so i saw a few influencers receive these cakes as PR gifts from Dior for christmas and knew i wanted to replicate the design for my birthday cake that i’m baking myself.
anyone have any ideas as to how they would have achieved the geometric topping and how i can do this? i was thinking of maybe piping straight lines of caramel and arranging them into the design but would appreciate any other techniques.
by inaam2003
30 Comments
Anything’s possible with enough tears
I wouldn’t be surprised if they used some kind of food printer for this
3d printed sugar frame placed on top?
I’m guessing it’s tuile baked in a mold
You can get rolling pins with patterns on them that repeat as you roll out a thin sheet of pie crust or whatever. You could do that with fondant or something to achieve this.
This is highly likely been 3D printed or used a large fine Tuile mold. Highly difficult, expensive and complicated.
If you want to simply put nice geometric patterns on desserts, you can use chocolate, piping gel or other edible mediums and pipe it like traditional petit fours and cake scribing.
Maybe something like template made with a sheet of acetate and the lines cut in a cricut, spread chocolate over it, scrap off the excess and once it sets peel off the acetate? I don’t think the picture is chocolate, but apart from buying a silicone mould this diy method is probably doable to get a similar pattern
at home…possibly piping something that will harden onto design drawn onto parchment paper or some kind of very east to unstick surface? you’d need exactly the right consistency and a very steady hand though
Caramelized sugar would be my best guess on how this is made, like someone else said it seems like some sort of mold unless someone just has a really steady hand, but the other thing is that it has to be super hot so I don’t see piping being feasible.
If it were me, I’d probably print out the grid you’re wanting and place it under parchment paper, and use melting chocolate to pipe on top. I would definitely wait for the lines to dry in one direction at a time if that makes sense? If you go too quickly I think the lines would want to blend together. And probably place it on the cake with the parchment still on and peel it off, it’ll be pretty delicate.
That being said, you could absolutely freehand right onto the cake with caramel, fudge, or melted chocolate, but it won’t be as perfect as the picture.
I hope you post the finished cake!!
Spitballing here, but you might be able to do this by making a rectangular frame with a ruler or dowel in the middle. Then you could slide your hand along it to create a perfectly straight line, or even make a slider with a hole for your piping tip if you wanted perfect precision.
You could then print the design out and put a piece of parchment over it. After that, all you would need to do is use your piping jig to pipe straight lines on the appropriate parts of your design.
I would think that using a fairly fluid icing and *very* tiny piping tip would help get everything on the same plane so that some lines weren’t higher than others.
You could also use that rig for other creative piping, like mixing thick and thin lines in a pattern or using a thick icing/chocolate and rotating the cake 90º after every line to make an intricate basket-weave.
Edited to add: if you were to make a jig, having two rulers/dowels would let you just rest the piping tip between them and prevent any unwanted horizontal or vertical movement.
You could take a piece of paper, print the design on a piece of paper trace it out with icing and then flip it to transfer it onto the cake, trace over it to make the lines more prominent, or you could take wax paper or parchment paper and draw the design with a ruler, and then flip the parchment paper and pipe your caramel or hot sugar or whatever you’re using onto that wax paper and refrigerate it, and then carefully transferred it onto the cake
I think you can also buy sheets of transfer patterns made of thin lines of chocolate. I’ve seen some chocolatiers use them on the bottom of their chocolates or even cookies.
Looks like caramel or a toffee. I would try making a circle on some parchment the same size as the pie you are making, trace a pie tin or something. On the back side of the parchment trace the design. Cut out the circle with a couple inches wiggle room. Lay ontop a cake stand. Use a drizzle bottle to copy the image on the other side of the parchment. Place the finished design in the fridge or freezer to harden. Then delicately detache from the parchment when ready and apply to your pie.
If it’s dough then I am unsure. They might have a custom stamp for the business.
Edit: looked up the image and the cake is Dior Galette des Roi
This looks like a molding was used or it’s ai
It reminds me of the stroopwafel iron plate they use in the Netherlands.
Will a psych hold financially destroy you? Because I think I’d need one if I attempted to do this.
With far more patience than I will ever have.
I could make this out of some type of waffle batter and a mold. If you look at the edges where the sugars at doesn’t it look like it’s just something laid on top of the cake?
It is pretty
it was def done on something else, allowed to harden, then laid on top. the edges at the top stick straight out. then they brushed a glaze of some sort over it.
Very steady hands… One option would be to pipe it on parchment and freeze it, either with icing (you can always scrape oopsies off and put back in the bag) OR you can use chocolate (if you wanna add/practice a new medium). Tiny hole. Definitely break out the ruler or have a pattern (I have a few protractors thanks to autism and ocd… the pattern is delightfully precise.) But I very seriously doubt they freehanded this: it is extremely precise, even for an expert.
a specific tuile mold. Otherwise…. oof
One thing I’ve not seen is the suggestion of thinly rolled sugar paste, cut into super narrowly strips with using a metal straight edge and a very sharp knife. Leave them to dry on baking parchment, and then create the lattice with using a tiny bit of royal icing or edible glue to the cross overs. You could have it any colour, or a few shades for added depth.
Please note, I am not a professional, or even a clever home baker and decorator, so this might be highly impractical.
Something goes on top of it
https://imgur.com/a/fODhLt7
I know nothing abt baking but could they possibly have piped (or something) it onto a template, froze it, then placed it on top?
Perhaps you could try piping warm caramel in the same pattern onto wax paper. Then let it cool. Then, carefully transfer it once it has solidified. The pattern seems simple enough because it is just straight lines for the most part. You could even practice drawing it on paper first.
Silicone molds
Draw it out on wax or Parchment paper and pipe it on the paper with chocolate? Or a stiff caramel, tho I think that imo would be harder lol
I like your idea of piping a bunch of thin straight lines of caramel and then placing them. Maybe freeze them first of course but honestly that sounds like a pretty good idea to me that would be less tedious than trying to hand pipe it directly onto the pie
woah thats so accurate omg