Well, while browsing through my emails I found an email that included a few pictures of the cake -the second one I made that day since the first one fell, boo :( and some of the cupcakes (all 100 are not pictured)! Remember also, that this is the first time I've ever made and used modeling chocolate and tried to decorate a cake. So, don't judge me! I was so shaky and nervous and had a fun filled 14 hour day with flour up my nose, plus packing for our month long trip. Man what a day! but I did it all, there were lots of laughs and lots of tears -it was so worth it though. I know Jess was super happy and everyone loved the baked goods! She told me she had to hide cupcakes to take home because people were going nuts over them. That really makes me so happy. Here are a few pictures from that day, and I've also included the recipe for the modeling chocolate I used.
Not bad for a first time, right? I loved the color of the layers in the cake, so pretty!!!
Modeling Chocolate (recipe adapted from Joy of Baking and tweaked a bit)
10 ounces white chocolate, chopped
1/3 C light corn syrup
Powdered sugar (to sprinkle on surface before you roll the chocolate)
In a microwave safe bowl, heat the chocolate for two minutes ,Stir until smooth. If the chocolate is not melted you may heat it for a bit longer. Heat in short increments so that you do not burn the chocolate. After removing the chocolate from the heat stir it until it is smooth. When it is fully melted and smooth add the corn syrup. Stir and fold the mixture until it forms a thick ball. Wrap the ball in plastic wrap tightly, let firm up for 2-3 hours. Once the chocolate has set and is firm, divide into 2 balls. Knead the balls until smooth. Roll out to desired thickness, cut into shapes, do as you please with it! Or it can be stored in an air tight container you are ready to use it.
Oh wow... it's just GORGEOUS! Geez, you are an amazing baker!!
ReplyDeleteLove it, girl.
You rock!!