I mentioned to Teresa at Pelangi Cake Ingredients Shop (Tmn Winner, Luyang. Tel: 088-225 857) that I wished that her shop could have ready-made chocolate decorations for cakes like those on a birthday cake my friend Yolanda's husband had bought for her from the Shangri-la's Tanjung Aru Resort recently:
Shangri-la's mango cheesecake was very good, but a little too sweet for me.
Teresa immediately whipped out a folder of transparencies with patterns on them made of sugar. She said you just had to melt some dark chocolate and spread it on the sugar transfer and when they are set, cut them into whatever shapes you like. I bought two pieces(RM4.50/US$1.40 each) and this is how they turned out:
These are the sugar pattern transfers (I don't know what else to call them) before.
Put the transparency on a plastic tray and spread the melted dark chocolate all over quickly but with a light hand making sure not to scratch the sugar. Put the choc-coated transparency into the fridge for a couple of minutes to set.
Cut into squares, triangles, other shapes and leave in the fridge until ready to use.
The pattern was quite well transferred onto the chocolate except for areas that I've scratched. I tried using milk chocolate but it melted very fast during cutting so it would be unsuitable for decoration. Also, do not leave the melted choc on the transfers for too long in the fridge because the whole transparency will curl and the hardened choc will crack. I still wish she'd sell the ready-made choc decor. Unless you are a commercial baker, this is quite a bit of work for one cake.
12 comments:
the sugar pattern only can use once right??
So that is how they make it. What are you going to do with them? Cake recipe coming up?
there's a smart invention for every human comfort ya. Wonder what the patterns are made of. Looks like it takes a lot of patience and skill to make the chocolate sheets!
wow....i always wondered how ppl made those beautiful designs...now i noe...choc decos not easy to prepare cos its all about the temperature...esp. making those curly ones. cant be too hard or too soft.
a good invention indeed.
my 1st glance on the pic (b4 i read) was, HA ! THis Terri ah, getting really good in "Writing" on cakes =p
but after I Knew it's from STAR ! my impression changed! HA! THis STAR ah!why decor such a cake like every housewives can do ! U shud sell ur 3-layers-fruit-Jumbo to Yolanda !
Hi Terri not sure if you got my email but will you be going to Louis's talk on the 16th? I've registered for it already. Would be great to see you there.
ekeng: yup, only once bc all the sugar would've transfered onto the choc. nice profile pic boy.
preciousp: :) yes
b: the patterns r made of confectioners'/icing sugar
trishie: yes, i get very nervous working with choc. the hot weather doesn't help too.
denise. denise. denise. look what u've done--gone and insulted all the housewives and chefs who read this. tsk tsk tsk.
shan: got ur mail but smthing is wrong with yahoo. i'm getting a lot of delivery failure notices. i must get a hotmail a/c . louis' talk will be on portraits & wedding photography. i'm more interested in food & products photography--easier, subjects don't move. but yes, i'll probly drop by. just to see u. n him :)
yes yes thats the way to transfer chocolat pattern but there is another way to do it. This transparence can be very expensive, imported ones is about RM10 a piece!
I'm SO glad I found your blog. The dishes and dessert you cook look amazingly good! And the pictures look perfect - can I ask what camera you use?
bboven: i was hoping u'd comment bc u're the expert. thanks!
anony: oh, thank you n a warm welcome :) I'using a Panasonic Lumix FZ50 which, considering it is not a DSLR, gives very good results. i'm not a good photographer but with this camera and the right lighting, sometimes I can get away with it...
wonder where to buy here in KL.
fatboybakes: hi. welcome! try asking bigboys oven?
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