Kim's Kitchen

Make a beautiful rose out of modeling chocolate

By KIM M. SIMONS
Posted 4/21/20

It’s safe to say that this past month has been a challenge. I hope everyone reading this is safe and making the best of the situation.

If you’re one of those people who is considered …

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Kim's Kitchen

Make a beautiful rose out of modeling chocolate

Posted

It’s safe to say that this past month has been a challenge. I hope everyone reading this is safe and making the best of the situation.

If you’re one of those people who is considered an essential worker, you have my thanks... especially if you’re in healthcare! If you’ve been laid off because of this crisis, I can only hope that better days are to come.

Being my own boss, I fall into the work-from-home category, which isn’t much different from my norm. I did have a bunch of public events canceled—cake shows in Virginia and Florida, a slew of private classes and my monthly Sip-and-Paints at Hector’s Inn over in Bethel, NY. But I’ve been lucky enough to have jobs still coming in.

Just before writing this column, I was walking outside in my yard. In spite of how wiggy the weather has been, some of the plants are starting to bud. Nothing, it seems, can stop them. Seeing this gave me a moment of hope.

That’s why this month’s Kim’s Kitchen features a rose. Roses carry a lot of symbolic power in our culture, including the concepts of friendship and love. Now is certainly a good time to try to focus on those ideas.

Also, making a rose—and topping a delicious cupcake with it—is an ideal project to do as a family when you’re pretty much staying home. All the materials can be ordered online, and the smell of cupcakes baking is one of the best there is.

Please stay hopeful and strong.

Materials:

modeling chocolate (I prefer Satin Ice Choco Pan)
plastic clay tool (for smoothing)
corn starch or powdered sugar
toothpick
petal dust (I prefer the Sugar Art Colors)
piping bag and tip
buttercream
sprinkles
cupcakes
small paintbrush


Soften modeling chocolate (knead until smooth). Make a ball (approximately 1-inch in diameter) for the base of the rose. Make four 1/4-inch balls for the first set of petals. Make three 1/2-inch balls for the second set of petals. Make five 3/4-inch balls for the third set of petals.

Pinch the 1/4-inch balls until flat, then pinch the edges to add texture.

Take first petal, attach to 1-inch ball, and form a cone (this may require a little water).

Flip petal over and press thumb into the center to shape it.

Take a flattened petal, curve it as shown, and roll the opposite edges with a toothpick.

Start adding petals one at a time, keeping the height a tiny bit higher the center cone. Overlap each petal with the petal next to it.  Use smoothing tool to attach. Using your fingers, curl back the tips of the petal to give it more dimension.

Repeat the process using the three 1/2-inch balls for the second set of petals and using the five 3/4-inch balls for the third set of petals. Continue until you have a rose the size you desire!

Dust rose with petal dust to add dimension (I prefer The Sugar Art Colors)

Pipe buttercream onto the cupcake

Add sprinkles

Add rose to cupcake

Kim M. Simons is an artist, food artist and cake artist. Kim and her team—The Bah Hum Bakers—are the reigning champions of Food Network’s Holiday Wars. Visit Kim’s website at www.cakesbykimsimons.com.

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