Tuesday, September 7, 2010

Happy Birthday, Becca!

This was a fun cake to make because I got to decorate it with my sisters and my mom (plus a friend)! We took turns piping the border and we all made some flowers out of homemade white modeling chocolate. Ta-dah!

Becca made the biggest flower and I thought it turned out really pretty. Here it is!


Sylvia Weinstock's Yellow Cake:

Raspberry Filling:
Heat jar of Polaner seedless raspberry jam in microwave for 15-30 seconds, until spreadable. Stir in packet of raspberry jello until jello is dissolved. That's it!

Modeling Chocolate:
Melt 10 ounces of any kind of chocolate you like in a microwave or in a double boiler. Stir in 1/3 of a cup of light corn syrup. Stir for a couple of minutes until well combined. Spread on waxed paper and allow to cool at room temperature for 2 hours. When cool, break large chunks off and knead until soft. Store in the refrigerator in a ziplock bag for up to a month. Break off small pieces and knead when you are ready to make something with your modeling chocolate. Return to refrigerator for 10-15 minutes if it starts to get too warm and sticky from the heat of your hands.

Have fun!

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