These Velvet Textured Cake Tutorials teach you how to spray cocoa butter on cakes and desserts for an edible velvet effect. Velvet effect cakes look gorgeous and are commonly made on dessert cakes like entremet. They’re not just pretty looking but also delicious.
Imagine sinking your fork into a slice of cake so velvety and luxurious, it practically melts in your mouth. The mere mention of velvet textured cakes elicits a craving that is hard to resist. With their irresistible allure and captivating flavors, these delectable desserts have taken the culinary world by storm. But what exactly is it about velvet cakes that has dessert enthusiasts enthralled?
How to create a cake with velvet cocoa spray?
Cocoa velvet spray is often used by professional pastry chefs to give desserts, particularly entremets or mousse cakes, a velvety texture. This effect makes the cake look like it’s covered in a soft, velvet fabric. The spray contains colored cocoa butter and is typically applied using a spray gun.
Here’s how to create a cake using cocoa velvet spray:
1. Prepare the Cake:
- Ideally, the cake should be a mousse cake, entremet, or any cake with a smooth surface. The cake must be frozen to ensure the velvet effect works correctly when sprayed.
2. Equipment Needed:
- Cocoa Velvet Spray: These sprays come in a range of colors and can be purchased from specialty baking suppliers.
- Spray Gun: If the cocoa velvet spray isn’t in an aerosol can, you’ll need a spray gun, often used for paint or airbrushing. Ensure it’s food-safe and reserved exclusively for culinary use.
- Protective Gear: Wearing gloves and an apron is advisable since the process can get messy. Ensure your workspace is also protected, or work in an area that’s easy to clean.
3. Applying the Cocoa Velvet Spray:
- Temperature: Ensure the spray is at the right temperature, typically around 86°F (30°C). If the cocoa butter in the spray is too cold, it can solidify and clog the spray gun. Too hot, and it won’t create the desired effect on the cake.
- Shake Well: If your cocoa velvet spray is in a canister, shake it well to ensure even distribution of the cocoa particles.
- Distance: Hold the spray gun or can about 6-8 inches (15-20 cm) away from the cake.
- Even Coating: Spray in smooth, even strokes to cover the cake’s surface. The cold surface of the frozen cake will cause the cocoa butter to solidify upon contact, creating the velvet texture.
- Multiple Angles: Ensure you approach the cake from different angles to get an even coat, especially if your cake has multiple sides or intricate designs.
4. Finishing Touches:
- Once you’ve achieved the velvet texture, let the cake sit for a bit to acclimate to the room temperature. This ensures any condensation that forms doesn’t affect the velvet finish.
- Add any other decorations or garnishes as desired, like gold leaf, chocolate decorations, or fruit.
- Store the finished cake in the refrigerator if it’s a type that requires it, like a mousse cake. However, ensure it’s covered or in a box to prevent other food odors from affecting it.
Remember, using cocoa velvet spray requires practice to perfect, so don’t get discouraged if your first attempt isn’t perfect. With a bit of practice, you’ll achieve that beautiful velvet texture that’s sure to impress!
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What desserts work best for using with a velvet spray?
Velvet sprays work best on desserts that have a smooth, frozen surface because the spray needs to solidify instantly upon contact to create the desired velvety texture. Here are some of the most suitable desserts for this application:
- Mousse Cakes (Entremets): These are the most popular candidates for velvet sprays. Their smooth surfaces and frozen state make them perfect for achieving an even, velvety texture. Mousse cakes often have multiple layers of textures and flavors, and the velvet coating adds a professional finishing touch.
- Semifreddo: An Italian dessert that’s somewhat between ice cream and mousse. Its semi-frozen state is perfect for the velvet spray.
- Frozen Cheesecake: Unlike traditional cheesecake, frozen versions have the solid surface for velvet spray.
- Parfaits and Verrines: While traditionally served in glasses, if you mold and freeze individual servings, you can achieve a velvety finish.
- Bavarian Creams: These custard-based desserts with gelatin can be frozen and then sprayed for a luxurious finish.
- Ice Cream Cakes: The frozen exterior of ice cream cakes provides a suitable surface for velvet sprays.
- Frozen Yule Logs (Bûche de Noël): Traditionally a Christmas dessert, giving it a velvety finish can elevate its appearance.
- Panna Cotta: Although traditionally served chilled but not frozen, if you freeze individual panna cotta desserts, they can be given the velvety treatment.
- Chocolate Bonbons and Pralines: While smaller in size, these can be sprayed to give a velvety outer coat. However, this requires precision due to their size.
- Frozen Fruit Bars or Popsicles: For a unique twist, give these a velvety finish. However, be sure to consume them quickly after spraying and serving, as they’ll start to melt.
Remember, the key to success with velvet sprays is ensuring the dessert is frozen solid and the spray is at the correct temperature. The instant contrast between the cold dessert and warm spray results in the characteristic velvet texture.
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Frequently asked questions
These are just a few of the common questions about cocoa velvet spray. If you decide to use it, always refer to the manufacturer’s instructions and guidelines for the best results.
Cocoa velvet spray is a colored cocoa butter-based spray used by pastry chefs to give desserts a soft, velvety texture. It’s often used on frozen desserts like mousse cakes and entremets.
When sprayed onto a frozen dessert, the cocoa butter in the spray solidifies instantly, creating a velvety texture.
For the best results, the dessert should be frozen with a smooth surface. Mousse cakes, semifreddo, frozen cheesecakes, and similar desserts are ideal.
Some cocoa velvet sprays come in aerosol cans, ready to use. However, others might require a spray gun, which is typically used for airbrushing.
Cocoa velvet sprays contain colored cocoa butter, which gives the unique velvety texture when applied to frozen desserts. Regular food sprays might be just for color or shine and don’t provide the same texture.
Yes, cocoa velvet sprays are food-grade and safe to consume.
While commercial sprays are specially formulated, you can make a homemade version using melted cocoa butter and food coloring. However, achieving the perfect consistency and results might require some experimentation.
Store in a cool, dry place away from direct sunlight. If the cocoa butter solidifies, you may need to warm it up to the recommended temperature before use.
The most common issues are related to the temperature of the spray and the dessert. Ensure the dessert is frozen solid, and the spray is at the right temperature (usually around 86°F or 30°C).
While designed for frozen desserts, you can experiment with non-frozen items. However, the velvety texture may not form as effectively, and the finish might be uneven.
Clean the spray gun with hot water to melt and remove any residual cocoa butter. Some chefs also run a bit of melted plain cocoa butter through the gun to ensure it’s thoroughly cleaned.
Images For Inspiration
Like I say, entremets are not just beautiful but also delicious. These entremets are made using the velvet sprayed effect. Get inspired from the artist who’ve made these beautiful cakes. Seek ideas from their beautiful cakes to make your own velvet sprayed beauty