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Cake Central › Galleries › Images Tagged “Bow” › Photo 176 of 15,031
 
 
Uploaded by BlakesCakes
Apr 2, 2006 (906 views)

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In album: bow
Thought I try chocolate vs. fondant and I love working with it--it's so thin and delicate, but it holds up very well.
Thought I try chocolate vs. fondant and I love working with it--it's so thin and delicate, but it holds up very well.
  • Bow
  • Chocolate
 
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Comments (5)

There are no comments yet
KCsmom98 4/3/06 at 4:27am
great job...love the colors together. are the butterflies chocolate as well?
vpaz24 4/5/06 at 2:38pm
How did you make the bow out of chocolate? Is it a certain type of chocolate?
BlakesCakes 4/5/06 at 9:49pm
Yes, the butterflies ar little chocolate transfers. You can make bows out of candy melts or any type of chocolate that you'd use in molds. You cut acetate strips about 1" wide and 6 " long and then use your spatula to put a thin coating of chocolate on the acetate up to about 5 3/4" . You fold the piece into a bow loop, run your fingers down the sides to clean off any stray chocolate, and pinch the ends to a bow loop. Sit it aside, on it's side, until the chocolate sets up and then gently peel.
GenesisCakes 4/6/06 at 8:35am
Great cake!
vpaz24 4/6/06 at 1:47pm
Very interesting, I will have to try that! Thanks!
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Cake Central › Galleries › Images Tagged “Bow” › Photo 176 of 15,031
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