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!
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.