A plastic frilling stick
A small knife
A paint brush
A small container of water
A small rolling pin
A garret frill cutter or a scalloped and a plain round cookie cutter
Ivory colored sugarpaste
Small white/milk and dark chocolate hearts
A grease-proof papter icing bag
A small icing nozzle
Some chocolate or chocolate colored royal icing
Bake and fill your favorite cake.
A Sacher cake, non-dairy chocolate cake or a chocolate chip brownie cake might be just the right thing for us chocoholics. Of course any other cake will work as well, just bake it in a heart-shaped pan.
Cover your heart-shaped cake in chocolate sugarpaste or chocolate marzipan.
Measure and divide the sides of the cake into eight using a tape measure. Mark using the end of the plastic frilling stick or a small knife
On a icing sugar dusted surface, roll out a small amount of ivory colored sugarpaste, until it is thin enough for the Garret frill cutter.
Cut out a Garret frill using your cutter. You may cut out several at a time and cover them with plastic wrap to prevent them from drying out.
A little dusting of powder sugar will prevent the frill from sticking to the work surface.
Hold the frilling stick level with the work surface. With the pointed end sitting just about half way into the frill edge …
… roll the stick forward and …
… then backward to create the frilling effect.
Turn the sugar frill slightly and repeat the action.
Once you have produced this effect all around the sugarpaste frill use your small knife to make a cut on one side to split the circle.
Turn the frill over.
Using the brush and a small amount of water wet the inside edge of the frill.
Hanging the drapes
Lift the frill using both hands.
Drape it between two of the marks that you made previously on the side of the cake. Make sure the wetted side is facing the cake.
Press gently to stick to the side of the cake and trim off any excess frill using the small knife or a scissor.
This is how it should look now …..
To give the frill a bit more lift gently raise the edge of the frill using the end of the frilling stick.
Repeat the process around the whole cake.
Place a second frill, this time using chocolate sugarpaste, above the ivory sugarpaste frill.
Now you have completed the frilling.
Lets add the finishing touches.
To neaten off the top edge of the frill pipe a small trail of smooth shells using either melted chocolate or colored royal icing.
Add some small white chocolate hearts and …
… some milk or dark chocolate ones to the sides of the cake.
If you prefer you could also use some cut out marzipan or sugarpaste hearts instead or even some miniature heart shaped sugar cookies.
Here is the finished effect.
The top decoration used is a posy of cream silk flowers and green silk leaves. Alternately you could make a posy of white chocolate roses, use some fresh roses or write a sweet message instead.