Originally Posted by newcakepassion
I am novice into cake decoration.With high hopes of gifting a beautiful cake with tempered chocolate bow on top ,i made all the bows using dark chocolate a week in advance and put then in air tight container and put them away in the refrigerator,
After a week once the cake was baked ,i assembled them and unfortunatly my bows started breaking up.especially the ones in the bottom layer !
Please someone suggest me as to why this happened?
How do i prevent them from breaking in the future ?
Can i store my chocolate decorations in the refrigerator ?Was that the reason that it become so fragile once brought to room temperature???
Eagerly awaiting a solution . I have a cake to make in 2 days .
b) I also require someone to help me with making tempered chocolate flower .
Thanks in advance .
First, making tempered chocolate bows is a very advanced skill, it's not something that would be ever taught in a novice level class. Congratulations on doing this on your own!!!!!
They broke because they are extremely fragile and everyone who makes them has that problem. So you did nothing wrong.
You can store them (well sealed in an air tight container) in the refrigerator if it's warm in your climate. But if your room temp. isn't going above 70 degrees you can leave them at room temp.. Refrigerating them, had nothing to do with breaking.
I would not stack them in layers ever. They are too fragile....and just moving them around will cause breakage.
So there's many small factors that lead to success or failure.....and you didn't say how you made them. For example: Did you use acetate sheets? How'd you shape your loops? Where on the loop were they breaking?
I can't type every possible reason because that would take too much time. If you tell me how you did them I can help you better........or if you have any photos of them that would tell me a lot. Than I could be more helpful.