Channel: Manju Sethia

Category: People & Blogs

Tags: dessertsquickbaghowrollingmeltfreezepinwhitepaperdarkcakesmakedecorationonusingpastriesbutterlearneasycurlssizetoicingchocolate

Description: For this chocolate garnish no fancy tools required , all u need is a rolling pin or even s slim long bottle will work. INGREDIENTS Melted chocolate can be dark or white Dried rose petals (optional) TOOLS /EQUIPMENTS A rolling pin or Slim long bottle Some butter paper cello tape Icing bag METHOD Please do make sure the chocolate is at room temperature even slightly warm won't work. Secure a piece of butter paper which is the same size as ur rolling pin with some cello tape. Hold the rolling pin securely with one hand it shouldn't move , n make sure the cello tape side is facing down. hold the icing bag with melted chocolate an inch above the rolling pin and pipe out 8/9 lines. Leave a gap n repeat. On one rolling pin make 3 garnishes. Go back to the beginning n repeat, try to fill in some of the gaps but not all of them. Set in the freezer for 3/4 mins. Remove carefully and store the decorations in an airtight container in the fridge to fully set before applying them on your cakes. The garnishes will last for weeks. TIP WHILE PIPING THE CHOCOLATE LINES DO NOT TURN THE ROLLING PIN AT ALL. I decorated the sides of the cake with small curls and on top of the cake placed a few bigger ones . I also just placed a few fresh dried rose petals. DRIED ROSE PETALS Remove thd petals from a few fresh roses place them on a lightly greased butter paper and dry them in the microwave at intervals of 5 seconds till dry. Store in an air tight container in the fridge. Will last for ages.