{"id":23843,"date":"2015-03-18T10:58:13","date_gmt":"2015-03-18T14:58:13","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=23843"},"modified":"2025-09-23T12:21:19","modified_gmt":"2025-09-23T16:21:19","slug":"diy-chocolate-daffodils","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2015\/03\/diy-chocolate-daffodils.html","title":{"rendered":"Chocolate Daffodils"},"content":{"rendered":"

Chocolate Daffodils – how to make a chocolate flower cake, featuring chocolate daffodils.
\nA new tutorial by our contributor,\u00a0Erin Gardner<\/a>!<\/p>\n

\"Chocolate<\/div>\n

\"Chocolate<\/p>\n

My obsession with chocolate flowers<\/strong><\/a> continues!\u00a0 It\u2019s been so much fun for me to continue working with this medium, coming up with new and beautiful designs that are also completely delicious.\u00a0 These flowers are absolutely perfect for Easter and spring celebrations, where candy is already part of the party!<\/p>\n

\"Chocolate<\/p>\n

While the techniques that I use to create these flowers are rooted in fine chocolate work, they also work incredibly well with candy melts<\/strong><\/a>.\u00a0 Here, I\u2019ve made candy daffodils using chocolate flower techniques.\u00a0 You could also use tempered white chocolate colored with candy coloring or tinted cocoa butters.<\/p>\n

\"Chocolate<\/p>\n

CHOCOLATE DAFFODILS<\/strong>
\na tutorial by Erin Gardner<\/a><\/p>\n

Supplies:<\/em><\/p>\n

Yellow Candy Melts<\/a><\/strong>
\nHeavy Duty Aluminum Foil
\nParchment Paper
\nMarker
\nSmall Knife
\nSmall Paint Brush
\nSmall Bowl<\/p>\n

 <\/p>\n

MAKE THE CENTER AND PETALS<\/strong><\/p>\n

\"Chocolate<\/p>\n

Tear off a piece of heavy duty aluminum foil that\u2019s about 3-inches wide.\u00a0 Tear that strip in half and then fold one of the pieces in half.\u00a0 You\u2019ll have a doubled-up square of foil that\u2019s about 3-inches by 3-inches.<\/p>\n

\"Chocolate<\/p>\n

Smush the foil over the back of your marker.\u00a0 You could also use your finger, a lip balm, really anything that gives you a similar shape.\u00a0 Press the foil firmly around the end of the marker while leaving the edges flat.\u00a0 This creates the trumpet shape that will form the center of the daffodil.<\/p>\n

\"Chocolate<\/p>\n

Melt the yellow candy melts in a small heat-proof bowl.<\/p>\n

\"Chocolate<\/p>\n

Using your finger or a paint brush, fill in the hole in the foil with melted yellow candy.\u00a0 The back of the brush actually works better for me, since the bristles can get gummed up pretty quickly.\u00a0 Make sure all of the edges are nicely coated.\u00a0 You shouldn\u2019t be able to see any of the foil through the candy.\u00a0 Bring the melted candy up over the edge of the foil to create the top edge of your daffodil center.\u00a0 Set the filled foil piece into a bowl to dry.<\/p>\n

\"Chocolate<\/p>\n

To make your petals, dip the flat side of the knife into the melted chocolate so that about 1-inch of the knife is coated.\u00a0\u00a0 Lay the coated side of the knife against the edge of the parchment paper.\u00a0\u00a0 Pull the knife down and away, smearing the candy onto the paper in a petal shape. You can go back in to add more candy, or rock the knife back and forth to create the shape you\u2019re looking for. Repeat this process until you have 6 petals total.<\/p>\n

\"Chocolate<\/p>\n

To un-mold your daffodil center, gently pull at the top edges of the aluminum foil.\u00a0 Move around the center, continuing to gently pull away the foil.\u00a0 Once the top edge is freed the bottom of the center should pop out.<\/p>\n

 <\/p>\n

ASSEMBLE THE DAFFODIL<\/strong><\/p>\n

\"Chocolate<\/p>\n

Use the remaining piece of foil to line your small bowl.<\/p>\n

\"Chocolate<\/p>\n

Pour a dime-sized amount of melted yellow candy into the center of the bowl.<\/p>\n

\"Chocolate<\/p>\n

Place the flat end of a petal into the candy puddle.\u00a0 Repeat with the rest of the petals, overlapping the edges as you go.\u00a0 You can also dip the end of the petal into the melted candy before placing it for added stability.<\/p>\n

\"Chocolate<\/p>\n

Add a little more melted candy to the middle of the newly formed flower.\u00a0 Position the center piece, standing upright.\u00a0 It should fit snuggly in the middle.<\/p>\n

Set aside your finished daffodil until it\u2019s completely dry. To remove, lift the foil cup from the bowl. Place one hand under the flower to steady it. Peel back the foil with your other hand.<\/p>\n

\"Chocolate<\/p>\n

Use your tasty and beautiful daffodil to top a freshly iced cupcake, or as part of a beautiful chocolate flower arrangement, like I\u2019ve done here.\u00a0 You can learn how to make the chocolate tulips here<\/a><\/strong>, a giant chocolate flower here<\/a><\/strong> and many other flowers in my online Chocolate Flowers Class<\/strong><\/a>.\u00a0 Daffodils come in all sorts of color combinations, so feel free to mix up the colors and get creative with your flowers!<\/p>\n

\"Chocolate<\/p>\n

Chocolate or candy flowers can be made well in advance. They\u2019re best stored in an airtight container at room temperature. They\u2019re good for as long as the expiration date on your bag of candy or bar of chocolate.
\n <\/p>\n

\n

 
\nYOU MAY ALSO ENJOY:<\/strong>
\nChocolate Tulip Cake<\/a>
\nGiant Chocolate Flower Cake<\/a>
\nChocolate Floral Wrap Cake<\/a>
\nChocolate Sunflower Cake<\/a>
\nChocolate Poinsettia Cake<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Our contributor, Erin Gardner of Erin Bakes, is back with a new tutorial today! My obsession with chocolate flowers continues! It\u2019s been so much fun for me to continue working with this medium, coming up with new and beautiful designs that are also completely delicious. These flowers are absolutely perfect for Easter and spring celebrations, where candy is already part of the party!<\/p>\n","protected":false},"author":10,"featured_media":29428,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,308,90,261,215,234,96],"tags":[300],"class_list":{"0":"post-23843","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-chocolate-flowers","9":"category-diy","10":"category-diy-plus","11":"category-easter","12":"category-erin-gardner","13":"category-mothers-day","14":"tag-chocolate-flowers","15":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/23843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=23843"}],"version-history":[{"count":12,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/23843\/revisions"}],"predecessor-version":[{"id":33956,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/23843\/revisions\/33956"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/29428"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=23843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=23843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=23843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}