soon, love lisa

• ▶ Reply

Permalink Reply by diane kilgore on June 4, 2010 at 7:20pm

hi all, do you roll it out like fondant roses i use the circles, do you do it the same way, i've seen a 3 d mold for a large bud rose,

• ▶ Reply

Permalink Reply by lisa yanoschak on June 5, 2010 at 3:58pm

i use the circles too! i seem to have better control of the petal that way

diane kilgore said:

hi all, do you roll it out like fondant roses i use the circles, do you do it the same way, i've seen a 3 d mold for a large bud rose,

• ▶ Reply

▶ Reply to Discussion