Learn to make extraordinary cakes with Cake Art from the Culinary Institute of America by Chefs Kate Cavotti & Alison McLoughlin, featuring recipes for Glazed Cake with Chocolate Tiles, Chocolate Flower Cupcakes, Chocolate Sponge Cake, and Hard Ganache.
Makes 24 cupcakes
You will need oil-based food colors for this project because liquid and gel colors are water-based and will not mix with the chocolate.
1. Roll out the dark modeling chocolate until is it 1/8-inch thick. Cut out the desired number of large flowers.
2. Place the flowers over the bottom of inverted teacups or inside the small bowls. They will need to dry for 12 to 24 hours.
3. Cut out as many small circles from the dark modeling chocolate as there will be flowers. These circles will be the centers of the flowers.
4. Tint the white modeling chocolate pink using the oil-based food colors. Repeat steps 1 through 3 with the pink modeling chocolate and the medium-sized flower cutter.
5. Once the components are dry, secure the pink flowers inside the larger chocolate flowers with a small amount of water.
6. Secure a dark modeling chocolate center inside each flower with a small amount of water.
Dip each cupcake into the fluid hard ganache.
Place a flower on top of each cupcake. Once the ganache sets, the flowers will be secured to the cupcakes.
This page created May 2008
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