instructions
*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.
To Tint
White candy clay may be tinted using Wilton Candy or Icing Color. Knead
in color until well blended.
To Use
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.