Technique
Chocolate Stencil Technique: Leaves, Transfers, Airbrush
Learn how I make chocolate leaves with a stencil, transfer a cocoa-butter design from film, and decorate a cake directly with an airbrush or velvet spray.
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Articles
Practical notes on pastry technique, chocolate, and the reasoning behind a reliable result.
Technique
What Is a Chocolate Transfer and How to Make One
What a chocolate transfer is, how store-bought and homemade versions differ, and how to make one with film and tempered cocoa butter.
Read article →Price and product
How to Price Desserts: Cost vs. Price for Bakers
Cost → cost-plus price → price: they are steps, not synonyms. See where pastry chefs lose money and how to turn expenses into value.
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How a Professional Reads a Recipe: A System, Not a Rule
A recipe is an idea, not a verdict. Here is the seven-step system professionals use to read a recipe before they even turn on the mixer.
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How to Transfer a Picture Onto a Cake
A cake picture is not drawn on the cake: it is made nearby on parchment with a stencil and a needle. I explain both methods, the weight, assembly, and placement.
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