Glazed Yeast Doughnuts

There are few desserts that I can eat 7 or 8 of in one sitting.

Seven cupcakes?  I’d do my best, but nah…

Eight scoops of ice cream?  Nope…

Seven pieces of pie?  No way!!

Seven or eight warm homemade glazed doughnuts?

*Gulp*  Ten.  Easily.

No kidding.  These are a sweet, light, fluffy, circle of joy.  Warm out of the fryer and then dipped in a vanilla or chocolate glaze.    Gets me every time.    I make a large batch for the family to enjoy and then immediately box up the rest to give away.  You can’t keep this stuff just lying around.

It’s lethal.

This is a perfect Sunday morning activity to do with the whole family.   We fried some with holes and some without.  No filling needed.

We dipped.

We double dipped.

We, errr… triple dipped too.

See the pink ones below?  Just a dab of coloured gel in the your glaze.  Easy peasy.

Do you share my love of the doughnut?  I can’t wait to hear about it!!

Glazed Yeast Doughnut

• 2 cups cake flour
• 2 cups all-purpose flour
• 1/2 tsp kosher salt
• 1 pkg (8 grams) – instant yeast, quick rise
•  3 tbsp honey (I use creamed honey)
• 1/4 cup shortening
• 1 tsp pure vanilla extract
• 1 cup whole milk, heated to 115 degrees
• 3 egg yolks
• enough oil for frying

1.  Mix cake flour, salt, yeast, honey and shortening in a large bowl.   Slowly add the milk and vanilla and stir to combine.  Add one cup of the all-purpose flour and the egg yolks.  Add another cup of all-purpose flour and mix just until combined.  The dough will be sticky.  Dump the dough onto a counter and knead for 8 minutes adding just enough flour to allow you to knead without it sticking to the counter (add as little as possible).    The dough ball will be very soft and moist.

2.  Place the dough back in the bowl, cover and refrigerate for at least one hour (overnight is good too!!).

3.  Roll out dough on a lightly floured surface (to about 1/2″ thickness).  Cut out with a doughnut cutter or use a biscuit cutter.  I used a 2″ biscuit cutter and an icing tip for the hole.

4.  Let doughnuts rise on a flour dusted parchment lined baking sheet (cover them up with a towel!).  Once doubled in size (about 1/2 an hour), they are ready to fry in oil heated to 350 degrees!  Fry on each side for approx.     1 1/2 minutes per side.  No more!  Drain on a wire rack over a baking sheet.

Glaze while still warm.

Vanilla Glaze

• 2 cups powdered sugar
• 1 1/2 tsp vanilla
• 2-4 tbsp warm milk – just enough to make the glaze pouring consistency

1.  Mix all ingredients in a bowl and dip the warm doughnuts in.

*for the chocolate, I used the same glaze above but added 3-4 tbsp of dark cocoa powder

Chocolate Love

I have to tell you right off that I think I may have discovered the best chocolate frosting ever this week-end….

***squeal!!***

Like, if I could marry a frosting this would be the one.

If I could bathe in a frosting this would be the one.

Don`t judge me… this stuff is so darn chocolatey and rich and delicious.  Ruffled on top of a moist dark chocolate cake.   With a fresh and sweet strawberries on top?

You know you want it….

I thought I would give this recipe a whirl because my usual chocolate frosting just isn’t fudgey and chocolatey enough for me sometimes.  This is melted Belgian chocolate and cocoa whipped together with icing sugar and butter.

You had me at melted Belgian chocolate…..

I swirled some on top of my cupcakes and used some to make little tiny trifle cups.  These are just plastic wine cups that I layered with a cupcake, some icing and some diced berries.  Perfect to bring out to the patio after dinner.

Make it.  Then e-mail me right away and tell me that without a doubt this is the best chocolate and cupcake combo you have ever had.  Enjoy!

Dark Chocolate Cupcakes

*adapted from What The Fruitcake?

Makes 24 cupcakes

3/4 cup strong hot coffee

3/4 cup dark cocoa

3/4 cup unsalted butter, room temperature

2 cups brown sugar

3 large eggs, room temperature

2 1/2 cups flour

1 cup buttermilk, room temperature

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 tsp vanilla extract

2 tbsp mayonnaise, room temperature

Preheat oven to 350°.  Line cupcake pans with 24 cupcake liners

1.  Whisk together coffee and cocoa in a small bowl and set aside.  Sift together flour, baking soda and baking powder in another small bowl and set aside.  Measure out buttermilk and mix with vanilla extract and set aside.

2.  In a large bowl cream together butter, sugar and salt.  Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg.  Add 1/3 of the flour mixture to the egg mixture and mix until combined.  Add 1/2 of the buttermilk and mix until combined.  Repeat, ending with the last of the flour mixture.  Add the cocoa and coffee mixture and mix until thoroughly combined.  Fold in mayonnaise.

3.  Divide equally into prepared cupcake liners.  Bake for 16-18 mins or until a toothpick inserted comes out clean.  Allow to cool thoroughly on wire racks before frosting.

Dark Chocolate Frosting

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

•                                         1/2 cup plus 1 tablespoon boiling water
•                                         2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
•                                         3/4 cup confectioners’ sugar, sifted
•                                         1/4 teaspoon salt
•                                         1 1/2 pounds best-quality semi sweet chocolate, melted and cooled (I used Callebaut Bittersweet)

 1.   Combine cocoa and the boiling water, stirring until cocoa has dissolved.   Beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

This icing can be stored in the fridge for about a week.  Bring to room temperature and beat until smooth again.

Chocolate Chip Cookie Dough Cupcakes

Have a glass of milk handy for these yummy things.

This is a ‘need a sugar fix’, ‘dying for some cookie dough’, and  ‘want some comfort food’ kind of dessert all wrapped into one.  A dense and sweet Chocolate Chip Cookie Dough Cupcake with cookie dough baked right into the middle.

Why choose between cookie and cake when you can have both?   I’ve had this recipe bookmarked for quite some time and had the opportunity to use it this week-end.  It’s from the wonderfully written blog Kevin and Amanda .  The cookie dough has no eggs in it, so no worries about raw eggs sitting in your cupcakes!  Brilliant Amanda!

These tasted so fantastic just shortly after coming out of the oven.  Still a touch warm.  Like a warm cookie.

The key to these cupcakes is to freeze the cookie dough the night before so it doesn’t bake when you bake the cupcake.

Like these, see?

I used Brown Sugar Swiss Meringue Buttercream on top of mine.  It’s sweet but not overly sweet so goes well with the loaded cookie dough cake.  You can find the recipe for that here, but don’t include the rum syrup in the recipe.

Cookie Dough

1 cup unsalted butter at room temperature
3/4 cup sugar
3/4 cup brown sugar
4 tbsp whole milk
1 tbsp vanilla
2 1/2 cups all-purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

1.  Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy.   Beat in milk and vanilla until incorporated and smooth. Mix in the flour and salt until just combined. Stir in the chocolate chips.

2.  Using a small scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

Cupcakes

1 1/2 c unsalted butter, room temperature
1 1/2 cups light brown sugar, packed
4 large eggs, room temperature
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. kosher salt
1 cup whole milk, room temperature
2 tsp. vanilla extract

Preheat the oven to 350° F. Line two cupcake pans with paper liners .

1.    Combine the flour, baking powder, baking soda, and salt in a medium bowl; set aside.   In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy.   Mix in the eggs one at a time, beating well and scraping down the sides of the bowl after each addition.  Add the vanilla and mix well.

2.  Add the dry ingredients to the mixer bowl on low-speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.

3.  Using an ice cream scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.  Bake at 350 for 16-18 mins.

Remove cupcakes to a wire rack to cool and if you haven’t eaten them all up, top them off with a swirl of Brown Sugar Swiss Meringue Buttercream.  Sprinkle with chocolate chips.

Enjoy!

Dogwood Flower Tutorial

Remember last week when I said I would post pictures of how I made my Dogwood Flower out of White Modelling Chocolate?

When you see how simple this really is, you won’t believe it!

First, make your modelling chocolate and let it sit for a day or so at room temperature.  The recipe can be found here.  Get all of your supplies ready.

Then roll out some White Modelling Chocolate and cut it out with your Dogwood Cutter.

Now, I have two different steps here, because not everyone owns a flower veiner.  I didn’t until just recently.  I used to use my little paint brush or a sucker stick or a toothpick to make vein impressions.

You can gently press the flower onto the veiner.

Or, you can use whatever tool you have handy to achieve similar results!

Place your formed flower in a little bowl that you have covered in foil.  This is an easy way to make a flower former for drying.

You can use your paintbrush to help you form the flower petals and give them some movement.

I am using just a tiny bit of brown and red dust, mixed together, to lightly brush the tips of the petals.   Can you see the cupcake in the distance?

I think it’s watching me.  Waiting for its turn….

I have some teeny chocolate balls, that I rolled, in a dish getting ready for centre stage.  I rolled them and then lightly dusted them with green lustre dust.

Here’s a little dollop of melted white chocolate that I am using for glue.

The little balls have been added to the centre of the flower.

It’s starting to take shape now!

The branches I made with dark modelling chocolate.  Remember here when I made my Dark Chocolate Roses?

Everyone is lined up, awaiting assembly.   I let mine dry for a full day on the counter before assembling.

This icing is a beautiful sage green Brown Sugar Swiss Meringue Buttercream.  Delicious!

Tah dah!  Finished product. 

How easy is that?  And so impressive.  And so yummy.

White Modelling Chocolate

Want to know the best thing about this cupcake?

Besides the fact that it’s elegant and gorgeous looking, it’s entirely chocolate.  Cake, icing,  branches and flower.  The cake and icing don’t matter here (even though I believe cake and icing ALWAYS matter, just read on for a minute here…).    Today’s post is about the chocolate flower on top.

I’ve made the dark modelling chocolate before.  It’s one of the posts I receive the most mail about.  Remember here?  So I thought I would leave the recipe for the white as well.   I don’t think the white hardens as firm as the dark (still quite firm though), but it tastes just as yummy!

The best part about modelling chocolate?   No “glue” required and flowers firm up fairly quickly.  This flower takes just a little chocolate and some coloured lustre dust for accents.  Remember though, it is chocolate so it doesn’t tolerate heat!

I promise this will be a two-part post with a tutorial for the flowers to follow.  My hubby, who is also my photographer, is also a snowplow driver and we have been hit with a lot of snow today.  Needless to say I’m on my own, so I’ll have to wait until he’s here to finish up the tutorial.

I just love a dogwood flower.  It’s such an elegant flower.  Wouldn’t these be great for a wedding?  Shower perhaps?  Garden party?

Check out the Hungry Happenings site for fantastic information about working with chocolate.  While you’re there, check out some of the yummy creations!  This is where I get my recipe for modelling chocolate from.

*from Hungry Happenings 

• 16 oz good quality Belgian White Chocolate
• 1/3 cup light corn syrup (more if needed)

1.  Melt chocolate over a double boiler.  Let chocolate cool to 91 degrees F, stirring often.  Pour in the corn syrup and mix well.   If the mixture is crumbly, add a little more corn syrup.  I do not knead mine at this stage as recommended, I put it in a sealable plastic bag and let it sit at room temperature for atleast 24 hours.  It will be quite hard when you start to knead it.  To soften it up a bit, pop it in the microwave for only a few seconds.

2.  Keep leftovers wrapped in plastic and sealed in an airtight container at room temperature.  Leave chocolate creations at room temperature to firm up and then store in an air tight container (at room temp).

Valentine Cake Pops

This morning I had to make some mini chocolate cupcakes for an event.  I had a few dozen left over, that I usually leave un-iced for a lunch box treat.

On a whim, I thought, what if I use my left over minis and give Cake Pops a whirl?

I have really good whims sometimes…..

Cake Pops are the infamous creation of Bakerella.  She’s had an amazing year and has captured the world over with her Cake Pop creations.

I gotta say, she’s a pretty smart lady, cause these taste really good and look awesome.

These were fun and so incredibly easy.  And, they fit right in with my promise of Valentine’s Day posts for the next few weeks.

Wouldn’t these be great at a class party?  A girl’s night out?  Wrapped up with a sweet saying and some ribbon?

Lovely.

The um, unfortunate part is that I can’t actually give you a recipe.  I can only tell you what I did.

I took about 12 left over cooled mini chocolate cupcakes and crumbled them up in a bowl.  Then I used approximately 3 tablespoons of left over chocolate icing and mixed that all together until I had a nice dough ball.  I rolled them up and put them on parchment and in the fridge for about 15 minutes to firm up a bit.

Next, I melted some chocolate and dipped my candy sticks into it and then into the cake ball.  I left them in the fridge for a good hour to get nice and firm.

See?

I used Candy Melts to dip my cake balls when they were firm.  Keep some in the fridge while you are working so they are nice and cold when you need them.

Decorate with sprinkles, sparkles, jimmies, coloured Candy Melts, whatever you have on hand!  I found these super cute printables from Mommy By Day…Crafter By Night  and attached them to my candy sticks.

If you want a full recipe, that will yield 48 or more…look here.

I hope you give these a whirl when you have left over cake!

Small Batch Chocolate Vanilla Bean Latte Cupcakes

Remember a while ago when I said I would post a recipe for small batch cupcakes?

Please forgive me but I forgot….

And, I forgot that I forgot until this week-end when I decided to make them again for this post…

See, I am constantly searching on Pinterest looking for cake stands and baking inspiration.  Man there are some creative people out there!  There are ruffle shirts and scarves, ruffle cakes, ruffle dresses and gowns, you name it!

I decided that if you can make a ruffle flower out of a t-shirt in less than 10 minutes, surely I could follow the same instructions and make one out of fondant!

I think it turned out pretty cute and overall was really easy.  Like no brainer kind of easy.  So I needed a small batch of cupcakes just to show you how it turned out.  The instructions I followed are here from A Bit of Sunshine.  What a cute site!

I used it to garnish a Chocolate Cupcake with some Vanilla Bean Latte Swiss Meringue Buttercream.   I have yet to find a Swiss Meringue Buttercream that I don’t like.  It’s smooth and creamy and full of flavour.  It’s that simple.  The cupcakes are surprisingly moist for such a small batch and had gorgeous rounded tops!  Perfect, when you just need a nibble of something sweet.

Small Batch Chocolate Cupcakes

*from Small Batch Baking, from Debby Maugans Nakos

yield 4 standard size cupcakes

• 1/4 cup plus 2 tbsp all-purpose flour
• 3 tbsp buttermilk, room temp
• 1 large egg, room temp
• 1/2 tsp pure vanilla extract
• 3 tbsp unsalted butter, melted and cooled
• 2 tbsp unsweetened cocoa powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• 1/3 cup sugar

1. Preheat the oven to 350°F and line four muffin cups with paper liners.
2. Combine the buttermilk, egg and vanilla in a small bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
3. Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl, and then whisk to blend well. Add the sugar and whisk to combine. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
4. Spoon the batter into the prepared liners and until a toothpick inserted into the centre comes out clean, 16 minutes.
5. Remove from the oven and transfer to a wire rack to cool.
6. Frost with Vanilla Bean Latte Swiss Meringue Buttercream.

Vanilla Bean Latte Swiss Meringue Buttercream

*note: this will make approx 2 1/2 cups of frosting.  You will have extra!

• 1 cup unsalted butter cubed, at room temperature
• 3 large egg whites
• 1/2 cup + 1 tbsp of sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 vanilla bean split with seeds scraped out
• pinch of salt
• 1 tbsp of instant espresso powder dissolved in 2 tsp water

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, vanilla seeds, a pinch of salt and espresso and beat until combined.  Use immediately.

Dark Chocolate Peppermint Cupcakes

It has been a very hectic few days around here!  Christmas Eve and Christmas morning bliss, followed by family dinners and some post-Christmas Day shopping.  I’m completely exhausted and looking forward to laying low for a few days.  But first!  I did want to share some of the yummy things that have made their way out of the SweetRevelations kitchen in the past few days!

This past Friday was the last day of school for my children before Christmas break.  This was the first year that I sent a box of baked goods for their teachers.  I know, big surprise, it was cupcakes.

But, in my defense, baking is a way for me to express to others that I care about them, that I’m thankful for the things that they do, that I appreciate all of the “extra’s” that the teaching staff do for the students!

Well, and doesn’t a gourmet cupcake say all of those things?

Something rich and decadent with a minty frosting?  Ok, maybe not, but a few minutes with a yummy moist piece of cake and some peace and quiet sure doesn’t hurt on the last day before Christmas break.

I love the contrast of these cupcakes.  Dark Chocolate cake (gosh I’m so predictable) and creamy Peppermint Swiss Meringue Buttercream.  Just a hint of peppermint.  And I thought, to keep these somewhat elegant and classy looking (ahem..like the teachers at our school…), I would use some chocolate coated peppermint sticks as a garnish.  These smelled so wonderful and tasted like a classic winter mint chocolate.

First, make some of these Dark Chocolate Cupcakes, without the added espresso powder.  Then, top with some Peppermint Swiss Meringue Buttercream (below).

Peppermint Swiss Meringue Buttercream

• 5 egg whites
• 1 cup + 2 tbsp sugar
• 2 cups of unsalted butter at room temperature
• 1 tsp pure vanilla
• pinch of salt
• 1 1/2 tsp peppermint extract

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and peppermint and beat until combined.  Add food colouring if desired.  Use immediately.

Garnish with a chocolate covered peppermint stick.

Mini Dark Chocolate Pound Cakes

I’m pretty sure if you’ve been following my blog you’ve noticed that I kinda have a thing for rich dark chocolate desserts.  Decadent, rich, chocolate desserts of any kind.

Remember these, these and oh the memories…. this?

Well today I made these….

Just a little treat for my mom who is celebrating her birthday today.  I could bake till the cows come home and that would still not be present enough for my mom, but a yummy Dark Chocolate Pound Cake with Chocolate Ganache drizzle and a Vanilla Peppermint Glaze sure is a start!

She is a great listener, cheer leader, doctor, counsellor…..

She is a ‘warm cookies just out of the oven’ kind of person.

She is a ‘take less so someone can have more’ kind of person.

She is a ‘buy 20 chocolate easter bunnies, even for the grown-ups, because  they are still her children’, kind of person.

Well she sure gave me an appreciation of all things sweet in the kitchen.  And all things sweet about being a good mom.  And all things sweet about living a good life.  Well done mom, sit back and relax.

Have a piece of cake.

Dark Chocolate Pound Cake

*adapted from Jacques Torres’ A Year In Chocolate

*double this recipe to use in a large bundt pan

• 5 large egg yolks, room temp
• 3 whole eggs, room temp
• 1 1/4 cups cake flour, sifted
• 1/4 cup cocoa
• 2 tsp baking powder
• 1 cup unsalted butter, room temp
• 3/4 cup + 2 tbsp sugar
• 1 tbsp honey
• 1/2 vanilla bean

Preheat the oven to 350°

Lightly grease 5 mini bundt pans

1.  In a small bowl whisk together all of the eggs and yolks until combined.  Set aside.  In another bowl, sift together the flour, cocoa and baking powder.  Set aside.

2.  In the bowl of a stand mixer cream the butter, sugar and sugar until very pale and increased in volume (this can take up to 10 minutes!).  Scrape the seeds from the vanilla bean and beat into mixture.

3.  Reduce mixer speed to med-low and add 1/3 of the eggs then 1/3 of the flour mixture.  Continue alternating the eggs and flour ending with the flour.  Beat the batter until smooth.

4.  Scrape the batter into prepared pans and bake for approx 20 minutes.  Be sure to check regularly after 16 minutes so cakes aren’t dry.  Invert cakes on wire rack and allow to cool completely.

Chocolate Ganache

• 1/2 cup quality Belgian bittersweet chocolate, chopped
• 1 tablespoon unsalted butter, softened
• 1/4 cup heavy cream

1.  Combine the chocolate and butter in a medium bowl. Heat the cream through gently just until it starts to bubble and pour over the chocolate. Let the mixture sit for about 3 minutes.   Stir slowly until the chocolate melts and the ganache becomes smooth and glossy.  Drizzle over cooled cakes.

Peppermint Glaze

• 3/4 cups powdered sugar
• 1 1/2 tsp unsalted butter softened
• few drops of peppermint oil
• 1/4 tsp vanilla
• 2 tsp milk

1.  Mix all ingredients in a small bowl.  Spoon on top of chocolate ganache.

*Garnish with crushed candy canes.

Dark Chocolate Roses

Last week I was researching places to buy the best modeling chocolate for a special project I am working on.    It didn’t take me long to figure out that it can be fairly expensive and that most bakers make their own.

Remember here, when I made Garden Party Cupcakes and added gumpaste flowers?  Well they sure do look beautiful, but that’s where it ends.  They aren’t really edible just lovely to look at.  Modeling Chocolate however, looks decadent and tastes yummy too.  It’s essentially like playing with the best smelling and tasting play dough ever!

Anyone who knows me, knows that I have a few obsessions:

1. Dark Chocolate

2. Swiss Meringue Buttercream

3. Beautiful Cupcakes

This is like the culmination of all of  my favourite things!

I’ll follow-up with the recipe for the cupcakes in another post.  It was my first time trying small batch baking because I just wanted a few cakes to show off my lovely roses.

The recipe is really simple, just two ingredients as a matter of fact!

Melt 6 oz good quality bittersweet chocolate over a double boiler (I used Callebaut) .  Mix until no lumps remain.  Let the chocolate cool for just a few minutes before adding 1/3 cup light corn syrup. Mix thoroughly until combined. The chocolate will start to form a hard ball that is difficult to stir.   I put my chocolate in a resealable freezer bag and I left it on the counter over night to harden up.

It was quite a hard lump in the morning….

No worries, just a little kneading to do!  I used cocoa powder to lightly dust my hands and work surface.

Ok, all set!

Everyone has different ways of making fondant/gumpaste and chocolate flowers.  I did find that I had to work quickly as my hands were quite warm.  Guess what happens to chocolate when your hands are too warm?

I rolled out about 10 little chocolate balls, maybe 1/4″ in diameter.

Forgive some of my shots, I had to work quickly!

First I made a cone shape for the center of the rose.

Then, I put each ball under some parchment paper and flattened it out with my fingers to start to form petals.

See?

I let the petals sit for a few minutes to harden a little.  It made them easier to work with.

I wrapped each petal around my rose, being careful to over lap each piece.

Even these rosebuds look sweet.  You could stop here and these would be just fine too.  Somebody would be delighted to eat it!

Or you could keep adding until your little chocolate rose heart is content.

Not bad for my first attempt at a tutorial!

Let these sit on the counter until firm.  Keep these in an airtight container until you need them.  Store leftover modeling chocolate in an airtight container as well.  Use it to make any number of decorations as it dries fairly firm.