This is Part 2. Go here to read Part 1 of the Modeling Chocolate Kanzashi Flower Tutorial
7. Fill a parchment paper piping cone with melted chocolate.
Cover the circular modeling chocolate
backings with melted chocolate then arrange the petals on top to secure the flower pieces together. Arrange the flowers however you like, with however many petals look good to you.
To make flower centers that are round and flat like buttons, pipe circles onto a piece or parchment paper then tap on the pan to smooth out the surface of the chocolate. Allow them to set in a cool place.
10. To complete the flowers, add a dab of melted chocolate to the centers. Using a small offset spatula, transfer the chocolate buttons into place. Allow the finished flowers to set before handling them again.
To attach the flowers to the side of a cake that’s frosted in buttercream, use a dab of buttercream.
In case you missed it, make sure to check out Part 1 of the Modeling Chocolate Kanzashi Flower Tutorial, which includes a video tutorial demonstrating this technique.
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