Decorations

Chocolate decorations

Spraying the surface cakes and pastries

Preparation

Needed:

• stainless steel plate or paper
• cocoa butter 
• chocolate 
• airbrush with compressor 
• cakes/pastries at deep freeze temperature 
• stencils with globules, boxes or line motifs

Step by step

1. Mix cocoa butter (50%) and milk or dark chocolate (50%) and let them melt at ±40°C. Mix them well together. Cool to 35°C and pour into the airbrush container.
If you want to spray with a white chocolate, you need to change the proportions slightly: 60% white chocolate and 40% cocoa butter. White chocolate is always more fluid than the other types of chocolate.

2. Place the deep frozen cake on a grill rack.

3. Put paper or a stainless steel plate under the grill rack because the spray can easily spread around.

4. If you want to put motifs on the top of the cake, place a stencil on it. You can make your own stencils by cutting them out of stiff plastic foil. Of course, you can simply spray plain areas without a stencil. 1 2

5. Spray from about 40 to 50cm away from the top of the cake or the edges. 3 4

Which Carma products are best suited to this?

For this type of airbrush work, you'll need cocoa butter as well as chocolate:

• Cocoa butter Carma CB.
• Chocolates: all chocolate types with a total fat content of 35% (cocoa butter and milk fat) are suitable.