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Chocolate decorations truly dress-up all birthday cakes or desserts. Decorations are usually made with Merckens chocolate candy, but can be created using just any melted, as well, determined by the recipe and size.
Before filling a mold with chocolate, it’s cavities might have a thin application of different chocolate candy or colored white chocolate candy “painted” on with a little watercolor brush. When unmolded, it looks as though you painted the chocolate on top. For instance, when building a bunny rabbit mold, paint the carrot with white chocolate candy colored orange or colored Merckens Chocolate candy melts. Let the look get hard prior to filling the mold. Then pour the contrasting chocolate candy to pack in the shape’s cavity. While the chocolate candy is set and unmolded, it has an attractive “painted” drawing on top.
Paint chocolates once they are unmolded. You will find Candy Writers, great for decorating with colored chocolate candy. Do not heavily paint the mold’s designs with tinted chocolate candy all of sudden or that portion will lose its shine when unmolded. Paint one layer of color at a time. After every application, refrigerate the shape a few seconds until the candy is firm, repeating for each additional color. Fill the shape to top with chocolate, tap, chill till firm and unmold. Various sorts of chocolates can be found at stores that vend Candy Supplies.
For extremely small details like vines, mouths and messages, you can pipe melted chocolate, icing, etc. onto molded candies using a parchment bag with a small hole cut within the tip. Soften the candy separately before placing in parchment bags, then dollop it into bags. Using scissors, cut a small gap in tip and squeeze candy on molded chocolate. You may be able to reheat chocolate if it hardens within the bag by putting the bag back in the microwave. Simply squeeze through the bag onto your molded candy.
Shavings: Choose the little grater holes of your box grater. Holding it over the frosted cake, take a big piece of chocolate and grate. Work quickly since your hands are warm and will make a mess. Strive not to touch the shavings for a similar reason. It might be best to press the shavings on when the frosting is soft so that the shavings will adhere.
Transfer Sheets: Transfer beautiful edible designs on synthetic film (acetate) to facilitate transfer onto your great melted chocolate candy! Melt chocolate and lay out on top of the transfer sheet. Either score to size you need before it sets. While set, remove pieces and adhere to “cold chocolate” with a little warm chocolate.
There are a lot of little tips to follow when handling chocolate: You may work on the marble slab since it is mostly cold, that assists the chocolate candy to set. You may also work on the granite or chrome steel countertop. Work in a cool room for the reason that chocolate candy will easily melt while working inside a warm one. Avoid touching the chocolate candy with your fingertips, as they are surely the warmest part of your hands and will easily soften it. Bear in mind when using any equipment and dipping implements, they must be moisture free; this will become essential if using a paint brush — it must be air dried a minimum of 48 hours following cleaning before using again.
I anticipate that this article has assisted you in understanding the way to color on chocolate. For more 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 Desserts · June 27th, 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 information 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 decorating, featuring dozens of essential strategies for decorating icing. You’ll see how to produce beautiful borders, amazing flowers, fondant decorations and much more for decorating cupcakes, cookies, candy and cakes.
Icing Consistency:
If ever the consistency of your icing just isn’t right, your decorations won’t be right either. A few drops of liquid can make a substantial amount of difference in your decorating results. Many elements can affect your icing consistency, for example 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, in case you are having trouble creating the decorations you would like and you feel your icing is simply too thin, add a bit more confectioners’ sugar; if you feel your icing is 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 the method that 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 needed for decorations such as flowers with upright petals, like roses, carnations and sweet peas. Stiff icing also creates your figure piping and stringwork. If icing is 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 flexibility so they will not break.
Option 2: Medium Icing
Medium icing is used for decorations such as stars, borders and flowers with flat petals. If ever the icing is too stiff or too thin, you may not have the uniformity that characterizes these decorations. Medium to thin icing is used for icing your cake. Add water or milk to the icing recipe to achieve the precise consistency.
Option 3: Thin Icing
Thin icing is used for decorations as in printing and writing, vines and leaves. Foliage shall be pointier, vines will not break and writing will flow easily when you add 1-2 teaspoons light corn syrup to each cup of icing.
For additional information on Wilton please visit our online superstore.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Cooking · April 26th, 2010 · Comments (0)