Astro Findings
Chocolate candy decorations truly dress-up all cake or desserts. Decorations are usually made with Merckens chocolate candy, but might be made with just any melted, as well, determined by the recipe and amount.
Before filling a shape with chocolate, it’s cavities might have a thin application of different chocolate candy or dyed white chocolate “painted” on using a little watercolor brush. When unmolded, it looks as though you painted the chocolate candy on top. For example, while building a bunny rabbit mold, paint the carrot with white chocolate colored orange or tinted Merckens candy melts. Let the look harden before filling the shape. After that pour the contrasting chocolate to pack in the mold’s cavity. When the chocolate is ready and unmolded, it has a gorgeous “painted” sketch on top.
Paint chocolates after they’re unmolded. You will discover Candy Writers, great for decorations with colored chocolate. Don’t thickly paint the shape’s decorations with dyed chocolate all at once or that portion will lose its shine when unmolded. Paint one layer of color at a time. Following every application, cool the mold a couple of seconds until the candy is rigid, repeating for each additional color. Fill up the shape to top with chocolate candy, tap, chill until hard and unmold. Numerous sorts of chocolates can be found at stores that vend Candy Making.
For very small details like vines, mouths and letters, you can still pipe melted chocolate, icing, etc. onto molded candies getting a parchment bag with a little hole cut within the tip. Melt the candy separately before placing in parchment bags, next dollop it into bags. Using scissors, cut a small opening in tip and squeeze chocolate on top of molded chocolate. You may also reheat chocolate if it hardens in the bag by putting the bag back in the microwave. Merely squeeze from the bag onto your molded candy.
Shavings: Pick the tiny grater holes of your box grater. Holding it over the frosted cake, get a large piece of chocolate candy and grate. Work rapidly because your fingers are tepid and can make a mess. Strive not to touch the shavings for the same reason. It might be best to press the shavings on while the frosting is soft so the shavings will adhere.
Transfer Sheets: Transfer stunning edible decorations on synthetic film (acetate) to facilitate transfer onto your great melted chocolate candy! Melt chocolate and smooth out on the transfer sheet. Either score to size you need before it sets. When set, remove pieces and adhere to “cold chocolate candy” with a little warm chocolate candy.
There are a lot of small tricks to follow when handling chocolate: You can work on a marble slab because it is generally cold, that helps the chocolate to set. You can also work on the granite or chrome steel countertop. Work in the cool space since chocolate will easily soften while working in a warm one. Avoid touching the chocolate candy with your fingertips, since they are the warmest part of your hands and can easily soften it. Bear in mind when using any utensils and dipping implements, they need to be moisture free; this becomes essential if using a paint brush — it must be air dried at least 48 hours following cleansing before using again.
I hope that this information has helped you in understanding the way in which to paint on chocolate candy. For further information about Cake Decorating please pay a visit to our Oasis Cake and Candy Supply web page. Thank You.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · June 25th, 2010 · Comments (0)
Wilton helps people celebrate! For 80 years, Wilton has been the world leader in cake decorating, quality bakeware and food crafting. Wilton is the number one source for nationally-located decorating classes, a proven supplier of professional Wilton decorating bakeware and provides step-by-step details online and thru their publications to help you make your celebration special with Wilton cakes, cookies, cupcakes and candy.
Training ordinary people to brighten extraordinary things is what Wilton is all about. Wilton has the Internet’s most complete guide on cake decorating supplies, featuring dozens of essential strategies for decorating icing. You’ll see how to make beautiful borders, amazing flowers, fondant decorations and so much more for decorating cupcakes, cookies, candy and cakes.
Icing Consistency:
If the consistency of the icing is not right, your decorations won’t be right either. A few drops of liquid could make a substantial amount of difference in your decorating results. Many factors 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 all-purpose guideline, if you are having trouble creating the decorations you want and you feel your icing is too thin, add a little more confectioners’ sugar; if you feel your icing is too thick, add a bit 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 numerous supplies and equipment here can be purchased at shops that sell Wilton cake decorating materials.
Option 1: Stiff Icing
Stiff icing is used for decorations such as flowers with upright petals, like roses, carnations and sweet peas. Stiff icing also produces 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 frosting used for stringwork to provide strings greater elasticity 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 will not have the uniformity that characterizes these decorations. Medium to thin icing is needed for icing your cake. Add water or milk to your icing recipe to achieve the correct consistency.
Option 3: Thin Icing
Thin icing is used for decorations as in printing and writing, vines and leaves. Foliage will be pointier, vines will not break and writing will flow without difficulty if you add 1-2 teaspoons light corn syrup to every cup of icing.
For additional information on Wilton cake decorating please visit our online superstore.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Baking · April 22nd, 2010 · Comments (0)