Oil-Based Velvet Effect Spray - White 400 ml

SILIKOMART

White Velvet Spray Oil-Based 400 ml

Powdered effect without freezing, matte and silky finish

The white velvet spray oil-based allows you to achieve a matte, silky, and powdered finish on pastries without the need for prior freezing. Unlike traditional cocoa butter sprays that require a frozen base, this oil-based formula adheres directly to cold or tempered surfaces. Aerosol format 400 ml, made in Italy.

Video demonstration

Advantages

• • No prior freezing: oil-based formula that adheres to cold or tempered surfaces without freezing
• • Versatile supports: mousses, buttercreams, glazes, custard tarts, without altering their structure
• • Professional snow effect: immaculate white film, delicate powdered appearance
• • Large capacity: 400 ml for intensive use, constant and even flow
• • Long-lasting hold: stable finish, does not melt or lose shine

Recommended applications

• • Entremets and bavarois: velvet finish on mousses without freezing step
• • Custard tarts: powdered effect on fragile bases usually incompatible with cocoa butter sprays
• • Travel cakes: elegant finish for cakes, financiers, madeleines
• • Yule logs and festive creations: snow effect for Christmas decorations, winter weddings
• • Layer cakes: matte finish on smoothed buttercreams
• • Glazes: velvety patina over an already set glaze

Application tips

1. Preparation: shake the bottle vigorously before use. No warming in a water bath needed, unlike cocoa butter sprays.
2. Distance: spray 20 to 25 cm from the surface, smoothly and evenly.
3. Application: cross passes in several thin layers rather than one thick layer, for a uniform finish without drips.
4. Finish: let set for a few minutes. The powdered snow effect appears instantly and remains stable over time.
5. Nozzle maintenance: after each session, turn the aerosol upside down and purge for one second to ensure perfect diffusion next use.

Technical specifications

• • Format: aerosol 400 ml
• • Base: vegetable oil (cocoa butter free)
• • Color: pure white
• • Finish: matte, silky, powdered
• • Origin: made in Italy (European compliance)
• • Use: surface decoration only

Why an oil base rather than cocoa butter

Traditional velvet sprays with cocoa butter require a very cold surface (ideally frozen through) so that the cocoa butter solidifies instantly on contact and creates the velvet effect. Without this condition, the spray runs and the result fails. The oil-based formula bypasses this constraint: it remains fluid enough to deposit in fine droplets but does not migrate into the base. Ideal for pastry chefs without a cooling cell or for delicate desserts that cannot withstand freezing.

Precautions: protect your workspace with plastic film before spraying, the velvet effect marks surrounding surfaces. Ventilate the room well during application.

To go further

Complete your selection of professional finishes:

• • Discover the full range of velvet sprays in all colors.
• • Explore our food sprays section (gloss, greasing, gilding).
• • Find gloss sprays for your shiny finishes.