1. Temper 500 of chocolate.

2. Cut the guitar sheet. For the bottom tier the sheet should be 10 cm longer than the circumference and 3 cm taller than the height of the cake. For the top 7-8 cm longer than the circumference and 2 cm taller than the height of the cake. If the length of one guitar sheet is not enough, tape 2 or 3 together.

3. Mix two colors of the edible dust. The approximate ratio is 2 parts of gold dust to 1 part bronze. And then spread them on the guitar sheet using a paintbrush.

4. Put the tempered chocolate in a piping bag. Use thick consistency chocolate, thicker texture will give a better looking branches. They will have more volume and thickness and won’t be as flat.

5. Start with making the decoration for the top tier. Pipe the tempered chocolate on the guitar sheet. Make lines of various shapes that also twist and intertwine with each other. The branches can connect at multiple points.

6. Next heat up the surface of the chocolate using an industrial fan or hairdryer to make sure that the branches glue well to the cake. It’s important to only heat a thin top layer, because if you overheat the chocolate, it’s going to lose its tempering and its shape, and the decor will be ruined. The hand with the fan is always moving, never stopping on any one spot.

7. Bring the cake close to you. Grab the guitar sheet by the two top corners. First, attach the center of the sheet to the cake. Then the left side; and the right side after that.

8. Trim with scissors the excess of the sheet that overlaps, trim exactly at the seam.

9. Press the branches to the cake, so that they stick. Make sure to press on the branches, not the sheet.

10. Repeat the process for the bottom tier.

11. Put the cake in the fridge for 10 minutes until the chocolate hardens.

12. Remove the sheet from the top tier first, then the bottom tier.