In this cake decorating video tutorial, you will learn to make beautiful, impressive chocolate accents from candy coating. These elegant decorations are quick and easy, and the options are endless!
Materials:
Your chocolate candy coating of choice (We used white & dark bark coating from the grocery store which is Ambrosia brand) -- Wilton, Merkens, & Candiquick are all examples of popular coatings that would work well.
A tray or cookie sheet
Plastic Impression Mat
Plastic wrap/parchment to keep things neat
Sharp knife & circle cutters (pizza wheel/pastry cutter optional)
Cake comb to create the stripes & chevron- I used an Ateco brand comb
Piping bags (for piping the freehand designs)
*The tiered cake that I demonstrated on in the video was 8"/6"/4", frosted in ganache frosting.
Notes:
Remember that after spreading your candy coating over a cookie sheet, the chocolate is ready to cut when it takes on a matte finish. Do a sample cut, and if the cutter or knife doesn't create clean lines or clean cuts, the chocolate needs to set for a few more minutes. If your chocolate is spread a little more thinly in some areas than others, the thicker sections will likely need a few extra minutes to set.
Before placing the chocolate pieces onto the cake, I like to chill the chocolate so that I can more easily handle it without worry of breaking.
Remember to make more pieces than you think you'll need!
Awesome idea(s)!!
Thanks Guppy Love! xo
Melissa, I have an out of the box question. Could I have used the impression mat on the side of a crusted buttercreamed cake then follow up with a Wilton 3 tip piping yhe design in a contrasting color?
Could you use these chocolate decorations on a chocolate buttercream cake?
Hi Cathanne, Yes, it will be fine to use these accents on a chocolate buttercream cake. You can attach the accents with a small amount of buttercream or melted chocolate. Since our cake was ganache covered we used ganache to attach the accents.