Tricolore Fans and Roses

Name: Tricolore Fans and Roses
Cuisine: British
Ingredients: 3-tier cake - 4 in/7 in/10 in cakes covered with white, milk and dark chocolate plastique respectively, placed on boards the same size and stacked centrally; 13 in baseboard covered with dark chocolate plastique; white, milk and dark chocolate to fix the roses and fans into position; white, milk and dark chocolate to fix the roses and fans into position; white, milk and dark chocolate to fix the roses and fans into position; icing sugar; hand-moulded chocolate roses - 12 white, 16 milk and 20 dark chocolate; hand-moulded chocolate roses - 12 white, 16 milk and 20 dark chocolate; hand-moulded chocolate roses - 12 white, 16 milk and 20 dark chocolate; hand-moulded chocolate roses - 12 white, 16 milk and 20 dark chocolate; 15 mm (⅝ in) width brown grosgrain ribbon

Preparation info

Difficulty
Easy

Appears in

Spectacular Cakes

By Mich Turner

Published 2005

About

This chocolate creation is an adaptation of the wedding cake I designed and created for Sir Paul McCartney and Heather Mills. Each tier of the cake is covered in chocolate then adorned with hand-moulded roses and fans. The effect is an amazing sculpture of chocolate that needs no further decoration of fruit or flowers.

Ingredients

You Will Need

3-tier cake - 4 in/7 in/10 in cakes

Europe
United Kingdom
Cake
Gluten-free
Vegetarian

Method

Melt the chocolates separately. Knead the chocolate plastique until smooth and pliable. Use 375g (13 oz) each of white and dark plastique to make milk chocolate plastique. Lightly dust a work surface with icing sugar and roll each of the 3 types of plastique to a large squ