I can’t help but think of Fred Astaire and Judy Garland!
As I was designing these Easter cakes, I keep thinking of Easter bonnets, however I did not want to just place a bonnet on top of cake.
I finally decided to mould a little face, out of modeling chocolate, to wear the bonnet.
Modeling chocolate consists of two, in my case three, ingredients (chocolate , corn syrup, and icing sugar). Seems fairly easy, but not necessarily in all cases. If you over mix the corn syrup to the chocolate, it will become a greasy mess. Also, if you do not have complete contact with melting chocolates, you end with chocolate pieces in your mixture. Once you achieve the perfect stroking method, modeling chocolate becomes second nature.
Modeling chocolate is awesome for making figures, it resembles clay and works fairly similar to clay. The major difference is modeling chocolate does not work well if it becomes too hot.
I have a full explanation on 5th Avenue Cake Designs.
Easter Bonnet Cake:
What is she thinking?
Equipment:
- Pasta Machine
- Fondant smoothers, JEM
- Face mold, MYOM
- Circle cutter
- Knife
- X-acto knife
- 24 gauge wire
- Foam pad
- Frill, Garrett cutter, OP
- Ceramic frill stick, HP
- Medium cel stick
- 5 petal cutter small, OP
- Artistic brushes
- Plastic bags
- Fresh mat
- Tooth picks
- Viva Paper towels
- White floral tape
- Wheel cutter
- Clay gun, Makins
Materials:
- Food paste, Red, black, violet, white, & brown
- White modeling chocolate
- 50/50 fondant & gumpaste,for the bonnet
- Edible glue, sugar water, egg white, or store bought
- Gold lustre
- Petal dust, NYCake
- Everclear
- Corn starch
- Crisco
- 1-recipe Rose Blossom Cake, or your favorite cake
Please visit Shop 5th Avenue Cakes for supplies
Gather all your supplies
You can find the complete tutorial for Fondant Frills and Sculpted Modeling Chocolate Easter Cake here
Bonaus video below.
Enjoy!
Voila!
