This is not a fondant cake! This is a cake decorated entirely with white chocolate. The flowers, leaves and cladding are all handmade by white chocolate. Inside the cake is an espresso chocolate cake made from dark chocolate. Is the chocolate temptation from the inside out enough romantic? Sometimes there are occasions, we simply make a cake for tasting, but sometimes there are occasions, we need a beautifully decorated cake to express our feelings. At this time, the cake decorated with white chocolate is a good task. The manual decoration of white chocolate is more patience, and it is necessary to pay attention to the temperature repeatedly. The steps of thinning and kneading need certain skills, so that the decoration process which is not complicated by itself often consumes a lot of time. - But the effect is often amazing. Moreover, if there is such a person, there is such an occasion, there is a time that allows you to pour all the enthusiasm to complete the most beautiful cake in your mind. What else is there?
First make a cake blank. Make a cake according to the method of making 'espresso chocolate cake' in the chocolate deciduous cake. I used 2/3 of the ingredients in the recipe, cut the cake into three pieces, sandwiched the chocolate cream, and didn't sandwich the jam, so the cake was not as high as the chocolate deciduous cake. (You can also use other favorite cakes. Cake blank)
After the white chocolate is heated and dissolved by water, add the syrup and mix well. After solidification, it becomes soft white chocolate (the same as the chocolate treatment when making handmade chocolate flowers, except that the dark chocolate is replaced with white chocolate)
Weigh two 90 grams of white chocolate, add a little red food coloring, and prepare a deep and light color (the color of the chocolate can be adjusted according to personal preference, the more the color is added, the darker the color)
Cut a piece of oil paper, the width of the oil paper is slightly higher than the cake slab made in the first step, and the length of the oil paper can be rounded around the cake slab and has a little surplus (hereinafter referred to as oil paper A)
On another large piece of oil paper (hereinafter referred to as oil paper B), carefully knead the light-colored chocolate into the same strip as the length of the oil paper A.
Squeeze the pinched chocolate bar with the palm of your hand
Cover the surface of the chocolate bar with oil-paper A and pry it with a rolling pin. To make it even and make the chocolate as close as possible to the shape of the oil paper A (whether it is kneading or splitting, the temperature of the chocolate is very important, the chocolate must be kept very soft texture, in order to smoothly knead and open)
After smashing, cut off the chocolate on the edge of the oiled paper A with a scraper.
When finished, get the long chocolate chip as shown
Remove the oil paper B, wrap the chocolate bar around the cake, and stick the side of the oil paper A outward (you can evenly apply a layer of apricot jam on the outside of the cake blank to make the chocolate stick to the cake more firmly)
Use scissors to cut off the chocolate above the cake so that the top edge of the chocolate is flush with the top surface of the cake.
Tearing off the oil paper A
Put another dark chocolate in the middle of the two sheets of oil and use a rolling pin to pry it into a large round cake. (This step also pays great attention to the softness of the chocolate. The hard chocolate cannot be opened smoothly.)
Remove the upper layer of oil paper, use an 8-inch cake round die to buckle on the split chocolate, and use a knife to cut an 8-inch diameter circle
Use a small stenciled bottom to cut a wavy pattern around the circle
Fold the chocolate wafer on the cake with the oily paper facing up
The oil paper is torn off, and the chocolate beyond the cake blank is pressed down, and it is smoothly attached to the side of the cake.
Then make a rose with a decorative surface. To create a color gradient effect of the rose, you need to adjust the chocolate to three colors, from deep to light, depending on the amount of red food coloring.
Make a curled rose according to the method of making handmade chocolate flowers (click here to enter). When making, the darker petals are in the middle, the shallower the petals are, the lighter the color
A small portion of the chocolate is then prepared with green food coloring to make the leaves. Thin the chocolate, cut out the shape of the leaves with scissors, and use a toothpick or other tool to draw the veins of the veins (or use the leaf mold to press the lines). Decorate flowers and leaves on the surface of the cake
Decorate the side of the cake. Pry the remaining light-colored chocolate (consistent with the color of the chocolate on the side of the 12th decorative side) and use a small round hole to decorate the small discs. The small disc is decorated like a uniform on the side of the cake.
Move the cake from the table to the cake tray. Carefully knead the thin chocolate with the remaining darker color (consistent with the top chocolate color) around the bottom of the cake. (This step must be carried out by moving the cake into the tray. The chocolate should be very careful and the temperature of the chocolate should be controlled, otherwise it will melt or break). Use a toothpick or other tool to press out some prints on the strips as a decoration, and the whole cake decoration is completed.
Chocolate deciduous cake making method: https://www.xiachufang.com/recipe/147466/ 1. The applicability of cake decoration with soft chocolate is very wide. Most cakes can be decorated with soft chocolate, including sponge cake, brownie, pound cake, etc. (Hurricane cake is too soft, the bearing capacity is not easy to deform, so it is not Suitable for chocolate decoration). The difficulty of chocolate decoration is to control the temperature of the chocolate. Only when the chocolate has the right hardness, can it be smoothly and smoothly opened. 2, the decoration of chocolate flowers can not be limited to the form. Different shapes of flowers and different placement methods can produce different effects. You can make different attempts according to your own style. 3, the overall color of the cake should be more uniform, the effect is beautiful. When adding food coloring, you can add it in a small amount until you reach the desired effect. 4, make the side of the cake and the top of the cover, you need to open the chocolate. At this time, it is best to use the chocolate that has just solidified, because the chocolate is soft enough to be smooth and thin. If the chocolate is too hard, it is difficult to open, and the crack will appear rough because of the oil paper. If you need to knead the chocolate into a thin strip of the bottom decoration, the chocolate should be harder, otherwise it will be easy to pinch or dissolve. The process of chocolate decoration is actually the process of mixing with the temperature of chocolate. 5, white chocolate can directly buy commercially available chocolate, you can also buy baking special chocolate. However, it is not recommended that you buy the chocolate of the "Doff" brand. Whether it is dark chocolate or white chocolate, my personal experience is not very stable and is not suitable for making soft chocolate. If you want to start from a simpler point, you can buy cocoa butter chocolate, which is easier to handle than chocolate, and it is cheap and suitable for practicing.