Chocolate Candle

The picture nearly says it all really. Solid chocolate candle. Will burn but only briefly till the flame reaches the chocolate. Can be eaten.

Robyn's Chocolate Museum of Natural History

Here's the chocolate slug...

As always, solid chocolate painted with pigmented cocoa butter. In the end they're meant to be eaten.

Robyn's Museum of Natural History

New additions to chocolate 'Pond Life – British Icons': European Eel and the Great Crested Newt.
Together with earthworm, snails, leech, toad and slug (coming soon) they were the main characters in a diorama mimicking their natural habitat. Unfortunately the show was cancelled but I'm hopeful I'll get a chance in the near future to put it all together.
The exhibit would have been accompanied by a museum shop, serving as a buffet...

Robyn's Museum of Natural History

This earthworm is the first of a new series: Pond Life Exhibition. 

It's made from chocolate as is the earthy bit it sits on; 9cm long.

She was part of my Experimental Food Society Spectacular entry, but this has unfortunately been cancelled. The other animals are in the making so keep an eye out over the next few weeks.

For the interested: the skeleton in the logo is that of the Attenborosaurus, a Plesiosaurus named after Sir David Attenborough.

I would like to mention that when I was a little boy David Attenborough's tv series and books were highly valued in our household. They still are ofcourse. As a token of appreciation my father sent him a letter, only to find Sir David promptly sent a postcard back to thank us. Since I'm writing it here I've clearly never forgotten. I love this man, I really do and I can't imagine my life without his tremendous influence. 
So dear Sir David Attenborough, I doubt you'll ever read this but: thank you so much!

Anatomical Venus original sculpture

Most of my chocolates are casts. Casts from moulds I make from sculptures. This allows me to make multiples rather than one-offs. Here's the 'Original Anatomical Venus'. She's just over 20cm long.

EYHO Healthy Cupcake

Eat Your Heart Out

http://evilcakehead.com/about/

Eat Your Heart Out is back for 2012 and this time it’s an entire anatomically correct cake shop – inspired by our location in the glorious pathology museum at St Bart’s in London. We are open from the 26th – 28th October 2012, 11.00 – 19.00 every day.

Chocolate Anatomical Venus

Based on various real Anatomical Veni (?) and the final addition to the Chocolate Victorian Pharmacy. Approx. 750g of white high quality chocolate.

Please email me if you would like to know more – chris@cakeforbreakfast.co.uk

Eat Your Heart Out Victorian Pharmacy

EDIBLE CHOCOLATE VICTORIAN PHARMACY

Series of pretend remedies very much inspired by Victorian quack doctors. The boxes all contain casts from high quality Belgian chocolate. Painted by hand with pigmented cocoa butter.

Anti Corpulene Pills
Sanitised tapeworm segments.
from the box: Eat Your Heart Out and always stay THIN!

Licking Toad

from the box: family remedie for INFLUENZA, COLDS, ASTHMA and BRAIN TROUBLE

Live Leech

from the box: the best remedie for healing wounds and external sores. Specially suited for ladies and children. Keep on wound.

Shrunken Head

from the box: certain relief for HEADACHE, CONSTIPATION and BILIOUSNESS

SNAIL PASTE

from the box: the best remedie for TUBERCULOSIS and INFECTIONS of the CHEST.

Eat Your Heart Out

Eat Your Heart Out

Save the date! Everybody welcome, no need to be a professional. So join in if you fancy it!
http://evilcakes.wordpress.com/join-us/

Shrunken Head Chocolate

Shrunken Head prototype in chocolate. About 4cm high. Would you eat it?

Ministry of Stories – Monster Pond

A dessert table put together by Iced Over Cakes for the Ministry of Stories; a creative writing and mentoring centre for young people in East London. From cockroach cupcakes to mudpies to monster fish cookies (by Nevie-Pie Cakes) to my own chocolate snails to moss balls and much much more, a monster's treat. 

you'll find more here:

Iced Over Cakes

Nevie-Pie Cakes

Miss Cakehead

Ministry of Stories

Variations on a Theme

Spikey chocolate snails...

Kerrang! 2012

The brilliant Emma Thomas (aka MissCakehead) and Natasha Collins put together a Medieval Banquet for the 2012 Kerrang! Awards. I was, and still am, honoured to be part of it with chocolate snails, a chocolate frog and some frog spawn. To cleanse the palate so to speak...

Chicken feet cake pops were made by Lou Lou P's Delights.

Cake filled green eggs, marzipan fingers, arrow pierced hearts and a Roasted Swan Cake by the Conjurer's Kitchen.

Chrystalised flowers by Eat My Flowers
Royal Skull by Iced Over Cakes London

Fish Cookies by Natasha from Nevie-Pie Cakes (who kindly lent me these pictures). More info and pictures on her very interesting Nevie-Pie Cakes Blog.

Chocolate Frog/Toad

Here's the original clay sculpture and a white chocolate frog as it comes out of the mould. No frogs were hurt in the process. More news and pics on this over the next few days! Or swiftly go follow @MissCakehead on Twitter.

More from the whole team here: Kerrang! Awards

Chocolate Plasticine Cake

Through an unfortunate series of events there are no pictures of this cake when it was finished. But it at least gives an impression. It's all chocolate on the outside, chocolate plasticine for the sculpture. I know it's difficult to see here, but she's looking up. In case you're wondering...

Chocolate Plasticine Cake

Here's a picture of one of this weekend's cakes... Vanilla sponge with dark chocolate ganache, all covered in chocolate. Figures made from my very own pure chocolate plasticine.

Chocolate Snail

This is a prototype of a chocolate snail.
It's linked to a project with the lovely Miss Cakehead and the equally lovely Natasha from Nevie-Pie Cakes.
Have a look at their work, you'll be amazed!

http://misscakehead.wordpress.com/
http://amelieshouse.blogspot.co.uk/

Chocolate Plasticine

Since I don't like the more traditional recipes for modelling chocolate, I'm now on a quest to create my very own. It'll allow me to make more elaborate sculptures rather than going through the very time consuming moulding and casting stages. And it'll liberate me hopefully from the restrictive properties of liquid chocolate.

Traditional recipes call for anything from corn syrup to glycerine to paraffin. They either affect the taste too much or change the mouthfeel associated with chocolate, or are frankly inedible. And since it's my goal to make cakes that can be entirely eaten apart from the cake board, the latter is out of the question...