wedding cakes cincinnati - wedding cake trend chocolate sequins
If you don't desire to make your own chocolate, there are many commercial brands that carry modeling chocolate, also, This technique can be made with fondant. If fondant is the icing of your preference, just follow the same steps and refrigerate the completed sequin fabric strip for an hour or so, until it's stable enough to be lift without stretching.
I've also read awesome tutorials that use pre maid color confetti for the sequins, but I've found that multi color confetti is hard to cover in edible paints, because it requires too many coats and even then, the original color of the confetti tends to show!
So when I decided to give a try to this new "sequins cake trend"...I knew that I had to make them out of chocolate!
Below is a step by step list of the process, including the lessons learned, and what I would do different!
11. Let your chocolate sequins fabric dry in between layers of airbrush paint. When completely dry, you can further enhance the look of the fabric with dry edible silver glitter. Your chocolate sequins fabric can be made up to three days in advance and stored on a flat surface between layers of parchment paper, in a sealed container, in a cool environment.
12. To attach your beautifully crafted "chocolate sequins fabric" to your iced cake, flip your fabric strip between two sheets of parchment paper and with a flat brush, brush a thin layer of boiled and cooled water to make your chocolate tacky. My recommendation is that you attach your fabric strip to a cold iced cake. I primarily ice my cakes with Italian Buttercream (Mousseline) and occasionally with chocolate ganache.
I hope that you enjoy reading these lines and learned a thing or two!
Give this technique a try and share some of your work with me!
All my best, I.
Since opening in 2010 in Cincinnati, Venezuelan born Ileana Saldivia’s studio, Sugar Realm has become a preeminent wedding and celebration cake design boutique. In 2018, due to her husband's job, Ileana and her family relocated to Philadelphia, and so did her Sugar Kingdom. Sugar Realm’s cakes and confections are known for their sophisticated flavors, unique designs, artistic sugar flowers, innovative techniques, and architectural compositions. The studio’s wedding cakes are regularly featured in leading bridal, lifestyle, and cake decorating magazines. In the December 2015 issue of “Cincinnati Magazine,” Sugar Realm was named “Best of the City” and featured on the cover. Saldivia’s blog “Life in a Sugar Kingdom” is regularly visited by hundreds of cake enthusiasts and professionals.
Our online cake decorating class "Make-ahead techniques for stunning cakes", covers ileana's favorite cake decorating techniques, as well as the recipe of her signature Rolled Chocolate and her favorite tools and resources.