Simple Gourmet Cake Decorating At Home- Swirled Chocolate Plaques

Hot tip- create your swirls over a warm baking tray by hovering the tray over a bowl or a smaller tray filled with hot water. This will give you lots of time to work and twirl your chocolate together to achieve the perfect level of swirl you are looking for, without worrying about your chocolate setting too quickly on you. I like to use compound chocolate for this as it sets up beautifully. You can let it set at room temp or stick it into the freezer as I did to speed up the process. Enjoy!
OUR CAKE DECORATING COURSES:
vimeo.com/rosi...

[@grandgala399]

thanks Rosie! it's got the elements I love in cakes - simple, elephant, delicious!!!
no better source for the best tiramisu cake idea than an Italian herself !!! BELLISIMO 💗💗💗

[@Colinupham]

It looks so wonderful! Such wonderful ideas you have! 🙂🙂

[@donaharrisburg5469]

Jawwwwww dropping! 😳😊💫💫💫💫💫💫

[@cherylpalazzo5578]

😮absolutely beautiful!

[@molove3408]

Beautiful

[@Alicelima161]

Lindo Maravilhoso!!!!

[@kayvillarosa7683]

Awesome 🤩

[@jennglow4647]

😋

[@martintallinger]

does the chocolate need to be tempered?

[@Katya-zj7ni]

Not by the look of this. If you want tempered chocolate with a shiny look and a nice “snap “ and mouth feel use couverture chocolate tempered to 29/32 degrees centigrade, almost double Fahrenheit. I wouldn’t cover a nice well decorated cake with less. What’s the point?

[@jessicabullock2990]

Compound chocolate is mentioned. No need to temper it as it’s not real chocolate. It has oils in it rather than cocoa butter. If you are using proper chocolate containing cocoa butter then yes you could temper it. 🍫 😊

[@shirleylewis3490]

Hey Rosie do you have the recipe for your cake?