I'm hoping to make a topper similar to just the leaf wreath portion of the SDVOSB symbol (pictured below) for a cake topper. I want the topper to stand upright atop the cake, so I need it to be strong and also be made of something that cuts cleanly to get the details. Wondering if I should use gumpaste, modeling chocolate, royal icing (piped), melted candy melts (piped), or something different entirely to ensure this works/doesn't break. Thanks!
This is a real toughie! My first thought was to make a white gumpaste/chocolate circle with skewers/wires and put the laurel wreath on top of that. But I don't think that's the look you're after.
For JUST the laurel leaves, I would try cutting 2 sets and sandwiching them between some stiff wire for stability. You know my favorite medium is modeling chocolate, but gumpaste should work just as well.
As an afterthought, I would also consider trying the same sandwich technique, but using edible image paper.glued together with some sugar sap. It would be extremely lightweight, but you would need to keep those bottom leaves out of the buttercream (if it's not fondant).
Hope this helps a little.
Wow thanks so much, Jenniffer! I just saw this -- I have no idea why I didn't get an email notification at the time you posted. That is very helpful and you're one of my biggest cake heroes! I'll be doing some other decorations on the cake with modeling chocolate so I may just use that and the sandwiching idea is awesome (though the idea of cutting 2 sets *groan* =p. How long would you recommend drying the modeling chocolate to make sure it's firm enough to be upright? I've never worked with dried modeling chocolate -- how brittle is it compared to gumpaste to pick up and handle? Thanks again!