POP UP SCENERY CAKE Tutorial

By Yeners Way - May 2, 2019

Pop Up Scenery Cakes are a great option for those on a budget

Today we will learn about chocolate transfers. Basically, this is when we print an image on to a transfer sheet and spread melted chocolate on the printed side. When the chocolate sets, we remove the transfer sheet, leaving the chocolate with an image on it. The chocolate print is usually placed laying flat on a cake, but I will place it standing up. I call this concept, Pop Up Scenery Cakes. These cakes mimic the joy of reading a pop up book. Please enjoy this free Yeners Cakes Tips video.

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Preparations
Comments 3

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.

Tools & Materials

Chocolate transfer sheets

A4 size

Background
Main character
Other characters
Filler objects

Cellophane Shop Online

For cones

Sticky Tape Shop Online

Scissors

cake pop sticks

Trays

A4 size

Recipes & Ingredients

Finished Cake

Coated with related colour Fondant and textures

White Chocolate (Compound) Wikipedia

For piping on transfers

Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.

Royal Icing Recipe (Fresh Egg White) View Recipe

few cones

Royal icing is a hard white icing, made from egg white and icing sugar (mix or pure). A little addition of an acidic substance like lemon juice, citric acid or cream of tartar, the texture of the icing can be improved....[read more]

3 Comments

Milica Nuttall Kraszko 1 year ago

Hello Mr.Yener,
thank you this budget saving tip – it is a wonderful and impressive solution for a tight budget. I was researching the internet for acetate edible prints but they do just icing and wafer prints. Could you please give me a clue on what can be used for this chocolate transfer? Or what printer you use for this chocolate transfer. Again, the printers do just wafers and icing prints.
thank you very much for your answer

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- Serdar Yener 1 year ago
  
  Look for TT blank chocolate transfer sheets. Same printer and same ink . Thanks
  
  https://www.google.com/search?safe=active&biw=1253&bih=623&tbm=isch&sa=1&ei=L7MOXZHXA5r8rQHm8qPQAg&q=TT+empty+chocolate+transfer+sheets&oq=TT+empty+chocolate+transfer+sheets&gs_l=img.12…14105.17224..20041…0.0..0.165.919.0j6……0….1..gws-wiz-img.aLZs1_nMO6A#imgrc=PBWHlEaqC9b3_M:
  
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Debbie Anderson 1 year ago

Thank you so much Chef Yener, this is a wonderful concept any little girl would love.

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