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White Chocolate Leaves

post #1 of 9
4/9/05 at 1:45pm
Thread Starter 
I've been asked to do a Martha Stewart wedding cake that has white chocolate leaves. I've never had much luck making these by painting on real leaves and peeling it off.

I've purchased a veiner. Has anyone ever made/used candy clay?
Any suggestions?

I've attached a picture of what I'm to make. You can also view it at

http://www.marthastewart.com/page.jhtml?type=content&id=channel1662&catid=cat472&navLevel=3
LL
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post #2 of 9
4/9/05 at 4:22pm
maybe you're not making the chocolate thick enough?
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post #3 of 9
4/9/05 at 8:42pm
I've never had any luck either- no matter how many or few coats of chocolate. It's a mystery to me!! I wish I could take a class on painting leaves with chocolate.
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post #4 of 9
4/9/05 at 8:59pm
I thought this article might help.

http://sugarcraft.com/catalog/candies/candymaking/candyclay.html#LEAVES

I've used candy clay but mostly just to cut out shapes and letters. It was Wilton's ready made kind. It was 50% off so I figured what the hay. It handled a lot like their fondant only a bit harder (texture). Once it set, it lost its flexibility so I think it would work for your leaves. I don't know if homemade always handles the same way though. If it were me, I'd give the chocolate leaves another shot. If you use candy melts and pop'em in the fridge to set, the leaves pull away really easily.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #5 of 9
4/10/05 at 2:45pm
Thread Starter 
What type of leaf did you use? When I tried, I used Maple and it just tore off in tiny strips and peices. This cake needs grape leaves, but a small maple would work also. I will try the candy clay, but I was doing a wedding cake plus 2 birthday cakes this weekend and didn't have time! icon_sad.gif
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post #6 of 9
4/10/05 at 7:51pm
Try using artificial leaves.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #7 of 9
4/12/05 at 8:30am
candy clay is so easy to make don't spend the money on premade stuff.

melt the candy melts or the stuff in blocks they sell for almond bark which is cheaper. 14 oz package to 1/3 cup corn syrup

but I use 1/2 package almond bark to 1/4 cup corn syrup


melt chocolate (can be done in microwave) do not over heat stir intil completely melted stir in corn syrup... it will start to change texture...Keep stirring Then it will reach a point where it is grainy and liquid seperates...pick it up and squish in your hands letting the liquid squish through your hands...I wipe my hand a few times to get rid of even more then wrap in plastic and let set overnight.....the next day it will be hard break off a piece and knead a few minutes the first part you may need to push down on something hard like the counter.

It will quickly get soft like playdough and will set and hold a rose sape very nicely


I have even mixed it 1/2 with fondant and it makes it taste very good(the fondant even wilton) and used it to make swags

If I want a LARGE rose almost life size this is what I choose and the chocolate ones are to die for
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post #8 of 9
4/12/05 at 9:20am
Quote:
Originally Posted by lisa

Try using artificial leaves.



Been there done that... no luck icon_cry.gif
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post #9 of 9
4/12/05 at 1:17pm
Quote:
Originally Posted by msmeg

candy clay is so easy to make don't spend the money on premade stuff.



Not much comes in those little packages either. I only bought it because they were 50% off and I'd never tried them. They don't taste as good as homemade...they're flavored and taste kind of like old starbursts icon_razz.gif .
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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