I need to make white chocolate leaves for a wedding cake. I've tried to make these before and it is the most frustrating impossible task I've ever attempted! Has anyone had any luck with these?
My leaves tore and the chocolate either broke or melted on my fingers. I've not found anywhere that I can buy them online either!
Help! 
Try using a heavier leaf or even a fake plastic leaf. If the chocolate is too thin maybe you could use a second layer of chocolate or just a thicker first layer. Are you putting it in the freezer after painting the chocolate on to let it completely set? If you can't get that to work you can use gumpaste or fondant leaves.
Good Luck!
Debbie
I did use real leaves - maple - and they wilted pretty fast. I put them in the refrigerator and they were really hard when I took them out but the edges were very hard to get started and then the leaf began to shred.
I will try fake leaves next. Then fondant I guess. The cake she wants is a Martha Stewart cake - it has white grapes and white leaves on it with caramel tendrils. yikes - why did I say yes??
sounds like a fun cake hang in there you can do it!!!
blessed baking to you
sounds like a fun cake hang in there you can do it!!!
blessed baking to you
I know that you have to use a firm leaf in order to make the chocolate leaves, like lemon, camillia or rose leaves.
Here's a how to with recipe:
http://www.epicurious.com/recipes/recipe_views/views/15548
this is the part you need..
Make chocolate leaves:
Line small baking sheet (or large plate) with foil. Add enough hot water (125°F. to 130°F.) to 9-inch-diameter cake pan to measure depth of 1 inch. Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water. Let stand just until outer edges of chocolate melt. Stir until chocolate is partially melted (some soft pieces will remain). Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88°F. (barely lukewarm). If melted chocolate is warmer than 88°F., add 1-inch piece of milk chocolate and stir until temperature falls below 88°F. Remove any remaining piece of chocolate.
Hold 1 leaf with heavily veined side up. Using pastry brush, carefully coat upper surface completely with chocolate. Using fingertips, wipe away any chocolate overflow from edges of leaf. Place leaf, chocolate side up, on prepared baking sheet. Repeat with 7 more leaves. Refrigerate coated leaves until chocolate is cold and set, about 10 minutes.
Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate.
Line another small baking sheet (or large plate) with foil. Melt 6 ounces white chocolate and make 8 white chocolate leaves, following technique and temperature guidelines for milk chocolate leaves.
Line another small baking sheet (or large plate) with foil. Melt 6 ounces bittersweet chocolate and make 8 bittersweet chocolate leaves, following technique for milk chocolate leaves. (Chocolate leaves can be prepared 2 days ahead. Keep refrigerated.)
Hope this helps!
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