If you're working with a shallow pan but still want those impressive cake layers ... a parchment paper collar. This little ...

The chocolate collar becomes the turrets of a castle ... Set aside until the chocolate is set, then carefully peel away the acetate. Place the cake on your serving board and position the prince ...

Usually seen in fancy patisserie shops, chocolate collars can give a cake a professional finish ... Chocolatiers will use food-safe acetate for their creations but you can achieve decent results ...

Not into gold flecks? Try a combination of real, food-grade leaves and flowers, like the ones used on this apple-hazelnut rye cake. Okay, you don’t need acetate, but it’s great for building ...