Feather cake by drawing the point of a skewer from center circle to outer edge.Feathering
Ice the cake with dark icing and use light icing or melted chocolate to create a striking marbled effect. Place the melted chocolate or light icing in a paper piping bag and pipe concentric circles onto the icing. Draw the point on a knife or skewer from the center circle to the outside edge. Clean skewer and repeat, working around the cake in wedges to produce a feathering effect.
LATTICE CIRCLES AND SILHOUETTES
Mark a sheet of baking paper with small circles, using a 3 cm. cutter as a guide. Alternatively, mark squares, rectangles or triangles with a pencil. Melt about 150 g. chocolate and place in a paper piping bag.
Applying a light pressure, pipe an outline of chocolate around the shape and fill in with squiggly lines. Other shapes can also be most effective; try stars or flowers. Refrigerate until set. Use a flat bladed knife to remove the decorations carefully from the baking paper, and place them on cake.
Chocolate Cut- outs
The kids can make these!!! Cover the base of a shallow, 30x20 cm oblong tin with foil. Spread 250g. melted chocolate evenly over the base. Refrigerate until semi-set. Use small, sharp cutters to mark different shapes.Chocolate Curls
Chocolate curls: These take a little time , practice and patience to master. Spread 250g. melted chocolate onto a marble or laminex board to a depth of 1 cm. smoothing the surface lightly. Allow to cool until almost set. Use a sharp, flat-bladed knife; hold it horizontally. Applying constant pressure to the blade with both hands, pull the knife towards you. Varying the pressure on the blade will determine how thick or thin the curls will be.
Using a vegetable peeler, shave curls of chocolate from flat side of block.
Pour melted chocolate onto a marble board; let set. Shave off chocolate.
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