Cakes & Cupcakes
Chocolate Flower Decoration
This flower really is easier than it looks – all it takes is a bit of patience and a gentle hand when moving it around, as it is quite fragile.
Chocolate can be quite a temperamental medium to work with, as it relies on being tempered to set firm and have a crisp snap. Sometimes I want to do something relatively quick and simple.
This chocolate flower is an easy way to make a pretty cake topper – by simply melting chocolate in the microwave. I have used it here on my black velvet cake. The black on black really is showstopping and looks sophisticated and elegant.
The skill level to make this chocolate flower is only moderate, but it does require a bit of patience and a more gentle hand.
The recipe
Chocolate Flower Decoration
adventureswithsugar.com/chocolate-flower-decoration/
Method
Method: chocolate flower
- Get your tools ready: Make sure all your utensils are ready in order to begin making the petals.
- Prepare the baking paper: You will make each petal on a separate rectangle of baking paper.
- Prepare the curved moulds: You want one half of the paper towel holder to be more curved than the other half. The side plate and two paper towel holders will have different curvatures in order to create the different gradients of petals.
- Melt the chocolate: Melt the chocolate for an initial 20 seconds, followed by 10-second bursts until completely melted.
- Colour the chocolate: Then add a bit of the black gel food colouring and stir to incorporate.
- Make the petals: Using the melted chocolate and the palette knife (or the handle of a teaspoon), make three strokes in the form of a petal on the baking paper and set to curl on the outside of the side plate (which has a slight curve).
- Repeat on the paper towel holders: Then follow this with the two paper towel halves.
- Make extra petals: To make the size of flower I have made, you will need up to 8 petals for each of the three layers. Make extra as they are very fragile.
- Let dry: Allow your petals to dry completely.
- Make the base disc: Once the petals are dry, use a large piece of baking paper and place a good dollop of chocolate in the middle and spread it out to form a disc.
- Arrange the base layer: Beginning with the petals from the side plate, arrange them in a circle to form the base layer of the flower.
- Add the second layer: Then follow this with around 6 petals from the less curved paper towel half.
- Add the centre petals: Finally, leave the most curled petals for the centre, using around 4 petals.
- Add the dragees: Place a tiny bit of chocolate in the middle of the flower and arrange the dragees to form the centre.
- Chill and place on the cake: Set the entire flower to cool for about 30 minutes in the fridge, before peeling away the parchment paper and placing it onto your cake.
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