Talk and Act
Chocolate candy decorations truly dress-up any birthday cakes or desserts. Decorations are usually created using Merckens chocolate candy, but might be created using just any melted, as well, based on the recipe and size.
Before filling a shape with chocolate, it’s cavities might have a thin application of contrasting chocolate or tinted white chocolate candy “painted” on with a little watercolor brush. When unmolded, it looks like you painted the chocolate on top. As an example, when building a bunny shape, paint the carrot with white chocolate dyed orange or dyed Merckens candy melts. Let the look harden before filling the mold. Then pour the contrasting chocolate to fill within the shape’s cavity. While the chocolate is set and unmolded, it has a beautiful “painted” design on top.
Paint chocolates once they’re unmolded. You will discover Candy Writers, great for decorations with colored chocolate. Don’t thickly paint the mold’s decorations with tinted chocolate all of sudden or that portion will lose its gleen once unmolded. Paint one layer of color at a time. Following each application, cool the shape a few seconds till the candy is firm, repeating for each extra color. Fill up the mold to top with chocolate, tap, refrigerate until hard and unmold. A variety of sorts of candies can be found at shops that vend Candy Making.
For incredibly small details such as vines, mouths and messages, you can pipe melted chocolate, icing, etc. onto molded candies getting a parchment bag using a small hole cut within the tip. Melt the candy separately prior to inserting in parchment bags, then dollop it into bags. Using scissors, cut a small gap in tip and squeeze candy on top of molded candy. You may also reheat chocolate if it hardens while in the bag by placing the bag back within the microwave. Simply squeeze through the bag onto your molded chocolate.
Shavings: Select the tiny grater holes of the box grater. Holding it over the ice-covered cake, take a big piece of chocolate and grate. Work rapidly since your fingers are warm and can make a mess. Strive not to touch the shavings for a similar reason. It might be best to depress the shavings on when the icing is soft so that the shavings will adhere.
Transfer Sheets: Transfer picturesque edible designs on plastic film (acetate) to facilitate transfer on top of your melted chocolate candy! Melt chocolate and lay out on top of the transfer sheet. Either score to size you need prior to it sets. While set, remove pieces and adhere to “cold chocolate” with a little warm chocolate.
There are many small tips to follow while handling chocolate candy: You may work on a marble slab since it is mostly cold, that assists the chocolate to set. You may also work on the granite or stainless-steel countertop. Work in a cool space since chocolate candy will simply soften while working inside a warm one. Avoid touching the chocolate using your fingertips, since they’re the warmest part of your hands and will simply melt it. Keep in mind while using any equipment and dipping implements, they need to be moisture free; this will become important if using a paint brush — it must be air dried at least 48 hours after cleansing before using again.
I anticipate that this information has helped you in understanding the way in which to color on chocolate candy. For further information about Candy Making please pay a visit to our Oasis Cake and Candy Supply website page. Thank You.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Cooking · June 23rd, 2010 · Comments (0)
Wilton helps families celebrate! For 80 years, Wilton continues to be the world leader in cake decorating, quality bakeware and food crafting. Wilton Cake is the number one source for nationally-located decorating classes, a verified supplier of specialized Wilton decorating bakeware and provides step-by-step details online and thru their publications to help you make your celebration extraordinary with Wilton cakes, cookies, cupcakes and candy.
Training ordinary people to decorate extraordinary things is what Wilton is all about. Wilton has the Internet’s most comprehensive guide on cake decorations, that includes dozens of essential strategies for decorating icing. You’ll see how to produce beautiful borders, amazing flowers, fondant decorations and so much more for decorating cupcakes, cookies, candy and cakes.
Icing Consistency:
If ever the consistency of the icing is not right, your decorations won’t be right either. Just a few drops of liquid could make a substantial amount of difference to your decorating results. Many elements can affect your icing consistency, such as humidity, temperature, ingredients and equipment. You may need to try using different icing consistencies when decorating to determine what works for you.
As a general guideline, if you are having trouble creating the decorations you would like and you feel your icing is simply too thin, add a little more confectioners’ sugar; if you are feeling your icing is just too thick, add a little more liquid. In royal icing recipes, if adding more than 1/2 cup confectioners’ sugar to thicken icing, also add 1-2 additional teaspoons of Meringue Powder.
Below I have outlined a range of icings and how they will work in your cake decorating. The various supplies and equipment here can be purchased at stores that sell Wilton cake decorating materials.
Option 1: Stiff Icing
Stiff icing is used for decorations for example flowers with upright petals, like roses, carnations and sweet peas. Stiff icing also creates your figure piping and stringwork. If icing is absolutely not stiff enough, flower petals will droop. If icing cracks when piped out, icing is probably too stiff. Add light corn syrup to icing used for stringwork to provide strings greater flexibility so they won’t break.
Option 2: Medium Icing
Medium icing is needed for decorations such as stars, borders and flowers with flat petals. If the icing is too stiff or too thin, you may not have the uniformity that characterizes these decorations. Middle to thin icing is needed for icing your cake. Add water or milk to your icing recipe to attain the right consistency.
Option 3: Thin Icing
Thin icing is needed for decorations such as printing and writing, vines and leaves. Foliage shall be pointier, vines won’t break and writing will flow without difficulty when you add 1-2 teaspoons light corn syrup to every cup of icing.
For added information on cake decorating ideas please visit our online superstore.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Baking · April 17th, 2010 · Comments (0)