One of the easiest ways to dress up a cake is to make a chocolate lace collar around it. My first trial in Chennai resulted in a semi broken collar. I had let the chocolate set for a long time and so it lost the malleability to go around the cake. Ideally you should be tempering the chocolate for making the lace, but I have been lucky to get away with out tempering multiple times now. All you have to make sure is that the cake is refrigerated until the time of serving.
It's chocolare hard to make but the end result is very professional. Pop back in the fridge or freezer and you can brush off any excess shaving from Very sexy halter tops sides before you add the collar. When the chocolate is melted and cooled slightly, clip the tip off the piping bag with scissors to lacf a small opening. Include Make chocolate lace email address to get a message when this question is answered. Read More. Like this: Like Loading Stunning cakes and well explained process.
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Related Articles. Take the chocolate off of the heat and continue stirring it as it thickens. Rather than dumping all of the chpcolate powder in at once, Make chocolate lace it a little at a time. Upload error. Sign Up. Things You'll Need. Measure around the circumference of the cake with a piece of kitchen string. The method I describe works best for small quantities of chocolate. With practice and patience, you'll begin to get the hang of it. A serrated knife makes quick work of chocolate.
Melted chocolate can be used to create artistic designs with.
- Because chocolate is such a precious ingredient, I always want to make the most of it.
- Chocolate lace is simply lace-like chocolate that can be added to desserts or cake toppings for a splendid final decorative touch.
- You may not always have the option of heading down to the store whenever you feel a craving coming on, however, and store-bought chocolate often contains ingredients that are less-than-appealing, such as added sugar, dyes, and preservatives.
- Melted chocolate can be used to create artistic designs with.
Melted chocolate can be used to create artistic designs with. One of my favorites is to create a chocolate lace collar to be wrapped around a cake. We make it easy-to-make with chocolate chips, and it adds an incredible decorative and elegant touch to an already frosted cake. Measure around the circumference of the cake with a piece of kitchen string. Cut a sheet of acetate, or a piece of parchment paper that is inches longer than the circumference of the cake and about 1 inch taller than the height of the iced cake.
Place the acetate strip on your work surface. Place chocolate chips in a disposable piping bag or small plastic sandwich bag. Do not enclose. Place in a microwaveable safe glass for support, open side up. Squish the chocolate in the bag after each session until melted. When the chocolate is melted and cooled slightly, clip the tip off the piping bag with scissors to make a small opening.
If using a small plastic sandwich bag, clip off one of the bottom corners. Make sure you pipe chocolate the entire height of the strip. Pipe the chocolate the whole length of the strip. However, you should keep the chocolate within the confines of the strip on the top. You still want the chocolate to remain flexible, but you don't want it to be flowing, either. Do not place it in the refrigerator. The cake's frosting must be cold. Remove the waxed paper strips tucked under the edges of cake, serving to keep the cake platter clean from excess icing.
Take care not to press it into the frosting while you adjust it because you will mar both. Overlap the strip where the two ends meet. Place the cake back into the refrigerator so the chocolate can set. When the chocolate is hard and the icing cold, remove the cake from the refrigerator. On the end of the chocolate collar that is exposed, you can trim any excess chocolate off with a hot knife dipped in hot water and dried.
If there is any breakage, you can always patch it with some more melted chocolate. Otherwise, the collar alone needs to be stored at room temperature in a cake box, wrapped with plastic, and stored in a cool, dry place. The collar can be frozen and thawed in its wrapped cake box. Do not move until thawed because it will crack easily.
The cake will keep for 2 to 3 days. Remove the Classic Chocolate Covered Strawberries before you do because they will leech water; they must be eaten within 48 hours and do not need refrigeration. Read More. I have been working as a professional ceramic artist for over 25 years. Already registered on baking Already a Premium Member on baking Forgot Password? Not a member? Sign Up. Click here to get started on CraftyBaking. How-to Chocolate - Lace Collar. Get Your Premium Membership! Join the Recipe Club.
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But in the beginner section of making chocolate, it doesn't say how long should the pot should be heated. Not Helpful 64 Helpful Click here to share your story. Score: High score: Want to try again? Melt the chocolate. Using a flexible spatula, stir the chocolate chunks which should now be just starting to melt. Winnowing is the action of removing the outer shells of roasted cocoa beans.
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Chocolate lace is simply lace-like chocolate that can be added to desserts or cake toppings for a splendid final decorative touch. It's not hard to make but the end result is very professional. To create this article, volunteer authors worked to edit and improve it over time. This article has also been viewed 87, times. Categories: Featured Articles Making Chocolate.
Learn why people trust wikiHow. Author Info Updated: December 14, Learn more Ingredients Chocolate suitable for melting. Cover a baking sheet or tray with a suitable surface. Just be sure there are no creases or wrinkles in the surface.
Alternatively, this can be done on a cold surface such as a granite or marble chopping board. A cold surface helps the chocolate to set quickly. Melt the chocolate. Ensure that the chocolate is tempered.
Pipe the melted chocolate onto the surface in a lacy pattern. Move the piping tool up, down, diagonally and back and forth, to create a lattice or lace effect.
When you become more adroit at doing this, you can make specific designs, such as shown in this image of webs. Designs could be butterflies, bows, candy shapes, etc. Leave aside to set. The chocolate lace will set best at room temperature.
Crack the set chocolate lace into small pieces. Add to the dessert or cake for decorative effect. Couverture chocolate is the best type of chocolate for this project.
It is high in cocoa butter and it will set well, have a good snapping quality and produce a glossy sheen. This type of chocolate costs more but is worth the expense for the quality results.
Yes No. Not Helpful 3 Helpful 5. Include your email address to get a message when this question is answered. Already answered Not a question Bad question Other. By using this service, some information may be shared with YouTube. Things You'll Need Baking sheet or tray.
Piping tool you could simply roll the parchment paper into a cone if you don't an icing piper. Related wikiHows. Made Recently. Did you try these steps? Upload a picture for other readers to see. Upload error. Awesome picture! Tell us more about it? Click here to share your story.