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Cones made of chocolate mastic. Wedding cake with chocolate cones

Maybe someone needs such an idea for a winter wedding? Very beautiful cakes A pastry chef with 16 years of experience, Kara Bantin, bakes chocolate cones. You can visit her blog and Etsy shop and admire her cakes. I liked the idea, once at a winter wedding, there was a charming cake with pine cones, but the pine cones were real. True, the cones lay on the cake on pieces of wax paper, but still, it was somehow not very tasty to eat such a cake) So the author suggests making cones out of chocolate and sprinkling them with meringue powder, which is usually diluted with water. In general, if anyone needs more detailed information about cones (I didn’t find one), you can visit the author’s blog yourself - acaketorememberva.blogspot.com.

Girls, if anyone has already dealt with melted chocolate, I’m waiting for your additions. Below is written about the correct “hardening of chocolate” to obtain a “mealy color.” I don't quite understand this. I would be grateful for clarification and addition.

The bases for the cones are made of chocolate clay. The cones are collected using melted hot chocolate.

Cones sprinkled with meringue powder

Like this winter cake You can create it for a wedding and amaze all the guests with its frosty splendor. By the way, cocktails are also needed for a wedding celebration) There are a lot of recipes delicious cocktails you can find it on the website "Shmakota's Culinary Recipes" shmakota.com.ua. Here you will find everything you need for festive table, liqueurs, creams, culinary recipes for the soul and for every taste. All recipes are provided with pictures and detailed description preparations.

Edible cones made of plastic chocolate or mastic - a decorative element for a sweet New Year's composition! Detailed step-by-step MK!

I’ll tell you about my experience working with plastic chocolate, and I’ll express my opinion about this material. They often ask. Well, we’ll do it with you at the same time edible cones- for decorating New Year's cakes! It’s not difficult, except it takes a long time, like any modeling.

So, plastic chocolate, or modeling chocolate. What it is, how to make it, why it is needed, how to work with it, pros and cons - I will now describe all this, and it can be discussed.

Plastic chocolate is chocolate mixed with glucose syrup. It is very similar to mastic, mainly to mastic containing cocoa butter (“Princess”, “Modelpaste”). It hardens in the cold, softens in your hands, and if you knead it for a long time, it can literally “float” (well, like mastic with cocoa butter, actually). Products made from it shine and, as for me, definitely need tinting (however, as I recently learned from my own experience, it transforms absolutely all stucco products and is almost never superfluous). Craftsmen sculpt anything from plastic chocolate: realistic flowers, figures with a portrait likeness, etc. In general, everything that is sculpted from mastic.

And everything seems to be fine. But, nevertheless, in my subjective opinion, sculpting from plastic chocolate is still more difficult and inconvenient than from the same mastic. The mastic hardens and dries faster and is lighter in weight. Parts made of plastic chocolate harden more slowly; it is even recommended to put them in the refrigerator from time to time; this is not very convenient. At room temperature Products made from plastic chocolate soften slightly, although they hold their shape, but mastic ones are harder and I feel more confident in them. However, I repeat, these are my personal observations and feelings, perhaps my work experience influences: with mastic I have a little more of it, although not too much either. There is also a possibility that plastic chocolate according to some other recipe is more convenient to work with. It’s not for nothing that stunningly beautiful realistic flowers with tiny petals are made from it today! I suspect that this is a different recipe, but secret knowledge (courses of masters on plastic chocolate) is very expensive, unfortunately - I have not attended the courses yet.

As for the taste... I don’t know, for me, again, after adding glucose, chocolate ceases to be chocolate, of course, the aroma remains, and the taste of cocoa is felt, but it’s not chocolate at all! That's it! Sweet paste with a slight cocoa flavor! And white plastic chocolate tastes like hardened condensed milk. You have to try it, and you will understand what I mean) In this regard, and taking into account all the circumstances, I don’t really understand what the advantages of plastic chocolate are over the same mastic that both ordinary people and masters love to “spread” today , do not work with it (the composition of the mastic is quite a bit “scarier” than the composition of plastic chocolate, but it is more convenient to work with it), the taste is both, in fact, just a sweet mass... And why are flowers made of plastic chocolate now universally called chocolate? ! This is actually a big mystery for me.

Of course, everything I write here is my IMHO, and it is relevant as of December 2017. This is me just in case, maybe later I will become friends with this chocolate, unravel its secret and understand why it is so good, unique and attractive. By the way, if anyone knows, spare a couple of minutes, drop me a line) Thank you!

And yet, despite all my skepticism, you and I will now make this very chocolate for modeling - on our own simple recipe, Certainly. There are a lot of them floating around on the Internet, they differ mainly in proportions, and sometimes they also add additional sugar syrup and also squeeze out the cocoa butter. I did it differently, but the result is always approximately the same - and I have already described it.

And... don't listen to me! If you are interested in plastic chocolate, if you are looking for your own material, be sure to make it and try it, perhaps it will suit you better than others. It’s not for nothing that amazing things are made from it, someone likes it! And I, very likely, am simply the one about whom the alien Alpha would say: “Don’t like cats? You just don’t know how to cook them!”

Making plastic chocolate!

Take 100 g dark chocolate(we need real chocolate, with cocoa butter!) and melt it in the microwave or in a water bath. Do not overheat: curdled chocolate will be impossible to restore!

Add 80 g (4 tbsp) glucose syrup (you can buy it in confectionery stores, or you can cook it yourself or even take liquid honey).

And knead.

The mass begins to thicken before our eyes.

Quite quickly it will gather into a lump and begin to lag behind the walls of the bowl.

At the same time, it will be very soft.

Flatten it into cling film and wrap it in a block. Place in the refrigerator for at least 5 hours, but better - overnight, or even better - for a day. The mass will harden but remain plastic.

We do the same if we need white plastic chocolate or colored chocolate. Only the proportions will be different.

Per 100 g white chocolate take 40 g of glucose (2 tbsp.). I took 50 g of white chocolate, melted it, added 20 g of glucose...

...mixed everything vigorously.

The mass gathered into a lump.

If we want to make plastic milk chocolate, please! Take 100 g milk chocolate and 60 g (3 tbsp) glucose syrup. And then everything is the same.

Here you go. Now…

...let's make edible cones!

Here is our dark plastic chocolate, ready to go. You see, it doesn't break so much as it comes off, stretching slightly as it does so. But overall, it's solid.

We pinch off a small piece (we wrap the rest in film again: open plastic chocolate quickly evaporates). Roll it into a sausage and take a toothpick.

Scrolling, insert the toothpick into the sausage. Using nail scissors (which you use for decorative work), make cuts on the top of the sausage - in a checkerboard pattern.

Roll these pieces into balls.

Flatten it using your fingers to form a diamond shape.

Using a ball-stack dipped in water (this way it doesn’t stick to the chocolate and you can move it easily and smoothly), we make a depression in the middle of the diamonds so that our scales are more voluminous.

Attach around the top. Chocolate is sticky, there is no need to use special glue or anything else.

Let's prepare the next row of petals, they will be a little larger. First the balls...

...then make diamonds out of them. And the core in a stack.

We attach the scales in a checkerboard pattern in relation to the previous row. We try to press only at the joints, leaving a feeling of volume, a slight openness of the cone.

To make it more convenient for you to create and maintain volume, when making petals for the next and remaining rows, you can put a ball in the middle of each.

Attach petal scales.

And so on until we have covered our entire base.

Now - the fun part! Let's tint and revive our bump!

If you have a metal brush (new), move it lightly over the scales, creating a slight uneven texture. This is not necessary, but it is advisable: it turns out to be a pretty cool effect. Be very careful with the brush: the bristles are very, very, very sharp!

Using a wide dry brush, apply flower pollen or other fine dry dye of a suitable woody shade (mine is dark brown with a gray coating, but I would have liked to use something warmer, but I had to make do with what I had).

This is what happens.

I would like to highlight the tips of the leaves with a light yellowish tint, like those of real cedar cones, but I didn’t have anything other than golden kandurin, so I brushed it a little with a dry brush.

I also applied titanium dioxide powder with a dry brush, also dry.

In principle, it could have been left like that.

But I googled that there is a type of cones with a red base, and decided to add red, because there is no point in red flower pollen lying around idle) I walked between the scales with a thin brush.

I won’t say that it’s brilliant, and in general it looks like an artichoke) But in combination with branches or rosemary, which perfectly replaces them, it looks good! It’s worthy as part of a New Year’s composition, which means I recognize the decor as suitable and can recommend it with a clear conscience.

You can make these bumps from mastic, but you need to tint them. Previously, for some reason, I neglected this, or rather, to be honest, I had no idea that this needed to be done, but then I tried it and realized that this opens up enormous opportunities for a sculptor and decorator. All objects, figures, any decor seem to come to life thanks to, in general, simple actions. The only “but” is that not all of us have an artistic education, so in the process of work it is worth looking from time to time at the real objects that we want to sculpt, or at their images on the Internet, and not rely on memory, which often fails or betrays distorted picture. Well, and dyes... It would be nice to have a whole arsenal. However, dry dyes such as pollen are very expensive (Many decorators use art pastels in their work; they are not toxic, a small amount is used, and rarely anyone eats decor. However, here we are already approaching another large and important topic, always relevant, always causing a lot of controversy and questions - is it possible to combine food and things that are not intended for food, even if they are not toxic. Personally, I somehow feel offended and cannot raise my hand to paint edible parts with inedible paint. But, as I already said, this is a topic for separate conversation.

Take a better look at how this edible cone can look as part of a New Year's composition on a cake!

I think it's great! Cool edible cones We did it after all!

P.S. Candles, and more - by the way, I really like how it turned out - soon, soon, don’t switch!)

As for plastic chocolate, I will definitely return to it, try to find the ideal proportions, composition and principles of operation, and, if this happens, I will certainly write another article about it!

Have fun adventures in the kitchen and delicious and beautiful results!

Would you like to say thank you? The best gratitude is a repost! Share with your friends!

21 comments to the post " Edible cones"

Vika, thank you for your God! I’ve been reading silently for a long time))) As for mastic, I agree that those who don’t work with it criticize it. I like. It is not necessary to eat it. You can make it yourself, even quite tasty. ". It’s useless to explain that you don’t need to eat it))) I sculpted it from plastic chocolate - and I also didn’t understand why it was so beautiful. In general, I often hear the phrase: “What to do there? Google to the rescue. Any fool would make such a cake!” “Are you getting it from the Internet?” Yes! Squirrels, people and flowers jump out straight from the Internet... And cakes! It’s just a trend now to criticize mastic. And each material has its own properties that are needed in certain circumstances. You can write a novel on this topic))) don’t listen to anyone - you are sincere, non-standard and not confined to the framework of someone’s dictated style of work. This is the main thing! Sorry, there are a lot of letters))) accumulated

Hello! I’ll tell you about my experience working with plastic chocolate, and I’ll express my opinion about this material. They often ask. Well, at the same time we’ll make edible cones for you to decorate New Year’s cakes! It’s not difficult, except it takes a long time, like any modeling. So, plastic chocolate, or modeling chocolate. What is it, how to make it, why is it needed, how to work with it, pros and cons - I will now describe all this, and it can be discussed. Plastic chocolate is chocolate mixed with glucose syrup. Very similar to mastic, mainly to mastic containing cocoa butter (“Princess”, “Modelpaste”). It hardens in the cold, softens in your hands, and if you knead it for a long time, it can literally “float” (well, like mastic with cocoa butter, actually). Products made from it shine and, as for me, definitely need tinting (however, as I recently learned from my own experience, it transforms absolutely all stucco products and is almost never superfluous). Craftsmen sculpt anything from plastic chocolate: realistic flowers, figures with a portrait likeness, etc. In general, everything that is sculpted from mastic. And everything seems to be fine. But, nevertheless, in my subjective opinion, sculpting from plastic chocolate is still more difficult and inconvenient than from the same mastic. The mastic hardens and dries faster and is lighter in weight. Parts made of plastic chocolate harden more slowly; it is even recommended to put them in the refrigerator from time to time; this is not very convenient. At room temperature, products made from plastic chocolate soften slightly, although they hold their shape, but mastic ones are harder and I feel more confident in them. However, I repeat, these are my personal observations and feelings, perhaps my work experience influences: with mastic I have a little more of it, although not too much either. There is also a possibility that plastic chocolate according to some other recipe is more convenient to work with. It’s not for nothing that stunningly beautiful realistic flowers with tiny petals are made from it today! I suspect that this is a different recipe, but secret knowledge (master courses on plastic chocolate) is very expensive, unfortunately, I have not attended the courses yet. As for the taste... I don’t know, for me, again, after adding glucose, chocolate ceases to be chocolate, of course, the aroma remains, and the taste of cocoa is felt, but it’s not chocolate at all! That's it! Sweet paste with a slight cocoa flavor! And white plastic chocolate tastes like hardened condensed milk. You have to try it, and you will understand what I mean) In this regard, and taking into account all the circumstances, I don’t really understand what the advantages of plastic chocolate are over the same mastic that both ordinary people and masters love to “spread” today , do not work with it (the composition of the mastic is quite a bit “scarier” than the composition of plastic chocolate, but it is more convenient to work with it), the taste is both, in fact, just a sweet mass... And why are flowers made of plastic chocolate now universally called chocolate? ! This is actually a big mystery for me. Of course, everything I write here is my IMHO, and it is relevant as of December 2017. This is me just in case, maybe later I will become friends with this chocolate, unravel its secret and understand why it is so good, unique and attractive. By the way, if anyone knows, spare a couple of minutes, drop me a line) Thank you! And yet, despite all my skepticism, you and I will now make this very chocolate for modeling - according to the simplest recipe, of course. There are a lot of them floating around online, they differ mainly in proportions, sometimes they also add sugar syrup and squeeze out cocoa butter. I did it differently, but the result is always approximately the same - and I have already described it. And... don't listen to me! If you are interested in plastic chocolate, if you are looking for your own material, be sure to make it and try it, perhaps it will suit you better than others. It’s not for nothing that amazing things are made from it, someone likes it! And I, very likely, am simply the one about whom the alien Alpha would say: “Don’t like cats? You just don’t know how to cook them!” Making plastic chocolate! Take 100 g of dark chocolate (we need real chocolate, with cocoa butter!) and melt it in the microwave or in a water bath. Do not overheat: curdled chocolate will be impossible to restore!

In this article, the site has prepared for you an interesting master class on how to make chocolate cones to decorate a cake. The author of the master class is a pastry chef with considerable experience who bakes delicious cakes for important celebrations, most often weddings. The magician's name is Kara Buntin. You can search for her on Google, visit her blog and candy store.

Decorate the cake with chocolate cones

You can decorate absolutely any cake with such cones; in this case, wedding cakes were decorated with cones. And what? Agree, it’s just a great idea for a winter wedding.

Some confectioners don’t bother and decorate cakes with plastic or living objects, for example, real pine cones. Although pieces of parchment paper are placed under such items, it still looks somehow “not tasty.” Let's make edible cones.

To prepare you will need:

Chocolate;

Pastry bag;

Parchment paper;

Chocolate clay;

Meringue crumble.

How to make realistic chocolate cones with your own hands?

Melt the chocolate in a water bath. It is advisable to heat the chocolate in a water bath, since in the microwave the chocolate along the edge of the dish may dry out, but remain hard in the middle. While the chocolate is heating, flat surface spread out parchment paper.

Place the melted chocolate in a pastry bag and pipe a small amount onto the prepared parchment. The droplets should have the shape as shown in the photo.

Now put the chocolate in the freezer. The author of the master class points out that with proper “hardening”, the droplets will have this powdery color. To be honest, I don’t know how to “harden” chocolate correctly. Maybe someone knows, I will be glad if you share your experience in the comments.

Now we make the base of the cones from chocolate clay. Roll small sausages. We attach the “petals” of the cones to the base using melted chocolate.

When the cones are formed, they should be placed in the refrigerator for a while to allow the chocolate to harden.

The finished cones can be covered with “frost”; to do this, we make meringue crumbs, lightly coat the cone itself with beaten egg, and immediately dip it in the crumbs.

That's all! Chocolate cones for decorating the cake are ready!

Message from Savannah

How to make cones
I found a couple of interesting ideas for cakes. I hope they haven’t been on the forum yet and that you will be interested in these ideas, craftswomen

Biscuit + chocolate + almonds = cone
biscuit
chocolate glaze(chocolate)
baking paper
jam
round form
500 -700 gr. Almond flakes (already cut into slices)

These cones can be a wonderful decoration for your cake.
To make cones we will need:
1. Heat the chocolate in a water bath
2. Take the almonds and dip them into the chocolate coating, if possible so that most of the almonds are covered with chocolate.

3. Place the almonds on baking paper and let them harden.

4. Bake a sponge cake.
Biscuit:
100 gr. flour
100 gr. Sahara
4 eggs
a pinch of vanilla sugar
soda
vinegar

Preparing the biscuit:
- Beat 4 eggs with 100 gr. sugar for 1 minute.
- Add vanilla sugar and 100 grams of flour to the resulting mixture, beat everything again for 2 minutes.
- At the end, add baking soda, quenched with vinegar, stir.

Post biscuit dough on pre-lined parchment paper. For the cones, I used a rectangular baking tray.
Baking time 25-30 minutes.
Temperature 180-200 C
Allow to cool. Using a glass or round mold, cut out circles from the sponge cake. Then trim the edges, giving the sponge cake a teardrop shape.
6. Grease the surface of the biscuit with a thin layer of jam.

7. Cover the surface generously with chocolate glaze and, without waiting for it to harden, add flakes.

8. We begin to apply the scales first, the cones. We add the first scales as shown in the photo:

We apply subsequent scales in a checkerboard pattern.

9. Place the cones in the refrigerator or just a cool place so that the chocolate glaze hardens.
The cones are ready.

White mouse from sugar mastic-marshmallow or marzipan.

To make a mouse we will need:
sugar mastic marshmallow or marzipan
food coloring Red
yellow food coloring
toothpick
brown sugar pencil

1. Cheese.
Roll a yellow piece of sugar mastic or marzipan into a ball.

Use a toothpick or match to make indentations.

2. Head.
Roll the ball and shape the muzzle as shown in the photo:

3. Ears.
Roll into a ball. Flatten it a little. Insert a piece of pink mastic or marzipan into the middle of the ear.

4. Legs.
Roll into a ball. Using a toothpick, make indentations for your fingers and pads... Put pieces of pink marzipan or mastic into the formed indentations as shown in the photo:

5. Attach the ears to the head.

6. Attach the body to the cheese.

7. Attach the head to the body like this:

8. Attach legs:

9. Roll up the tail.
Hands will do it.