Modeling Chocolate Rose
Intermediate
Sculpt a multi-layered rose from modeling chocolate by shaping and layering graduated balls of chocolate into petals, then dust and place on a cupcake.
Supply List
Modeling chocolate
Plastic clay tool
Corn starch or powdered sugar
Toothpick
Petal dust
Piping bag and tip
Buttercream
Sprinkles
Cupcakes
Small paintbrush
Instructions
- Soften modeling chocolate by kneading until smooth.
- Make a ball (about 1-inch diameter) for the base of the rose.
- Make four 1⁄4-inch balls for the first set of petals, three 1⁄2-inch balls for the second set, and five 3⁄4-inch balls for the third set.
- Pinch the 1⁄4-inch balls until flat, then pinch the edges to add texture.
- Take the first petal, attach to the 1-inch ball, and form a cone (may require a little water).
- Flip the petal over and press your thumb into the center to shape it.
- Take a flattened petal, curve it, and roll the opposite edges with a toothpick.
- Add petals one at a time, keeping the height slightly higher than the center cone. Overlap each petal. Use a smoothing tool to attach. Curl back the tips with your fingers.
- Repeat with the three 1⁄2-inch balls for the second set and five 3⁄4-inch balls for the third set. Continue until the rose is the desired size.
- Dust the rose with petal dust to add dimension.
- Pipe buttercream onto the cupcake.
- Add sprinkles.
- Add the rose to the cupcake.
