Modeling Chocolate Gerbera Daisy Tutorial

These gerberas are easy to make, you could use modeling chocolate, modeling paste or gum paste to make them with.

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Modeling Chocolate Gerberas

FOR THIS PROJECT YOU WILL NEED THE FOLLOWING:

Modeling chocolate in the following colors: dark brown, yellow and orange
Melted chocolate
Gel food coloring (optional)

EQUIPMENT:
Gerbera plunger cutters (Sunflower, gerbera & daisy plunger cutters, set of 3, PME)
Non-stick cooking spray
Plastic wrap
Small zip-lock bag
Cutting mat
Roller
Sieve
Small scissors
Toothpick
Small paintbrush (optional)

Assembling the gerberas:

  1. Assemble your equipment.2014-01-22_1625
  2.  To make one flower you will need a marble-sized ball of dark brown modeling chocolate and a Ping-Pong ball-sized ball of yellow and orange modeling chocolate.Gerbera2
  3. Flatten the dark brown modeling chocolate with a sieve; this will be the centre of the gerbera daisy.2014-01-22_1628
  4. Roll out the yellow modeling chocolate between pieces of plastic wrap or inside an open zip-lock bag.2014-01-22_1628_001
  5. Spray the smallest plunger cutter with non-stick cooking spray and press it into the modeling chocolate.2014-01-22_1628_002
  6. Turn the cutter over and smooth the edges of the cutter with your fingers.2014-01-22_1629
  7. Press the plunger to release the modeling chocolate and carefully lift it off the cutter.2014-01-22_1406
  8. If the modeling chocolate feels very stiff place it between your hands to soften or if it feels too soft place it in a refrigerator for a few seconds to firm. Cut each petal into 3 sections with the scissors. 2014-01-22_1633
  9. Place the dark brown centre onto the middle of the small petals and fold them over the centre.2014-01-22_1634
  10. Repeat with two more layers of yellow modeling chocolate.2014-01-22_1634_001
  11. Roll out the orange modeling chocolate between pieces of plastic wrap or inside an open zip-lock bag.2014-01-22_1636
  12. Spray the biggest plunger cutter with non-stick cooking spray and press it into the modeling chocolate.2014-01-22_1636_001
  13. Turn the cutter over and smooth the edges of the cutter with your fingers. Press the plunger to release the modeling chocolate and carefully lift it off the cutter.2014-01-22_1636_002
  14. If the modeling chocolate feels very stiff place it between your hands to soften or if it feels too soft place it in a refrigerator for a few seconds to firm. Press into each petal three times with a toothpick to mark the modeling chocolate, do not press too hard or you might break the petals.2014-01-22_1637
  15. Place the first layer of orange petals into a bowl lined with plastic wrap and lift some of the petals. Repeat to make another orange layer and press it on top of the first layer; also lift some of the petals to give movement.2014-01-22_1637_001
  16. Melt a few pieces of chocolate inside a small zip-lock bag, snip off one corner to make a piping bag and pour a drop of chocolate onto the middle of the orange petals. Place the yellow centre piece on top of the melted chocolate.2014-01-22_1637_003
  17. Paint small dots of orange gel food colouring on the tips of the yellow centre if preferred.2014-01-22_1637_004
  18. Set the flower aside to dry or if you want to use it immediately place it in the refrigerator for 10 minutes to firm.Gerbera18
  19. Make as many flowers as you need.
  20. Attach the flower to your cake with a drop of melted chocolate.2014-01-22_1402_002

 

About the author Katrien

6 Responses to “Modeling Chocolate Gerbera Daisy Tutorial”

  1. @BlueSheepBakeShop, I think you need to make a cake collar with a sheet of clear food grade acetate, cut it to the length of the side of the cake, and pipe your design on. While it’s still fresh you can adhere it to your ganached cake and pop it in the fridge to firm up. Once it’s done peel the acetate off.

  2. Thank you for sharing Cake Central! Thank you for everyone’s lovely comments, I really appreciate it!
    @MyFairDiva, thank you for explaining it to @BlueSheepBakeShop :-) . I use greaseproof paper instead of acetate because I always have it handy, I cut it to the height and circumference of my cake. I then pour melted chocolate into a zip-lock bag, cut off the corner of the bag and pipe swirls on the greaseproof paper. Before it starts to set you quickly lift it up and fold it around your cake. Then put it in the fridge for 10 minutes to set and pull the paper off. I have clear instructions and step by step photographs in my book “Decorating Cakes with Chocolate” which is available on Amazon. ♥

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