Make your Cakes Look Boutique Worthy with Chocolate Collars and Modelling Chocolate

Going a little extra with this weeks tutorial- here we have a delicious marbled chocolate collar and chocolate ruffles! The ruffles were created with modelling chocolate (recipes below, although they will also be featuring in our recipe book coming out soon!) and the chocolate collar was created with vegetable oil and white chocolate. How much oil you need is dependant on the amount of gel food colour you would like to add, but I would suggest 1 tablespoon for up to 3 drops of gel food colour and a quarter cup of white chocolate.

White modelling chocolate recipe:
375 grams white chocolate
110 grams corn syrup

Dark modelling chocolate:
375 grams dark chocolate
180 grams corn syrup

Melt chocolate in microwave, and gently fold in corn syrup until the mixture starts to look as though its splitting. Stop immediately when it comes off the sides of the bowl with ease, and the mixture looks like it wants to curdle / split. Wrap it up in plastic food wrap, and set at room temperature overnight. Literally that easy :D the next day, you may need to cut it up and microwave for 5 to 10 seconds and knead it into a pliable consistency. You may not need the microwave, so have a feel for the modelling chocolate first.

OUR CAKE DECORATING COURSES:
https://vimeo.com/rosiesdessertspot