Hmmm....not the biggest expert on chocolate curls, but I think if you melted some chocolate on a big flat surface, then used a putty knife to scrape up big strips of it, letting them curl, that might be your technique. I'm sure my halfwit description isn't doing you much good....maybe someone else here can explain it better. Good luck!
karateka has got it......you're going to want to spread the melted chocolate out on a hard surface......the back of a cookie sheet works really well......then take a spacking knife and score once the chocolate has started to set just when it begins to lose it's sheen and score strips probably 3 inches wide by like 7 inches long or so and then just scrape on one side of the strip and it will gather the side you are scraping and make the opposite side a loose ruffle and then you can pick it up (wear gloves to avoid finger prints) and finish getting it to the exact shape you want......the end result is going to be a gathered sort of point at the bottom and the top will be a ruffled gathered sort of flower look. It takes some practice to get the feel of the chocolate......you need to catch it in it's semi hard stage when it's firm enough to form but not soo firm that it cracks if you try to fold it. good luck!! That cake is stunning!!
Hi there!
I have this cake in my Mich Turner book (such awesome elegant cakes!)
The white chocolate fans are make with White Chocolate Plastique.
This book even shows you how to make them, nd a recipie to make the paste (looks easy enough).
I'm off to work right now but if you need more info PM me and I'll try an help out when i get home tonight. I should have got off this computer half an hour ago! 
For the kind of cakes you do though you might want to have a look at getting this book, it's soooo classy. My brother brought it in London for me and I know they are quite pricey but it's stunning!
Hi katharry,
Looks as though it is what I am looking for. I have sort of white chocolate flowers to make and did ask on CC. Is there an ISBN in the book or who the publisher is. I would love the recipe for the White Chocolate Plasticque and are you able to post it here?
Hi briarview
Ive just posted the question whether I am allowed to post directions from a published book or not. (just dont want to get myself into trouble). I am guessing its okay to give out a recipe though, but am not too sure about the rest.
Excuse my ignorance but what is an IBSN?
The book is Spectacular Cakes by Mich Turner (she is a cake maker to the stars. Did Pierce Bronsons wedding as well as Sir Paul McCartneys). It is a large hard back book full of very formal beautifully stunning cakes. My chef brother bought it for me and said this is for when you grow up. 
I am pretty sure it would be right up your alley!
It is the number you quote when you go to a book shop and they punch it in, saves putting in a lot of info. Hey are you at work? Must have a good boss or perhaps you are the boss! Gee I wish you lived closer as I'm sure we would be able to share notes. Oh well there is the email and hope you don't mind me picking your very talented brain. Would love to know how you began cake decorating and how long you have been doing it. You can just email me via my private email address and I would like to be your buddy. Is it Anita in Auckland you are dealing with regarding the stars. I see she has just listed the angel hair.Cheers Audrey
Here's the link to the book at amazon.com. You don't have to buy it there, but you can see what it looks like and get the ISBN. 
http://www.amazon.com/dp/0789313618/?tag=cakecentral-20
Okay after typing out the recipe I tried to post it and it came up with all sorts of different text??? So maybe Ill try posting it in the recipe section?
Briarview you are welcome to email anytime.... as long as you teach me how to do you fabulous chocolate collars 
I am home from work now, cant surf at work I work in Human Resources so wouldnt look good for me to doing what we fire people for! 
But I do have the most amazing boss who (poor man) has to listen to me talk about cakes 24/7 and if I have cakes to do (Like tonight I have two cakes) he lets me go home early! Got into cake decorating 7 months ago when asked to do my nieces christening cake, first time I even looked at fondant and have been hooked ever since. Well if you ask my family they would describe it as obsessed!
Yes the stars where purchased off Anita, who still hasnt emailed me back. I actually tried them last night and I have to say they were not that great, felt really hard in the mouth, but she assured me they were edible and I have seen them on her cakes
And by the way i have found it cheaper (for postage) to buy off AmazonUK - not sure why as it has to come further!
Your welcome katharry. The chocolate collars are easy peasy (after some practise). I am notified when Anita has new products by way of Trademe. I know they don't have a shop where you can view products but I know they can order for you. I will suss out Amazon UK. Are there any other places you get your products from in your area? Thanks.
To be honest I buy 90% of my things either from Almont Art, Cake Central, Squires Kitchen or Ebay. We are so limited in this country.
Milly's kitchen has quite a good range now but it's all Wilton and I think i have bought over the last 7 months everything they make
Anita is a lovely woman but she is very busy with the cakes she makes so sometimes I'll order a product or make an enquiry and I just don't hear anything. So for me its easier to order from the UK. Postage only takes 5-7 days and if it is light stuff like lustre dusts it only costs a couple of pounds in postage.
I still have two cakes to finish tonight. It is already 10pm and I havent even started the decorating part! PLUS I told my boss since he let me go home early today I would make his daughter some cupcakes for her schools shared lunch tomorrow. Its going to be a loooong night!
Katharry wrote:
"Postage only takes 5-7 days and if it is light stuff like lustre dusts it only costs a couple of pounds in postage."
That's why I tend to order many items from the UK, the postage and time frame are about the same as they are here in the US if you use Royal Air Mail. SugarFlair dusts are so hard to find here, and when you find them, they are more expensive than if I were to buy from my source in the UK, even with shipping.
The drawback is that it costs a fortune to buy a book from the UK and have it shipped here. I bought 13 books from a vendor, all at great prices, but when shipping time came, it cost a bundle. Altogether, it was $200 for the cost of the books, $135 for the price of the books, $65 for the shipping. And that was via surface mail (4-6 weeks for delivery). Royal Air would have cost more than the books.
And they have the greatest selection of colours and books over there. I wish half of them were available here. I have bought books from over there that were never seen here.
Theresa
Well here it is! After using and wasting grams and grams of White chocolate I have got something that resembles the choco curls in the picture. I am happy how they have turned out but I don't know as to whether I will eat white chocolate again! And it was my favourite.
The wedding is for tomorrow and the bride has seen the cake and she is very happy with it.
Misteic, It wasn't too hard as I have a mould for the chocolate slabs and it was just chocolate ganache underneath.
Zmama. Fortunately I won't be serving it but I think you probably arrange the slabs around the cut cake.
Superstar. Well you can't waste the leftovers can you? The bottom and top layers are mudcake and the middle fruit. Don't know how chocolate and fruit cake would mix! I think a lot of brides go for the look of the cake and don't think about the taste etc.
Katharry. The wedding is tomorrow. Thanks for your comments.
Briarview
The cake is awesome! You did such a wonderful job.
What sizes are the cakes? I am guessing that you would have to have a nice gap to be able to put the flowers on?
What kind of mold do you have to make your slabs?
Thanks!!!
I can't wait to try this - it looks so beautiful.
tracy702 the sizes were 12"9"6" and they were placed on an ½" depth board with another smaller ½" depth placed underneath to raise it up just enough to place flowers. I have attached a photo of the slabs and it has the numbers CK 90-13221 on it and I think it is Country Kitchens who sell them.
If we may continue to pick your brain, how much chocolate did you go through making this? Pounds and pounds?
Also, gotta ask about the photography
What is your setup? It's such a clean presentation for the photo,love it!
Yes I would like to know how come your picture came out so nice.
Lizzie
If we may continue to pick your brain, how much chocolate did you go through making this? Pounds and pounds?
Also, gotta ask about the photography
What is your setup? It's such a clean presentation for the photo,love it!Yes I would like to know how come your picture came out so nice.
Lizzie
Me too!!! I think it is safe to say we all love your cake!!!
Yes I used about 8 375g Nestles choco buttons with a lot wasted and sampled. Well you really can't waste too much.
I have a Sony 5.1 mega pixel camera with a Carl Zeiss lens and I always take all my photos on the highest resolution and then edit them in a free programme "PhotoFiltre". I use a black sheet for underneath and up the back for taking the photo so you don't get any distractions from the photo. I have tried white backgrounds but a white cake does not show up. That is the only problem with "Erin" because of the black initials. The idea is not to take the cake too close so when you crop it you have mostly cake. I am only a novice at taking the cake photos.
Thanks for all your comments. Will now put it in the gallery Superstar.
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