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Embossing on chocolate? How?

post #1 of 32
Thread Starter 
I have seen a few cakes that are wrapped either with chocolate collar or modelling chocolate and have a lace or damask imprint on there.does anyone know how they did this?

The wedding cakes looking amazing with this technique...if only I knew how.

Trying to wrap my head around with, is it a textured damask sheet that is just covered in chocolate then wrapped around the cake?

Is it modelling chocolate with an imprint rolled on?

http://pinterest.com/pin/493918284102908532/
post #2 of 32

the top tier is piped icon_biggrin.gif

 

that's 1.0 for k8t

 

the bottom tier has chocolate dust/shards pressed onto it

 

that's a 0.75 for k8t--slight guess

 

the second to top tier is like the bottom tier plus a collar of choco

 

that's a 0.87 for k8t--feeling a little more confident on the shard pressing thing ;)

 

the remaining tier is a complete guess--no points awarded until confirmed by the judges ;)

 

luster dust by stencil?--maybe reverse stencil where the whole thing is dusted then the stencil is placed on and dust is removed?

 

--but this is super beautiful so refined--really amazing and slightly puzzling so it's really provocative

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post #3 of 32

the tier with the imprint on is quite easy. We call it structure sheets here in South Africa. It like an embossing mat, but it made from stiff plastic. You  cut it to go around the cake, spread chocolate on and wrap it around the cake let set and when its pulled off it leaves the chocolate with the imprint. Brushed with luster dust it gives the shine.

 

Her is a link to a local shop, maybe thta will help you find it else where in the world.

http://www.thechocden.co.za/index.php?action=viewProducts&category=Structure

 

BTW the sheets can be used to do embossing on fondant as well.

post #4 of 32

http://www.thechocden.co.za/index.php?action=viewProducts&category=Structure Sheets

sorry the link in my 1st post doesnt work and I can seem to edit the post.

Try this one

post #5 of 32

r160 is like $17.19 u.s.??? wow if shipping didn't kill yah these are a real bargain if i did my currency conversion right

 

so basically what we call stencils in the u.s. yes?

 

i'd like the sets of floral and fabric sheet sets in the bottom row, left and center on the bottom of the first page

 

i have a houndstooth impression mat but it's really tiny--i like these sizes

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post #6 of 32

the structure sheets I use are the R43.50 ones about $4.70 converted.

Its not a stencil. It like the plastic you do chocolate wraps with, but there is a pattern aleady embossed on it. This online shop only has a few designs, another one close to me actually has that exact one that  was used in the OP's picture.

 

http://c3m.in/index.php/chocolate/chocolate-accessories/structure-sheet

here you can see a picture of exactly what it is

 

 

I think the texture sheets are something else.

post #7 of 32

how interesting!

 

are structure sheets re-uuseable?

 

they've got to be in the u.s. somewhere???

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post #8 of 32

here they are on bonbons

 

http://forums.egullet.org/topic/77246-demo-transfer-sheets-on-chocolate-bonbons/

 

so i'm thinking more like a textured impression mat?

 

but are they long in length like you need for going all the way around the cake???

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post #9 of 32
Quote:
Originally Posted by -K8memphis View Post

here they are on bonbons

 

http://forums.egullet.org/topic/77246-demo-transfer-sheets-on-chocolate-bonbons/

 

so i'm thinking more like a textured impression mat?

 

but are they long in length like you need for going all the way around the cake???

 those on the bonbons are transfer sheets, not structure sheets. The structure sheet is like an impression mat, but it stiff plastic. You can re-use them as long as they are not cracked. I found that mine cracked after a couple of washes, maybe because of the hot water?

They are not very large, 10x15" if my calculation is correct. Its quite easy to line them up though if you need to do a large cake.

 

Im sure they must be available in the US, however its probably called something else icon_biggrin.gif

post #10 of 32

found a US Supplier

http://www.chocolateman.com/pc-406-27-structure-sheet-out-of-stock.aspx

post #11 of 32

wow--it's no wonder they are all out of stock--must be one of the few us suppliers--maybe this started over in sa??

 

tomric doesn't have them that i can see, nor chef rubber--googling results are few to none

 

nothing on amazon

 

how cool--something new to me--

 

and fwiw--i was in a class with ewald notter once & he stated that he does not wash his choco molds

so they keep thier ability to make the chocolates shine shine shine

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post #12 of 32
Quote:
Originally Posted by -K8memphis View Post

and fwiw--i was in a class with ewald notter once & he stated that he does not wash his choco molds

so they keep thier ability to make the chocolates shine shine shine

 

I normally dont wash my moulds, just wipe with a paper towel, but you cant do it with these, the folds seems to trap bits of chocolate. Maybe they are supposed to be used once, though I get a few rounds out of mine icon_biggrin.gif

post #13 of 32
Quote:
Originally Posted by Cakechick123 View Post

 

I normally dont wash my moulds, just wipe with a paper towel, but you cant do it with these, the folds seems to trap bits of chocolate. Maybe they are supposed to be used once, though I get a few rounds out of mine icon_biggrin.gif

 

  good to know-- thank you so much -- so-o interesting -- icon_biggrin.gif

 

the u.s. seems a bit slow on this one--at least i am slow on it ;)

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post #14 of 32

Country Kitchen in the US sells most, if not all of the mats in the first link above...I have this one: http://www.countrykitchensa.com/shop/cake-decorating-supplies/paisley-country-kitchen-texture-sheet/38/527/1327/634422/

 

I wanted to use it to make this, but haven't yet: http://autumncarpenter.com/products/idea.aspx?idea=65


Edited by FlourPots - 3/31/13 at 12:46pm
post #15 of 32
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