barok pattern image printed on the sheet of paste of sugar, or chocolate transfer sheet. A stylish model that will give a special look to your torture. The sheet of sugar paste is used as such, only comes off the plastic support and apply it directly on the cake dressed paste / chocolate model / marzipan.
To transfer the pattern from the foil acetate, chocolate is tempered to 31.5 ° C, is placed with the print coating on chocolate and put in the cold for 15 mins, at a temperature between 4-8 ° C. After hardening chocolate carefully in a corner, lift the plastic wrap. Prior to use, the sheet transfer will remain in the dry and cool (between 15 and 20 ° C). We rcarmmend using only white chocolate.
Size:
approx. 20cm x 29cm
Visit Ideas section - Tutorials
- technique < span style = "color: # 2445a2;"> FAULT LINE CAKE