I've been asked to make a cake like the one I've attached. I've never done this technique before and can't find any information on how this is done, with what, etc. I don't know if it is all white chocolate or if it is modeling chocolate. Anyone have any idea what would work for this effect? I wonder too, since I don't work wtih a lot of modeling chocolate or straight chocolate, if these ruffles would "wilt" or start to droop. Is there a temperature that this effect would not work with? Sorry for so many questions, but I've studied this cake all night trying to figure out how I'd do this, and I just have no clue. I don't know if this is too advanced of a technique for someone not real experienced in chocolate. Any help or advice would be greatly appreciated. Thanks! (Sorry the picture isn't great, but that's the best I could get it.)
I think those were made with a chocolate ruffler....here is a link to what they look like
and here is a photo of a cake done by ShirleyW, who used to be a member on here. I know she used the chocolate ruffler to make hers.
Thank you so much for those links! That's very helpful! I've never seen or heard of that ruffling tool. It's very cool. I'll see if I can contact Shirley and ask if she's got any tips for doing these ruffles. Thanks again!