INGREDIENTS

INSTRUCTIONS

This is an effective way of making a beautiful presentation of
chocolate flowers without all the architectural stress of mounting
them on stems in a bowl. You can make the flowers weeks ahead, and
the cake and frosting the day before. Then all you have to do the day
you intend to serve it is frost the cake and arrange the flowers on
it.
1. Make the flowers: Use 1 1/2; batches of chocolate plastic to make
such flowers as roses, carnations, petunias, and some of the simple
4- and 5-petal flowers. Make about 30 flowers.
2. Use the remainder of the chocolate plastic to make 40 or 50 leaves
in varying sizes ranging from 1 to 2 inches long.
3. Prepare, fill, and frost the cake and place it on the platter from
which it will be served.
4. Begin arranging the flowers. Place the first so they are standing
straight up on the very top of the cake. Then arrange more flowers on
the sides, facing outward. Space them well apart so there will be
room for the leaves. After you have placed all the flowers, place the
leaves between them at angles to the top and sides of the cake so
they fill in all spaces and appear to be growing naturally.
5. Chill the cake to harden the chocolate plastic, then keep the cake
in a cool, dark place until you are ready to serve it.
Serving
This is great with a rich chocolate sauce or some crushed, sweetened
berries.
Converted by MC_Buster.
NOTES : From Chef and author Nick Malgieri
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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