Recipes

About food and health
Organizing your kitchen
How to fill your Cakewalk 3d
Dark chocolate
Meringue
Tomato snack
Cream cheese

About food and health

Most of the recipes that we are sharing in this page are based on sugar. Even if, Cakewalk 3d is like any other kitchen ustensils, it is important to us to highlight a few healthy food principles as an introduction.

Preparing food at home, with a various source of nutriments is considered by most experts as the best diet for an healthy living. During years we focused on reducing fats, or controlling the amount of proteins or carbohydrates but the interactions between aliments in our body is complex and cannot be reduced to this simple grid. Currently the best advice seems to be; prepare most of your meal at home with fresh ingredients (or eat in a restaurant that work with fresh food) and that’s exactly what Cakewalk 3d is for.

Regarding sugar consumption, the World Health Organization release new guidelines strongly recommending that all adults and children reduce their sugar intake to less than 10% of total calories consumed. For a 2000 Cal per day diet, it is about 50g of white sugar. Our advice is to keep this value in mind when you’re preparing a dessert. How many slices do you have? What’s the total amount of sugar in the recipe? Then calculate the amount of sugar per serving and compare to this value. If you want to know more about this topic, check out this article.

Organizing your kitchen

3d Printing food requires to respect some extra-rules in comparaison to 3d printing plastic. The major (and obvious) reason is that you are preparing something that goes into your body (or the bodies of your guests).

We have produced a complete guide about 3d food printing with safety. The main rule is that food needs to be only in contact with clean tools and surfaces. And to sum up, consider white vinegar as a very good ally! If you want to learn more, you can download our guide or read this article.

How to fill your Cakewalk 3d

  1. Pour the preparation into the tube

  2. Insert the screw

  3. Close and install on the support part

Before starting your prints, you still need to check the height of your Cakewalk 3d, which means the Z value where the extruder touches the bed of your 3d printer. Then, you have at least 2 solutions.
You can either enter this value in the offset parameter in your slicer software or you may want to move the end-stop for the Z-axis.

Don’t discourage yourself! It may take a few trials before you achieve to find the perfect settings for your prints. Usually, we make at least 2 attempts (and sometimes 4 or 5!):

  • one to find the correct Z value
  • another on a baking sheet to check that the extrusion for the chosen 3d model works fine (you can let your printer run a few minutes, no need to wait for the complete print).

Notice: the following parameters worked well for most of the 3D printers we have been working with but each model is different. So please, take them as a basis to find the ones that will work for you.

These parameters are working with the configuration files that we are providing on this page.

Chocolate

ingrédients

Dark chocolate with a at least 52% cacao (ex. Nestlé Dessert) = 100G
The richer the chocolate in cocoa, the easier it is!

Method

Melt chocolate in a bowl (ever with microwave or bain marie).
The temperature of the melted chocolate should be at 30°C/86°F.

Then pour the chocolate into the Cakewalk3d tube. Screw the upper nut and install the heating mat around the cartridge. Then close the support arount Cakewalk 3d on your 3D printer.

Slicing parameters

Each printer is different so we recommend to make some trial and errors.
Most parameters are set on default values.

ParametersValue
Nozzle diameter2 mm
Retractation0 mm
Extra lenght on restart0 mm
Layer height1 mm
1st layer height0.8 mm
Number of perimeters1
Infill density15%
Printing speed10 mm/s
Non-printing speed60 mm/s
Extrusion width150%
Filament diameter1.75
Extrusion multiplier0.5 to 1
Bed temperature= 1st layer0°C
Bed temperature= other layers0°C

You may 3D print during 20 or 30 minutes before it becomes too thick in the cartridge (you can raise the extrusion multiplier at the end).
Let the prints cool at room temperature until they get solid.

Meringue

ingrédients

Meringue Mix = 25 G
Water = 8.5 G

Method

Add water into the meringue mix.
Whisk (manually or with electrical beater) during 5 minutes at max. speed in order to get it thick.
Then pour the recipe into the Cakewalk3D tube.
Close and install on your 3D printer.

Slicing parameters

Each printer is different so we recommend to make some trial and errors.
Most parameters are set on default values.

ParametersValue
Nozzle diameter1 mm
Retractation5 mm
Extra lenght on restart1 mm
Layer height0.8 mm
1st layer height0.6 mm
Number of perimeters2
Infill density20%
Printing speed17 mm/s
Non-printing speed60 mm/s
Extrusion width100%
Filament diameter50
Extrusion multiplier80000 to 120000
Bed temperature= 1st layer0°C
Bed temperature= other layers40°C/104°F

Cook in the oven or a deshydrator at 50°C/122°F for at least 45 minutes

Tomato snack

ingrédients

Tomato Mix = 15G
Water =50G
Mix #2 = 20G

Method

Add water into the tomato powder and mix with a blender. You need to get it perfectly melted (without lumps).Whisk the dough during 1min at medium speed, stop and add the mix#2. Whisk at max. speed during at least 8 min until it becomes lighter and foamy. Then pour the recipe into the Cakewalk3D tube. Close and install on your 3D printer.

slicing parameters

Each printer is different so we recommend to make some trial and errors.
Most parameters are set on default values.

ParametersValue
Nozzle diameter1 mm
Retractation5 mm
Extra lenght on restart1 mm
Layer height0.8 mm
1st layer height0.6 mm
Number of perimeters2
Infill density40%
Printing speed17 mm/s
Non-printing speed60 mm/s
Extrusion width100%
Filament diameter50
Extrusion multiplier6500
Bed temperature= 1st layer0°C
Bed temperature= other layers40°C/104°F

Sprinkle your 3D prints with fleur de sel, Provence herbs, oregano or roasted sesame seeds. Cook in the oven or a deshydrator at 50°C/122°F for at least 60 minutes

Cream cheese

ingrédients

Cream Cheese (ex. Saint-Moret) =40G
Water =6G

Method

Whisk cream cheese with water until it gets perfectly smooth (without lumps). You can add vanilla flavour if you like (if you’re using liquid vanilla, add it into the water to get the exact amount). Then pour the recipe into the Cakewalk3D tube. Close and install on your 3D printer.

slicing parameters

Each printer is different so we recommend to make some trial and errors.
Most parameters are set on default values.

ParametersValue
Nozzle diameter1 mm
Retractation0 mm
Extra lenght on restart0 mm
Layer height0.8 mm
1st layer height0.6 mm
Number of perimeters1
Infill density30%
Printing speed17 mm/s
Non-printing speed60 mm/s
Extrusion width100%
Filament diameter50
Extrusion multiplier5000 to 7000
Bed temperature= 1st layer0°C
Bed temperature= other layers0°C

Put the prints in the fridge until serving. Cream cheese is a good material if you would like to 3D print on a flat surface such as a cracker.

If you’re interested in purchasing Cakewalk 3d, please click on this link.