Modelling chocolate is firm to use so you need to heat it up first to make it possible for rolling. In warm weather your hands should be enough, but if required it can be put in the microwave for a few seconds to soften.
Roll the chocolate to about 2mm thickness and cut out two sizes of petals
Squeeze the petal into the mould. Pattern well with the veiner section of the mould.
Make two sizes of petals for variety. Make as many as you want for your cake.
Roll an egg shape for the center of the tulips.
Match the petals you have made with the centre oval shape.
Use two sizes of petals for variety around your tulip.
Glue the flowers on at different heights
Glue stalks to the sides of the cake below each flower and cut off the excess chocolate
Roll more of your chocolate and cut out leaves of different sizes.
Apply the watered down CMC glue
Stick one or two leaves to each stalk.
Bend the leaves to achieve more natural look
Tulips glued on at different heights to achieve the look you would like.
Your cake is ready