- 25cm round cake
- 1 quantity chocolate ganache
- 2cups (300g) dark chocolate Melts
- 1/3 cup (80ml) light corn syrup
- 2 tbsp icing sugar mixture
- 30 assorted chocolates
- 2 tsp cocoa powder
Select and make the cake.
Level the top of the cake if necessary.
Centre cake, upside down, on plate.
Spread cake all over with ganache.
Melt chocolate in medium bowl placed over hot water; add corn syrup, stir until mixture becomes thick and slightly grainy. Cover with plastic wrap, stand about 3 hours or until mixture becomes firm.
On surface dusted with sifted icing sugar, knead modelling chocolate until smooth. Roll chocolate between sheets of baking paper until large enough to cover cake all over, plus another 10cm to allow for folds.
Drape chocolate over cake, gently lifting and easing chocolate into folds, trim edge.
Arrange chocolates on cake. Dust cake with sifted cocoa.
Tips: We used a 30cm glass stand for this cake, but a prepared 30cm round board can be used instead. Modelling chocolate is also suitable for moulding flowers and leaves. Cake can be completed 1 week ahead; keep refrigerated.