Welcome to the Cake Decorators Q&A
Most local cake decorating stores will print edible images but if you can’t get them locally try here
http://www.thecakedecoratingcompany.co.uk/catalog/index.php?cPath=2&osCsid=6amcv713f2fk5htro59udp3iu4
If you type in the above search box ‘logos’ you’ll see other companies which members have used.
Thank you, I will try this. In the video:
1. When cleaning the black edible paint, Vodka is used, what would to recommend for Non-Alcoholic substitue?
2. After smoothing the gnached with “Hot Water” what temperature should the cake be, before applying the sugarpaste so it does not crack?
You could just use a damp paint brush taking care not to over wet the sugar paste. Unfortunately I can’t even recommend lemon extract as it also contains alcohol. Alternatively you could use a low tack masking tape to protect the sugarpaste above the scribed line.
Paul made the line quite deep so if you were to use a much finer brush to carfully paint in the line you could avoid marking the red. Use the same size brush as Paul has for the wider parts.
Once the cake has been hot water washed for the final time just leave it out at room temperature until the water dries. The chocolate will change colour, you’ll know when it’s dry, it takes just a few minutes. The cake should still feel tacky for the sugar paste to adhere to chocolate. That’s it, it’s done! No need to worry about the temperature. I’ve only ever experience chocolate ganache with very high cocoa content to crack in the freezer, not in the fridge and certainly not at room temperature. If you’re using chocolate with cocoa content of 50 – 60 percent you shouldn’t have problems with cracking. Once your cake is iced store it in a card board cake box in a cool room.
