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I play a little at home with decorating cakes for a little hobby, and I've tried without much luck to make those chocolate planks you see standing up around the side of cakes. I'm looking for some clues on how to make these nicely. The ones I have tried have ended up so thick I may as well have stuck a block of chocolate on the sides! I don't really have any 'equipment' as such, which is probably part of the problem, but am willing to spend a little so that I can make these work. I also wanted to make some long curls, like the cigarello's you can buy - but have had trouble getting the chocoalte to actually curl around - it crumbles and breaks. Can anyone give me some clues on both of these two items? Thanks

Thanks so much! I have to add this recipe to my list of baking projects. Has anyone tried either of the ones that I mentioned? ← I've made Martha's a couple of times - its divine.

Dan... whereabouts are you living? I'm in Melbourne and we can buy Almond Roca at Myers (Grace Bros.) and David Jones, and often at Chocolate Box type shops. I don't buy it anymore, once I start eating it, I cannot stop! I also googled them and found quite a few recipes.

If you are making a rich fruit cake, brandy is the only booze that will ensure the cake will keep for a long time. Any booze can be used, but its brandy that will ensure a long life. Can you not buy a little bottle, like you get on airplanes? They often sell them in large bottleshops. I personally wouldn't try beer, the brandy makes them taste fabulous, anything else wouldnt be the same. cheers.

You can just prop the cake up on one side. I've done this before by stacking some heavy books on a towel, and then propping the cake up on one side. The towel will ensure that the cake doesn't slide away and fall! You should also ensure that the cake is well attached to the board as well! Ange