[Keiko#9] More Fancy Cake Decorations (Video)

Hi -,

Before we get to our project #3, let’s have a look
at some more advanced chocolate decorations.

Here’s a collection of fancy techniques:


Cake Decoration Ideas (click to view)


You see that you can turn the simple chocolate plate
into an impressive chocolate marble plate by adding
a few simple steps. :-)

As before, they are all made with tempered couverture.

The best way to practice tempering is with something
simple. Like yesterday’s chocolate plate or the
Mendiants I shared before.

Once you mastered the basic technique, it’s easy to
advance to other decoration elements like chocolate
loops or grids.


I hope you get some nice inspirations from the videos.


Next comes our baking project #3.

You saw it already briefly in the Happy Baking video
from the very first email... ;-)


Keiko

P.S.:
Maybe you noticed it already...
There are different kinds of couverture:

Dark couverture
Milk couverture
White couverture

Which one is good for tempering?

Well, they can ALL be used for tempering.

It is easier to temper milk or dark couverture
(because of the cocoa solids).

Tempering white couverture takes a little longer
because the target temperatures are lower.

But it’s possible, as you can see in the videos:


http://keikos-cake.com/chocolate/


I use all three kinds of couverture for my cakes.

If you’re trying chocolate tempering for the first time,
I recommend to start with dark couverture.

Once you “got it” (i.e. the tempering process), you can
then easily advance to milk and white couverture. :-)

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“You really made my baking look professional
and elegant. It’s so easy to follow the recipes
and I’ve never failed with them.
I hope the baking wouldn’t be only hobby for me
in the future :)”

Tamta, Tbilisi, Georgia
(member of keikos-cake.com)

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