Dark cake icing for cakes & biscuits, 250 g

Dark cake icing for cakes & biscuits, 250 g

What is it suitable for? It can also be used to coat and decorate Gugelhopf, ice cream on a stick or a cake. How is it used? Place the drops in a bowl and melt them in short bursts in the microwave or over a bain-marie, stirring occasionally. When only a few pieces are still visible, remove the bowl from the heat and continue stirring until everything is smooth. For cakes and cupcakes, it is best to place them on a rack over baking paper and pour the icing over them; what solidifies on the paper can be crumbled and melted again. Smaller pieces such as cake pops, cupcakes, ice cream on a stick and éclairs can be fully or partially dipped; briefly drip off any excess icing or wipe off the edges. Ice cream should be well frozen, the icing should not be too warm and the work should be done quickly. Two-tone decorations look particularly beautiful: Pour a second color into cornet paper or a piping bag and pipe fine stripes, dots and patterns. Sugar pearls, fondant decorations, gummy bears or Smarties adhere to fresh icing; a Cake-Lace ribbon provides an elegant edge, nut brittle for crunch. Cake icing is also known as cake melts and sets quickly, becomes firm and shiny. With dark chocolate cake icing, you can give your baked goods a sophisticated coating that does not crack when chilled.