New Simple mold by BWB Wrinkle Origami Cake Wall Embossing Surface
Now you can easily create beautiful Chocolate Wrinkle Origami style textures on your cakes, cupcakes and more, suitable for many occassions, but especially for children's birthdays!
Make them quickly and efficiently and advertise your work on instagram!
Use with any type of chocolate and choco colors or edible spray colors, after the chocolate dries!
Perfect for your store or at home!
Watch this short video from our YouTube channel with details on how to make an Origami Cake or any cake with the BWB Cake Sidewall molds.
Instructions
How to use a cake sidewall chocolate molds to make an origami cake and many other designs!
1. Melt your chocolate (Prefer Candy Melts as chocolate needs a Tempering process) (Find them here: https://cakeDeco.gr/en/177-candy-melts)
2. You can dye the chocolate with chocolate colors (Find them here: https://tinyurl.com/cd-choco-colors)
3. Lie your mold flat and pour your warm chocolate into the mold. (It's a prerequisite that your mold is dry and clean from fingerprints. Wear gloves and rub it with a clean cloth lightly.) This step helps release the mold easier in the end. You can rub the mold with some antistick liquid too.
4. Remove your frozen cake/base from the freezer. The substrate layer is preferably a butter cream, ganache or some other smooth surface that will help choco sheet that you will place on it to cool n set quickly avoiding runny chocolate and ruining your sheet.
5. Allow the chocolate enough time to set and crystallize. It has to be soft enough so that you can bend it with the mold around the cake without breaking but not too hot to be runny. As a rule of thumb test, touch it with your finger as you see in the video. It should be thick enough to get your finger slightly in but not stick to your glove.
6. Wrap it around your cake, and with the mold on place it in the freezer for at least 1 hour.
7. Take it out and slowly peel the mold off and you are ready to make the final decorations!
Find all chocolate molds here: https://tinyurl.com/cd-choco-molds
Mold Details
Number of cavities: - pcs
Length: 505 x Width: 110 x Height: 1,8mm.
Average weight of finished product:
A few words about BWB mold types:
BWB has 2 basic types of molds:
The Simple Molds and Special Triple Molds that have revolutionized the field of chocolate decoration, creating remarkable decorations and a fanatical following! Just follow @BWBEmbalagens on instagram for more!
There are sub-types that pertain to the size of the molds whereas the larger ones with outer mold dimensions 36x24cm. and the initials SP (Semi Professional) in the product name are mainly aimed at professionals who want to produce several pieces per cycle, while the smaller ones 23x18cm that are addressed to individuals.
Simple molds are much cheaper to purchase and better suited for chocolate items that are solid like decorations and certain bonbons and have a relatively simple shape, small size. Half shells can of course be made in the usual way pouring and freezing layer after layer (usually 4-5) until the desired wall thickness is achieved.
The Special Triple Molds are ideal for use with comlex shapes that would require a long time to create otherwise and would not be made effectively with a simple mold as well as for creating chocolate shells, such as the 2 half shells that constitute an Easter egg. They facilitate the whole process significantly since you only need to heat and freeze the chocolate once to create a shell as opposed to the simple mold that several times are be needed to get to the necessary chocolate thickness that is required to make a good shell, especially in larger sizes!
Special Triple Molds are making the process much faster and economical and are producing excellent polished shells with even thick walls all around thus rendering them more measurable in a production environment as well.
General Advice
- Unsuitable for baking. Only for use with Chocolate, Cocoa Butter, cocoa products and Imitation Chocolate. Chocolate or other liquid, should not exceed 40οC when pouring it into the mold.
- Freeze your Chocolate for about 12' at 4oC after pouring it in the mold and performing the process described below (for Special Molds only).
- After freezing you can wait 1 minute and slowly remove the middle part (Silicone) of the mold so that it does not lose its shape and last longer!
- USAGE: The candy molds can be used to make hollow chocolate shells, hot chocolate bombs, bon bons, dome mousse, melting desserts, ice cream cake, candy pinatas, breakables, handmade soap and so much more!
- Storage Instructions: Store the 3 parts of the triple molds one inside the other as in their original packaging and vertically to keep you longer! Keep your mold away from direct sunlight
- Washing Instructions: Not Dishwasher Safe. Clean with a damp cloth in warm water, then allow to dry. Never use detergent, soap, or sponges. Between applications simply wipe your mold with a high-quality paper towel.
- Packaging contains QR code for yummy recipes from BWB!
- For the small details that need to be filled with chocolate, use the PME or other Needle tool (Code PME6) to spread the chocolate evenly in the details, as in the picture below:
