Velor desserts delight and fascinate. They look stylish, modern and royally elegant. Cakes with velor decoration are usually made with mousse filling with the addition of fruit or berry confit and crispy praline. Thanks to such a complex structure, they turn out equally beautiful both inside and outside. We’ll tell you how to make a velor cake with your own hands in our article. Here we will reveal all the secrets of preparing these delicious and beautiful desserts.
Cake with velor “Strawberries and cream”: culinary master class
Such a delicate and exquisite dessert can easily become a decoration for any holiday table. It belongs to the average category of complexity, preparing it is interesting and exciting, and the result will definitely meet all your expectations. Meanwhile, during the cooking process, it is important to adhere to the technology specified in the recipe, do not forget to weigh the products, strictly observe the baking temperature and the order of processing the products.
The culinary master class begins with drawing up a diagram of the future dessert. When drawing up a drawing, it is important to take into account both the size of the mold in which the dessert will be prepared and the order of the layers. The Strawberries and Cream mousse dessert will have 4 layers: a sand base, strawberry confit, cream cheese cheesecake and mousse filling. The top of the cake will be covered with velor. To prepare this you will need 2 culinary rings with a diameter of 16 and 18 cm. Let's consider the technology for preparing a velor cake step by step.
Step 1. Sand base
Preparing the cake begins with baking the base or the sequence of actions in this case will be as follows:
- Soft butter (60 g) is whipped with sugar (60 g) until white. The mass should be homogeneous, fluffy and light.
- Sifted wheat and almond flour are added to the prepared creamy mass in equal proportions (60 g each). The dough is kneaded.
- The prepared dough is wrapped in film and placed in the refrigerator for half an hour.
- The chilled dough is rolled out on parchment paper with a diameter slightly larger than 16 cm. After this, the excess edges of the layer are trimmed using a culinary ring of the required size.
- The cake goes into the oven, preheated to 175 degrees for 15 minutes.
After removing from the oven, the cake should cool thoroughly. We can assume that the first layer of velor cake is ready.
Step 2. Strawberry confit
Bright and aromatic strawberry confit has a consistency similar to berry jelly. Yes, and it is also prepared on the basis of gelatin. The sequence for preparing strawberry confit is as follows:
- Powdered gelatin (10 g) is soaked in 50 ml of cold water.
- Strawberry puree (200 g), sugar (60 g) and corn starch (10 g) are mixed in a saucepan and brought to a boil over low heat with constant stirring.
- After 2 minutes, gelatin is added to the strawberry mass.
- The mass is mixed again and removed from the heat. To cool, cover the top of the container with film.
- The mass, cooled to room temperature, is poured into a silicone mold with a diameter of 16 cm or directly onto a shortbread cake in a ring and sent to the freezer until completely frozen.
Step 3. Cheesecake
The next layer in the velor-coated dessert will be cheesecake with strawberries. Its preparation occurs in the following sequence:
- Cold Philadelphia cream cheese (250 g) is thoroughly mixed with half an egg, sugar, heavy cream and strawberry puree (50 g of all ingredients).
- A double layer of foil is spread on a baking sheet, a ring with a diameter of 16 cm is placed on it. After this, the sides of the mold are formed from the foil, into which the prepared mass is then poured.
- The cheesecake is baked for half an hour at a temperature of 160 degrees.
- After the prepared layer has cooled, the ring is removed from the mold. And the cheesecake itself goes into the freezer until completely frozen.
You can prepare the cheesecake in a silicone or springform pan lined with parchment. The main thing is that its diameter corresponds to the size of 16 cm.
Step 4. Cake mousse
Delicate and refined mousse determines the taste of the future cake. That is why flavored milk is used to prepare it. You can learn how to make it in our master class. The sequence for preparing the mousse layer for a velor cake is as follows:
- Gelatin (10 g) is poured into 50 ml of cold water for half an hour until it swells.
- At this time, flavored milk is prepared. To do this, ordinary pasteurized milk (250 ml) is poured into a saucepan and whole seeds are added to it. The milk is brought to a boil and infused for half an hour. This is how vanilla milk is prepared. Likewise, instead of vanilla, you can add lemon zest or tea. Before combining with other ingredients, the milk must be strained through a sieve.
- Sugar (100 g) is combined with starch (10 g) and yolks (3 pcs.). Then milk is added to the resulting mass. The mixture is thoroughly mixed and brought to a boil.
- After 1 minute, the milk mass should be removed from the heat and the gelatin should be thoroughly stirred into it. After cooling, add butter (50 g) to the resulting cream.
- Separately, whip heavy cream (250 g) and combine it with the cooled cream.
Step 5. Assembling the cake
To assemble the cake, it is recommended to use a silicone mold with a diameter of 18 cm. Or you can make the mold yourself. To achieve this, cover the required diameter with cling film on one side. This will be the bottom of the pan, which will then need to be placed on a hard surface such as a baking tray or large cutting board. The velor cake is assembled in the reverse order, that is, the upper layers are formed first, and then the lower ones.
First you need to pour a little liquid mousse onto the bottom of the mold and place the baking sheet in the freezer until the layer hardens completely. The frozen cheesecake is laid out next, then the confit and shortbread base. After this, the velor cake is filled with the remaining mousse from the sides. Now it needs to be frozen well for 10 hours, and only after that you can start decorating the dessert with velor.
Step 6. Velor using spray velor
In fact, covering a cake with velor at home is not at all difficult. And preparing such a coating is much easier than mirror glaze. But, before you start preparing it, it should be noted that you can cover the cake with this decor in two ways:
- using spray velor - a ready-made sprayer in a cylinder;
- using an electric spray gun.
Aerosol cans provide instant coverage of the cake with velor without the need to prepare any additional preparations. One such 400 ml container is usually enough to cover 6-8 cakes, which is more than enough for home use.
But this velor coating for a cake also has a number of disadvantages. Firstly, the color range of sprays is limited to 8 basic shades, the brightness of which cannot be changed. Secondly, they are quite expensive. It will be much more economical to buy ingredients for making velor yourself.
Making velor for a cake at home
To make velor at home, you only need two ingredients: cocoa butter and white chocolate. The optimal proportion is 1:1. This means that for 50 g of cocoa butter you will need to take 50 g of white chocolate. However, you can take more chocolate and less butter. It all depends on personal taste preferences. This amount of ingredients (100 g) will be enough to cover a large standard-sized cake with velor.
First you need to melt the cocoa butter and chocolate in a water bath (or in the microwave). Then combine both ingredients in one bowl. Next you need to add helium or any other food coloring and mix thoroughly. The mass should have a liquid consistency and uniform color. Afterwards, the cake is poured into a spray gun flask and sprayed onto the frozen product. More details about this are provided below.
How to cover a cake with velor using a spray gun
First, you need to have an electric spray gun in your home. If such a tool is not available, then it can be purchased at any hardware store. Secondly, you need to calculate in advance the feasibility of such a purchase. Even despite the high cost of sprays, the price of purchasing a cylinder will be much cheaper than a new spray gun.
Before applying velor to the cake, you need to prepare your work area. For this purpose, a large box is suitable, which is installed on the table with the open part to the side. This is done so that only the specified product is covered with velor, and not the walls, table and ceiling. A cup or plate is also placed in the box, on which the cake is placed. Now the container with liquid velor is fixed on the spray gun, the equipment itself is taken in the right hand, and the plate with the cake placed on it is turned with the left hand. If the entire sequence of actions is followed, the velor surface of the cake turns out to be uniform. Now you can think about the decor.
Decorating velor cakes
Velor itself can be called a cake decoration. However, even such an ideal surface requires exquisite decoration.
The latest fashion is decorating cakes with fresh berries and fruits. Ideal for this occasion are raspberries, strawberries, red currants, figs, etc. Most often they are laid out on one half of the cake or in a circle in the shape of a wreath. Berries crushed with powdered sugar look especially interesting.
Secrets of making velor cakes
When preparing a velor cake, it is important to remember the following points:
- It is important to follow the cooking technology. Do not forget to weigh the products, measure their temperature, observe the thermal regime and the sequence of processing of the products.
- The surface that is covered with velor must be frozen and perfectly smooth without flaws or irregularities.
- Before applying velor using a spray gun, you must make sure that the temperature of the liquid is no more and no less than 34-35 degrees.
Making a velor cake is easy and fun. At the same time, even true gourmets will appreciate the taste of the prepared dessert.
chocolate velor
Chocolate velor is the outer covering of the cake, which is
small chocolate droplets that, when frozen, become
the look of expensive velvet.
To cover with chocolate velor you need to buy an air spray gun.
If you do not plan to sell cakes and a spray gun to you
you will need it for 1-2 times - just try it - then you can find a cheap one
spray gun model. For example, I have Soyuz KPS-96450 - a simple Chinese
spray gun. Although now I am more inclined to the Stavr KE-800 model -
it has a maximum viscosity of 130 din, so you can save on cocoa butter,
adding more chocolate to the velor mixture.
Scientists have proven that chocolate significantly increases the level of...
endorphin in the blood. Especially if you eat it while sitting on your own yacht.
spray gun,
chocolate (dark, white, milk),
cocoa butter,
gel dyes
Now in big cities and even in small towns the number of
people making custom cakes.
Homemade cakes are not only different
excellent quality of ingredients, but also exclusive design.
If butter/margarine roses still predominate in store-bought cakes
or decorations made from protein cream, then home craftsmen try to decorate
cake so that its appearance delights customers.
Very popular for covering cakes
mastic,
mirror glaze
and chocolate velor.
If mastic can be made at home from marshmallows and powdered sugar, mirror
glaze made from chocolate, cream and gelatin, then for making chocolate
velor, you will have to buy a special tool that sprays chocolate -
spray gun or spray gun.
Special spray guns designed for working with food products,
does not exist. Confectioners use spray guns designed
for applying varnishes and paints, purchased at hardware stores.
There are a large number of different models of spray guns. But choose
A chocolate sprayer is needed based on two parameters - the diameter of the nozzle
and permissible paint viscosity.
1.
To obtain the best texture of chocolate velor, the spray nozzle
should be 2.5~3mm in diameter.
The larger the nozzle, the thicker the chocolate mass can be. Those. in relation to
chocolate and cocoa butter, the proportion of chocolate may increase.
The smaller the nozzle, the more cocoa butter you need to add to the chocolate mixture.
There are confectioners who use airbrushes with
nozzle diameter 0.2~0.5mm. But chocolate through such a small hole
does not work and confectioners make velor from cocoa butter alone with the addition
dyes.
If there are no spray guns with the optimal nozzle size on sale, it is permissible
use a nozzle with a diameter of 1~1.5mm. But for such a hole you need to make
liquid mixture - the ratio of chocolate and cocoa butter should be no less than
than 1:2, But you may have to add oil if the spray gun is not
pull the mixture.
2.
Any fluid substance has such a parameter as viscosity. Simplified
speaking, this is the amount of time it takes for the liquid to flow out of the cup
a certain size through a hole of a certain size.
In the instructions for the spray gun, viscosity is measured in din.
The viscosity of the chocolate mass depends on the ratio of chocolate and cocoa butter
and on temperature.
The basic rule of chocolate viscosity is that the more cocoa butter, the thinner it is.
(less viscous) a mass is obtained.
The spray gun for chocolate velor must pass liquid with a viscosity
not less than 40 din.
The best viscosity parameter is 60 din or more.
Confectioners who often use spray guns for work prefer
two models - Wagner W550 or Bosch PFS55.
If the spray gun will be used rarely, you can choose
cheaper models.
2,6
60
2,6
100
The chocolate spray gun must be disassembled, i.e. he owes
have a removable head that can be washed after use.
Other characteristics, such as the upper or lower location of the tank for
paints, joint or separate arrangement of the compressor - do not have
crucial for quality chocolate application.
The second most important part of the spray gun is the spray regulator.
This is a part in the nose of the spray gun, when turned, the outlet holes
increase or decrease. The larger the outlet holes, the larger
drops of chocolate and the more textured the velor coating becomes.
The temperature of the chocolate mass for velor should be within
from 30 to 45°C.
Typically, for high-power spray guns, the chocolate temperature is 30~35°C,
for weak spray guns, the optimal temperature is 40~45°C.
To measure the temperature, it is best to use a special culinary
thermometer. But if there is no thermometer, then you can make do with your own body -
You need to drop the chocolate mixture onto the crook of your arm. If the drop is not felt,
This means the temperature of the mass is close to body temperature - 36~37°C.
This temperature is suitable for working with velor.
You can melt chocolate and cocoa butter in the microwave or
in a water bath.
As mentioned above, the ratio of chocolate to cocoa butter depends on
the diameter of the spray gun nozzle and the declared viscosity.
The most commonly used ratio is 50% chocolate to 50% cocoa butter.
The lower the nozzle and viscosity, the more cocoa butter is added to the mixture.
You can use any chocolate for velor - bitter, milk, white.
The color and taste of the velor will depend on this.
Cocoa butter is a rather expensive product. It is 2-6 times more expensive than chocolate.
It differs greatly in price from different manufacturers, so for velor
It is advisable to take cheap oil, as it is no worse than expensive one.
The easiest way to make velor is from dark or milk chocolate. Velor turns out
noble in appearance and it is immediately clear that it is made of chocolate.
But often you need to make a colored coating for a cake, for example, a cake in the form
It is advisable to cover the hearts with red velor.
To obtain colored velor, a mixture of white chocolate and cocoa is used
oils with added dye.
It is very important to choose the right dyes - they should be gel or
fat-soluble. Water-based or alcohol-based dyes are not
will dissolve in the oil and remain in small droplets. Chocolate velor will be
untidy in appearance, with inexpressive color.
But even when painting the mass with the right paints, there is a possibility
poor mixing.
Therefore, to mix chocolate mass and dyes, it is necessary to use
blender, preferably an immersion blender.
When applying chocolate velor, part of the chocolate mass is sprayed.
The surface behind the cake gets especially dirty.
Therefore, it is necessary to prepare the place where the work will take place.
There are two best options for preparing your work area.
1. Place a cut large cardboard box on the kitchen table.
The box will be a screen on which flying
drops. The box should cover the space on the sides and back of the cake.
For reusable use, cardboard can be wrapped in film before use.
After work, remove the film and throw it away, and fold the cardboard and put it away
Until next time.
If you make a screen from plastic or thick aluminum, then the
the chocolate can be scraped off and reused. This is important if
the production of velor cakes has been put into production and the cake is flying away
a large amount of chocolate mass.
2. Shower or bath. They are good because the chocolate is on the surface
shower or bath can simply be rinsed off with hot water. Or you can hang it
the cabin with paper/newspapers, secured with tape. After work, remove the paper
and throw it away.
To obtain a beautiful coating, it is necessary to carry out preparatory work
working with the cake.
To cover with velor, you can use two types of cakes - mousse and
covered with butter cream.
after cooking and removal from mold
frozen for 5~7 hours.
It is very important to get the alignment right. For this
The cake is first assembled - the cake layers are sandwiched with any cream or jam. Then
The outside of the cake is coated with butter cream. It could be
Charlotte custard
butter cream with cream cheese,
lemon butter cream,
custard protein cream,
whipped with butter.
You can also use chocolate ganache.
The buttercream on the surface of the cake needs to be well leveled, but not to
absolute smoothness.
Place the cake in the refrigerator overnight. During this time, moisture from the cream
will be redistributed into the cake layers, the cake will settle, and the cream will thicken.
Remove the settled cake from the refrigerator and level it very carefully with a knife.
or with a spatula - dip the spatula in hot water and use short strokes
level the surface of the cake. After each touch of the cake, use a spatula
must be washed with hot water. Do not wipe off the water from the spatula,
It's better to just shake off the excess.
At this stage it is very important to level the cream to smoothness, since when applying
velor, any pits and tubercles will be very visible.
Place the leveled cake in the freezer for 4~5 hours. During this time
the cream will harden completely, but the middle of the cake will remain soft and, accordingly,
It will take less time to defrost.
Place the frozen cake on a wire rack. You can use an oven or microwave rack.
Place the grill on a special rotating table.
Place the entire structure in the work area.
Before you start painting the cake, you need to adjust the size of the drops.
To do this, first direct a stream of chocolate onto the paper.
Turn the “lamb” on the nozzle so that the drops are the desired size.
The larger the drops, the more textured the velor coating.
When applying chocolate to the cake, the spray gun must be kept at a distance
at least 25~30cm from the surface of the cake.
With one hand you need to smoothly and evenly turn the cake in a circle, and with the other
make oscillatory movements with the spray gun with your hand.
In no case should you point the spray gun at one place for a long time, achieving
correct color depth. It’s better to go around the circle 3-4 times than to paint the cake
in one go. If you direct the jet for a long time to one place on the cake, then instead
beautiful grains, chocolate streaks will form, which is
marriage.
1. If the spray gun is rarely used.
After completing the work, remove the spray gun head and disassemble it into parts.
Rinse with hot water and leave to dry.
Wait for the remaining chocolate in the container to harden and remove it with a spoon.
Scrape off frozen chocolate from the turntable with a spatula.
Place the chocolate in a bag and put it in the freezer until next time.
2. If the spray gun is used several times a day.
After each use, you need to “shoot” refined vegetable
oil and wipe the outside with napkins.
1. Since the cake continues to shrink after covering with velor, and the chocolate
velor is a hard “shell”, the coating may crack.
In order to give the velor a little more plasticity, you need to add
add a little refined sunflower oil to the chocolate mass at the rate of
0.5 teaspoon per 1 cake.
2. Since cocoa butter has a not very pleasant chemical smell,
then you need to take chocolate, which will give the velor its aroma.
But it’s even better to add 2~3 drops of vanilla flavoring to the chocolate mass.
At the moment, the best flavoring is from Dr. Otker.
If you don’t have a spray gun and can’t buy one, you can use
ready-made chocolate velor in cans. It comes in different colors.
One can is enough to cover eight to ten cakes.
You need to look for cans with velor in special stores for confectioners.
But you need to keep in mind that the cans are very expensive.
What I love about mousse cakes is the endless variety of decorating possibilities!
Mastic lovers may object. However, it is quite possible to install mastic figures on glazed cakes - and as a result we have a huge plus:
mastic is a very heavy material. Due to the fact that the cake is not completely covered with mastic “plasticine”, its weight is much less, which means there is no need to overpay the end consumer for a conditionally edible weight.
In addition, mastic is not eaten anywhere in Europe. This material is used exclusively for decorating fake cakes, which are made as exhibition samples or as decor for candy bars.
And velor is generally a weightless material! The thickness of the velor covering of the cake barely exceeds 1 mm! This coating is practically not felt by our taste buds, which means it does not accentuate the taste at all, does not add sweetness and does not interrupt the main taste of the cake.
Regarding the Velor coating recipe.
In fact, everything is extremely simple. The most important thing is to have a spray gun available. There are professional spray guns for airbrushes, with a huge heavy-duty container and, of course, with good pressure and a thin nozzle. But a household spray gun is quite capable of coping with such a task as covering cakes or pastries with velor. Such a sprayer can be purchased at any hardware store for quite reasonable money. I have a Bosch PFS 55.
To begin with, let's decide that only a very well frozen product can be covered with velor - a pastry or cake. It is very important. If the cake is not cold enough (frozen), the velor will have nothing to cling to. You won't get a velvet surface.
We take the cake out of the frost after all the preparatory work has been completed, namely:
the working surface is covered with film or other material, a protective screen is installed (otherwise the entire kitchen will be covered in veil), the spray gun is clean, wiped dry and ready for work, a rotating surface is installed for convenience (but you can do without it), some kind of cake stand is installed , smaller in diameter than the cake itself. The stand is needed to ensure that the bottom sides of the cake are open when covering. This way, the bottom will also be evenly covered with velor; it will be easy to transfer the cake to the base without damaging its sides.
As I already said, velor is a very fragile coating and when transferring the cake to the substrate you need to be as careful as possible, since there is a possibility of touching or smearing this thin layer.
As for the rotating surface. In my case, it's a round cutting board from Ikea with a rotating bottom. It can also be a round cake finishing stand. A very convenient thing. To evenly cover the cake on all sides, simply scroll the board with the cake placed on it on a stand.
We are preparing the coating.
For one cake with a diameter of 20 cm
- melt 100 grams of cocoa butter
- Separately melt 100 grams of chocolate (white, black or milk - depends on the desired final color of the coating). Approximately up to 40-45 C
- mix both melted masses with a silicone spatula
- add fat-soluble food coloring
- pour into a spray gun glass
- place the finished frozen cake on the stand
- spray evenly, holding the spray gun at a distance of approximately 30 cm from the cake itself
- The smaller the nozzle is open, the more fine-grained the resulting coating will be.
I use French dry dyes from DecoRelief
It is better to add the dye to a small amount of a mixture of cocoa butter and chocolate so that it dissolves better and there are no grains. That is, we pour 2-3 teaspoons of the mixture and dissolve the dye in it, and then pour it all back.
You can also adjust the desired color.
If you paint white chocolate with red dye, you will get a rich red tint, and if you add the same dye to milk or black chocolate, you will get a very noble and beautiful color of chocolate. Artists will truly enjoy mixing different dyes and creating their own palette.
That seems to be all the secrets of covering cakes with velor. If you have any questions, please leave your comments or write to me in direct message, I will be happy to answer!
And of course, share your successes!
Chocolate velor It’s rare that a person who is passionate about creating sweets doesn’t know what it is. But if you are a complete beginner, then here it is: chocolate velor is a type of top covering for a cake that looks very much like a noble fabric - actually, velor or velvet. Looks absolutely amazing! The coating composition is chocolate (dark or white) and cocoa butter, and food coloring, if necessary. In order to cover a cake with velor (“velorize”), you need to either buy a ready-made composition in a spray can, or purchase a spray gun specifically for this purpose, the necessary ingredients and prepare the mixture yourself. It would also be nice to have a cooking thermometer (with time and experience you will learn to do without it, but at first it will be very useful). Initially, modern mousse cakes were covered with chocolate velor. The technology for preparing them involves freezing them into natural ice! The surface of such cakes is even and smooth. And that’s all velor needs. It lays very nicely on a frozen mousse cake, with a distinct lint, and sets quickly. However, to the great joy of home confectioners who do not practice mousse desserts, ordinary cakes can be velored, which many do successfully. There are two options on how to do this. 1. “Pack” a classic sponge cake in a dense mousse, freeze so that only the mousse itself sets and the cake does not have time to freeze, remove from the freezer and spray with velor. 2. It’s good to line the cake with cream (almost any kind, the main thing is stable! For example, chocolate ganache, butter meringue (and any butter cream!), butter cream cheese will do), put it in the freezer for half an hour, and then take it out and cover velor. Here is an example of covering a “simple” cake with velor. The cream under the velor is chocolate ganache. If you really want, you can even veil the backing! Many people do this. Not everyone likes golden factory substrates; they do not always suit the idea of a cake; besides, this is a very interesting effect when the cake seems to smoothly flow into the substrate, forming a single whole with it. Quite often, mastic cakes are decorated this way, especially children’s cakes with a theme. So, confectioners today offer their clients velor as an alternative to mastic. Preparing the mixture for velor! Ready-made velor in a can is very expensive. Maybe, of course, one can will be enough for several cakes, maybe it’s very convenient, you don’t need to prepare anything, everything is guaranteed to work out, but, of course, there is only one color in the can, and even that, according to the stories of experienced people, is not always predictable , and if you want another one, you’ll have to buy another can. However, if you are not going to velor cakes often and, in principle, bake them several times a year, then it is easier, of course, to buy a spray can for the occasion, and that’s all. For those who will be doing a lot of velor, it is better to prepare your own velor composition and buy a spray gun. More about him a little later. It’s also convenient to use cans if you want to mix velor of different colors on one cake. That's very beautiful. It will be inconvenient with a spray gun: pour out one mixture, prepare a new one - a different color, rinse the spray gun, fill it, cover it... Long and tricky. For this, it’s good to have at least one color in the can. And give the main one from a spray gun, for example. About the mixture. If we want to get dark-colored velor, we should take dark chocolate. The second essential component of velor is cocoa butter. It is sold in specialized confectionery stores, it is quite expensive, but its consumption is low. Proportions 1:1. Please note: this is variable! Some people prefer others, but 1:1 with dark chocolate is the most common option. To cover a small cake with a diameter of 18 cm and a height of 7 cm, you need approximately 30 g of chocolate and cocoa butter. Here we weighed out the required amount of ingredients. We take the most ordinary chocolate bar from the supermarket, if there is no professional confectionery shop. Melt both in the microwave or in a water bath. This must be done one at a time. The melting point of chocolate and cocoa butter is different. Put it together - the chocolate will burn, and the cocoa butter will barely melt during this time. Melt the chocolate in pulse mode, if in the microwave, that is, literally 15 seconds at a time. We take it out, turn it over, melt it again. It may not go all the way: it will come from its own heat and the warmth of the bowl. If in a water bath, make sure that neither water nor steam gets into the chocolate, it doesn’t like that. Mix. You can directly in the spray gun tank. In a good way, this mixture now needs to be tempered, but this is not necessary. There is such a thing as operating temperature. One in which the cake will not melt, the velor will lie beautifully, and the spray gun will not clog. For dark velor it is 38 degrees. We measure using a culinary thermometer. How it feels: you can do a test on your lower lip, the mixture will be barely warm, even closer to cold, but the consistency should be fluid! It is very important. If the mixture is thick, it will clog the spray gun and nothing will work! You will have to disassemble it, wash it, reheat the velor, etc. It is better to velor the composition a couple of degrees higher than lower (up to 42-45 degrees is the limit). Upon reaching the operating temperature, spray the velor onto the cake - literally a minute before it was taken out of freezers! - from a distance of about 20 cm. The space around needs to be prepared, otherwise - yes, yes! - everything will be covered in chocolate in the most literal sense! :))) Who cares about anything here. You can build some kind of box, you can hang it with film or fabric, put two large cardboards in a corner. It is convenient to place the cake itself for veiling on a rotating stand, if you have one. You spray and turn it, and the cake evenly acquires the coveted fluffiness. If you need black velor or, say, dark red or some other dark color, you need to add the appropriate dye to the finished mixture. It is believed that you need a special fat-soluble dye, like the kind for chocolate. But you can also use regular water-soluble gel “Top Decor” and Americolor, everything works, you just need to run the mixture through a blender to rid it of paint crystals, otherwise they will spread into ugly spots on the finished cake as it defrosts. It takes a lot of dye to achieve a rich color. That is why it is recommended, if you need a dark, rich color, to paint velor on dark chocolate, and not on white! The dye consumption will definitely be less, but be prepared for the fact that you will still need quite a lot of it. Colored chocolate velor Do you need colored chocolate velor? Bright or subtle, but not too dark? Then we make velor on white chocolate. Proportions 60 to 40 - chocolate and cocoa butter. The technology for preparing the mixture for velor is exactly the same as for dark chocolate: melt separately, mix, stir until smooth, add coloring, blend with a blender. The operating temperature for white chocolate velor is 35 degrees. Spray gun! Well, now, about the most important unit - the spray gun! You need a regular spray gun, a construction spray gun, of course, a new one, which you will use only for food purposes! Nowadays, due to the fashion for velor cakes, “special” confectionery spray guns are sold, but the difference from construction ones is only in the name - “confectionery” - and the price, which is much higher. However, whether to buy them or not is entirely up to you. However, many famous confectioners and confectionery shops work with construction spray guns and everything works out great for them. In this case, we used Bosch PFS 55, which is quite common in our sweet environment. The Wagner W550 is also highly praised. Others with similar characteristics will also fit. After work, pour the remaining mixture (if any) into a clean container, close and store until next use. We remove everything that can be removed from the spray gun, wash it in very warm, almost hot water (otherwise the chocolate will not wash off) using detergents, then rinse it very well, pour warm water into the tank, blow it through several times until the water is gone come out crystal clear, give it a little drive and just some air to dry everything inside. At home, it is convenient to do this in the bathroom. We put away the spray gun until next use. Beautiful culinary experiments to you!
30.08.2018
Velor is one of the most spectacular ways to decorate a cake or pastry. This coating looks very stylish and somewhat mysterious. Outwardly, it resembles expensive fabric - velvet or velor, hence the name. In this case, the decor is applied in a thin layer, and therefore does not greatly affect the main taste of the dessert itself.
Many people think that such beauty can only be created in professional confectionery shops. But in fact, even amateurs can do it. And in this article we will tell you how to make velor on a cake at home.
Making velor with your own hands
To prepare classic dark velor, you will need only two ingredients:
- dark chocolate;
- cocoa butter.
If you want to get colored velor, then dark chocolate must be replaced with white. Plus, there will be one more ingredient in the recipe - food coloring. It is better to use fat-soluble dyes, they are guaranteed not to spoil the finished mixture.
Traditionally, confectioners use ingredients in a ratio of 1 to 1. In principle, 60 grams of both is enough to make a standard cake with a diameter of 18-20 centimeters. But you can add a little more chocolate if you need a darker coating, close to black.
As for the quality of the chocolate itself, experienced confectioners advise buying professional chocolate in discs. But how to apply velor to a cake? We will be at home, then you can buy regular chocolate in stores - preferably with the most natural composition. Everything will work out with him too.
Step #1 - melt the ingredients
Both ingredients must be melted - either in a water bath or in the microwave. In this case, this must be done in different bowls and always separately from each other. They have different melting points. And if you put them together, the chocolate will burn more quickly, while the cocoa butter will barely melt.
If you melt chocolate in the microwave, do it in the so-called pulse mode. That is, they heated it for literally 15 seconds, took it out, turned it over and put it back into the oven. If you do it in a water bath (which is considered a more professional approach), then you need to make sure that water and steam do not get into the bowl.
Step #2 - mix ingredients
When the chocolate and cocoa butter have melted, pour them into a single bowl and mix. To obtain a better quality mass, use a blender. If you don’t have one at hand, you can use a regular whisk.
Step #3 - add dye
If you are making colored velor, then dyes need to be added while mixing the main components. And again, mix everything well. It is important to remember that the richer the color you want, the more dye you need to add.
Remember! Any coloring, even food coloring, is still chemical. Therefore, if you are a supporter of only natural products, then only the option with classic chocolate-colored velor will suit you.
Step No. 4 - operating temperature
How to cover a cake with velor at home so that it does not crumple and is evenly distributed? It must be at a certain temperature. For classic chocolate it is about 38 degrees, for white with dyes it is a little more than 30. If you are seriously involved in confectionery, then you should have a special thermometer in your arsenal. And determining the required temperature is a trivial matter. If you don’t have this device, you can taste it. The mixture should be barely warm.
But the temperature regime concerns not only the velor, but also the dessert itself. It should be cold, even frozen. Therefore, it is put in the refrigerator and taken out immediately before covering the cake with velor.
Step No. 5 - apply velor
The best way to decorate a dessert with velor is to use a spray gun. This is a special sprayer that is sold in any confectionery or hardware store.
But there are several ways to make velor on a cake without a spray gun:
- Spray. This is a highly simplified analogue of a spray gun. Probably everyone knows how to use it. But achieving the desired effect is extremely difficult - often the final result looks more like splashes than the structure of expensive fabric.
- A bottle of perfume or eau de toilette. The principle is the same as that of a spray bottle. But here the sprinklers are smaller, so the result will be better. You just need to first wash the bottles very thoroughly to remove any remaining perfume.
- Sponge . A velor coating can be made using a regular sponge, which many people use to wash dishes. It is necessary to moisten it generously in the prepared solution for velor, and then apply it to the surface of the dessert and lift it sharply. If you get your hands on it well, it will turn out to be very high quality.
But the most successful way to cover a cake with velor without a spray gun is to purchase special cans of paint in the store. They are, of course, not cheap. But high-quality results are guaranteed.
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