I’ve been exploring floral decorations and came across some floral decorations made from chocolates and I thought I’ll give them a try. Quite noob still, but I think I see potential in these alternatives to real flowers. For the cake base, I did white chocolate mud cake and to balance the sweetness, I made passion fruit curd to add some zing to the cake.

(Makes a 3 layered 7 inch cake)


For the white chocolate mud cake

Dry Ingredients

  • 450g top flour
  • 350g castor sugar
  • 300g white chocolates
  • 3.5 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 300g unsalted butter
  • 1 cup water
  • 4 eggs lightly beaten
  • 2 tbsp and 1 tsp canola oil
  • 2 tsp vanilla extract

For the white chocolate ganache

  • 700g White chocolates
  • 300 ml whipping cream


  1. Line the base of the cake pan with baking paper and preheat the oven at 160 degrees.
  2. Heat water and butter in a saucepan till boiling and remove from heat.
  3. Add the white chocolates and stir till all the chocolate has melted.
  4. In a large mixing bowl, mix flour, baking powder, sugar and salt. Make a well in the middle.
  5. Pour the eggs, oil, vanilla extract and chocolate mixture into the well and stir with a wooden spoon till well combined.
  6. Pour the batter into prepared cake tin and bake in preheated oven for about 1.5 hours. Test the readiness of the cake by inserting a skewer into the middle of the cake and if it comes out clean, the cake is baked.
  7. Leave to cool completely before assembling.
  8. In the mean time, prepare the passion fruit curd and the white chocolate ganache.
  9. Heat the whipping cream in a mixing bowl placed over a pot of simmering water.
  10. When the whipping cream is hot enough, place the white chocolates in the cream and stir till melted.
  11. Leave the ganache to cool for a few hours and it will be a spreadable consistency. Colour the ganache as desired.

For the passion fruit curd, refer to Passion Fruit Curd

For the white chocolate flowers, refer to White Chocolate Flower

To assemble

  1. Cut the cake into 3 layers
  2. Place the bottom layer on a cake board and pipe a ‘dam’ of white chocolate ganache around the cake. Spread a layer of passion fruit curd within the dam of white chocolate and place the second layer of cake on top.
  3. Repeat step 2 and place the last layer on top.
  4. Frost the cake with the white chocolate ganache and decorate with the white chocolate flower.