Royal Icing Roses For Chocolate Groom's Cake
Decorating By lucy1900 Updated 2 Aug 2006 , 3:16am by lucy1900
Hello everyone,
I am making a groom's cake for my daughter's upcoming marriage. I would like to know how you do royal icing roses in chocolate or how to color etc for groom's cake. I am going to dry them and paint the edges in bright gold.
I work in a supermarket bakery. I normally work with supplies on hand. I don't make any recipes so I am really in the dark about this. Please help.
Lucy
Here is what I would use,I have never tried royal icing chocolate, I somehow dont think it would work, well not as good as this.This mix will give about 24 roses
CHOCOLATE 16 OZ.
GLUCOSE 5 OZ.
SIMPLE SYRUP (1:1 ratio) 2 OZ.
METHOD:
Melt chocolate over a bain-marie to 100F. Allow the chocolate to cool to room temperature.
Separately, whisk together the glucose and simple syrup and heat to 90F. Pour this mixture over the chocolate and stir together until uniform.
Pour mixture into a bowl, cover the surface with plastic wrap and allow the mixture to rest for 24 hours at room temperature.
The next day, knead the modeling chocolate until pliable. The modeling chocolate is now ready to use.
If the modeling chocolate should become soft and warm while working, simply refrigerate for a few minutes.
Store the roses in a clean, dry and cool location. They will last for months!
I've added cocoa powder to my royal icing before when I needed black. The wedding cookies in my pics are made with chocolate royal icing and black color added. I honestly cannot remember how much cocoa I added though. Just substitute a small amount og the powdered sugar with the cocoa powder. I'll see if I can find a recipe for you.
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