It was a chocolaty day as Chef Din gave a demo to a room full of eager bakers.
To make the required batter, he used a special premix from Colatta
Piping custard and blueberry jam on top before putting it to bake...
Scattering Chef's special blend of crumbs on top for a crunchy texture..
When it's done..
Moving on to the pinky strawberry cheese cake. Crush biscuits to make the base of the cake and put it in a foil-layered baking tin.
Melt pink chocolate and stir it with pink chocolate chips. Mix it with batter..
Bake it and let it cool before removing it from the tin and the foil. Then it is decorated
Spread strawberry jam on the top.
A little bit of fresh cream on the sides and paste some of these ↓↓↓
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| Chocolate pieces made from moulds |
For large cakes, here's an idea for you to divide and decorate it in a simple yet classy way
Lastly is the Chocolate cake made from Colatta's chocolate cake mix.
After it is baked, it is divided into 3 layers and filled with chocolate whipped cream
Coat it with some chocolate ganache
Last but not least, decorate it with fruits and chocolate pieces
For larger cakes, here's how you can decorate it: pipe cream onto small cubes and top it with chocolate buttons
or you can just serve it like this for a simple looks. Note: for this cake, Chef has layered it with cheese filling for a more unique taste
You can use flavoured chocolate for different flavours and colours.
Using this same technique, you can make tons of other shapes.
Thank you Chef Din
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