Chocolate comes in a variety of colours and flavours and works well with most cake decorations.The rich flavour combines well with many different cake flavours to suit anyone's taste. Chocolate is extremely pliable and adds moisture and texture to cake mixes, between the layers or on top. Chocolate is elegant enough for wedding cake decoration and common enough to use on a child's birthday cake.
Melt your chocolate in the microwave by chopping it into equal sized pieces and cooking on a low heat for approximately two minutes. Remove from the microwave and stir. Heat for additional one minute intervals until the chocolate is fully melted.
Make chocolate leaves by choosing several leaves that are free from chemical sprays. Wash the leaves in cool water and allow them to dry. Dip a paint brush into the melted chocolate and paint the underside of the leaves. Place the leaves in the refrigerator to harden. Add more than one coating for a thicker leaf. Place on top of your cake after icing.
Create feathering lines on your cake using a contrasting chocolate colour. Ice your cake with dark chocolate or milk chocolate. Melt white chocolate and pour into a piping bag and drizzle it on top of the cake in a circular motion. Start from the outside of the cake and slowly move in a circle towards the inside until the entire cake is covered. Pull a knife across the cake starting in the centre and moving in a straight line to the outside of the cake. Do this all the way around the cake.
Create chocolate curls by placing a large chocolate bar in a warm oven. The chocolate will turn dull and pliable. Cut a thin slice of the chocolate by running a cheese slicer across the edge. Form curls as the chocolate comes off the slicer. Shape the curls while the chocolate is warm.
Pour melted chocolate down the sides of a cake as an alternative to icing. This will add decoration to your cake while preventing it from being as sweet as a traditional cake.