Chocolate Accordion Cake

by Debbie Budd
(Canada)

This was for my Dad's 80th birthday. It is full size and looks like the accordion I bought him.
Instructions:
-3 layers (3 cake mixes) with chocolate ganache between (9x13 pan)
-Chocolate ganache is just melted chocolate and cream (refrigerate till spreadable)
-carve off top 2 layers to make keyboard
-ice completely with chocolate icing
-melt chocolate and spread thickly (about 1/4 to 1/2") on wax paper on countertop
-let cool just till it won't run but so it will still bend and is carve-able (continually test chocolate for 'done-ness' - it may be trial and error at first but if you mess up, simply re-melt and try again)
-carve chocolate pieces with knife and other implements to suit your purpose. I carved out long strips to lay over front and back and sides, also smaller pieces for top and sides of keyboard, also large rectangle with vent and air button holes for back, also chocolate wrist strap and chocolate side straps
-press clean (new) dish towel into 'almost set' chocolate to create (leather) texture.
-press carved pieces onto iced cake and lay large pieces over top/sides of cake, peel away wax paper (work quickly and with the least amount of handling or chocolate will deform and melt)
-'glue' individual pieces together with melted chocolate
-create 'bellows' with sharp skewer. Run along chocolate icing in parallel lines
-add edible silver balls to be rivets
-buttons (base and keyboard) are white chocolate