Later, we’ll flip the neck over to use the underneath surface as the top. Don’t worry about making the line perfectly smooth. You want it to be thick enough to support the head, but not so thick that the flamingo’s shape is distorted. Pipe the line so that it’s about 1/2” wide. Fill a piping bag or paper cone with melted pink coating chocolate and use it to trace over the line. Set the tier drops aside and flip the paper over. I went with a candy cane shaped neck for that classic flamingo pose. You can make this as simple as a straight line or as curved as you like. Use the tear drop cutters as a guide for drawing the flamingo’s neck. Remove any excess chocolate and return it to the bowl. ![]() Lift the cutters off of the parchment paper leaving behind the molded shapes. Return to the tear drop shapes made earlier. I ended up using 6 or 7 feathers total, but made more to account for breakage. Allow the feathers to set up completely before using, about 5 minutes. Repeat the process to make more “feathers” with both the bright pink and pink coating chocolates. Smear the chocolate onto the paper, pulling the spatula away from the edge of the paper. Place the dipped side of the spatula against a piece of parchment paper 1 to 2 inches away from the edge. Dip the flat bottom of a small offset spatula into the bright pink chocolate. Re-warm the bright pink coating chocolate if it’s begun to harden. Melt the light pink coating chocolate in a heatproof bowl. Pop the tray in the fridge to speed up the process. Place the cutters onto the chocolate until it’s set up firm, about 5 minutes. Gently tap the tray against your work surface to smooth the puddles out and release any air bubbles. Pour puddles of chocolate onto the pieces of parchment paper. Line a cookie sheet with pieces of parchment paper a few inches larger than each tear drop cutter you’ll be using. Melt the bright pink coating chocolate in a heatproof bowl. Assorted blue, green, pink, purple, and gold sprinkles.Icing smoother or large straight icing spatula.6” round cake finished in white buttercream.Small round circle cutter or round piping tip (approx.Coating chocolate in bright pink, light pink, black and white (or tinted and tempered white chocolate).I used coating chocolate to create my flamingo, but these techniques work equally as well with regular chocolate that’s been tinted and tempered. Genius! The jagged brushstroke edges create the illusion of softness and fluff, which is not always easy to do with a rigid medium like chocolate. When I approached The Cake Blog with the idea for a chocolate flamingo cake, Carrie had the brilliant idea to use the brushstroke/feather technique from my last post for the feathers. What could make an already fantastic flamingo even better – chocolate, of course! They live in warm beach locales, have legs for days, and their lush pink feathers are the stuff dreams are made of. Their tropical lifestyles are the stuff of envy. This listing is for the time/effort/supplies used to create your item.It’s easy to see why flamingos have fast become the design icon of the moment. ![]() This item is not a licensed product and I do not claim ownership over the characters used in my designs. All copyrights and trademarks of the character images used belong to their respective owners and are not being sold. I do not sell or claim ownership over the character clipart or graphics, clipart, or characters. Once the package has left at USPS, we are not responsible for any damage, delivery delays due to inclement weather, if a package is not able to be delivered due to address errors, or other unforeseen shipping courier related delays. Orders are shipped 1 -2 business days, protected by cardboard and bubble plastic with do not bend/fragile stickers on the front and back of the mailer. Keep it in flat place and out of the sunlight. The frosting sheets will last up to a year stored at room temperature in the zip lock bag they are shipped in. For better result the frosted sheet must to be placed on light colors frosted cakes. *Peel and place the frosting sheet on the fresh frosted cake or cupcake. ![]() Please note that due to lighting effects tone/color can be differences in the color. 12 rounds per page no precut.Ģ" Strips, printed in a 1/4 sheet paper (3 per page) no precut. Printed area 10 x 15.8 inchesĢ" round are printed in a 1/4 sheet paper. You want any design and or text, YES, we can do it!!!ġ/4 Sheet = 8.5x11 inches. The edible images are printed with edible ink on high quality frosting sheets WE ADD NAME AND AGE white borders around the design is not included. ![]() Flamingo Tropical edible cake topper customized.
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