Chocolate Rose Cake
A rich and indulgent, irresistible chocolate cake perfect for any celebration.
Decorated using readymade chocolate roses and Cigarellos, the cake is suitable for beginners with the benefit of a sumptuous, splendid and stunning result!
Chocolate 2 Tier Heart and Square Cake
Equipment and materials
10” Square Chocolate Cake
6” Heart Chocolate Cake
Buttercream
Squires Chocolate Ganache
Dark Chocolate Curls
White Chocolate Curls
Dark Cigarellos (160)
White Chocolate Cigarillos (60)
White Chocolate Roses (13)
Dark and Milk Chocolate Roses to decorate.
2 or 3 ready made 20mm Butterflies
Squires Rose Dusting powder
Squires Cocoform (Milk, Dark or White)
Squires Brilliant or Light Gold metallic lustre dust
12” and 15” square gold cake drums
8” heart shaped gold cake drum
Gold Bear Grass
Tilted Separator
Palette knife
Dusting brushes
Please read through all instructions before starting to be certain you have everything you need
Notes
Both cakes can be split and filled with Ganache or a filling of your choice.
Glue small square cake drum on to top of large cake drum making certain it is centred.
Heart Cake
Cover top and sides of cake with buttercream and place onto heart cake drum. Attach white chocolate cigarellos to sides by gently pressing them against the buttercream. Dust white chocolate roses sparingly using Squires Kitchen Rose dusting powder. (Add some Edelweiss to obtain a paler pink).
Place dusted roses on top of cake and sprinkle white chocolate curls between roses.
Square Cake
Cover top and sides of cake with Squires Kitchen Ganache and place onto double cake drum. Attach dark chocolate cigarellos as above, by lightly pressing against ganache.
Optional to make gold rose leaves
Place tilted separator on top of cake and sprinkle dark chocolate curls over entire surface.
Decorate with milk, dark and white chocolate roses with Gold Bear Grass.
Gold Rose Leaves
To make the rose leaves you will also require:-
Orchard Rose Leaf cutters
Small palette knife
Knead some cocoform until pliable and roll out thinly on a non-stick board (or between 2 sheets of food grade plastic).
Dust over whole piece with Squires Kitchen Brilliant or Light Gold metallic lustre dust.
Cut out rose leaves and vein if wished. Remove with palette knife and use your hands to give a little shape to the leaves.
Add to the roses on both tiers of the cake and to decorate the base.
Assembly
Sit the heart shaped cake on top of the separator and use some Gold Bear Grass to decorate the back of the cake. (You can use non-slip mat on top of separator if preferred). The Bear Grass can be attached under the cake drum for ease using sticky tape.
Finishing Touches
Dust some readymade butterflies pale pink (you can also highlight the butterflies using an edible food pen) and attach to the cake boards.
(Remember if you are using them on the cake not to poke wires directly into any cake but to use a food pic).
Remember…
It is important to bring to the attention of anyone cutting or eating the cake that there may be items on the cake which are not edible or may cause injury if ingested. These may include items such as pillars, wires, stamens, flower pics,dowels or decorations. Please make them aware.
Chocolate Rose Cake Libellés : chocolate cake, chocolate rose cake |
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