Archive for September, 2012

postheadericon Chocolate ribbons



For your ribbons cut strips of acetate paper with different length and width. If you can’t buy try the most common plastic folders that are easy to bend.  Spread on the one side with a fine layer of chocolate and fold them. You will get different sizes of ribbon tabs.  Let them dry for a few hours.  Carefully remove the foil and decorate the cake.

We will add more chocolate ribbons later this week


postheadericon Chocolate decorations for birthday cupcakes

Decoration of the cupcakes is the most important moment of preparation. However, sometimes it is not so tasty as it looks like.  This is because decorating parts usually contain too much sugar/foundant/, the substance is very hard and after a while it does not taste good.  So why not we use chocolate for all the decorations? Nowadays the chocolate can be total substitute of the sugar fondant.


Melting the chocolate:

Melting chocolate can be accomplished in a microwave or over a hot-water bath. You will recall briefly some of the important things about working with chocolate. Some important things to remember, before you start:

Put 2/3 of the chocolate, which you have prepared in a porcelain pot, always chopped  into pieces.  Water in the hot – bath should not boil. Stir the chocolate frequently and after melted put the other part you have left.  Stir until it became thick, shiny and smooth. This way you have tempered the chocolate, which will retain its luster and elasticity. Avoid all contact with water!

Once the chocolate has been tempered you can do  all sorts of things with it.  Melt the chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.