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[QUESTION] What are your favorite spices to use in soups?
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For cakes I like using leaves brushed with chocolate.
Wash some green leaves (preferably something non toxic), dry, chill in fridge, brush with melted chocolate, chill again, peel the leaf from the chocolate.
How easy is it to accidentally break the chocolate leaf, while pulling it off from the actual leaf?
I have actually never broken one. Peel the leaf from the chocolate, not the other way round. The darker the chocolate the more brittle it will be I think. As long as the leaves aren't huge I don't think you will have a problem.
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Edit: Thank you!
Meringue mushrooms go great on a yule log
Ahh thank you, that's a neat idea!
I never knew giraffes were hiding spiral cakes in their neck.
Marzipan and a bit of food dye will let you make all sorts of stuff. Forming marzipan is more or less like using Play-Do.