Helen Writings
The mixture of a salty, crispy nut surrounded by sweet, smooth chocolate is really appealing and it’s also very simple to do. Use your favorite nuts, like almonds, pecans and macadamias. Chocolate makers can find abundant Spring time candy molds at Candy Making Supply stores. We’ve established that the Merckens® brand of melting chocolate works the greatest. Just follow the straightforward and simple steps below.
For nut centers fill every mold cavity about one-half full with Merckens® brand melted chocolate. Tap the shape on the table top to remove any air bubbles. Place your desired nut in each coated cavity of the mold. After that fill up the remainder of the cavity with more melted chocolate. Tap gently again to get rid of air bubbles. Refrigerate candies until solid and unmold.
For Crème Centers… Do you always wonder how can the professional chocolate makers get those elaborate crème centers into the chocolate? Well, it really is pretty easy when you recognize the tricks. Fill every mold cavity lower than ½ full with Merckens® brand melted chocolate. Using a decorator brush, paint the coating onto the edges of every shape to the very top fringe of the cavity. Coat the shape to ensure that no light can be seen through the crust. Place the mold into the refrigerator for a few minutes to harden the chocolate shell. Next, get ready the crème center. The crème centers might be ordered premade or they can be homemade. See recipe below. Form a small ball from the crème center mixture and place it within the candy shell. Last, add extra melted candy to close up the top. Tap the shape gently to remove air bubbles. Chill until firm and then unmold the chocolate.
Cooked Fondant Centers for Swirl Mints from Dry Fondant
For each 2-1/2 cups of dry fondant add 4 tablespoons water in the top of the double boiler Stir well and be sure there is no additional powdered fondant.
The fondant ought to turn to liquid right into a paste. For cordials with fruit centers you may wish it to be a little thinner. Heat to 155 degrees, add coloring and oil flavors (extract flavors have alcohol so that they cook out below 120 degrees).
Pour into funnel and deposit in party mint molds or center molds.
Basic Fondant You Make Yourself – For Mints or Centers 2 cups granulated sugar 1/8 tsp. cream of tartar 1-1/2 cups boiling water 1-1/2 qt. saucepan
Butter the sides of your saucepan. Mix all ingredients. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (238°). Pour onto a plate or shiny cookie sheet with sides. Do not scrape the saucepan. Using spatula or wooden spoon, scrape fondant mixture from the edge of platter toward the center. Gradually the fondant mixture will turn stiff and white. Knead until freed from lumps. Wrap and place in covered container. Allow to ripen 24 to 48 hours. After making the basic fondant, you are ready to make mints or utilize in centers.
For extra information, please place pay a visit to our large internet website. We are happy to help out with Candy Making Ideas.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 12th, 2010 · Comments (0)
Transporting you cake, particularly a good distance, can be a challenge. When you follow certain suggestions, it can be assured that your cake will get there at its location in perfect condition. First of all make sure to have your cake on a strong base. Many cake decorators are using the English Style Cake Drums to lay their cakes on. Cake Drums are foil covered ½” thick boards that add sophistication to the final product. They can be found in Gold, Silver, and White. English style cake drums are usually purchased in stores that sell cake decorating supply.
Cakes on pillars must be transported unassembled. Toppers, candles, and ornaments should not be transported on the cake. The cake ought to be positioned in a clean covered box that is sized to the base. Bakery Crafts carries such boxes and can be bought at cake decorating supply stores. A correctly sized box will stop the cake from shifting inside the box and possibly crushing the cake sides. If you discover that the box is just too big, remove the cake, situate pieces of masking tape, sticky part out, and attach to the interior underside of the box. Position the cake foundation on the top of the tape. The tape will hold the base in place inside the box.
Place the cake on carpet foam or perhaps a non-skid mat on the floor of the automobile. Keep the box flat and do not place it on the automobile seat. You don’t want it to fall any distance at all. The cake may also be located for transportation inside the vehicle trunk assuming that the weather conditions is cool enough. Search the web for cake decorating ideas that are made for simple cake transportation.
Drive carefully. To remove the cake, cut out the sides of the box. Many cake decorators will carry along a repair kit, for instance extra tips, pastry bags, extra icing, a spatula, and flowers in case you need to repair any damage caused during transportation to the final destination.
Evident situations will effect the cakes appearance when transporting so take safeguards. Sunlight will alter icing colors consequently keep the cake stored in a sheltered box. Humidity can make softer royal icing and gumpaste decorations. If you live in a climate with high humidity pay attention to this. The cake should then be transported in air-conditioning. Heat, of course, is not your cake’s buddy! It can melt icing and cause decorations to sag. So, keep your cake as cool as possible. By adding a couple teaspoons of Meringue Powder, the cakes buttercream icing is going to be stabilized. Finally, avoid using foil or plastic wrap to cover a decorated cake since these materials can stick to the icing and crush sensitive decorations.
For additional information on the storage, transportation, and handling of you cake, please visit our huge oasis online cupcake decorating store. We are always happy to assist because we love cake too!
Tags: cake decorating designs, cake decorating supplies, cake decorations, rolled fondant, Wilton cake decorating
Posted in Desserts · March 11th, 2010 · Comments (0)