I am entering a cake of my own design into a competition and need to make some twigs. The competition rules state that the entire thing has to be edible. Does anyone have any ideas as to how i can achieve this. I want to cover them in snow and ice.
Thanks for reading
Tracie
Are you sure you can't use wire? You may be able to because you would be able to use supports for the cake...
....what about those super thin pretzel stix coated in white candy melts and then sprinkled with white sanding sugar? Or your could make them out of thinly rolled pieces of gumpaste and then coat them in candy melts for strength, maybe?
Just a thought because I want to do a branch cake for christmas. Hope that helps.
Make them out of pastillage, when dry colour some icing the shade of brown you want and paint the icing on the twigs. You can also use the icing to glue twigs together or glue them on the tree.
After the rowal has dried dust with brown petal dust, that will make the grooves in the bark stand out more. Take some royal and the dust with you to the competition, just in case a twig snaps off, easy to fix
By using a stiff paintbrush to paint on the icing, you automatically create the bark
I made twig molds out of mold putty I bought at Hobby Lobby. Yes, it's food safe. Then poured chocolate in them. They looked wonderful! Kind of tricky to get them out, though. They break easily when you try to remove them from the molds. So make extra molds so you can set up a production line. It's worth it, IMHO.
I have no tips, but I'm so excited to see this cake! I love wintery cakes 
Modelling chocolate. Sturdy and easy to mold by hand to the unique shape of each twig....
found this a few years ago now.. I can't honestly remember where from though, I just saved it with her name - OP - Marysol - and the date of 2006,
Chocolate Spaghetti Twigs and Branches
4½ cups water
½ cup unsweetened cocoa powder
2 ounces spaghetti
Line 2 baking sheets with aluminum foil and coat lightly with vegetable cooking spray. In a small saucepan, whisk 1½ cups of the water together with the cocoa until blended. Cook over medium heat until the cocoa dissolves. Remove from heat and pour into a 10" pie plate
In a medium saucepan, boil the remaining 3 cups water. Add the spaghetti and bring to a second boil. Cook for 3-4 minutes, just to soften the strands. Drain the pasta thoroughly.
Lay the spaghetti in the cocoa water, submerging the strands; allow to steep, stirring occasionally, until the strands turn a dark brown, about 1 hour.
Preheat oven to 200ºF. Drain the spaghetti in a colander. Arrange the strands between the 2 baking sheets, making sure they do not touch. Dry strands in the oven for 1 hour. Remove and release from foil. Put them back in the oven. Turn off the oven and let the spaghetti dry for 20 minutes. Let cool, then store in an airtight container at room temperature for up to one year. If the strands appear dull, spray them lightly with cooking spray just before using.
HTH
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