So take your chocolate that’s already tempered and that’s just cooled down, and put a little bit of it right onto your acetate sheet, your transfer sheet, and just take a small offset spatula and just spread it. You’re looking for a very thin layer, not too thin that it will break, but just thin enough. Imagine like a piece of thin brittle like a candy. Just spread it all over.
Now, for the other you should make a little bit of like a chocolate squiggly design. So, take a little bit of your chocolate right into the corner and you can see it just goes right to the bottom. You should take it and fold it over, and then you’ll have a really cute little cone.
This is also great if you want to write people’s names on birthday cakes. You just write happy birthday with the little chocolate cone. Just snip the tip and you can go as wide or as kind of small as you want to.
All you should do is just make cute little kind of squiggly designs. When they’re set you should break these up and put them in shards kind of on top of your cake. It’s going to be really beautiful lace to put around. So easy, incredibly easy, but it looks really cool.
So that’s it for that. You want to do enough that it’s not going to break on you, so a good layer of squiggle, a very technical term. That is it. So, all of these chocolate designs you should pop in the fridge or the freezer until they’re nice and firm and set. Then take them off of these transfer sheets and put them on some cakes, and you’ll see some really beautiful designs.
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