09 December 2013
The sheet was a lot larger than I had expected - no chance that your cake won't be covered adequately. With a little practice (I discovered that less dust/colour on the brush is is better to avoid running paint and maintain a crisp outline) and a downward patting motion rather than a sweeping one, I got a very professional finish. My friends took pictures they were so impressed! Also worked for indented chocolate shards, though be careful when removing from sheet it and definitely make sure the chocolate is tempered.