This has to be the perfect Spring wedding cake for chocolate lovers. The fresh green cymbidium orchids add an unmistakable Spring touch to this magnificent cake, designed by the pastry chefs at the renowned Robineau Patisserie. But it is the super-sized hand-moulded chocolate roses that really make this cake a stand-out design. Each rose is the height of a full cake tier, with the roses artfully arranged over the full five tiers, interspersed with cymbidium orchids. Add to that lashings of dark chocolate ganache with a textured finish and you truly have a piece-de-resistance from The Robineau Patisserie.
To make sugar orchids (cymbidium, or moth orchids as they are known Stateside) you’ll find a great tutorial here: Orchid Tutorial. And we have a recipe here for dark chocolate ganache. To create texture effects with ganache, you can avail of a free online Craftsy tutorial which demonstrates textured buttercream effects, but which applies equally well to chocolate ganache: Free Online Cake Decorating Class.
Coming up next: Ruffle Rose Cakes and Tutorial
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