A beautiful wedding dress. Made from cake and chocolate. |
- Torso candy mold (XX-13) We carry this mold, it is considered to be an adult mold. That is why we do not have a link to the mold.
- Peach chocolate (MPE)
- 4 1/2" lollipop stick (LSW-4550)
- White candy pearls 4 mm (4MMWH)
- Pink candy pearl 4mm (4MMPK)
- White fondant (SI-2WHT)
- Flower cutter from set (AT-4849)
- Food color. We used bakers rose (CH-7346)
- Mini wonder mold "Doll" (2105-3020)
- Decorating bags (AT-460)
- Tip #16 & #18 (402-16) & (402-18)
- White edible glitter (CK-600W)
- Buttercream icing
- Your favorite cake recipe.
Getting Ready
- Grease and flour mini doll pan.
- Bake cakes and let cool.
- Melt down peach chocolate in microwave or over low heat.
- Pour melted chocolate into mold and tap on table to remove the air bubbles and to flatten the back.
- Add stick and roll it around in its spot so chocolate covers stick.
- Place mold into freezer for approximately 10 minutes.
- Roll out some white fondant and cut out small flowers.
- Use a tiny bit of water and attach 1 pink candy pearl in center and set aside.
- Color some fondant pink, roll out and cut out thin strips approximately 4 to 5 " long and cover with saran wrap.
- Push torso lollipop into top part of cake.
- With a decorator bag and tip # 16 attached, squeeze out small stars for the top part of the dress.
- Around the top part of the dress, squeeze a single line of stars to form the top part of dress.
- Add one pink candy pearl to the center of the dress.
- With a decorator bag and tip #18 squeeze small rosettes around entire bottom of dress.
- Sprinkle white edible glitter on dress to make it sparkle.
- Wrap pink fondant strip around waste and attach together with a little icing.
- Add fondant flower with a little icing.
- Attach white candy pearls around neck with a little melted peach chocolate. (Note: use the same color chocolate you used for the torso when adding pearls for necklace.)
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