Nautical Chocolate Cake Topper

You’ve seen all those contests on the popular food channels and how they make chocolate look easy…. well guess what! It can be. If you can find a shape you like or can model food safe clay, then the world of chocolate casting is yours to explore.

Finished close upCake-topper-cropped-2

For this easy project we take an anniversary cake to the next level with a chocolate anchor.  Using brown sugar and some craft store candy melts, a fancy and unique chocolate candy topper comes to life.

 

 

Anything can be used as a mold; a candlestick, salt cellar, anything that’s hard enough to press and make an imprint.

As one of the twosome is in the navy what could be better then an anchor.

I didn’t have anything handy this shape (a coat hook or actual anchor!), so had to go about “making my own form. I’m pretty design challenged so I needed something to use as a starting point. This what i came up with: a wooden blank from the craft shop as a starting point, with food safe modeling clay pressed, cajoled and shaped into something resembling what I envisaged for the final piece.

Finished Mold

Now to make the actual mold.

Pour your brown sugar into an up-turned casserole dish lid. This allows the shape to be pushed down hard to maintain its shape. Its shallow enough not to use too much sugar and large enough for both the mold and the stick used to hold it on the cake.

Press the sugar down using that smaller lid (that you got in the casserole set) until it’s firm, but not too firm…you still need to press the mold into it.

Dust the mold with a little cornstarch and press into the sugar firmly, wiggling a little bit to dislodge some of the sugar. I used the smaller casserole lid to give an even press.

Pressing mold into sugar

What you can’t see here are the two strips of adhesive tape stuck on the back to be used to pull the mold out of the sugar.

Now the tricky bit- the mold needs to be pulled directly up without moving any of the delicate sugar.

In print 2

You can chill the sugar at this stage to firm up a bit whilst you start melting the candy wafers.

Melt the candy wafers according to the package instructions. Use a bottle with a tip to help for precise placing, but make sure you use the specified bottles that are food safe.

The finished design had two colors, so the color that will be at the bottom of the mold is filled in first. For casting only 1 color, just go for it. Placing a stick if you want “candy on a stick”.

First layer in mold

Continue filling in the mold with the chosen melted candy.

Filling in the mold Second layer of chocolate

Leave to set in the refrigerator. This sucker will take a while as the candy is quick thick.

Gently pull out the piece out of the sugar, some sugar will stick to the chocolate. use a pastry brush to remove most of it, then finish under cold water. The sugar will dissolve leaving the candy behind.

Finished close up

Here is the finished piece side by side with the mold. Rather close if I say so myself.

Mold and finished piece 2

and looks even better on the cake.

Cake-topper-cropped-2

 

2 thoughts on “Nautical Chocolate Cake Topper

  1. bilbos92@hotmail.com says:

    Hi Susan,
    Thanks for stopping by. I have updated my post with a picture of the topper on the cake. It stands around 4 inches high.
    Cheers
    Amanda

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