Ingredients:
Chocolate Mud recipe
Buttercream recipe
Modeling Chocolate recipe
Direction:
- Roll 1/16" thick of modeling chocolate. Cut with Calla Lily Cutter.
- Move to thin foam, use the ball tool to thin the edges.
- Dust Calla Lily former with confectioners' sugar or cornstarch to avoid sticking.
- Wrap the modeling chocolate one side of the petal around the former & the other overlaps the first petal & attach to make a cone-shaped flower.
- To make a bud, roll out a small amount of modeling chocolate into a ball & elongate to about 1 1/4" & roll in colored sugar. Set aside to partially dry.
- Roll out a small amount of green modeling chocolate 1/16", use the medium round cut-out then cut in half. Use the half-circle, wrap around the base of the calla lily & press gently to attach.
It's my very 1st making this Bridal Shower cake for a friend, Hani Brown. It is an honor that she requested me to bake her this cake & cupcakes.
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| @ 27 Everton Road on February 2, 2013 |
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