Chocolate Masterpiece Cake

Step 1

In advance, mold and assemble hexagon candy plaques and rectangle edges, including monogram panels.

Step 2

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.

Step 3

Using pizza cutter, cut 30 panels 3/4 in. x 6 in. long. Make extras to allow for breakage and let set.

Step 4

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.

Step 5

On a foil-covered plywood base, position 15 in. hexagon candy plaque, then the 10 in. cake.

Step 6

Attach candy clay panels 3/4 in. apart on cake, securing with dots of icing.

Step 7

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.

Step 8

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.