With this Origami 3D plastic stencil you create amazing cakes with trendy origami pattern. This stencil with textured design allows you to transfer the pattern perfectly onto the cake. These two plastic stencils included are reusable.
Size (LxWxH): approx. 71x16.4x1.5cm
Instruction (for frost-proof creams, e.g. cream stabilizer as well as ganache): First measure the cake and cut the stencil if necessary. Prepare the mass according to the recipe. Fill it into the cavities of the stencil by using a pastry bag. For an even result, it is important that no air bubbles are trapped. Place the filled stencil around the coated cake and fix it with a ribbon and/or a cake ring. Put the cake in the freezer overnight. After the cooling time, remove the fixing. Heat the stencil slightly on the outside (hairdryer or warm towel), carefully remove it and defrost the cake in the refrigerator.
Instruction (for chocolate): Fill the tempered chocolate into the cavities of the origami mould by using a pastry bag. If necessary, tap the filled stencil briefly on the tabletop so that air bubbles can rise. As soon as the chocolate begins to set, place the stencil around the coated cake and fix it with a ribbon and/or a cake ring. Let the chocolate set completely in the refrigerator for at least 2 hours. Carefully remove the fixing and the stencil.
Tip: If the mould keeps curling up at first, weigh it down and carefully heat the plastic stencil (e.g. hairdryer). The heat and multiple uses help to reduce the curling.
Manufacturer:
Cake-Masters
Siemensstraße 24
49770 Herzlake
www.cake-masters.com
Size (LxWxH): approx. 71x16.4x1.5cm
Instruction (for frost-proof creams, e.g. cream stabilizer as well as ganache): First measure the cake and cut the stencil if necessary. Prepare the mass according to the recipe. Fill it into the cavities of the stencil by using a pastry bag. For an even result, it is important that no air bubbles are trapped. Place the filled stencil around the coated cake and fix it with a ribbon and/or a cake ring. Put the cake in the freezer overnight. After the cooling time, remove the fixing. Heat the stencil slightly on the outside (hairdryer or warm towel), carefully remove it and defrost the cake in the refrigerator.
Instruction (for chocolate): Fill the tempered chocolate into the cavities of the origami mould by using a pastry bag. If necessary, tap the filled stencil briefly on the tabletop so that air bubbles can rise. As soon as the chocolate begins to set, place the stencil around the coated cake and fix it with a ribbon and/or a cake ring. Let the chocolate set completely in the refrigerator for at least 2 hours. Carefully remove the fixing and the stencil.
Tip: If the mould keeps curling up at first, weigh it down and carefully heat the plastic stencil (e.g. hairdryer). The heat and multiple uses help to reduce the curling.
Manufacturer:
Cake-Masters
Siemensstraße 24
49770 Herzlake
www.cake-masters.com
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