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141K views · 4.5K reactions | Gold Paint Splotched Cake | cake, dark chocolate | Our cake decorating course: https://vimeo.com/rosiesdessertspot/vod_pages Black and gold incoming ;) this time with completely edible dark chocolate... | By Rosie's Dessert Spot | Facebook

265K views · 8.6K reactions | Brushed Gold and Black Sphere Cake Tutorial | Our cake decorating courses: https://vimeo.com/rosiesdessertspot/vod_pages And another black and gold cake coming your way! This one features a brushed... | By Rosie's Dessert Spot | I'm starting off this cake creation by preparing my styrofoam balls. These are on toothpicks and large wooden skewers. I then dip them in melted chocolate that's been tinted black with black gel food colour. I also like to add a little bit of oil mixed through the chocolate so that the gel food colour doesn't cause it to seize or suddenly firm up and just ruin your chocolate altogether. Once they have been dipped place them into some styrofoam to stand and dry. To half of these I'm going to be applying a little bit of edible gold luster dust. I recommend the Rokum brand that works really well and you don't really have to worry about the 100% edible here because they're not going to be eaten. They can just be non-toxic or touch approved. For the cake we're using a white chocolate mud that has some raspberry straw so it's a raspberry white chocolate mud. I'm creating a dam using dark chocolate ganache and then filling in with a white chocolate ganache frosting. Because this is going to be an extra tall cake at the three cake layer mark. I'm going to be adding in four bubble tea straws cut flush with the top of the cake. I'm using my thumb as a guide as to where to cut to make sure that they're all going to be flush with the top. Stick your cakeboard on top with a little bit of frosting and then continue building your cake as you normally would. The straws are inserted to support the weight of the top tier. For the outside we're going to be creating a crumb coat using that dark chocolate ganache. If your cakes tend to be a little bit sloped I like to add a bit of ganache into those pockets just to make sure that it doesn't get any oxygen any air trapped in between those pockets they'll eventually want to escape and create little bubbles on the side of your cake so piping into those spaces really helps with that. Smooth up the outside and the top and into the fridge she goes to set for about half an hour. This is black frosting that I'm using here and it is a mixture of dark chocolate ganache with buttercream and then tinted with a whole bunch of black gel food color. I like to start the top flannel and then load up on the sides of the cake. Smooth it out with your frosting scraper. Fill in any sides as you go and then for the very end I like to go very gently and very slowly around the cake one more time to smooth it out. With that lip raised you can pop it into the fridge to set overnight and then the next day take a nice hot blade and cut off the lip. This just creates really refined sharp tub edge. I think it adds a whole lot of elegance to your cake. Go over it a couple of times with the hot blade. And if you'd like to learn cake decorating we do have lots of classes now available I'll have that linked in the description box below. After you've cut everything up you can take your little spatula or a large one and just bring in that top edge just to make sure that it's all nice and flush. For the gold section I'm using luster dust that has been made to a paint by adding a bit of rose water spirit or vodka. If you can't use our gold you can use white vinegar or lemon juice. Something acidic that evaporates quickly. The next day I went over with just the dried dust and I placed some temporary tape on the board to make sure that it doesn't make sure that it didn't muck up our cakeboard because that stuff will stain and it's a real hassle to take out. For the Star FM balls I'm just adding them into the cake with the help of the scissors so I don't have to touch them or handle them too much. Notice they're all at different heights and I'm basically trying to hide the view of the sticks. So be mindful of the back as well as the front and just add them all at different heights until they the top of the cake. Thank you guys so much for tuning in. I really hope you enjoyed this cake tutorial. I do have those classes available and I'll have that linked in the description box for you.

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Ebony - Modern black and gold 3 tier wedding cake