Orange Kissed Chocolate Cake with Gold Dusted Chocolate Curls

Candy Lover's Cottage

Easy to do icing dots, zigzags and lines turn a simple chocolate cake into an extraordinary treat. Add some gold-dusted chocolate curls and this dessert is just over the top!

Serves about 15.

Step 1

Step 1: Bake the Cake and Make the Icing

Prepare Chocolate Orange Cake batter; divide between three 8 in. round baking pans. Bake following recipe instructions. Cool completely. Prepare French Chocolate Buttercream Icing, reserving 1 cup white icing before adding chocolate to recipe.

Step 2

Step 2: Make Chocolate Curls

Sprinkle Gold Pearl Dust onto cookie sheet. Smooth with spatula or pastry brush. Melt 1 package Candy Melts with 2 tablespoons vegetable shortening; spread over Pearl Dust and smooth with spatula. Allow to set at room temperature until dull, about 10-15 minutes.

With cookie spatula or bench scraper held at a 45° angle, scrape chocolate away from you, forming curls. Note: If candy is not firm enough it won’t curl; if it’s too firm it will break into tiny pieces. Move curls using a spatula to a parchment-lined plate or cookie sheet; refrigerate until ready to use.

Step 3

Step 3: Ice the Cake

Stack cooled cake layers on foil-wrapped cake circle; spatula ice cake smooth with chocolate icing. Divide remaining chocolate icing in thirds; stir in different amounts of white icing to chocolate to create 3 shades of chocolate.

Step 4

Step 4: Decorate the Cake

Using varying shades of chocolate icing, alternate vertical lines of tip 18 zigzags, tip 6 dots and tip 47 lines, about 1 in. apart, around cake sides. Add tip 18 dark chocolate shell top and bottom borders. Just before serving, place chocolate curls on top of cake.

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