Bo Friberg

Using a Pie Tin Holder with a Cardboard Template

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About
  1. Trace the desired template and cut it out of cardboard from a cake box. Tape the template to the bottom of the pie tin frame (Figure 13-24).

    Figure 13-24 Left to right: A template cut directly from the bottom of a pie tin; the entire base of a pie tin removed to hold a cardboard template; a cardboard template being attached to a bottomless pie tin holder

  2. Place the pie tin right side up on the dessert plate and sift cocoa powder or powdered sugar on top (Figure 13-25).

    Figure 13-25 Sifting cocoa powder over a dessert plate with the pie tin holder and template set on the plate

  3. Carefully remove the frame (Figure 13-26).

    Figure 13-26 Removing the template and holder

  4. To make an overlapping design, such as a powdered sugar shape over a cocoa powder design, tape toothpicks around the edge of the frame of the second template (Figure 13-27). This will hold the second template just slightly above the plate and prevent it from smearing the first design.

    Figure 13-27 Attaching toothpicks to the base of a second template to hold it just slightly above the cocoa powder design when it is placed on the plate

  5. Carefully set the frame on the plate and sift powdered sugar (or cocoa powder) over the top. Remove the frame (Figure 13-28).

    Figure 13-28 Lifting the template and holder off the plate after sifting powdered sugar over the second template