397 days ago
by PeggyDoesCake |
11 comments »
Best Chocolate American Butter Cream Icing (Crusting)
This chocolate butter cream is absolutely lush and has a nice, rich brown color. It crusts well, so you can use the Viva method to smooth it. It also pipes beautifully. By far my favorite recipe for chocolate ABC when it comes to taste. Recipe doubles and triples well!
Ingredients
1 cup salted butter, softened (2 sticks)
6 to 8 ounces unsweetened, bittersweet, or semi-sweet chocolate (or any combination)
2 tablespoons clear ...
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461 days ago
by CakeBoutiquer |
21 comments »
Hi everyone! I have worked with Modelling Chocolate (referred to as M/C throughout this article) many times over the past few months, trying to find the perfect recipe, and the best ways to use it. I have encountered many wonderful results, but also disasters, mistakes and mishaps. This is why I have decided to write this article, so none of you will ever have to perform a M/C ‘test-period’ again!
Modelling Chocolate has changed the wonders of modern day Sugarcraft. It has adde...
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458 days ago
by Justbakedcakes |
23 comments »
1) What you will need.Fondant, a ruler, exacto knife, rolling pin, water and a brush2) Roll fondant out about 1/8-1/16’ thick then trim down to 4×43) Then divide into 4 sections of 2×2.
I only cut 4 squares at a time. Too many more and they will start to dry out before you can get to them4) Gather one end like you would if you were making a bow.5)Then the other side.6) Now this is the “Billow”
I smash the ends flat.7) Slightly fold the edges in t...
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