1. Texturing
Welcome to the First section of the Origami Zigzag Cake Course!
In this Section of the course I will show you how to create zigzag shaped accordion texture on a cake. We will texture both the bottom and the top tier of the cake.
What will you learn in this section of the course?
- Paper Mould Making Instructions
- Texturing
Folding Paper
For a 12cm round cake you will need a mould made of four A4 print papers.
For a 16cm round cake you will need a mould made of five A4 print papers.
For a 16cm round cake you will need a mould made of five A4 print papers.
List of necessary Equipment :
- 80gsm A/B+ Class A4 paper
- Round Point Owl or Fine Tip Pen
- Mat
- Ruler
Paper Mould Folding Instructions
- Print out the template on an A4 paper. Make sure to use 80gsm A or B+ Class Paper. Low quality C Class paper cannot hold the weight of the ganache.
- Put a mat or couple pieces of paper underneath the template. Go exactly over the printed lines on the template with a fine tip pen or an awl. Do not push too hard with the owl, the paper might tear.
- Fold the paper along the first printed line. Then flip the paper and fold the paper along the next line. And repeat. Flip the paper after each fold.
- Once you fold along all the printed lines, tamp it down.
- Since the length of one mould is not enough to texture the cake, you need to glue several moulds together.
FAQs
- You are putting too much pressure on the owl or the pen. Try putting less pressure.
- You are going over the line with the pen/owl too many times.
At the moment I haven't seen the moulds that work perfectly for the cake size we are making. Texturing is a part of decoration and any kind decoration takes time and patience. Be patient and practice more.
I do not recommend using thin 80gsm paper. Rails texture is quite volumetric and we will pour quite a lot of ganache to fill it. Thin paper won't be able to hold the weight of the ganache and might flatten. As a result texture will come out crooked.
I do not recommend using thick paper for the mould. It will be difficult to remove the thick paper from the texture and texture might brake.
Texturing
To texture a 12cm round cake you will need about 350 grams of ganache.
To texture 16cm round cake you will need about 600 grams of ganache.
To texture 16cm round cake you will need about 600 grams of ganache.
List of necessary Ingredients:
1kg of uncolored ganache
1kg of uncolored ganache
List of necessary Equipment
- Silicone spatula
- Offset spatula
- Ruler
- Stationary knife
- Wide bowl
- Steel Scraper
Mould Fitting Instructions
Fitting the mould for the bottom tier:
1. Since the mould made out of thin 80gsm paper does not hold the shape well, you first need to stretch the paper to the state it will flatten from the weight of the ganache poured onto it. Carefully pull and stretch.
2. Try the mould on the dummy. The length of the mould needs to be 1.5-2cm shorter than the circumference of the dummy because when raising the mould up from the table after spreading the ganache, it will stretch more. Mark the length and cut along that mark using a stationary knife. The bottom tier of the cake is 16cm round and to texture it you need a 48-49cm long mould.
3. To make the seam invisible, the two ends of the mould put together should continue the pattern of the texture. And to achieve that you need to have a downward looking triangle on both ends of the mould.
4. Cut the top of the mould slant. The height of the bottom tier is 20cm, so one end of the mould needs to be 21cm, mark one end of the mould at 21cm. The other end of the mould needs to be 28,5cm, one cm shorter than the height of the paper, mark the one at 28.5cm. Connect these two points with a straight line using a ruler and the marker. Then cut the mould along the marked line using scissors.
Fitting mould for the top tier:
1. Stretch the paper to the state it will flatten from the weight of the ganache poured onto it. Carefully pull and stretch.
2. Try the mould on the dummy. The top tier of the cake is 12cm round and to texture it you need a 36-37cm long mould.
3. To make the seam invisible, the two ends of the mould put together should continue the pattern of the texture. And to achieve that you need to have a downward looking triangle on both ends of the mould.
4. Cut the top of the mould slant. Use the section of the mould that we cut as a template. First mark one end of the mould one cm taller than the cake. The height of the cake is 16cm, so mark one end at 17cm. And then place one end of the template against the marked dot. The top of the template should be parallel to the mould underneath. Using the ruler, draw a line along the length of the template. Then cut the mould along the marked line.
1. Since the mould made out of thin 80gsm paper does not hold the shape well, you first need to stretch the paper to the state it will flatten from the weight of the ganache poured onto it. Carefully pull and stretch.
2. Try the mould on the dummy. The length of the mould needs to be 1.5-2cm shorter than the circumference of the dummy because when raising the mould up from the table after spreading the ganache, it will stretch more. Mark the length and cut along that mark using a stationary knife. The bottom tier of the cake is 16cm round and to texture it you need a 48-49cm long mould.
3. To make the seam invisible, the two ends of the mould put together should continue the pattern of the texture. And to achieve that you need to have a downward looking triangle on both ends of the mould.
4. Cut the top of the mould slant. The height of the bottom tier is 20cm, so one end of the mould needs to be 21cm, mark one end of the mould at 21cm. The other end of the mould needs to be 28,5cm, one cm shorter than the height of the paper, mark the one at 28.5cm. Connect these two points with a straight line using a ruler and the marker. Then cut the mould along the marked line using scissors.
Fitting mould for the top tier:
1. Stretch the paper to the state it will flatten from the weight of the ganache poured onto it. Carefully pull and stretch.
2. Try the mould on the dummy. The top tier of the cake is 12cm round and to texture it you need a 36-37cm long mould.
3. To make the seam invisible, the two ends of the mould put together should continue the pattern of the texture. And to achieve that you need to have a downward looking triangle on both ends of the mould.
4. Cut the top of the mould slant. Use the section of the mould that we cut as a template. First mark one end of the mould one cm taller than the cake. The height of the cake is 16cm, so mark one end at 17cm. And then place one end of the template against the marked dot. The top of the template should be parallel to the mould underneath. Using the ruler, draw a line along the length of the template. Then cut the mould along the marked line.
Texturing Instructions
To texture a 12cm round cake you will need about 350 grams of the ganache.
To texture a16cm round cake you will need about 600 grams of the ganache.
To texture a16cm round cake you will need about 600 grams of the ganache.
- Pour the ganache onto the mould in a line. Spread the ganache over the surface of the mould using the offset spatula. First spread the ganache by moving the spatula up and down and then from side to side along the length of the mould. When spreading, put pressure on the spatula – you need to push the ganache into the mould. Do not drag the spatula along the surface of the mould. If you do not push the ganache into the mould, air bubbles will get trapped between the mould and the texture, and you will have holes on the texture. Clean the edges of the mould and remove all the extra ganache.
- Glue the mould to the dummy. Lift one corner of the mould with your right hand, and put your left hand under the mould past the centre. Try putting your left hand as far as possible, because you can help your left hand with your right hand. Then put your right hand under the mould. Keep your hands closer to the bottom edge of the mould. And then raise the mould. When raising the mould your two hands should meet, the centre of the mould should not be hanging. When raising the mould try not stretching it.
- First glue the centre of the mould, then glue the left side, and then by holding the corner glue the right side of the mould. Press the mould onto the cake. When pressing, do not move or slide the rails. If you slide or move the mould, there will be holes on the texture. And then quickly seal the seam. Go over the seam with your finger several times.
- Next to ensure that the top of the texture that is floating above the cake does not break when removing the mould, strengthen it. Apply an even layer of ganache to the top of the texture. Spread the layer of the ganache and remove the excesses of the ganache on top of the cake using the small scraper. Put the cake in the fridge for about 30-40 minutes until the texture hardens.
- Once the dummy is chilled and the ganache has hardened, remove the mould. First, unwrap the seam along the height of the dummy. And carefully remove the mould by pulling from one side.
FAQs
1. You did not spread enough ganache over the surface of the mould.
2. After gluing the texture to the cake, you moved the mould, as a result part of the ganache slid and the hole appeared.
3. You did not smooth the cake properly, so the texture did not glue on some part of the cake.
4. You did not glue the texture properly to the cake.
5. You used too thick consistency ganache, so the texture did not stick to the cake.
6. You used low quality paper, so part of the ganache stuck to the paper.
7. You did not push the ganache into the mould when spreading.
2. After gluing the texture to the cake, you moved the mould, as a result part of the ganache slid and the hole appeared.
3. You did not smooth the cake properly, so the texture did not glue on some part of the cake.
4. You did not glue the texture properly to the cake.
5. You used too thick consistency ganache, so the texture did not stick to the cake.
6. You used low quality paper, so part of the ganache stuck to the paper.
7. You did not push the ganache into the mould when spreading.
1. You applied too much ganache on the mould.
Quickly remove the mould and smooth the cake. Redo the texture.
If the texture set on the cake, scrape the texture off using a flexible scraper and redo the texture.
If the texture set on the cake, scrape the texture off using a flexible scraper and redo the texture.
To get a certificate of completion you need submit photos of your cake within the time you have access to the course material. You need to submit photos of your cakes and the decoration.
Please attach photos of your textured cake below to get a feedback.
Please attach photos of your textured cake below to get a feedback.
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