For my daughter’s first birthday I started a hobby of decorating my own cakes. I’ve done some fairly intricate ones, and have fun using new mediums and tools each time. This chocolate cake (filled with milk chocolate ganache and covered in chocolate fudge frosting) for my mom’s 60th birthday is not the most detailed, but I loved making these chocolate roses. I’ve made roses with fondant before and have used modeling chocolate to sculpt, so I was excited to combine the techniques/mediums.
If you watch any cake shows, you’ve heard them talk about modeling chocolate. Would you believe you can make it for about $2.50 yourself?
Modeling Chocolate Recipe:
– 20 oz. of candy melts
– 6 oz of light corn syrup
Instructions: Melt the candy melts as directed on the package, then slowly add the corn syrup while stirring. Stir until completely mixed/smooth, being careful not to over-stir so it doesn’t break up. The mixture will start to harden quickly. Poor it onto plastic wrap, wrap it up, and let it sit overnight to cool and settle. The next day, it will be hard as a rock. Cut a chunk and start kneading it. The heat of your hands will get it soft and pliable like clay.
Now let’s go through these roses, step-by-step. I PROMISE these are super easy and you can make them, too! My daughter had a play date Sunday and I taught them to make some. If an 8- and 9-year-old can do it, you can.
What You’ll Need:
– Modeling chocolate (see recipe above)
– 5-petal rose cutter (found at any crafting or cake supply store)
– Sharp knife
– Small rolling pin
– Non-stick mat (optional…you can do it right on your counter if you’d like)
Step 1 – Cut off a chunk of chocolate (about 2″x5″) and start kneading it. The heat of your hands will get it soft, so just keep working it until it feels like modeling clay. (You will need more chocolate as you keep going, but it’s easiest to work with a smaller chunk at a time.)
Step 2 – Break off a small piece and form it into a cone shape. The size will depend on how big you want to make your roses; this will be center of your rose. Set it to the side.
Step 8 – Wrap one petal around the cone shape. Place one petal on the crease of that wrapped petal (slightly higher than the first petal), leaving the sides open to overlap with a second petal. Apply the second petal on the opposite side, overlapping each petal with the other. Press gently to make it stay together.
Step 9 – Cut more petals. Add three petals to the next layer, going slightly higher than the last layer, overlapping each other. Pinch gently around the middle of the cone/rosebud to make sure they stick together. Use your fingers to bend the tips of the petals outward, like a blooming rose.
Step 10 – Repeat this process of overlapping again, but with five petals. Be sure to set the petals slightly higher than the last layer. Pinch at the middle/outside to secure the petals to the cone/rosebud.
The head is actually crispy cereal treats sculpted, then covered in strips of modeling chocolate. I ran chunks of chocolate through my pasta roller to get thin strips, then used my hand to mold and sculpt them onto the head. This was my first go at this type of sculpting, and I was pretty happy with the way it turned out. So was my son, which is what mattered most!!