How to Decorate Chocolate Rose Cake

Nowadays, many people work and live alone outside. They want to learn how to cook, but they just can’t do it well. In order to solve this problem, I will now teach you how to make a chocolate rose decorated cake.

1. First make the cake base. Make the cake according to the recipe of "Extra Rich Chocolate Cake" in Chocolate Falling Leaf Cake (see tips for the method). I used 2/3 of the recipe, cut the finished cake into three slices, sandwiched chocolate cream, no raspberry jam, so the cake base is not as high as the chocolate falling leaf cake (you can also use other favorite cakes as cake base)

2.121 Weigh two 90g portions of white chocolate, add a little red food coloring to each, and mix well to make two colors, one dark and one light (you can adjust the color of the chocolate according to your personal preference, the more coloring you add, the darker the color)

3.212 After the white chocolate is melted by heating over water, add the syrup and stir evenly. After solidification, it becomes soft white chocolate (the chocolate processing method is exactly the same as when making handmade chocolate flowers, except that the dark chocolate is replaced with white chocolate)

4.1 On another large piece of wax paper (hereinafter referred to as wax paper B), carefully pinch the light-colored chocolate into thin strips of the same length as wax paper A.

5.2 Cut a piece of wax paper. The width of the wax paper is slightly higher than the cake base made in the first step. The length of the wax paper can wrap around the cake base with a little extra (hereinafter referred to as wax paper A)

6.1 Cover the surface of the chocolate bar with wax paper A and roll it out with a rolling pin. Roll the chocolate evenly and make it fit the shape of wax paper A as closely as possible (whether you are pinching or rolling the chocolate, the temperature of the chocolate is very important. The chocolate must remain very soft in order to be able to pinch and roll it smoothly)

7.2 Flatten the pinched chocolate bar with your palm

8.1 After completion, you will get the long chocolate chips as shown in the picture

9.2 After rolling, use a scraper to cut off the chocolate that has rolled out of the edge of the wax paper A.

10. Tear off wax paper B, and place the chocolate strips around the cake, with the side attached to wax paper A facing outwards (you can evenly apply a layer of apricot jam on the outside of the cake to make the chocolate stick more firmly to the cake)

11. Use scissors to cut off the chocolate that is higher than the cake, so that the top edge of the chocolate is flush with the top surface of the cake.

12.1 Place another darker chocolate between two sheets of wax paper and use a rolling pin to roll it out into a large round cake (pay attention to the softness of the chocolate in this step as chocolate that is too hard cannot be rolled out smoothly)

13.2 Tear off the oil paper A

14. Tear off the top layer of wax paper, use an 8-inch round cake pan with a removable bottom to buckle on the rolled chocolate, and use a knife to cut out an 8-inch diameter circle.

15. Use the bottom of a small piping nozzle to cut out wavy patterns around the circle.

16. Place the chocolate disc upside down on the cake with the baking paper facing up.

17. Tear off the wax paper, press down the chocolate that extends beyond the cake base, and stick it firmly to the side of the cake.

18. Next, make roses for surface decoration. To create the color gradient effect of the rose, you need to adjust the chocolate into three colors from dark to light according to the amount of red food coloring added.

19. Make curled roses according to the method of making handmade chocolate flowers (click here to enter). When making it, the darker petals are in the inner part, and the lighter the petals are, the further you go.

20. Use green food coloring to mix a small amount of chocolate to make leaves. Roll out the chocolate into a thin sheet, cut out leaf shapes with scissors, and use a toothpick or other tool to draw the veins (or use a leaf mold to press out the veins). Decorate the cake with flowers and leaves

21.Decorate the sides of the cake. Roll out the remaining light-colored chocolate (the same color as the chocolate used to decorate the sides in step 12) and use a small round-hole piping nozzle to press out some small discs. Place the small discs evenly on the sides of the cake as shown.

22. Move the cake from the decorating table to the cake tray. Carefully roll remaining darker chocolate (the same color as the topping) into thin strips around the base of the cake. (Be sure to move the cake to a tray before proceeding with this step. Be very careful when rolling the chocolate into thin strips and control the temperature of the chocolate, otherwise it will melt or break). Use a toothpick or other tool to press some marks on the strips as decoration, and the decoration of the whole cake is complete.

Although chocolate rose decorated cake is very ordinary, but if you make it yourself, the taste will be extraordinary. If you want to experience your own "extraordinariness", you will definitely start doing it right away.