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Ingredients
- Ready-To-Use Chocolate Decorator Icing
- Light Cocoa Candy Melts® Candy
- Chocolate Buttercream Icing
Details
Servings 30
Adapted from wilton.com
Preparation
Step 1
6 x 2 in. Round Pan
8 x 2 in. Round Pan
10 x 2 in. Round Pan
8 x 8 in. Square Pan
Tip: 21
Cakes 'N More™ 3-Tiered Party Stand
Cake Boards
Cooling Grid
Disposable Decorating Bags
In advance, make chocolate candy curls.
Melt entire package of candy according to label instructions and pour into prepared pan; refrigerate to set.
To make chocolate glaze, heat Ready-To-Use Chocolate Decorator Icing in microwave to a pouring consistency according to label instructions.
Pour melted icing in to cut parchment bag and pipe icing on 1 in. top edge of cake and let drips form down cake side.
Use buttercream icing recipe in bag fitted with tip 21 to pipe rosettes on cake top borders (1 in. in from edge) and to pipe shell bottom borders.
Garnish with chocolate curls. Position cakes on stand.
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