You think making beautiful roses is too hard? Nope.
This cake was an order for a paying customer… in chocolate mud.
The only request from my customer was that Ann liked blue – lots of blue! And she was happy with modern roses. So I became creative!
I baked 2 sizes of round mud cakes, and covered them with the matching dark chocolate ganashe. Then came the pale blue coloured fondant. I stacked them and instantly – kapow – a professional looking cake.
The fun decorations came next. A mix of white, dark blue and light blue ribbon roses that totally transformed the cake to wow. The light and dark blue fondant was just the same Wilton colouring as the main part of the cake, so we had the right tones of blue. White obviously was just fondant not coloured.
But then I also got a bit fancy with adding some blue petal dust to the edges of some of the roses. This also added some bling and interest to the cake. The white flowers on their own looked a bit flat and boring.
Hand-formed green leaves just also filled in some big gaps and added a new contrast to the blues.
This cake was really fun to make and I have made a step by step tutorial on this one so you can see exactly how to make a 2 tier beauty!
Hi, I'm Christine!
I started this blog because I love talking about cake!
I love trying new recipes, designs and techniques - and I would love to share my findings with you.
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Have You Seen My Favourite Recipes?
This is the BEST chocolate mud cake ever! Every time I make this cake it turns out perfect and every person that tries it comes back for more! Although my favorite cake is the caramel mud, this is my husband’s favorite out of all the other cake recipes. Ingredients 350 grams dark chocolate pieces 225 grams butter 600 mL watercontinue reading…Continue Reading...
Here is my Banana Caramel Mud Cake Recipe Mmmm… another delicious experiment! I took a delicious combination of banana cake and added the sweetness of smooth caramel… heaven! This one has won the heart of my brother so much, he chose it for his wedding cake. 250g butter or margerine250g white chocolate150ml hot water1 cup brown sugar1+3/4 cup plain flour1continue reading…Continue Reading...
After discovering a little secret ingredient called ‘essence’ *said romantically!* I concocted these babies – yum! The sweet combo of white chocolate, mixed with the fruitiness of raspberry in a delicious “blondie”. Raspberry Essence is the trick here, which is cheating to some but so simple to store in the cupboard and add to icings, fondant, chocolates and even cakecontinue reading…Continue Reading...