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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!


Interested in making tiny stuffed animals using sugarpaste?

Interested in making tiny stuffed animals using sugarpaste?
Southeast Texas Cake Club will be hosting a class by Jacque Benson on Monday, April 7, in Winnie, TX. For more information, scroll down and read her latest blog post . Click on the photo to register!


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Monogram and Number Toppers Class are a great addition to any cake!

Monogram and Number Toppers Class are a great addition to any cake!
Would you like to learn easy ways to make different Monogram or Number toppers? Southeast Texas Cake Club is hosting a class by Jacque Benson on Tuesday, April 8th. Register online for both classes and save!

Monday, February 8, 2010

Modeling Chocolate Roses- by Mame Recckio Wolfe


Dark Modeling Chocolate


1 lb. (454 g) semisweet or bittersweet dark chocolate
2/3 cup (8 oz. or 224 g) light corn syrup or golden syrup or Karo


White and Milk Modeling Chocolate


1 lb. (454 g) Mercken’s Super White Chocolate [or color candy melts of choice – i.e. Red for Valentine’s Day]
1/2 cup (6 oz. or 168 g) light corn syrup


 The higher chocolate : corn syrup ratio = the stiffer/stronger the clay


 Place chocolate in a micro-safe glass bowl, and microwave for 1 minute intervals, stir, microwave for another minute, and stir vigorously to completely melt the chocolate…if still a little lumpy, microwave for another 30 seconds
 Add the corn syrup and stir quickly to incorporate – stir until the chocolate follows the spatula around the bowl – about a minute
 Pour the chocolate into plastic wrap, or leave in glass bowl covered with plastic wrap, for 24 hours
 Taking small pieces at a time, knead the chocolate until just soft enough to shape
 If the chocolate starts to stick to your fingers, lightly dust your fingers with cornstarch
 Procedure for making roses follows
 Any remaining chocolate should be triple wrapped in plastic wrap, place in a Ziplock bag and freeze indefinitely



Rose making procedures:
Knead small portions of chocolate clay as needed, until soft and pliable
Weigh out chocolate paste:

 5g for mounds = 3/4" or about 2cm ball
 3g for petals = 1/2” or 1-1/2cm

 …mound = ball on the left / petal = ball on right

Rose bud = bud + 2 petals
Small rose blossom = bud + 3 petals
Medium rose = bud + 3 + 5 petals
Full rose = bud + 3 + 5 + 7 petals
Rose Mound or Bud:
 Make mound or bud with a fat-rounded bottom, tapered to a point at the top

 Approximately 1-1/4” long or 3cm
Using a piece of plastic wrap, dust with cornstarch, place the 1/2" ball of clay on the plastic wrap and fold the plastic wrap over the ball:

 Press out to about an 1-1/2” diameter oval, using your thumb or finger

 Make the top 2/3’s of the petal/circle thinner than the bottom 1/3

 Flatten/shape all the 1/2" balls/petals required for your rose, before applying them to the bud/mound – this allows a little drying time , making them easier to apply – less sticky…I have hot hands!!!



 Latex gloves can also be used for this application, if you have very hot hands!!!

 Dust the plastic wrap each time you flatten out the ball

 Note: If when pressing out the ball you feel small pieces of un-melted chocolate – roll it back into a ball, rolling it firmly in your palm…this will melt the tiny pieces of un-melted chocolate

 …this was made with a double layer of scrap chiffon material, with a pastry bag tie…use dust puff gently – the cornstarch comes out very easily…

Small Rose Blossom:

 Wrap the 1st petal around the mound/bud



 Wrap the 2nd petal, tucking it under 1st petal, having the 1st petal overlap slightly



 Continue adding petals, tucking under previous petal…and shaping petals as you add them…


 Mound or bud + wrap + 2 petals


Medium Rose Blossom:

 Mound or bud + wrap + 2 petals – small rose blossom

 Plus 5 more petals
Full Rose Blossom:

 Mound or bud with wrap + 14 petals





Tutorial and Photography by Mame Recckio Wolfe.
Copyright. 2010 All rights reserved.

This material was used with the expressed permission of Mame Recckio Wolfe and may not be
reproduced without written permission from the author.


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Jacque Benson
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Think CHOCOLATE!

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Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
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