Decorative sponge. How do i make them?

transfer sheets

there are special transfer sheets and special pans with pattern grooves.
also you can pipe the design or stencil the design.
:smiles:

Yes, there are stencils, which are expensive, and then there are a few other ways too...

Spread the garnish paste on a silicone and comb through with a rubber comb. You can find these rubber combs at home decorating places, used for applying "Faux" wood finishes to walls etc. After combing the pattern on the silcone sheet or silicone paper, spread on your sponge mixture and bake.

Now, if you're in a hurry and want something classy to wrap around your cakes, try this: Make your sponge as per normal on sheets, then sprinkle grated couveture over the entire sheet and bake. I like to dust the entire sheet lightly with "snow powder" or non-dissolving icing sugar as well.

Another way is to use those clear acetate "cake band' strips and plain sponge strips. With the rubber comb and milk chocolate I'll make a design on the strips, cool, then apply a thin layer of tempered couveture, quickly I'll brush on tempered couvture to cut strips of sponge and stick them on the acetate strips. While still warm I'll lay the strips inside the cake form, and fill the (cold, usually some kind of a mousse cake) cake, chill, pop out of the cake form, and peel off the acetate strips. This will give you an appearance of a rock-solid hunk of chocolate, albeit with with a wood grain pattern, or if you choose not to use a contrasting chocolate pattern, a solid plain hunk of chocolate.

Now, if you've got the money you can get the stencils and special squeegees that go with them, and if you're really loaded you can get custom stencils with your logo/website/whatever on it too.

You can also buy the plastic stencils that around 60x40cm, usually white and have symmetrical patterns or just rows of shapes cut out of them. They are cheap, durable and easy to use, you just spread colorued hippen mass with a palette knife. Stay away from anything metal (stencils) because once they buckle or crease they are ****** and you never get a flat surfact to work on again!:cry:

Decorative sponge!

Hi, my chef at school told me to just put the spreaded sponge mixture in the fridge till it thickens well (as a ganache would, I guess...) and then use a comb to make your stripes on your sponge. This way you should create "canals" and be able to see the bottom of your pan. In those canals you pipe, or according to my chef, spread with a spatula the other colored sponge mixture over the combed mixture (and canals) and bake! I don't know if this makes any sense :crazy: , good luck!