379 15 минут -
Offer you a way to quickly and beautifully decorate a cake or favorite cake.
Ingredients for Chocolate blanks
- Dark chocolate - 50 g
- White chocolate - 50 g
Step by step instruction of cooking Chocolate blanks
Rinse the leaves under cold water, dry with a towel. Melt black (white) chocolate, brush coat on the convex side of the sheet (the more the layer of chocolate on the sheet, the sheet easier to remove)
With white chocolate to do the same.
As needed (during solidification) to heat chocolate.
Ready leaves to put on the tray, put in freezer for 10 min.
To get, to remove the leaves with the chocolate.
Fold the chocolate leaves in a box, cover with a tea bag and put into the freezer.
You can draw chocolate patterns, butterflies, hearts, flowers, etc.
For the butterfly you need a plastic bag or sleeve, using two colors: black (white podkashivaet food dye) and pink. Draw on the package.
To make the line as thick as possible!
To raise the wings slightly to lift the bag and put it in the fridge for 5 min.
Stand for hot you can make this pattern!
Draw on the package, move to a Board and in the refrigerator.
This way anytime you can decorate the cake.