Chocolate Masterpiece Cake
Candy Creme Centers
Cake serves 90.
- Plywood base
- Pizza cutter
In advance, mold and assemble hexagon candy plaques and rectangle edges, including monogram panels.
Mold approximately 50 round truffles, using 3 pks. melted Light Cocoa candy with creme centers and Truffles Molds. Make candy clay panels for white cake sides: Make 2 recipes white Candy Clay, roll out.
Using pizza cutter, cut 30 panels 3/4 in. x 6 in. long. Make extras to allow for breakage and let set.
Ice and fill 3-layer 8 and 10 in. round tiers with buttercream icing to create 6 in. high tiers (combine brown with a little red to achieve color used) and prepare for stacked construction, eliminating the center dowel rod.
On a foil-covered plywood base, position 15 in. hexagon candy plaque, then the 10 in. cake.
Attach candy clay panels 3/4 in. apart on cake, securing with dots of icing.
Cut a cake board into an 11 in. hexagon and position on the 10 in. cake. Position 12 in. candy plaque, then 8 in. cake on 8 in. cake board. Position candy clay panels. Add tip 3 bead borders.
At reception: Position candy plaques and tiers. Arrange truffles around bottom borders. Attach monogram panels to top, securing with melted candy.
Note: To avoid fingerprints, we recommend wearing Wilton Decorating Gloves when handling molded candy pieces.
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