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Cake Decorating Chocolate Ruffles

Modeling chocolate molded into lovely ruffles to decorate cakes
Prep Time5 minutes
Active Time1 hour
Resting Time1 day
Total Time1 day 1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Modeling chocolate ruffles cake decorating
Yield: 12 5" long ruffles

Equipment

  • 1 Pasta maker Hand crank or electric
  • 1 Chopstick
  • 1 Bench scraper

Materials

  • 10 oz Chocolate semi-sweet
  • 1/3 cup Light corn syrup plus 1 tsp
  • Nonstick cooking spray
  • Cocoa powder

Instructions

Day 1: Make the modeling chocolate

  • Place chocolate in a microwave-safe bowl. Melt in 30-second increments at half power until completely melted.
  • Spray the measuring cup and teaspoon with nonstick spray. Spray a silicon spatula, too. Measure 1/3 cup and 1 teaspoon of corn syrup. Pour corn syrup into chocolate, ensuring all the corn syrup is transferred to the chocolate using the spatula. Stir with the spatula until a soft ball forms.
  • The chocolate modeling dough will be very soft but still workable. Knead the dough, folding it on itself for 3-4 minutes. Form into a rough square, 1" tall. Wrap in plastic wrap and refrigerate overnight.

Day 2: Make the chocolate ruffles

  • Take the dough out of the refrigerator and let it sit on the counter for 30-60 minutes to soften.
  • Roll dough into a log, about 2" in diameter. Use the bench scraper to cut off an inch off the log and flatten it with your hands. Sprinkle it with cocoa powder and run it through the widest setting on the pasta maker.
  • Continue running the dough through the pasta maker, decreasing the thickness each time until you've reached the desired thickness, about 1/8"-3/16" and the dough has become a sheet of chocolate.
  • Lay the sheet flat on the pastry mat and run the chopstick under the chocolate sheet. Pinch the chocolate above the chopstick to form a ruffle. Pull the chopstick out and run it under the chocolate sheet again, next to the first ruffle. Repeat this process until the entire sheet has been ruffled.
  • Repeat cutting dough off the log until all the dough is used. The chocolate ruffles will keep and harden on the counter as you continue working with the remaining dough. When all the dough has been used and all the ruffles have been formed, allow the ruffles to sit on the counter to harden for about 30 minutes before using for cake decorating.
  • To apply ruffles to the cake, apply a bit of frosting at the underside of the ruffle or at the unexposed end and place on the cake. It will be easy to cut through the ruffles when you're ready to cut the cake if you let the cake sit out for an hour before cutting.