This video tutorial provides detailed instructions on creating a realistic tree slice cake using Flower Pro moulds. The guide will also cover the use of a medium tree slice and a continuous bark mould. This cake design is versatile and can be adapted for various occasions.

The large log slice mould is used to create a tree stump effect, providing a realistic look to the top of a cake. For the creation of the log, modelling chocolate is recommended. Natural white modelling chocolate is used here, which can be made at home or purchased commercially. This type of chocolate provides a creamy colour. Alternatively, sugar paste or rolled fondant can be used. 

For the large log slice mould, 250 grams of modelling chocolate is needed. This amount is sufficient to create a top for a cake up to about ten inches or 26 centimeters in diameter. To roll out the modelling chocolate, a little cornflour or icing sugar can be used. The aim is to keep the chocolate in a round shape as it will form the top of the tree slice. The surface should be even in thickness. The rolled out chocolate should be about ten inches or 25 centimeters in diameter.

The mould is then positioned onto the paste and an acrylic press is used to distribute the weight evenly. After pressing the mould onto the paste, it is removed to reveal a lovely effect. The mould is then lined up according to the rings on the edge and the process is repeated. This will create a perfect log slice.  Cut paste to the size of the top of the cake.

The log slice is then placed on top of a ganached cake. The ganache does not need to have sharp edges due to the type of design being created. Slide the log slice onto the top of the cake like a pizza.

The medium log slice mould is used in a similar way to the large one. It uses 85 grams of modelling chocolate and is suitable for a five-inch cake or smaller. If a smaller cake is being made, the log slice can be cut with a round cookie cutter.

The continuous tree bark mould is designed with a natural edge, which means when it is used around a cake, it slots in like a jigsaw puzzle, disguising the join or seam. This mould can be used with modelling chocolate or sugar paste. A milk chocolate colour is recommended for a more natural look. No Tylose powder or CMC is added when using this mould with sugar paste or fondant, as it needs to be soft enough to cut through and eat.

The continuous tree bark mould requires 100 grams of paste. The paste is rolled out into a rectangle and placed into the mould. An acrylic rectangle is used to press the paste into the mould, ensuring all the detail is captured. The paste is then removed from the mould and placed upside down onto a piece of fun foam. The paste is then flexed around the cake, using a scraper to press it on and avoid fingerprints. The edge of the paste can be torn to create a natural edge. The paste can then be worked into the edge of the cake using the companion tool to create a nice integration into the edge of the cake.

To create the roots of the tree, roll out some sugar paste and cut it into root-like shapes. These can be attached to the base of the tree slice with a little edible glue. Once all the elements are in place, allow the cake to dry for a few hours. This will ensure that everything stays in place when it comes to painting and decorating.

This video guide provides a detailed and straightforward method for creating a realistic tree slice cake. By following these steps, anyone can create a stunning and unique cake that is sure to impress.