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i_go_by_max [userpic]
Pinecones?
by i_go_by_max (i_go_by_max)
at January 6th, 2010 (09:34 pm)

I am making a wedding cake for a friend based off of this Martha Stewart cake:




But she wants edible pine cones. Any ideas? I have a mold but the pinecones are tiny. And it's probably too late to test out other chocolate molds because the wedding is on Jan 16th.

Thoughts?

Comments

Posted by: ne_seul_jamais (ne_seul_jamais)
Posted at: January 7th, 2010 02:40 am (UTC)
choc pink cake

they can be made with royal icing. i have a bunch of ideas how, i just dont know how to explain them, haha.

Posted by: Sara (serajwl)
Posted at: January 7th, 2010 02:41 am (UTC)

http://whatscookingamerica.net/Candy/ChocolateRoses.htm

I would do something like this, altering the shape to make pinecones.

Good luck!

Posted by: Quenyth (rachaeldoss)
Posted at: January 7th, 2010 03:57 am (UTC)

This was going to be my suggestion - build it with modeling chocolate! Probably very time consuming, though!

Posted by: Jilly (jillyjammer)
Posted at: January 7th, 2010 03:00 am (UTC)

there's this recipe

http://www.rd.com/advice-and-know-how/chocolate-almond-pinecones-recipe/article14138.html

Posted by: Anam Cara (anam_cara_)
Posted at: January 7th, 2010 04:39 pm (UTC)

Those look fantastic!

Posted by: Daednu (daednu)
Posted at: January 7th, 2010 03:11 am (UTC)

Can you get hold of modeling chocolate? I think it would work well for the pinecones.

Posted by: Kristen (wyllow42)
Posted at: January 8th, 2010 12:16 am (UTC)

It's easy to make with chocolate and corn syrup. :)

Posted by: Babbs (the_only_babbs)
Posted at: January 7th, 2010 03:19 am (UTC)

I like the Martha Stewart pine cones -

http://www.marthastewart.com/article/pinecone-cakes-how-to

Posted by: Dangerous Beans (danger0usbeans)
Posted at: January 7th, 2010 03:40 am (UTC)
Flaming June

I'd do cones of marzipan with slivered almonds stuck all over them, then dipped in chocolate and/or dusted with cocoa.

Posted by: Pendulum Swinger (djinneth)
Posted at: January 7th, 2010 04:08 am (UTC)
Cake!

Gingerbread seems like it would be a good medium for these, and the right color when baked.

Posted by: rodabug (rodabug)
Posted at: January 7th, 2010 04:19 am (UTC)
pretty colors

I've made them with buttercream(a stiff buttercream). You make them like a rose, but on a large pretzel that you can then stick into the cake. I would think you could do this with royal ahead of time, then dip the ends for the snow effect. I hope this makes sense. We have a book at work by Roland Winbeckler that shows this method. I will see if I can scan the instructions for you.

Posted by: ne_seul_jamais (ne_seul_jamais)
Posted at: January 7th, 2010 02:09 pm (UTC)

this is what i was imagine-ing.

Posted by: weaselfeet (weaselfeet)
Posted at: January 7th, 2010 05:22 am (UTC)

Esentially, these could be piped much like royal icing Chrysanthemums would be, just, taller, and in chocolate (I don't know if the candy melts can be piped or not, especially for something like that - I've only gone so far with chocolate as to make ganache filling). Unless you do them in brown royal icing.

Posted by: spunky sarah (timecanwait)
Posted at: January 7th, 2010 05:48 am (UTC)

I don't have anything constructive to say other than what people have already said (I was going to suggest the marzipan) but I just wanted to say that's the inspiration photo I am using for my own wedding cake, so I did a little *yay* when I saw it :D I am, however, using real pinecones (cleaned, and not snow-covered) and just taking them off before serving the cake.

Posted by: Kristen (wyllow42)
Posted at: January 8th, 2010 12:22 am (UTC)

You can pipe them with royal icing like a chrysanthemum but on a taller base - just let the base dry pretty well before you start piping the "petals" or it won't hold up. I'd start with about a 1 1/2" tall base (hershey's kiss type) and let that dry overnight, then come back with a larger petal tip (like the chrysanthemum) and start at the bottom and pipe your way up.

Alternately, you can make them out of chocolate pretty easily. Temper your chocolate and make a cone from parchment- fill with tempered chocolate and let it set. Dip a paring knife in chocolate and make each "petal" on a strip of acetate- put in a mold to set, then peel them off and attach to the cone with chocolate. Cold spray would be helpful if you're not used to building with chocolate.

Posted by: Jaimie (missjebbit)
Posted at: January 8th, 2010 11:49 pm (UTC)

I've done pinecones with buttercreme. I'm not sure that would work for your project but I have a photo if you'd be interested. They're very simple to make.

Edited at 2010-01-08 11:49 pm (UTC)

Posted by: Kyla (kylakae)
Posted at: January 12th, 2010 04:01 am (UTC)

I make them with modeling chocolate or gumpaste/fondant. Just mold the fat teardrop shape and then take a pair of scissors and cut little snips into it, offsetting each new row like you'd make a christmas tree like my friend Lorraine does here only cutting up instead of down, if that makes sense:

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