For the finishing touch, use the icing to glue
a fondant leaf and vine around each stem.
Not exact matches
When I was
leafing through Chantal Coady's book Rococo: mastering the art of chocolate a few weeks ago, I was struck by her recipe for White Chocolate Heartbreakers — a white chocolate cake served warm with a melting raspberry and white chocolate middle — rather like a chocolate
fondant.
We decorated our cookies with gold
leaf, but candied - cherry quarters or halves are lovely as well — add them just before the
fondant is set, so they stick.
Though I did buy a package of brown, chocolate
fondant for the squares on the checker board and I now have more than half of it
left.
They're studded with glace cherries, dried papaya, and candied citron and finished with chocolate
fondant and edible gold
leaf.
The «
leaves» are made from green - dyed
fondant and I just made the petal shapes by hand and pinched a little stem out of each.
Step 6) To coat the cakes, pour a little
fondant icing over each one and with a little palette knife spread the icing down the sides and
leave to set on a cooling rack or board.