Then I dusted them with edible gold luster powder. It worked great and looked very golden.I then carefully applied the elements to the frosted cake. I had to work quickly because the chocolate would get soft with my handling.
Monday, December 27, 2010
Today I delivered a fiftieth anniversary cake. I got to try a new technique with this cake. The client did not want white icing or flowers for decoration. So the hazelnut cake got a mocha icing and chocolate ganache embellishments. I always find it really challenging to make a cake pretty without using flowers. Piping decorations is very old school and we've gotten away from elaborate icing decorations like royal icing swags and piped roses. Most people now prefer a more simple and spare style.