For my sister-in-law’s strawberry garden themed bridal shower, one of the desserts we made were chocolate covered strawberries. I originally came across this idea from howtocookthat.net, and loved them — they serve as both a tasty dessert and lovely decorative piece!
You will need:
Dowels (I covered these with floral tape)
Leaves from fake flowers (I bought these at the dollar store)
First, wrap the floral tape around the dowel and add the leaves.
Then attach the strawberry onto the rod and dip it into some melted chocolate.
I have always wanted to use modelling chocolate to make cake decorations. It’s so much easier to blend than fondant, it’s smooth and unlike fondant, it actually tastes good! I also find it easier to make fondant figures out of modelling chocolate because it doesn’t crack or form elephant skin, and blending the seams with it is so much easier!
This recipe is a bit difficult – it took me a few failed attempts before I finally got it right!
1 lbs Chocolate or candy melts — use candy of the colour that you need.
1/3 cup corn syrup
Melt the candy melts or chocolate in the microwave or double boiler. I usually use the double boiler as it’s far too easy to burn chocolate in the microwave.
Microwave the corn syrup and add it to the melted chocolate.
Stir until incorporated.
Pour the mixture onto your worktop and knead it until the chocolate is soft and pliable.
Wrap it up in cling film and leave it to rest for 20 mins before use.
Overmixing can ruin the modelling chocolate. I found this out the hard way when my modelling chocolate was a crumbly mess! 🙁
This is something that can be fixed with a little effort, as I learnt from Wicked Little Cake Company’s youtube video (See Below). The steps to fixing this are:
Strain all the oil out of the modelling chocolate.
Place it back into a bowl and start stretching it as shown in the picture.
Do this a few times and let it set overnight. This should fix your modelling chocolate.
I fell in love with modelling chocolate the first time I used it, and I’ve used this recipe so many times since then, as modelling chocolate is so easy to use! Hopefully, you’ll enjoy modelling chocolate just as much me, and you’ll find this recipe just as useful as I do. Good Luck!
I made this jungle cake for both of my sons’ shared birthday party. As usual it was very difficult for me to make this cake as the children did not let me work on it during the day, I stayed up many nights often questioning my sanity. Whyyyy on earth would I put myself through all this pressure and stress? And I would have an answer too. It was more meaningful to me for me to make them this cake. It was something I made with love and could be proud of…..besides….I LOVEEEE baking….and secretly look forward to my time, alone, without the children….just to bake 🙂
I will do a tutorial on each of the animals soon….
Level and torte your cooled cake with a serrated knife or cake leveler .
To fill the cake, pipe a thick layer of buttercream around the cake to create a dam. Then pipe in the filling and even it out with a spatula.
Chill the cake in the fridge then frost with a thin layer of buttercream. This is just a crumb coat which will help seal the cake and prevent crumbs from appearing in the final coat of buttercream. Put the cake back in the fridge.
Once the icing is dry to touch, apply the final layer of buttercream. Using a spatula and icing smoother will help make a smoother and sharper results.
Roll out the fondant and cover the cake. Use your hands to smooth out any bumps and cut off excess fondant. To make the cake really smooth I like to use a fondant smoother.
I printed a scalloped heart pattern I found on the internet and used this as a template to cut around. If you have a scalloped heart cookie cutter you could use that instead. Use a small ball tool to make dents around the heart.
Stick the heart on to the cake using a little water or edible glue and place the bears in the heart.
Use royal icing to make the border on the bottom of the cake.
Make the top border by piping rosetts and leaves.
For the finishing touch glue some edible sugar pearls into the heart indents.
Next, make the legs by rolling the fondant into a log and then cutting it in the middle at a slight angle.
Dab with a little water to stick to body.
Use a knife tool/knife to make paws.
Use a quilting tool down the middle of the body make stitches. (Do this on the back of the body too).
Make the arms in the same way as the legs. Shape them how you want them to be placed. Insert either a toothpick or spaghetti into the body to support the head.
Make an oval shape for the head. Dab bottom with water and place on top of body.
Make two small equal sized balls for the ears. Use a small ball tool and press gently. Cut a little of the circle off. Stick onto head using water.
Use quilt tool to make stitch marks down the head. Make a small ball and press down to make an oval shape. Cut a little v shape out for the nose. Stick onto head. Roll another small ball and place into v.
Use comb tool to make mouth and use a toothpick or modeling stick to make dots. Stick on the eyes.
I did not have any black fondant at the time I started making this bear and so I used the same colour as the body for the eyes. I painted it with black icing. (It takes so much black to make black fondant I did not want to try).
When making the other bear I used black fondant to make the mouth. I thought this looked better and changed the other bear’s mouth too. I made a heart using a cutter and placed this into the bears hands. I used a little petal dust for the bears cheeks.