Cake For A Friend

Cake For A Friend on Cake Central

Made this for a co-worker who had admired my tiara cake. Devil's food cake (Cake Dr. recipe) with chocolate buttercream, then covered with Satin Ice Dark Chocolate fondant. My first time using chocolate fondant - next time I'll roll it out using Crisco instead of my usual cornstarch to avoid some of the marks.

Buttercream stars and silver dragees for decorations. White chocolate tiara (with some parts tinted red) and brushed with luster dust.

Many thanks to carrielynnfields for the tiara pattern!

Comments (22)

on

I get Satin Ice at my local back shop supply store, although I know you can buy it elsewhere. For the pattern, check carrielynnfields pictures - it's in there.

on

Thanks everyone! carrielynnfields and MelC have posted patters. Print the pattern to the size you want and wrap it around a cylinder (I did this one around a Morton salt canister). Put parchment paper over the pattern, then trace over it several times with your piped chocolate. I use chocolate, but I've seen it done with royal icing too. Do at least 3-4 layers so it'll be sturdy enough to take off without breaking.

on

very nice! i have been scared to try the crown thing because I HATE royal icing and no one ever wants to eat it...chocolate is a different story though! how do you keep it from running off the edges of the curved cylinder?

on

The chocolate firms up enough as I go around that it doesn't run - it's not completely set, but just enough. Plus, you're piping a thin stream, which dries faster. If your chocolate seems really runny, you could do it in sections - pipe a section, let it harden, turn the cylinder, etc.

on

Thanks everyone! carrielynnfields and MelC have posted patters. Print the pattern to the size you want and wrap it around a cylinder (I did this one around a Morton salt canister). Put parchment paper over the pattern, then trace over it several times with your piped chocolate. I use chocolate, but I've seen it done with royal icing too. Do at least 3-4 layers so it'll be sturdy enough to take off without breaking.

on

very nice! i have been scared to try the crown thing because I HATE royal icing and no one ever wants to eat it...chocolate is a different story though! how do you keep it from running off the edges of the curved cylinder?

on

The chocolate firms up enough as I go around that it doesn't run - it's not completely set, but just enough. Plus, you're piping a thin stream, which dries faster. If your chocolate seems really runny, you could do it in sections - pipe a section, let it harden, turn the cylinder, etc.

on

I get Satin Ice at my local back shop supply store, although I know you can buy it elsewhere. For the pattern, check carrielynnfields pictures - it's in there.