Technique to learn to decorate with reduced jam
Appropriate technique to decorate children’s cakes.
For those not familiar with or who desire to learn this technique we recommend following this step by step.
It is an easy technique with very good results since with a little of patience and an easy drawing, through the jam we will get a thin and flashy result.
You need a cake covered with Wilton covering.
We should note that it can also be done on fondant or a modeling pastry.
The cake should be covered with a solid and firm covering as if covered with a cloth.
7 oz of chocolate coating
14 oz of quince or apple jam
Note. Both are ideal for this type of technique but if you have a chance to choose, go for orange since it is lighter and accepts colors better.
Colors to dye the jam
Many paper cones to decorate.
Once the cake is covered, chose the drawing we want to use.
At first, and to practice, chose simple drawings with large spaces to fill.
They can be flowers or fruit or an animal but always look for something simple until mastering the technique.
Transfer the drawing to a baking paper transparent enough to ease an exact copy of the drawing.
Once drawn, turn the paper and go over the drawing with a pencil.
Place the paper on the cake and re-trace it careful of not piercing the covering.
Second stage. Melt the chopped chocolate over bain Marie and away from flame.
Once melted remove and continue mixing until all the lumps are gone.
Let it settle until it passes the first stage of bain Marie which leaves it too liquid.
Take a paper cone and ensure the tip is completely closed.
Add a little of chocolate, up to half of the cone at the most.
Close the top of the cone by folding the paper.
Barely cut the tip and outline the entire drawing inside and out with the chocolate.
By this we mean all the lines of the drawing.
Let the chocolate harden.
This outline acts as a container when covering the spaces with jam.
Third stage. Preparing the jam.
Place the jam in a small saucepan and gradually add 4 tbsp of water.
Take to soft flame and stir until it is liquid. Remove from flame and drain.
Press with a spoon until it’s completely drained.
Take to mild flame again and always stirring until the water evaporates and thickens taking jam consistency again.
To check if it is ready, take a spoon and pour it from above.
If the final drops slide through the edge of the spoon and gather in a single drop, the jelly is done.
Remove and place over bain Marie so it doesn’t cool.
Fourth stage. Work with hot jam and one color at the time.
When you have determined where you are starting, set a few tbsp of jelly aside and dye.
Always with the help of a cone, fill half of it with jam, barely cut the tip and proceed filling the chosen areas with this color.
Once you are done with this part continue with the rest of the areas until you are done.