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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.

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Filed under Cup Cakes, Tutorial

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.

White Modelling Chocolate

*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).

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Filed under Cup Cakes, Fondant and Icing