The stencil is a hugely popular decorating tool in today's confectionery world and I'm thrilled to have Keep Form as part of this trend. We are very curious and love to understand how our products are used. Over time, we have gained experience in the field of using stencils and in this article I will share with you part of this experience.
All the principles described below are valid if you apply a stencil with a cream (cheese cream, ganache, butter cream). Those. stenciling is based on the principle of stabilizing the cream on the surface of your cake.
1. The cake does not need to be frozen before applying the stencil. It just needs to be chilled. This is due to the fact that the rate of stabilization of your coating on a frozen cake will be much more intense and most likely you simply will not have time to remove the stencil from such a cake without consequences. And the consequences are most often deplorable: at best, all the ganache or cream will go away with a stencil, at worst, your coating from the cake will also follow this.
It is enough to keep the cake in the refrigerator for 1 hour before applying the stencil.
2.There should be no condensation on the cake before applying the stencil. This applies not only to working with a stencil. Chocolate to chocolate, ganache to ganache will not stick if there is condensation. The problem is very relevant in summer. Is directly related to the temperature in the working room. Your workspace should be 19-20 degrees.
3. Qualitatively remove excess cream from the stencil. Have you seen these beautiful neat cakes, on which the stencil seems to be carved by a sculptor? All this is the result of the quality work of the confectioner. If you evenly and completely remove excess cream from the stencil, your pattern will be perfect in 99% of cases. We will leave 1% for various nonsense.
4. Don't delay the process. You need to work calmly, but do not keep the cake in a warm room so that the coating of your cake does not start to float. Prepare everything you need for work in advance. Everything should be at hand.
And finally, a bonus.
Work hard. There is no tool in the world that will do all the work for you. And believe me, the more beautiful the cake in the photo you see, the more work the confectioner put into it. It's not about the tool, but about perseverance, desire, accuracy, experience, imagination.
If something went wrong, we are always ready to help you. You can always write to us in Direct Instagram and we will figure out the process together with you.
