Wednesday, December 16, 2009

Sculpted Flowers

Question...does anyone want to have a tutorial Tuesday on sculpted flowers? This lovely sampling was made from homemade modeling chocolate. I bet a lot of you don't even know what that is...or if you do know what modeling chocolate is, you may have no idea how to make it from scratch. So, let's get down to the nitty gritty. A little mood lighting please...


My oh my. It's two o'clock in the morning here in lovely Utah. I'm visiting my parents to celebrate my dad's 60th Birthday. The plane touched down at 9:30...and I have been baking with mom since we got home at 11. What do you think? Not bad for a couple of hours of giggling and way too much fun for a gal who should be in bed. However...I couldn't wait to put these on the blog and let you all know that Tuesday the 22nd I will have a full tutorial on the sculpted flowers. That's the day after my Fox 10 segment...and the first second I will have to go into great detail for of my wonderful friends here on the blog.

Also...just in time for Christmas...the classic poinsettia. Full tutorial on this baby too. What say you? Okay...tell your friends.
That's all I have to say about that.

8 comments:

TARA said...

Is that modeling chocolate on the side of a cake too? I've never been a fondant fan, but that cake is amazing. Modeling chocolate is brilliant, and I love the pattern!

Chef Tess said...

Tara, yes, it's modeling chocolate all around. The cool part is with the homemade, it has amazing flavor. My mom made some for me to use when I got here (since it takes a while to set up). She had this cake order for today and wanted to learn the sculped flowers (as she had been taking fondant classes here in UT). I have to say, her chocolate was much nicer to work with than any of the commercially prepared varieties I have ever seen. Yeah, it's a keeper. The cake was already baked and prepped when I got here so we had so much fun playing!

Meadowlark said...

I'm tired just LOOKIN' at it!! Can't wait to see a tutorial even though I'm probably much too lazy to try it.

And you should know that my (Very appropriate) capcha is: tutlemon.

That's what we say in Jamaica when we want to see a tutorial: Tutle Mon!

clan of the cave hair said...

Oh my goodness, I am almost giddy about the tutorial coming up! I cannot WAIT to learn how to do this. That cake is beautiful, LOVE the effect of the satiny-woven-look with the pearls. Seriously, just WOW
I have only heard of modeling chocolate, but have not ventured into it at all (kinda figured it was a "professional stuntman" kind of practice and amateurs need not try this at home...but you wouldn't put it on your blog if your readers couldn't do it, right?!

Shannon said...

Chef Tess you are my hero. If only some of your creativity would rub off on me!

Leily said...

on 22nd will we see modeling chocolate from your mom? I really want to learn homemade version of it, as here in Malaysia I couldn't find its commercial version.

chef Tess, I've introduced your blog to my friends in a Persian culinary forum! they loved your bread recipes.
thank you

Anonymous said...

today is my first time visiting your blog and i LOVE it! your cherry cordial cheesecake looks divine and i hope to try it SOON! i can't wait for your sculpted floral tutorial - thank you!

oralia alaniz

Chef Tess said...

Thank you. Thank you for leaving a comment too. It is always nice to hear real feedback about the blog I work so hard at. Come back again. I love it.