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Reviewed: Jul. 3, 2008

Easy and fun cake topping. I used this in two ways when making decorated cupcakes. Firstly, I shaped it into chocolate roses. Temperature is extremely important in handling. Making the petals first and letting them rest at room temperature ~10 mins before joining them into a flower eliminated wilting. Additionally I rolled it thin ~1/8" and layered it over peanut butter frosting on chocolate cupcakes. It was a huge hit especially with children. Thanks for the recipe!

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Reviewer:

faeraegrae

	Cooking Level: Expert Living In: Madison, Wisconsin, USA
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Reviewed: Apr. 8, 2008

I used white chocolate and cut the corn syrup to 1/2 c. since white chocolate is softer then regular or dark chocolate and it came out perfect!!! I used to make my daughters birthday cake and got sooo many compliments on it. I pinched off a few peices before rolling it out and used liquid food color to make other colors for decorating. This was really easy to work with, easier then fondant if you ask me and it tastes so much better too. It tasted like a white chocolate tootsie roll (my fav. candy). Yummy. This will be my new way of making covered cakes and decorations. Thank you so very much for posting!

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Reviewer:

miki

	Cooking Level: Professional
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Reviewed: Apr. 4, 2008

it is so simple! i had sticking problems big time, but that is my own fault. the pieces i used drooped, maybe my fault again. white chocolate takes color well. it is a great recipe!!

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Reviewer:

achet


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Reviewed: Apr. 3, 2008

LOVE this recipe. I tried a much fussier one from a cookbook and it was awful (grainy and gooey) but this is so simple and a nice consistancy. I found a few minutes in the fridge help if it gets too soft. This recipe made enough to cover a two layer 10" cake with leftover for a few roses. I'm using it in place of marzipan under the royal icing on a mint, chocolate cake for a bridal shower.

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Reviewer:

blvdblonde


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Reviewed: Mar. 11, 2008

I found this recipe very easy to make and very easy to work with. I put the plastic wrap on a cookie sheet and then poured the chocolate on so that I could take it off the counter while it set, but I wish I had rolled it a little thinner. It was probably almost a quarter inch thick, mostly because I was afraid it would tear if too thin. I used a melon baller to cut circles and half circles to use as petals. The downside to this recipe is that the final product was not delicious. In fact, I found it completely inedible. As my fiance put it, "It's as if you came across a tootsie roll from Halloween at Easter."

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Reviewer:

CinnaMiss


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Reviewed: Jun. 11, 2007

I used this to decorate a wedding cake and it was just what I needed. Everyone raved about it. It does not harden or dry out overnight but may over a longer time period. I used Bernard Callebaut chips and it was delish although it was difficult to cut the cake

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Reviewer:

Joanne F

	Cooking Level: Expert
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Reviewed: Jun. 4, 2007

I found this recipe really good for mouldable chocolate, however while I left it at room temperature, it's currently winter here and it got down to -9degrees celcius overnight. When I got to it in the morning, it was too hard to do anything with. I found putting it in the microwave for 30seconds helped. The roses also looked a bit dull after I made them so microwaved them slightly which brought out a real shine.

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Reviewer:

Morgaur


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Reviewed: Apr. 30, 2007

Followed recipe exactly and it's too sticky and soft to form roses or leaves. Don't know what to do with this lump of gooey stuff now. I ended up purchasing real roses to decorate my cake.

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Reviewer:

PATRINCIA

	Cooking Level: Expert Home Town: Queens, New York, USA
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Reviewed: Apr. 8, 2007

This stuff is pretty awesome, I'm very pleased. I made a chocolate cake for my mother in laws birthday, and used this to make roses for the top. The roses themselves nearly made me pull my hair out, but I found that a tiny heart cookie cutter makes the perfect petal to wrap with. They were a hit, thanks!

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Reviewer:

KELLY759

	Cooking Level: Intermediate Home Town: Fishkill, New York, USA Living In: Fort Worth, Texas, USA
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Reviewed: Mar. 5, 2007

This worked out wonderfully! I was just amazed at how easy it was to use! I made the most BEAUTIFUL roses with this recipe!

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Reviewer:

SistaMaggie

	Cooking Level: Intermediate Home Town: Mandan, North Dakota, USA Living In: Bethel, Alaska, USA
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Reviewed: Aug. 14, 2006

Great, Wonderfull. I used it perfectly to make some really freaky monster like features for some food photography. I also managed to do it with some butter scotch chips for some added color. i did take the idea of one of the others as well and left it at room temp to make it less sticky ((Needed for the butter scotch)). Adding some color to white chocolate can really make the cake...Ummm...Well it made it look like it was bleeding. Food Photos turned out super.

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Reviewer:

Arkanix

	Cooking Level: Expert Home Town: Port Mcnicoll, Ontario, Canada Living In: Toronto, Ontario, Canada
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Reviewed: Sep. 28, 2005

Great recipe! I used white chocolate, and enrobed a cake with it. It turned out perfectly. Will definately use again!.

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Reviewer:

SBK465

	Living In: Seattle, Washington, USA
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Reviewed: Dec. 20, 2003

Wow! This is a great recipe for a moldable chocolate. My friend and I made 30 white and regular chocolate roses and 60 assorted leaves to place on a full sheetcake for an anniversary party. Just let it set out a room temperature overnight, otherwise its too sticky to work with. We had to dust our hands only occasionally while working with it. We dusted our hands with a little cocoa powder for the dark chocolate ones, and a little vanilla protein powder for the white chocolate. Didn't think to try oiling our hands with a little vegetable oil! Thanks Emily B.

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Reviewer:

MAGGIE MCGUIRE


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Reviewed: Feb. 11, 2003

I am so glad to find this recipe! I have looked everywhere for it. The decorations that can be made are as endless as your imagination.Thanks for posting it

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Reviewer:

T.RENKEN


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