Presently we are prepared to
begin taking off. Work your displaying chocolate to where it is delicate yet at
the same time firm. Be mindful so as not to give it a chance to get sleek, but
rather remember that you do need it workable.
I am taking a shot at a
reasonable tangle however utilizing just the base side. Move it out until it is
slender, around 1/8 - 1/4 creep thick (4-6 mm). It is best to move it out from
the inside and push out.
Make certain to keep grabbing and
turning your modelling
chocolate each few strokes. This is critical on the grounds that
displaying chocolate will stick even to non-stick surfaces. No surface is
sheltered from displaying chocolate!
Once you're displaying chocolate
is taken off and is not adhering to your mat, you are prepared to cover your
cake.
Lift your modelling chocolate up tenderly. I am
covering a little cake, so I just lifted it up with my hands and put it on, yet
in the event that you are happier with moving it onto a moving pin, you can do
that also. Keep in mind there are no displaying chocolate police. In the event
that it works for you, then do it your way!
Presently comes the precarious
part. Begin by securing the highest point of the cake and rubbing it to top of
the cake to connect it. At that point simply like with fondant, you need to
delicately "Cushion the skirt."
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