Fairy Flowers Tutorial

Fairy Flowers Cake

This wedding cake, fit for a midsummer night’s dream, is finished in chocolate buttercream and draped with petal-thin faerie flowers crafted in rolled modeling chocolate.

Fairy Flowers Cake

It was served at an Irish wedding that took place in a traditional Irish pub in San Diego, CA. The bride and groom asked that I design their cake around the whimsical ceramic topper of a faerie princess being kissed by a prince.

Fairy Flowers Cake

The topper is a Jacqueline Collen-Tarrolly collectible called “Frog Once Loved a Turtle.”

Buttercream Finish

Fairy Flowers Cake

Fairy Flowers Cake As I applied the final coat of frosting, I blended chocolate and vanilla buttercream together with a bench scraper. Then I piped vines on the cake. For the small vines, I used a parchment paper cone. For the large vines, I used a piping bag fitted with a round tip.

Fairy Flowers Cake

I used these recipes: Smooth Buttercream Cake Frosting Smooth Buttercream Frosting Recipes

Items Needed to Make the Fairy Flowers

Fairy Flowers Cake

Step-by-Step Instructions

1. Combine the white and blue modeling chocolate to create four different hues ranging from a light aqua to a rich royal blue.

2. Roll the modeling chocolate out to 1/16” (1.6 mm) thickness.

Fairy Flowers Cake

3. Cut small buds from each color using the basic 3D buds method. Store them in small silicone formers for at least one hour or ideally, overnight.

4. Once firm, dust the outside edges of the petals with charcoal black petal dust to cast a midnight shadow. Wear a rubber glove to protect fingers from dye.

Fairy Flowers Cake

5. Next, using a blush brush, dust the petals with pearl dust for sheen.

Fairy Flowers Cake

6. Repeat the same steps using the 3″ (76 mm) daisy cutter.  Store the flowers buds on large plastic cell formers until they are ready to use (I normally recommend silicone molds for modeling chocolate but these old Wilton formers work best for this particular technique). Drape the edges of the petals over the sides of the cups.

7. To create uniform-sized centers for the large flowers, roll out a rope of white modeling chocolate and slice it into thick, uniform-sized coins.

8. Roll each coin into a ball.

Fairy Flowers Cake

9. Flatten each ball into a convex disk using the curved palm of a hand. Rub the tops with a fingertip to achieve a smooth and shiny finish.

10. Using a blush brush, dust the tops of the centers generously with pearl dust for sheen.

11. Affix the centers to the petals using a drop of water as glue if needed.

12. Store the flowers in cell formers in a cool place out of sunlight until ready to use. Flowers can be made a week or more in advance of use.

13. When it comes time to decorate the cake, place the large flowers first, draping them over edges and at corners. Position them strategically to conceal any flaws in the cake’s finish.

Fairy Flowers Cake

14. Next, add the small flowers. Pipe a dot of buttercream frosting onto the back of each one for glue then press them gently onto the cake. Once all the small flowers are on the cake, pipe small pearls of buttercream into the center of each one.

Fairy Flowers Cake

This is a bonus supplement to the tutorial within the book
Cake Decorating with Modeling Chocolate
Cake Decorating with Modeling Chocolate Fairy Flowers Cake

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Comments

Fairy Flowers Tutorial — 2 Comments

  1. I ordered your book, Cake Decorating with Modeling Chocolate. These videos help. May have to get your other book, Modeling Chocolate Resource Guide. New to decorating and more recently MC. Many questions. This answered how thin to make flowers. My petals on my flowers break off easy and they do not dry firm. Lots to learn.

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