I've not done much baking recently and the blog has got rather out of date. The weather has been really humid and it's been too hot to want to bake out of choice even in the evenings. Saying that, I've still got some backlogged things that were photographed a few weeks ago yet to go on the blog !
This week, we've got a nice selection of chocolate transfer sheets come into stock and of course, I HAD to play with some. The range we have available will be extended in the next couple of months.
You can find them here. Chocolate transfer sheets are such good fun :-)
You can find them here. Chocolate transfer sheets are such good fun :-)
I decided to make some cupcake wrappers using chocolate transfer sheets. Chocolate transfer sheets are basically an edible buttercream coating on a plastic backing sheet. Simply spread on your tempered chocolate (see blog post here about tempering)
I used a cupcake wrapper as a template, taped on to a transfer sheet and cut the transfer sheet to size, leaving a few mm extra as an overlap. If you don't have any, use google - stack of printable templates out there.
Have some cupcake wrappers made up ready - as if to accept a cake.Spread your chocolate over the cut out chocolate transfer sheet. As soon as the chocolate is starting to crystalise - but still soft and flexible - (taking on a slightly matt finish), carefully lift the transfer piece and pop it inside a cupcake wrapper. The cupcake wrapper will hold it in position until it sets. Pop in the fridge for about 15 minutes to properly harden.
I used a cupcake wrapper as a template, taped on to a transfer sheet and cut the transfer sheet to size, leaving a few mm extra as an overlap. If you don't have any, use google - stack of printable templates out there.
Have some cupcake wrappers made up ready - as if to accept a cake.Spread your chocolate over the cut out chocolate transfer sheet. As soon as the chocolate is starting to crystalise - but still soft and flexible - (taking on a slightly matt finish), carefully lift the transfer piece and pop it inside a cupcake wrapper. The cupcake wrapper will hold it in position until it sets. Pop in the fridge for about 15 minutes to properly harden.
When ready to use, remove the plastic backing film. The transfer will now be on the chocolate wrapper. Pop a freshly baked and totally cooled cupcake (without paper case on !) inside your chocolate wrapper, then frost as normal with buttercream.
These chocolate cakes shown are made using my FAVOURITE chocolate cake recipe and you can find it here
The chocolate butterflies were made by piping tempered chocolate over a hand drawn butterfly pattern. I did each wing separate. Once hardened, prop up one wing against the other and join by piping a couple of lines of chocolate between the two.
Easy and quick decorations that taste great too :-)
Spent a lovely afternoon with my friend Victoria today doing some chocolate making whilst out kids had great fun playing and dressing up and then demolishing what we made.
Here is Emma dressed as a mermaid and Oliver as a ballerina popstar doctor !
The terrible twosome checking the fridge to see if the chocolate dinosaurs are ready yet.....
Did I say DINOSAURS ? Yes - we've got a whole new collection of silicone chocolate moulds about to launch in the next two weeks which have been designed by yours truly. Look out for my next blog entry for some sneak previews.
Have a great weekend
Sarah-Jane Nash, www.siliconemoulds.com 7th July 2012
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