Directions

1. 1

   Roll the fondant to approximately ¼ inch thickness. Use the star-shaped cookie cutters in various sizes to cut out 15 to 20 stars. In a small dish, combine a small amount of clear alcohol with gold luster dust and stir well. Using a small artist paintbrush, paint the gold mixture onto about half of the fondant stars. In another small dish, combine a small amount of clear alcohol with silver luster dust and paint the remaining stars with the silver mixture. Place the painted stars on a clean surface and allow them to dry completely at room temperature. Note: These stars can be prepared several days ahead if needed.

2. 2

   Prepare a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer, then removing from heat. Place the chopped semisweet chocolate in a heatproof bowl and set over the hot water, ensuring the bottom of the bowl does not touch the water. Let the chocolate melt slowly, stirring occasionally, until completely smooth. Alternatively, place chocolate in a microwave-safe bowl and heat on 50% power, stirring frequently, until melted. Do not overheat. Set the melted chocolate aside to cool slightly.

3. 3

   In a small heavy saucepan over medium-low heat, combine the heavy cream, unsalted butter, and corn syrup. Heat until the butter is fully melted and the mixture becomes hot and begins to steam. Do not boil.

4. 4

   Remove the cream mixture from heat and slowly pour it over the melted chocolate. Whisk or stir vigorously until the mixture is completely smooth and well combined.

5. 5

   Pour the chocolate glaze into a pitcher or liquid measuring cup with a pouring spout. Allow the glaze to cool for about 10 minutes, or until it reaches approximately 145°F on an instant-read thermometer. Do not let it cool further than this, as it will thicken and become difficult to pour.

6. 6

   Place the prepared torte on a wire cooling rack set over a rimmed baking sheet, or place wax paper or parchment paper beneath the rack to catch any drips.

7. 7

   Pour or ladle the chocolate glaze around the top edge of the torte, allowing it to naturally run down the sides. If needed, use an offset spatula to gently spread the glaze around the sides to ensure complete coverage.

8. 8

   Pour the remaining glaze over the top of the torte and use the offset spatula to gently and evenly spread it across the entire surface. If the glaze has cooled and thickened too much and doesn't flow smoothly, gently reheat it in a saucepan over low heat or stir in an extra tablespoon or two of corn syrup to restore the proper consistency.

9. 9

   While the glaze is still wet and not yet set, press chocolate sprinkles around the bottom edges and sides of the cake.

10. 10

    Transfer the torte to a cake serving plate. Arrange the painted fondant stars on top of the cake in an arc or your desired pattern.

11. 11

    Sprinkle the gold and silver dragees over and around the fondant stars for a sparkling finishing touch.

12. 12

    Allow the torte to sit undisturbed until the chocolate glaze is completely set before serving.