I've recently been making a few cakes with chocolate panels on the side and I prefer when they all turn out with a nice smooth uniform surface to them. I'm not after a shiny finish but a smooth unmarked look.
I normally use baking paper as the base and was wondering what others use. They turn out ok with the baking paper but I think they could look better. I have used acetate before but that resulted in patches being shiny whilst others were dull.
I know I could temper the chocolate but am reluctant to go that way due to the time factor and also that I usually have my two small kids running around who could distract the most focused person in the world
Very interested to hear of other peoples experiences.
Thanks in advance!