Velvet spray
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With a velvet spray you can give your desserts a velvety or snow effect in just a few seconds. Velvet spray is especially popular for bûches, entremets and mousse cakes: the fine droplets of coloured cocoa butter set on the frozen surface and form a matt, velvety layer. At Cakelicious you will find food-safe velvet sprays from Silikomart, Decora and Funcakes in many colours.
Velvet spray colours and sizes
White is the classic choice for a snow effect, followed by red and pink, which are particularly popular for Christmas desserts. Our range includes:
- Whites: white and cream white
- Reds and pinks: red, cherry red, pink, fuchsia and lilac
- Green, yellow, orange, blue and light blue
- Light brown, brown, dark brown, milk chocolate, black and gold
The sprays come in different sizes, for example 100 ml and 150 ml. With 100 ml you can coat about two cakes of 20 cm diameter and 4 cm height, or two standard-sized logs. Be warned: when the can is empty, it stops spraying rather suddenly.
How to use velvet spray
- Warm the can: place the bottle in warm water (25–35 °C) for about 10 minutes, as the sprays may have been stored at different temperatures.
- Shake vigorously: shake the can for around 30 seconds.
- Frozen surface: spray straight after unmoulding from the freezer. The colder the surface, the better the velvet effect.
- Spray an even layer from a distance of 20 to 25 cm.
Protect your work surface well, as coloured cocoa butter is difficult to clean off. A tall cake box makes a handy spray booth and can be reused several times. The easiest way is to place the frozen dessert on a turntable so that it is coated evenly all round. You can also decorate plates using a stencil: chill them in the fridge beforehand, or better still in the freezer. On coloured plates, white spray looks particularly elegant.
Velvet spray for bûches, entremets and mousse cakes
For Christmas logs, the velvet effect is a popular finish. Our red strawberry and lemon bûche made in the Silikomart ‘Bûche’ 25 cm mould, the four-chocolate mousse log in the ‘Mr Pillow’ mould and the tropical Christmas ice cream in the Pavoni ‘Comet’ mould show how versatile the spray is – you will find the recipes on our blog. Suitable moulds are under Yule log moulds (bûche de Noël), and more ideas for mousse cakes and entremets under Dessert. For a glossy rather than matt finish, take a look at the glazes in Mirror glaze.
Frequently asked questions about velvet spray
Does the dessert have to be frozen for the velvet effect?
Yes. The velvet effect forms because the cocoa butter sets instantly on the very cold surface. On a dessert that is only chilled, the layer tends to stay smooth.
Why is my velvet spray not spraying properly?
Usually the cocoa butter in the can is too cold. Warm the bottle in a warm water bath (25–35 °C) and shake it vigorously.
How much velvet spray do I need for a Yule log?
With 100 ml you can coat roughly two standard-sized logs or two cakes of 20 cm diameter.
See also: Yule log moulds (bûche de Noël) · Metallic food colours · Food colour sprays