I made a patriotic cake to celebrate Fourth of July and I think it turned out pretty spectacular. Apparently it tasted as good as it looked because the next morning I came downstairs to a plate of crumbs.
Take a look:
It looks like I got it at a fancy bakery, but I didn’t. It looks like it took hours and hours but it didn’t.
Do you remember the t.v. commercial where the mom makes Rice Krispie Treats in minutes and spends the rest of her time reading a magazine in peace? Just before she serves the treats to her family she pats flour on her face so they think she slaved for hours? This is that type of cake.
I made a box cake, iced it and garnished the cake with chocolate curls. The secret to taking a cake, or any dessert for that matter, from ordinary to extraordinary is chocolate curls.
For a patriotic cake, red, white and blue chocolate curls. For Christmas, red and green or red and white. Valentine’s Day red,white and pink chocolate curls.
Almost too pretty to eat.
In keeping with the patriotic theme, I dipped the rim of the milk bottle in melted white chocolate and rolled it in red, white and blue chocolate shavings.
Chocolate curls are an easy way to elevate an ordinary cake to extraordinary. All you need is a block of chocolate and a vegetable peeler.
– chocolate candy wafers in red, white and blue. I got them at a craft store in the candy making aisle.
– vegetable peeler
– pan to make the chocolate block
– optional: wax paper- I didn’t have a small pan so I used wax paper to make a smaller “pan”
To make patriotic chocolate curls for a patriotic cake, start by making a block of red white and blue chocolate.
First, melt the red chocolate wafers and pour them into a pan. Place the pan in the freezer until the chocolate hardens. Mine only took a few minutes. While the red chocolate is in the freezer, melt the white chocolate in the microwave.
Remove the pan with the red chocolate from the freezer and make the next layer of chocolate by pouring the melted white chocolate on top of the red and place it back in the freezer to harden.
Repeat this process again using the blue chocolate wafers.
Remove the patriotic block of chocolate from the freezer and bring the block to room temperature. Now you are ready to bring the awesome.
Hold the block on its side and using the vegetable peeler, press the blade into the chocolate and slowly “peel” the chocolate away from you. Make sure to apply even pressure on the peeler. For thinner curls lightly press the blade into the chocolate. For thicker curls, press the blade deeper into the chocolate.
Tip: When you hold the block to make the curls, wrap the end of the chocolate block in wax paper to avoid getting chocolate all over your fingers.
If the chocolate curls break while you are peeling them, the chocolate block may need to sit a little longer to reach room temperature. If the chocolate curls are too soft, place the block in the fridge for a couple of minutes to firm up again.
To garnish the base of the cake, I grated chocolate using a zester. I also sprinkled grated chocolate over the top of the cake.
For the top of the patriotic cake, I used a mix of large and small chocolate curls.
Tip: To avoid breakage, use a toothpick to pick up and place the chocolate curls on the cake. Place the toothpick in the center of the chocolate curl, pick it up, place it on the cake and slide the toothpick out.
Save any leftover chocolate in a plastic container in the fridge for future use.
Have a wonderful Fourth of July!!