Chocolate cut-outs with rice paper.
This simple technique is ideal for beginners in cake decorating and useful for that quick edible decoration that is often required. Designs can be of almost anything without too many small holes in it. Figures, letters, garden tools, trains, houses etc. Ideas can be picked up from magazines, papers, birthday cards etc.
A few suggestions are shown in Illustration 49.
1. Trace the outline of the required pattern onto the shiny side of a sheet of rice paper allowing a ‘Tab’ area for handling. Cut out with scissors including the tab.
2. Melt chocolate (cake covering chocolate is suitable) as for Easter eggs in a
double boiler to about 40EC *, and, holding by the tab, dip completely into the melted chocolate. Lift out and let the surplus chocolate drip off, assisting by stroking the bottom edge of the figure against the edge of the chocolate pot, then lay on a plastic sheet to set.
If a thicker result is required, when set, dip for a second time.
If the plastic sheet is curved over or into say, a bowl, then the finished article can be curved, if required.
3. Cut off the tab and dip the cut edge to conceal the cut. Allow to set and then attach to the cake with a little melted chocolate.
4. If a standing figure is required, dip the base into the liquid chocolate, and, holding by the edges, place into position. Count to ten, while supporting, to allow to set.
5. Figures can be clothed, or given hats, by re-dipping a portion into White or coloured chocolate. (See Illustrations 50 & 51).
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