There is a young couple that were recently baptized into the church. They were married shortly after they joined and so we were unable to throw them a proper wedding shower. So, our church held an after-party if you will. An informal cookout so that we could become better acquainted with them and bring them gifts that was not possible to do for them before their wedding.
We all were to bring side dishes, but I decided to make them a small wedding cake to make the cookout special. It is a white cake with black raspberry filling and a crumb coat of buttercream icing. I decided to make a white chocolate “clay” that rolls out like fondant and is not as affected by heat and moisture as fondant. The white chocolate clay tastes like a white chocolate Tootsie roll. The cake was very rich to say the least, but delicious. I used a pasta roller to make the ruffles, and just rolled a thin log and cut small pieces and rolled them into balls for the border.
All in all I liked the effect and I noticed after the fact that it matched the pattern of the cake plate. But most of all the couple was very pleased with the effort so it was totally worth it.
1 pound white chocolate or candy coating
3/4 cup corn syrup
- Melt chocolate in a double boiler or in the microwave.
- Add in the corn syrup and mix until completely incorporated. It will have some loose oil, but leave it there it will be absorbed.
- Wrap in plastic and leave sit overnight.
- Before using, knead for a minute or so to make it smooth and malleable.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.