Notice my contact info to the right, if you want to contact me with any questions. I would also like to say that I do attempt to give credit where credit is due. I do not make any claims to cakes in my blog except the ones in my slideshow. If I show a cake I will try to post some type of identifer with it, however, if I don't know who posted the cake it is impossible for me to do that. I am only using the cake to illustrate a specific technique.

Sunday, February 19, 2012

Totally not cake related...or is it?

I recently had a lifelong friend marry a man she has been with for 22 years.  They had both came from bad relationships, so they just took each day as it came.  Thankfully, they finally decided to tie the knot.  The problem is, what do you get a couple that has been together that long...that already has a household established.  My friend isn't into the trinket thing, so I decided to make her something homemade...from the heart.

What is more romantic then chocolate?  In my personal opinion...absolutely nothing.  So I decided to make her some homemade chocolates.  This is what I came up. 

This started the old creative juices flowing, and then I thought...why couldn't you apply some of these techniques to cake designing?  Prezel rods covered in chocolate would make great tree trunks.  Chocolate covered strawberries could be used for rocks or boulders.  Mini-marshmallows covered in red candy melts could be mini-apples or covered in orange candy melts could be oranges.  Marshmallow treats covered in chocolate could be formed to make mountains.  Unlimited ideas could be formed from chocolate.  Let your imagination run free.  Oh and you might want to try this recipe for modeling chocolate to make 3-D figures:

Modeling Chocolate

10 ounces semi-sweet chocolate chips
1/3 cup corn syrup

You can also substitute the chocolate chips with almond bark or colored candy melts

Microwave the chips in short 30 second intervals (or use a double-boiler being careful not to get water in the chocolate)  Don't allow chips temperature to exceed 100 degrees.  Stir often to insure they melt consistently.  Once all chips have melted add the corn syrup.

Add the corn syrup and stir with rubber spatula until the mixture becomes thick and forms a ball.

Spread out on a piece of wax paper until thin (about 1/4 to 1/2 inch thick).  Let it cool completely.  It can be used at once or can be stored in an air tight container for up to a month.  Be careful not to handle the chocolate to much, because the clay becomes sticky.

Dipping Chocolate

1 bag semi-sweet  chocolate
1 tablespoon vegetable oil

Microwave in short 30 second intervals until the chocolate is completely melted.  If chocolate is still to thick, you can add a little more vegetable oil.

The dipping chocolate can be used for covering pretzels, fruit, caramels, peanuts, rice krispie treats or cake balls.  The sky is the limit.  Use your imagination.