I recently purchased the Chocolate Rose Curler from The Sweet Life bakery, however cannot figure out how to do it!!!! There are instructions included, but I think the trick is in the technique (i.e. how fast and what angle you move your wrist). I wasted over 4 hours yesterday and only have a few curls (definitely not enough to cover a 6" & 12" cake for this weekend).
Does anyone else own this? If so, do you have any tips????
See below for a picture of the tool and final result.
Also, I did contact the bakery, but they are out of town until August 6th.
They did a demo on this at the ICES convention.
Basically, hold the top of the tool with your knuckles out, but still firmly grasping. With a quick inward motion, moving in the shape of a crescent moon (towards you), the curl should form by itself. The chocolate should NOT be too soft or warm. He cooled it with a palette knife on a corian board for a good few minutes, until the shine was gone on the white chocolate, and then let it set until he was able to touch it with his fingers and not dent it. He said milk or dark chocolate just does not look as nice.
Hard to explain when you did not see the demo...
Hope this helps. Practice practice!!
Thanks APretty Cake!
I know I'm close - I just cake get the hang of it! Hopefully I'll get it tonight - when I'm a little less frustrated!
Yea, he made it look super simple at the demo. Of course, he has done it a gazillion times!!
Did you check Ebay.
Did you watch the most recent Ultimate Wedding Cakes ( I think that was the one!) Norm Davis/Zane Beg did this technique. During the show you can see Zane making the curls and it does look like a quick crescent wrist action move.
i was looking at the picture and really it looks like a sheet of metal bended and secured onto a wood handle.... do you have a hnady husband that can do it for you ? i'm not sure if the angle of dimensions influences that much how the end result is going to look though....