I decided to just do a plain chocolate blockish cutlet and cover it with chocolate ganache and fondant. The design is super simple, green fondant and also a simple strip of black fondant to look like a road. I added malt balls( we call them maltesers then in Australia) that I crushed to make it chocolate cake delivery singapore look like a construction zone. Last but not least, I raided my son’s auto/ truck collection and picked out two of his construction vehicles and some signs, gave them a marshland and placed them on the cutlet to finish it off.
Flash back, kiddies wo n’t know what went wrong and anything you make they will love. They will come down with great recollections because I still flash back my mum and pater making my birthdaycakes.If you ’ve read utmost of my posts on my cutlet decorating adventures you'll have seen that I substantially embellish galettes with fondant. For some reason, I find fondant easier than chocolate cake delivery singapore to embellish galettes. perhaps all those times playing play doh with my kiddies is paying off. So, if you have a black belt in play doh you ’ll be suitable to handle fondant! But this post is n’t about another fondant decorated cutlet. For this cutlet, a cutlet for my kinsman’s 26th birthday, I decided to do commodity different, a vanilla adulation cutlet with white chocolate shards and berries.
So how did I make this cutlet? The first step was to make the two adulation galettes. It’s stylish to make the galettes a day ahead of levelling, filling and decorating as this allows the cutlet to cool fully, which helps reduce the motes. Once the galettes were made and cooled I levelled the galettes by removing the pate.
The alternate step was to make the chocolate shards. I made the chocolate shards out of white chocolate ganache that I spread onto blocks of incinerating paper and cooled in the fridge. In future I'll make the chocolate shards using just melted chocolate. This is because when I hulled the chocolate shards from the baking paper a lot of them broke and came too short to use.
The last step was construction. I squeezed the two vanilla adulation galettes squeezed with vanilla buttercream and berries. I used thawed mixed berries in this case. I covered the cutlet with vanilla buttercream. The stylish way to do this is to crumb fleece the cutlet. Crumb coating seals in the motes so that when you do the final icing fleece, no motes peep through. This gives a nice smooth finish but seeing as I was covering the outside of the cutlet with white chocolate shards the finish did n’t need to be perfect. Eventually, the cutlet was outgunned with a blend of defrosted frozen berries( that I had leftover) and fresh berries. I would n’t use defrosted frozen berries, however, as they tend to be relatively juicy and I set up the juice ran underneath the chocolate shards and out from the bottom.
In the end, I ’m was really happy with the end result and I guess other people liked it too because there was n’t any left! It’s surely a cutlet that I'll make again so I can learn from this experience to make it better and view more