Chocolate Paste For Cake Decorations Recipes

MODELING CHOCOLATE FOR CAKE DECORATING

Steps:

• Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 3 minutes.
• Heat corn syrup until almost as warm as the melted chocolate and combine with chocolate; it may begin to harden and be difficult to stir, but be sure to fully incorporate. Let rest in a cool place, such as a refrigerator or countertop, until very stiff, about 2 hours.
• Break off a piece in the size you need and begin to play with it; the warmth of your hands will make it a Play-Doh consistency. Mix in gel food coloring as desired.
• Dust the countertop and a rolling pin with cornstarch and place a ball of modeling chocolate on top; roll to desired size. To cover a cake, roll the chocolate up on the rolling pin for easier transfer to the cake.

CHOCOLATE PASTE (FOR CAKE DECORATIONS)

Steps:

• Melt the chocolate in a double boiler or microwave, stirring until melted and smooth and cool slightly.
• Stir in the corn syrup (chocolate will stiffen almost immediately) until completely combined.
• Transfer chocolate to a plastic freezer bag and refrigerate until firm (about two hours).
• When the paste is firm, remove from the refrigerator, and knead it until it is soft enough to work with.
• Tip: If it is too hard, cut off small pieces, and knead until pliable and grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.
• You can make the chocolate into whatever shape you want- it can be formed into a long rope/braid and wrapped around the base of the cake, or made into flowers, leaves, or any other decorations.
• Another example is to pat the dough into a disk shape between plastic wrap or parchment and roll it out to desired thickness using a rolling pin, then cut into desired shapes or strips.
• It will keep for months, wrapped properly (if it gets hard to work with knead in a little more corn syrup until it is pliable again).
• Semi-Sweet Chocolate Modeling Paste- use 7 ounces semi-sweet chocolate and 3 1/2- 4 TB light corn syrup.
• White Chocolate Modeling Paste- use 7 ounces (200 grams) white chocolate, chopped and 1 1/2- 2 tablespoons light corn syrup.
• Milk Chocolate Modeling Paste- use 7 ounces Milk Chocolate and 2 1/2- 3 tablespoons light corn syrup.

EASY FONDANT DECORATIONS RECIPE BY TASTY

Steps:

• Star: Sprinkle work surface with powdered sugar. Knead red Sugar Paste for a minute, until it folds easily and becomes more pliable.
• Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter. Use a star-shaped cookie cutter to cut out stars.
• Use a pastry brush to brush off excess powdered sugar. Place a star on each cupcake.
• Bow: Sprinkle work surface with powdered sugar. Place a few drops of pink food coloring on the white Sugar Paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly pink and texture is pliable.
• Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter.
• Cut two strips that are 4x1 inches (10x3 cm) (these will be the sides of the bow). Roll up a paper towel to form 1 inch (2cm) wide cylinder. Fold a sugar paste strip over the rolled-up paper towel and press the two ends together (the paper towel will help keep the shape of the bow sides). Gently fold the pressed end into a slight wave shape. Repeat with the other strip and then press the two sides together to form the beginning of the bow shape. Carefully remove the paper towels.
• Cut one strip that is 2.5x1 inches (6x2 cm) wide (this will be the middle of the bow). Roll the long edges of the strip up slightly, then wrap the strip around the middle of the bow. Press the paste together behind the bow to seal and trim any excess with scissors.
• Cut two strips that are 2x½ inch (5x1.5 cm) wide (these will be the tails of bow). Cut a small diagonal piece off the top of one of the strips, then line up the two strips in the shape of a letter A with the diagonal edge pressed against the right edge of the other strip. On the bottom edge of the tails, cut out a small triangular piece to form a notch.
• Use a pastry brush to brush off excess powdered sugar from both the tails and the bow.
• Place the tails on the frosted cupcake first, then top with the rest of the bow.
• Leaves: Sprinkle work surface with powdered sugar. Place a few drops of green food coloring on the white Vahile Sugar Paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly green and texture is pliable.
• Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter.
• Select a mint leaf and press the leaf on the surface of the sugar paste, vein side down. Use a finger to gently press the leaf into the paste to create a print of the veins.
• Still holding the leaf in place, cut the leaf out using a paring knife, tracing around the leaf. Gently remove the mint leaf and the excess sugar paste around the cutout.
• Use a pastry brush to brush off excess powdered sugar from the leaf.
• Place leaf on a frosted cupcake.
• Flowers: Sprinkle work surface with powdered sugar. Cut off a quarter of the white Sugar Paste and set aside.
• Place a few drops of blue food coloring on the rest of the sugar paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly pale blue and texture is pliable.
• Roll out half of the blue paste to a thickness of 2 millimeters. Use the wide end of a pastry tip to stamp out circles.
• Pinch off pieces of blue paste and roll into balls that are about the size of an ⅛ teaspoon. Spread a little bit of white frosting on a blue circle and place the balls around the circle, leaving a space in the middle (5-6 balls will fit - these will be the petals).
• Use the white sugar paste to roll another ball to place in the center of the flower. Gently press the edge of a paring knife into each blue petal to form a small notch.
• Use a pastry brush to brush off excess powdered sugar from the flower.
• Place flower on a frosted cupcake.
• Enjoy!