This common and easy cake decoration that is so popular with fondant can also be executed with rolled modeling chocolate. The same methods apply with modeling chocolate as with fondant; only where fondant tend to look chunky, modeling chocolate buds can be shaped to the thinness of real petals.
Here is an example of how to color modeling chocolate flower blossoms with luster dust to make fairy flowers.
- Modeling chocolate, any color
- Rolled modeling chocolate equipment
- Small blossom plunger cutter
- Foam shaping mat
- Double-ended ball tool from this great kit
- Small silicone cell formers (optional)
- Parchment paper cone (or piping bag with small round tip) filled with buttercream
2. Cut small buds from each color using plunger cutters. Plunger cutters are the most efficient hand method for producing a large volume of small decorations like flower buds. The style of cutter is particularly useful for stamping out modeling chocolate shapes as it enables one to lift, move, and release the modeling chocolate without ever touching it with the hands. Ordinary cookie or fondant cutters also work for punching out shapes of rolled modeling chocolate.
To release the modeling chocolate from ordinary cutters, gently press the center of the bud with a blunt tool, like the back end of a paint brush.
Sample the book
Cake Decorating with Modeling Chocolate
3. Working atop a foam shaping mat dusted with corn starch (a.k.a. corn flour), rub the double-ended ball tool in a circular motion over each petal to thin the edges. This will cause them to curl inwards slightly.
[Expert Option: Omit the foam shaping mat and execute steps 3-4 in the palm of the hand.]
4. Press the ball tool into the center of the bud and rub again in a circular motion, stretching the flower into a concave, budding shape.
5. Store the flower buds in silicone molds so that they hold a tight curved shape. Allow them to dry uncovered for at least one hour before handling again. If silicone molds are not available, allow flowers to rest untouched on parchment paper (although they might not stay as curled). Flowers can be made a week or more in advance of use.
6. When it comes time to decorate the cake with buds, pipe a dot of buttercream frosting onto the back of each flower for glue then press it gently onto the cake. Work swiftly and decisively as chocolate flower buds will melt if over-handled. Those with hot fingertips may want to use tweezers to handle the finished flowers.
7. Once all the flowers are secured on the cake, pipe a small dot of buttercream frosting into the center of each one.
Chocolate Flower Blossom Inlay Technique
Flowers can also be seamlessly inlaid into the tops and sides of cakes. Instructions on how to execute this technique are in the book, Cake Decorating with Modeling Chocolate
New to Wicked Goodies? Start *HERE*
You might also enjoy
Piping with Paper Cones