How to Use a Chocolate Spray Gun on Cakes to Create a Sand, Turf or Velvet Effect
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- เผยแพร่เมื่อ 3 ก.พ. 2025
- In this video I’ll show you how I use a chocolate spray gun to create a sand or velvet effect on my cakes using melted chocolate. I made our wedding anniversary cake with this blue velvety texture, a spider cake with a nice black speckled effect and my kid’s soccer-themed birthday cake with this nice green turf effect.
I’ll show you how to assemble, use and clean this chocolate spray gun.
I love how these cakes turn out all the time. I started using this technique as an alternative to covering cakes in fondant. Most people don’t eat the fondant and it’s such a waste of money whereas, who doesn’t love chocolate!?
Useful Recipes:
❤️ Chocolate Ganache for covering cakes (see the Unwhipped Ganache / Firm Frosting section) - roxyskitchen.c...
❤️ Chocolate Ganache Buttercream Frosting (1:1:1) - roxyskitchen.c...
❤️ Swiss Meringue Buttercream - roxyskitchen.c...
P.S. Voice is autogenerated.
Thank you.very much.for sharing your thoughts 🙏
You’re very welcome 😊! Thanks for stopping by!
Thanks for being very informative❤❤
You’re very welcome! I’m glad you found the video useful and informative 😊.
Thank you for sharing ❤
You’re very welcome 😊!
Thank you so much
You’re very welcome 😊!
Hi maam thanks for sharing this idea. Is there a way to get a smooth finished ganache cake after spraying?
Hello! You’re very welcome! This method gives a speckled effect, it’s not for getting a smooth finish. The ganache is sprayed on a cold cake so the chocolate would harden right away.
@Roxys_Kitchen Thanks Maam, is there certain type of Spray gun and food color to spray on a white ganache cake? Like white ganache cake to red ganache , not a speckeled effect . Thanks for replying
Yes, it’s called an Airbrush. You can look for a food grade Airbrush and special Airbrush cake colors. Sometimes they come in a kit and you can buy them together. I hope this helps!
Hi! thank you for sharing, i like every details you've shared. Is there any ingredients to change cocoa butter?
Hello! I’m glad you found it useful. I haven’t tried it with other ingredients but coconut oil or a neutral-flavored vegetable oil (canola or grapeseed oil) might work to thin out the melted chocolate so you can spray it. It might not give you the exact same texture as cocoa butter though. Give it a try on a piece of cardboard, let it harden etc. just to see if it gives you the look you want before you apply it on a cake.
Very detailed video and of course beautiful cakes. The spray gun I wanna buy only has a 0.8 nozzle. Will I be able to use that nozzle for the velvet?
Thank you, I’m happy you found this useful. I’ve never used such a small nozzle… it’s probably not ideal as the mixture could be too thick to pass through such a small nozzle effectively. You can give it a try but add the maximum amount of cocoa butter mentioned in the video to have a thin mixture and ensure your spray gun doesn’t clog. Also, you can work with it when it’s a few degrees warmer. I’d test it out at 38-40°C (or up to 45°C if you freeze your cake before) and see how it looks when applied on the cake. I hope this helps!
@@Roxys_Kitchen thanks for your reply. I thought so too. I’ll buy the one with 3 different size nozzles then.
Where do you buy cocoa butter powder? I can only find cocoa butter wafers or regular cocoa.
You should be able to use the cocoa butter wafers as well as long as they are 100% pure cocoa butter, colorless and odorless.
I have this Mycryo powder - www.amazon.ca/Powdered-Cocoa-Butter-Mycryo-550/dp/B0052URK1K
Callebaut sells this one (if you’re in US, check their distributors on their website) - www.callebaut.com/en/chocolate-cocoa-nuts/NCB-HD706-E0-W44/mycryo
I hope this helps!
Thank you for sharing, can you spray on fondant as well
I haven't tried it but it might work. It will adhere for sure but the only problem I can think of is that it might crack if condensation forms on the surface of the fondant. For example, when a fondant-covered cake is refrigerated and then brought to room temperature, condensation can form on the surface of the fondant, leading to potential issues like sweating and the chocolate layer cracking. If you’re in a humid environment, this might be even worse.
Thank you! Can the finished cake sit out at room temperature for display or will the chocolate texture melt?
You’re welcome! Yes, it can. It won’t melt.
Hi the spray gun is special for chocolate or is a regular spray gun?
The one I bought was listed as a Chocolate Spray Gun on Amazon but also good for painting furniture, fences etc. lol. Honestly, I'm not sure what the difference would be between these ones and the regular ones. If the parts (container, nozzle etc.) of the regular one are not made of some toxic material & you use it just for chocolate, I'm not sure why you couldn't use a regular one as well. Here's the affiliate Amazon link for one that's similar to the one I use - amzn.to/49lrabx
I purchased mind from a hardware store.
They are all so beautiful, thank you for sharing.
What can I use instead of the cocoa butter powder to give the cake texture? I can't find that product
Cocoa butter itself should work as well. Melt the cocoa butter over a double boiler and then add it over the melted chocolate.
Hello i wanted to spray velvet effect on cake but I couldn’t
I used 1:1 ratio
Can u please guide where did i go wrong
My cake was frozen
1:1 ratio of chocolate to powdered cocoa butter? What was the problem with your velvet effect - too soggy/dripping, the chocolate cracked?
I use at maximum 50g of powdered cocoa butter for 100g white chocolate so a 1:2 ratio of cocoa butter to chocolate.
In fact, in this video I used even less cocoa butter for some of the cakes. I mention the ratio I used for each cake. And I did not freeze any of my cakes (just refrigerated them overnight) although I know freezing it for 20-30 mins before spraying it is a common practice too.
I hope I get a response. I have a spray gun and I’m not being able to get any of my valve spray to get out and my velvet spray. For CakeDecorating is at the right temperature.
I had trouble sometime due to the position/angle of the gun. If you hold it at a 90 degree angle or pointing up, it might not work (it depends a lot on the consistency of your chocolate, how much chocolate you have in the container etc.). Test it on a piece of cardboard first. Hold the gun pointed down, at a 45 degree angle. It takes a bit of time until the chocolate starts coming out but it will eventually. Lastly, make sure the suction tube is pointed correctly towards the front of the gun. I hope this helps!
Hi ive got the same gun as you but its not spraying anything out? Does anything need poking holes into?
No poking holes required 😊.
I had trouble sometime due to the position/angle of the gun. If you hold it at a 90 degree angle or pointing up, it might not work (it depends a lot on the consistency of your chocolate, how much chocolate you have in the container etc.). Test it on a piece of cardboard first. Hold the gun pointed down, at a 45 degree angle. It takes a bit of time until the chocolate starts coming out but it will eventually. Lastly, make sure the suction tube is pointed correctly towards the front of the gun. I hope this helps!
I had the same issue with nothing coming out turned out i wasnt pulling the trigger hard enough, a lot of them are two stages, when you first pull air comes out but you need to pull more for the chocolate to come out, this could be the problem
Also i changed the tip/needle size, one if them didnt work at all
@@archangelz558thanks for sharing your experience 😊!