Chef Paw Mikkelsen
(make the day before) Ingredients 8 oz white chocolate 2 ½ oz corn syrup orange food coloring Method Melt chocolate, using the method you like best, but do not overheat. Warm the corn syrup in the microwave. (As microwave ovens vary, you'll have to watch carefully, you do not want to cook the syrup, just warm it.) Add to the chocolate, stirring with a wooden spoon. Add a few drops of the food coloring until you get your desired shade of orange, continually stirring. When you have achieved the perfect color, Allow the mixture to come to room temperature and put into a plastic bag, storing at room temp overnight before using. Do not refrigerate as condensation may occur. Knead before using until pliable. You can put it in the microwave for 5 to 10 seconds (no more than that) and start working with it again. Flourless Carrot Cake Ingredients 12 egg whites 12 egg yolks 4 oz honey 12 oz carrots Peeled and finely grated. 2 Tbs dark rum 1 tsp vanilla extract 1 lb blanched almonds., ground to a fine powder 3 oz dry white cake crumbs 10 oz sugar Method Pre-heat oven to 375F Ingredients 15 oz cream cheese icing 4 oz powder sugar 8 oz butter, softened 1 tsp lemon juice 1 tsp vanilla extract Method In a medium bowl, blend the cream cheese and sugar together. Add softened butter. Add lemon juice and vanilla extract. To Assemble the carrot Either use a cone shaped drinking cup, or create two cone shapes out of oaktag or posterboard, taping one the outside. (The other will be your pattern for the chocolate. If you are using cone shaped drinking cups, make a cut from top edge to point so you can lay flat.) Line the cone with plastic (Acetate plastic works best). Begin to assemble your 'carrot' by putting a spoonful of creamcheese in the point. Next place a circle of cake, then another spoon of cream cheese. Repeat until the cone is completely filled ending with a circle of cake on top. Place the carrot cake in the freezer until ready to wrap with the chocolate. While the carrot cake is setting up in the freezer, take the plastic chocolate and roll out on parchment paper to desired thickness (1/8 to 1/4 inch). Place your pattern on the chocolate and cut out the flattened cone shape. Set aside. Cut a circle, large enough to cover the carrot cake circle on the top. Remove the cake from the freezer, and place the circle on top of the cake, gently hanging over the sides, holding in place as you gently the carrot cake onto the flattened chocolate cone. Be sure that the 'finished' side of the chocolate is face down. Gently bring your edges together, overlapping the circle on the top to seal it, and join the edges together. Seal by pressing together, or lightly overlap and gently press. Place the carrot, seam side down on the plate. Insert the carrot 'tops In our example we piped green tinted cream around the edges to create the illusion of grass. You could also make 'dirt' (a mixture of whipped cream and chocolate cookie crumbs) sprinkling some on the carrot as if just pulled from the garden. This is a great cake for a Harvest or Halloween party.
Plastic Chocolate 
Cream Cheese Icing
smallest to fit bout an inch above the point.