Thursday, April 13, 2017

Improvised Chocolate Fudge Cake

Some wonderful friends from church recently adopted four children from Latvia. They are truly amazing parents and people, and are wonderful examples to me of selfless love and service.

We surprised Valerie with an adoption shower a few weeks before she and her husband would travel to Latvia to bring their children home. I planned to make a chocolate cake with strawberry filling and to decorate it with red and turquoise flowers (since those are Valerie's favorite colors). 

It was a busy week, and I realized the night before that I wouldn't be able to bake and decorate a cake in time. I decided to get a chocolate fudge cake from Sam's Club and then decorate the top myself. I'd had it before and knew it was a delicious cake.

I scraped off the chocolate decoration from the middle and then smoothed out the top so that I could have a flat surface to pipe the message on. I made the flowers out of modeling chocolate and Sixlets candies. You can find Sixlets in most grocery stores (near the cake mixes and birthday candles). I love using Sixlets to decorate cakes! They look like pearls, and you can get them in almost any color.

This cake was a good reminder to me that it's okay to improvise when things don't go as planned. At first, I felt a little guilty for not actually baking the cake myself, but I shouldn't have. Valerie knows I care about her, and I heard so many people talk about how delicious the cake was, and someone even asked for the recipe later. 😊


Modeling Chocolate

Melt 10 ounces of chocolate chips (or candy melts in the color of your choice) in a microwave or in a double boiler. Stir in 2 ounces of light corn syrup. Stir for about a minute 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.

Royal Icing

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