How To Make These Petals

Decorating By tal Updated 6 Jan 2015 , 6:33pm by tal

 tal  Cake Central Cake Decorator Profile
tal Posted 1 Jan 2015 , 6:50pm
post #1 of 18

ACan anyone recommend best way ti make tgese petals? Much appreciated CC!:D

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17 replies
 -K8memphis  Cake Central Cake Decorator Profile
-K8memphis Posted 1 Jan 2015 , 7:17pm
post #2 of 18

use modeling chocolate

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JWinslow Posted 2 Jan 2015 , 6:09am
post #3 of 18

You can use modelling chocolate but you also can use fondant with tylose in it if you didn't want to go that route.  They are individually made and attached to each other and the cake.  Just let the leaves set up some so they maintain that pretty curl.

 VeenasArtofCakes  Cake Central Cake Decorator Profile
VeenasArtofCakes Posted 2 Jan 2015 , 6:20am
post #4 of 18

These look like they are made ahead of time and then attached to the cake. That looks like fondant with CMC but I'm sure modeling chocolate will work too <3

 tal  Cake Central Cake Decorator Profile
tal Posted 2 Jan 2015 , 12:15pm
post #5 of 18

AIf I can find Tylose locally will try that; otherwise mc will be 2nd choice. Thank you everyone☺

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kkmcmahan Posted 2 Jan 2015 , 2:10pm
post #6 of 18

For this application I would use mc over fondant just because mc will hold it's shape but can still be manipulated so you can shape it as you put it on the cake.

 -K8memphis  Cake Central Cake Decorator Profile
-K8memphis Posted 2 Jan 2015 , 2:15pm
post #7 of 18

Ayes and mc is easily edible and would make an enjoyable cake to eat/serve

 -K8memphis  Cake Central Cake Decorator Profile
-K8memphis Posted 2 Jan 2015 , 2:17pm
post #8 of 18

Aif your climate is real hot or humid try a combo of mc & fondant

 tal  Cake Central Cake Decorator Profile
tal Posted 2 Jan 2015 , 6:24pm
post #9 of 18

AAny recommendations for a good modeling chocolate recipe?

 -K8memphis  Cake Central Cake Decorator Profile
-K8memphis Posted 2 Jan 2015 , 8:35pm
post #10 of 18

i think it's 1/3 cup of corn syrup to 14 ounces of candy wafers/chocolate so i use a real full 1/3 cup cs to the 16 oz supply -- it always comes a pound at a time --

 

key here is keeping the corn syrup and melted 'chocolate' close to the same temperature -- you just melt and combine and it will get too hard too mix and so you let it set up overnight or in the fridge for a few -- voila -- it might separate some oil out -- you can discard or knead it back in either way --

 -K8memphis  Cake Central Cake Decorator Profile
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kimber11 Posted 3 Jan 2015 , 3:43am
post #12 of 18

ARemove me from your list

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kimber11 Posted 3 Jan 2015 , 3:43am
post #13 of 18

ARemove me from list

 bubs1stbirthday  Cake Central Cake Decorator Profile
bubs1stbirthday Posted 3 Jan 2015 , 10:00am
post #14 of 18

Quote:

Originally Posted by -K8memphis 

if your climate is real hot or humid try a combo of mc & fondant


When you mix the two together you will get a product that is super floppy and will never hold its shape - I did it once and only once lol, I thought it would give me the best of both worlds when modelling stuff, nope just a useless lump of soft floppy deliciousness lol. It would be good for covering a cake but even getting it to try and hold that basic shape it would just collapse on itself from my experience.

 -K8memphis  Cake Central Cake Decorator Profile
-K8memphis Posted 3 Jan 2015 , 12:09pm
post #15 of 18

add cornstarch

 tal  Cake Central Cake Decorator Profile
tal Posted 3 Jan 2015 , 1:03pm
post #16 of 18

AThank you everyone!

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Callicious Posted 4 Jan 2015 , 6:03pm
post #17 of 18

Athe petals are made prior and once fork in desired shape, then attached with either mod chocolate, or you could use royal icing as well, I've done that successfully before

 tal  Cake Central Cake Decorator Profile
tal Posted 6 Jan 2015 , 6:33pm
post #18 of 18

Cannot wait to try this technique - thank you again everyone !  ;-D

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