Helen Writings
Chocolate decorations truly dress-up any cake 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 shape with chocolate, it’s cavities can have a thin application of different chocolate candy or dyed white chocolate candy “painted” on with a small watercolor brush. When unmolded, it looks as though you painted the chocolate candy on top. For example, while building a bunny mold, paint the carrot with white chocolate dyed orange or tinted Merckens Chocolate candy melts. Let the look get hard prior to filling the mold. Then pour the contrasting chocolate candy to pack in the mold’s cavity. While the chocolate is set and unmolded, these have a beautiful “painted” sketch on top.
Paint chocolates once they’re unmolded. You will discover Candy Writers, great for decorations with dyed chocolate. Don’t thickly paint the mold’s decorations with colored chocolate all of sudden or that portion will lose its shine once unmolded. Paint one layer of color at a time. Following every application, refrigerate the shape a couple of seconds till the candy is solid, repeating for each extra color. Fill up the shape to top with chocolate candy, tap, cool till hard and unmold. Various types of chocolates can be found at stores that sell Candy Making.
For incredibly small details such as vines, mouths and letters, you can still pipe melted chocolate, icing, etc. onto molded candies getting a parchment bag with a small hole cut in the tip. Melt the candy separately before inserting in parchment bags, next spoon it into bags. Using scissors, cut a tiny opening in tip and squeeze candy on top of molded candy. You can also reheat chocolate if it hardens within the bag by placing the bag back inside the microwave. Merely squeeze through the bag onto your molded chocolate.
Shavings: Select the tiny grater holes of your box grater. Holding it over the iced cake, take a large piece of chocolate candy and grate. Work quickly since your fingers are tepid and will make a mess. Strive not to touch the shavings for the same reason. It is probably best to depress the shavings on top of while the frosting is soft so that the shavings will adhere.
Transfer Sheets: Transfer picturesque edible decorations on plastic film (acetate) to facilitate transfer on top of your melted chocolate candy! Melt chocolate and smooth out on 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 candy.
There are many little tricks to follow when handling chocolate: You may work on the marble slab because it is generally cold, which assists the chocolate candy to set. You can also work on the granite or stainless steel countertop. Work in the cool room for the reason that chocolate will easily melt when working inside a warm one. Avoid touching the chocolate candy using your fingertips, because they are the warmest part of your hands and can simply soften it. Keep in mind while using any utensils and dipping implements, they need to be moisture free; this will become essential if using a paint brush — it must remain air dried at least 48 hours following washing before using again.
I anticipate that this informative article has helped you in understanding the way in which to color on chocolate. For further information about Candy Making 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 26th, 2010 · Comments (0)
Wilton helps families celebrate! For 80 years, Wilton continues to be the industry leader in cake decorating, quality bakeware and food crafting. Wilton Cake is the number one resource for nationally-stationed decorating classes, a verified supplier of specialized Wilton decorating bakeware and offers step-by-step details online and thru their publications that will help you to make your celebration extraordinary with Wilton cakes, cookies, cupcakes and candy.
Teaching ordinary people to brighten extraordinary things is what Wilton is all about. Wilton has the Internet’s most complete guide on cake decorating supplies, that includes dozens of essential strategies for decorating icing. You will 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 your icing is not right, your decorations won’t be right either. Just a few drops of liquid can make a great deal 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 are feeling your icing is simply too thin, add a bit more confectioners’ sugar; if you are feeling your icing is just 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 various 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 supplies.
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 produces 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 elasticity so they will not break.
Option 2: Medium Icing
Medium icing is used for decorations like stars, borders and flowers with flat petals. If the icing is too stiff or too thin, you will not get the uniformity that characterizes these decorations. Middle to thin icing is used for icing your cake. Add water or milk to your icing recipe to attain the precise consistency.
Option 3: Thin Icing
Thin icing is needed for decorations such as printing and writing, vines and leaves. Leaves will 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 additional details 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 26th, 2010 · Comments (0)