Chocolate Paste Wedding Cake

This is a quick tutorial to show you how to decorate a wedding cake with chocolate paste (modelling chocolate) panels.

 

FOR THIS PROJECT YOU WILL NEED THE FOLLOWING:

1x 15 cm (6 in.) round filled cake, 10 cm (4 in.) high

1x 20 cm (8 in.) round filled cake, 10 cm (4 in.) high

1x 25 cm (10 in.) round filled cake, 10 cm (4 in.) high

1.8 kg (4 lb) white chocolate ganache coating (3 parts chocolate to 1 part cream)

2 kg (4 lb 7¼ oz) white chocolate sugar paste (fondant) (mix together 1 kg (2 lb 3½ oz) sugar paste (fondant) with 1 kg (2 lb 3½ oz) white chocolate paste (modelling chocolate)

100g (3½ oz) dark chocolate paste (modelling chocolate)

1 round 15 cm (6 in.), 20 cm (8 in.) and 25 cm (10 in.) thin cake boards or cake cards

1 round 40 cm (16 in.) cake board

Apricot jam

Non-stick cooking spray

Ribbon

12 –15 Chocolate paste (modelling chocolate) roses made following the instructions in my first book: Katrien’s Cakes

60 g (2 oz) white chocolate melted, to attach the roses

 

EQUIPMENT:

Paper template of 15 cm (8 in.) high x 7.5 cm (3 in.) wide

Greaseproof paper or cling wrap

Cutting mat

Roller

Spacers

Sharp knife or pizza wheel

Pastry brush

10 Wooden dowels

 

 

Assembling and decorating the cake:

1)         Place each cake on its corresponding thin cake board or cake card and coat each cake with chocolate ganache coating.

2)         Place each cake on a bowl so that they are slightly elevated and spread them with apricot jam.

3)         Make a paper template of 15 cm (6 in.) high by 7.5 cm (3 in.) wide to use as your cutting guide.

4)         Roll a small piece of dark chocolate paste of about 30 g (1 oz) at a time between two pieces of greaseproof paper or cling wrap until it is paper thin.

5)         Cut the paste into uneven thin strips with a pizza wheel or sharp knife.

6)         Spray non-stick cooking spray on your cutting mat or dust it with icing (confectioner’s) sugar and roll out 300 g (10¾ oz) of white chocolate sugar paste (fondant) at a time on the cutting mat until  3 mm (⅛ in.) thick, or if you have a pasta roller, roll the paste with your machine.

7)         Place the paper template on the paste and cut off any excess paste on the edges. Remove the template to use later.

8)         Place the thin dark chocolate strips randomly on the white paste and use the palm of your hand to smooth it onto the paste, it should stick easily.

9)         Place the template back on the paste and cut the paste with a pizza wheel to make panels.

10)       Repeat the steps to make 12 panels for the 25 cm (10 in.) cake, 9 panels for the 20 cm (8 in.) cake and 7 panels for the 15 cm (6 in.) cake.

11)       Lift the panels with a spatula if they stick slightly to the cutting mat otherwise peel them off with your fingers.

12)       Place a panel against the side of a cake tier, fold about 1 cm (½ in.) underneath the cake and fold the top part over the top of the cake.

13)       Overlap the next panel by about 5 mm (⅙ in.) and repeat until the sides of the cake is covered.

14)       If the paste looks bulky where it overlaps on top of the cake, cut some of the paste off with a sharp knife.

15)         Place the last paste panel over the other panels to cover the gap; this will be at the back of the cake.

16)         Place panels on all the cake tiers; make the panels for the 15 cm (6 in.) cake slightly longer to cover the top of the cake.

17)         Cover your 40 cm (16 in.) cake board with a piece of plastic book covering contact to prevent your cake coming into direct contact with the cake board, place a dollop of ganache on the cake board and place the 25 cm (10 in.) cake on top.

18)         Measure the protruding board to make sure that the cake is centred. Move the cake until it is in the right position.

19)         Measure the wooden dowels and cut them to the correct length, they should be about 13 mm (½ in.) long so that they are taller than your cake tier to compensate for the thickness of the paste.

20)         Put dollops of ganache on the cake and place the 20 cm (8 in.) cake on top of the 25 cm (10 in.) cake.

21)         Use a ruler to measure the protruding edges of the bottom cake to make sure that the cakes are centred.

22)         Place wooden dowels into the 20 cm (8 in.) cake tier, spoon dollops of ganache on the cake and place the last 15 cm (6 in.) cake on top.

23)         Knead the leftover paste together to create a marbled effect. Roll out paste pieces as before into long strips.

24)       Brush the cake board with apricot jam and place a paste strip on the board. Cut the strip into panels.

 

25)       Overlap the paste strips and cut thru both pieces of paste to make a neat joint.

26)     Cut off the overhanging paste with a sharp knife and attach a ribbon to the edge of the board with double sided tape.

27)       Dip your chocolate roses into melted white chocolate and attach them to the cake.

 

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