Sacred Day Cake
Cake serves 12.
*Brand confectionery coating
In advance, make 11 candy clay roses following instructions below. Set aside.
Make 50 chocolate leaves: Thoroughly wash and dry lemon leaves. Melt 1 pk. Candy Melts and paint backs of leaves using decorator brush. Refrigerate to set. Carefully peel leaf from candy.
Prepare cake for ganache glaze by brushing apricot glaze on cake. Place cake on board cut to fit. Prepare 2 recipes of ganache glaze and let cool slightly. Place cake on wire rack positioned over cookie pan; cover with ganache glaze; let set. Place cake on foil-covered board.
Attach roses and leaves to cake with small amounts of melted chocolate.
Candy Clay Rose
Start with the base: mold a cone that is approximately 1 1/2 in. high from a 3/4 in. diameter ball of candy clay.
Next, flatten a 3/8 in. ball of candy clay into a circular petal that is about 1/4 in. thick on one side and about the diameter of a dime. Make several petals this size.
Wrap first petal around the point of the cone to form a bud. Now press three more petals around the base of the bud.
Gently pinch edges of petals. Make five more petals using slightly larger balls of candy clay. Flatten, then thin edge with finger and cup petals.
Press petals under first tow of petals. Continue adding petals, placing them between and slightly lower than previous row.
For a fuller flower, continue adding petals in this manner.
White candy clay may be tinted using Wilton Candy or Icing Color. Knead in color until well blended.
Candy clay will be very hard at the start; knead a small portion at a time until workable. If candy clay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out candy clay, sprinkle work surface with cornstarch or cocoa (for cocoa clay) to prevent.
To Store: Prepared candy clay will last for several weeks at room temperature in a well-sealed container.
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