How to Prepare To Try At Home Chocolate Decoration Cake

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How to Prepare To Try At Home Chocolate Decoration Cake
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How to Prepare To Try At Home Chocolate Decoration Cake Delicious, fresh and tasty.

Chocolate Decoration Cake. Come See our Unique Cake Gifts! Try Drive Up, Pick Up, or Same Day Delivery. See more ideas about Cupcake cakes, Chocolate, Cake decorating.

The chocolate decorations can be used alone or added to other decorating designs.

Whether your cake decorating ideas include dark chocolate, milk chocolate, or white chocolate, the hardness of the.

Consider this cake decorating for dummies—foolproof ways to make a layer cake look super impressive without a lot of fancy tools.

You can have Chocolate Decoration Cake using 15 ingredients and 20 steps. Here is how you cook that.

Ingredients of Chocolate Decoration Cake

  1. You need 1 of cake Chocolate spongecake.

  2. You need of ★ Chocolate cream ingredients.

  3. Prepare 400 ml of ★Heavy cream.

  4. You need 1 of approx. 10 grams ★Sugar.

  5. Prepare 80 grams of ★ Chocolate (half dark and half milk).

  6. You need 1 tbsp of ★Milk.

  7. You need 1 of few drops Vanilla oil (or any liquor).

  8. You need of ☆ Syrup ingredients.

  9. It’s 1 of to 1 1/2 tablespoons ☆Water.

  10. You need 1 of to 1 1/2 tablespoons ☆Sugar.

  11. You need 1 of to 1 1/2 tablespoons ☆ A liquor, like brandy or rum.

  12. Prepare of ■ Filling.

  13. Prepare 8 of ■ Oreos.

  14. It’s 1 of ■ Banana.

  15. Prepare 4 of or 5 ■ Candied chestnuts.

One of these designs requires a piping bag of sorts, although we're sure a Ziploc would work.

Chocolate decorations work best if you use tempered chocolate but if you don't want to temper chocolate you can use chocolate wafers for most projects.

If you've been wanting to try your hand at some fun chocolate decorations for your cakes or desserts, you'll want to check these out!

There are plenty of claims for the best chocolate cake recipe.

Chocolate Decoration Cake step by step

  1. Cut the spongecake into 3 flat slices. I use a thin knife to draw lines around the perimeter of the cake to use as guidelines. If theres a better way, I want to know..

  2. Make the syrup by putting the ☆ ingredients into a heatproof bowl and microwaving it. Use a brush to thoroughly paint the surfaces of the spongecakes with the syrup. Use as much of the syrup as you like..

  3. Lets make the chocolate cream with the ingredients marked ★. Put the cut up chocolate, 2 tablespoons of heavy cream, and milk in a heatproof bowl and heat for 30 seconds at 600W..

  4. After youve taken the bowl out of the microwave, the chocolate may still look a bit solid, but it will melt nicely if you stir it. If it still doesn't melt, put it back in the microwave for a few more seconds..

  5. Combine the remaining cream, sugar and vanilla oil together and whip together until soft peaks form. Then add the ganache made in Step 4..

  6. As soon as youve added the ganache, beat together with a whisk. When slightly stiffer peaks form, the chocolate cream is finished..

  7. Place the first layer of sponge cake on a rotating table. Smooth the cake with the chocolate cream. I topped the cream with Oreos and finely minced candied chestnuts..

  8. If you crumble the Oreos a bit before adding to the cake, it will be easier to cut..

  9. Add more cream on top of your first filling and smooth out. After checking that the height is even, add the second layer of sponge cake. Cover with more cream..

  10. This time, once the cream was flat, I added sliced bananas and more candied chestnuts..

  11. Cover the topping with more cream just as before, and once its height is even and flat, add the third layer of spongecake. Scrape off any cream that may have been squeezed out of the sides..

  12. Including the cream you scraped off, cover the entire cake thinly with cream. This is just the crumb coat, so make it smooth so that it can be topped easily later..

  13. If the cream has too many air bubbles in it, fix it before you top the cake! Stir 1 to 1.5 tablespoons of milk into the cream to return the cream to a smooth texture..

  14. I read about this way to fix the cream in a cake decorating book. It said that you can fix dried out cream with milk. But dont make the cream more than 20% milk!.

  15. Drop a generous amount of cream on the top of the cake and, while rotating the cake, hold a palette knife parallel to the top of it to smooth the cream flatly over the top of the cake..

  16. This time, hold the palette knife perpendicular to the cake and keep rotating the cake without stopping. While holding the palette knife still, rotate the cake slowly..

  17. After transferring the cake to a tray or plate, its time to decorate..

  18. I finished the cake with a piping nozzle. I decorated it with grapes! It made for an autumnish cake. Though its still not Obon (a summer festival for honoring ancestors in Japan), it's alright since the first day of fall (approximately August 8th) has passed..

  19. Though I couldnt eat the cake myself, my parents praised it for being very delicious. I'm very happy..

  20. .

But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they'd ever tasted.

Hans Wilkes demonstrates how easy it is to make chocolate decorations using C'est Vivant Chocolate.

Now that your cake is wrapped in chocolate, you can finish decorating the cake.

If you have additional frosting, begin by piping a border along the top of the chocolate to hide any imperfections or gaps between the chocolate and the cake.

Tags: Cake Decorating, Chocolate, Chocolate Cakes, Inspiration.