Transfer sheet, with coloured cocoa butter print, for decoration of Joconde biscuit, sponge cake, savoy biscuit...
How to use a biscuit transfer sheet?
Pour the batter onto the printed side of the transfer sheet. Bake for 10 to 12 minutes in a ventilated oven at 180°C. After baking, turn out onto a baking paper. Gently peel off the transfer sheet.
Not suitable for transfer to chocolate.
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