Hi everyone, i just tried out my large 3d diamond chocolate mould for the first time. wanted to make the cake attached for an engagement order i have but the diamond is so heavy theres no way it will stay up! i also have a wedding cake to do from thecakegirls.com with all the huge diamond rings on it but i haven a clue how to get them to stand up.

please help, i cant see any way of doing this !! what could i make the actual ring band from so that it would withhold this weight?

I think styrofoam would hold it up. I would buy a cake dummy and use that to get the shape I want.
Otherwise I would be tempted to go to a local DIY store that sells wood and see if you can buy something there in the shape you want

Is the diamond a solid piece of chocolate after it's molded? If it is, you could use the chocolate, and paint it on in a very thin layer in your mold so that you end up with a hollow diamond instead. I think that would be much lighter.

If your diamond is already hollow, then please disregard my post.

Beautiful cake idea!

no i was stupid enough to do a solid one - and man it was heavy. actually thinking of making them with styrofoam in the middle which would make them lighter, hopefully this will work

I love the idea of making the diamond out of chocolate!

Me too!!! A chocolate diamond - two of a woman's favorite things!

i couldnt make this work at all - ended up making a 2d ring (in my pics) from gumpaste and setting it on the box - this will work for the wedding cake i have too as when i looked at the cake girls version i noticed that they were flat agains the cake so that wil work for me, pity about the chocolate mould - was just too big and too hard to work with

For future, here's how to make a hollow mold...

Fill the mold all the way to the top.

Refrigerate anywhere from 10 to 30 minutes. It all depends on how hot your chocolate was when you filled the mold.

Test the mold by giving it a jiggle. You should be able to detect an approximately 1/8" edge where the chocolate has set up and doesn't jiggle. (If the entire top of the chocolate has set, break the surface with a toothpick or other tool to reveal the jiggly chocolate beneath.)

When at least 1/8" has set, remove the mold from the frig and turn it upside down over a bowl to allow the excess chocolate to run out.

Check the level of chocolate left in the mold periodically until you're satisfied that enough has been poured out.

Use a spatula to scrape off any chocolate that has accumulated on the top of the mold from pouring.

Place the mold back in the frig until totally set up.