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Mistakes should be eaten, principally when experimenting with candy and chocolate making. Let the good times roll! The point is, embark with a great approach, and just have fun. Candy making is not too difficult, you’ll pick it up really easily, and discover a new and fun hobby, with benefits! Wait until you observe the fabulous treats that may be prepared. Who knows maybe, you’ll even launch a little company and make a few bucks.
To begin with a word of advice: Buy a top notch class of chocolate, not the bad waxy tasting substance that is offered at really low prices. Every single time that I have done a taste test, the test person picks out the quality chocolate. It creates a world of difference. My recommendation for a really good melting chocolate would be the Merckens® brand. This make can be purchased in stores that retail cake and candy decorating supplies.
Step 1 would be to melt the chocolate as detailed in our Melting Guide.
Step 2 would be to fill the mold up. Pour the melted candy right into the mold. The melted candy is either in a bowl, pastry bag, or a melting bottle. After the mold is filled, faintly tap it a few times on your counter to remove any air bubbles in your candy,
Step 3 would be to Chill Out! By this I suggest to cool down the chocolate down by placing the filled molds inside the refrigerator or freezer. This does not take long, within 5 to 10 minutes the chocolate will be ready to unmold. I frequently look forward to the top of the candy to appear like it has that frosted appearance.
Last Step and that is number 4 Unmold Your Creation! Turn the mold over and hold above your countertop about an in. or two. You’ll probably want the chocolates to fall over a plate or paper towels. Take care and gently bend the mold until the chocolates fall out. Your chocolates will remain fresh for a couple of weeks if your stock them in a cool and dry place.
In order to keep your goodies fresh, it is not necessary to refrigerate them. Simply keep them in an sealed container at room temperature (if it’s the summer and you don’t use air-conditioning, and its 90 degrees outside, store them in a cooler space, like possibly the basement.)
Mom must have taught you well if you’ve already cleaned up. At any rate I might as well talk about it now…Based on a renowned source “After you finish making candy, wash your candy molds in tepid water and dry completely using soft cloth. Do not use soap or detergent as they can eventually cause molds to dry out and crack. By no means boil you molds or place them in the dishwasher. Molds can keep going for years when you store them the proper way. Furthermore keep them flat to avoid warping and place tissues between stacked molds to avoid scrapes.”
For added information and help with Candy making Supplies please visit our oasis online website. We have thousands of items that will help you in your cake and candy making endeavors.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 9th, 2010 · Comments (0)
By now I’m sure that you’re aware: Cupcakes are the new hot thing within the bakery business. Cake Decorating Supplies companies have seen improved sales of cupcake display type items. Cupcakes are perfect to sell in this economy, because the customer doesn’t have to buy a big cake, they can buy a few cupcakes and save money. The cake itself in the cupcake is pretty much identical type batter as you’ll find in a regular birthday cake.
The “cupcake pick” has been around for a long time. It initially started from the small paper U.S. flag which was attached to the tip of the toothpick. The designs sure have changed but the concept is the same. Cupcake picks are made of plastic now, instead of wood and paper. They have been approved by the FDA to have contact with food, and are clearly marked if they do not pass the choke test. In general, children under three shouldn’t handle these things as they pose a choking hazard. Rather than picks, bakeries can choose cupcake rings. The rings are placed on the top, and acts as a souvenir once the cupcake has been eaten.
Producers have developed cupcake display stands. Some of these stands can hold up to 84 cupcakes at a time. The stands vary in price from $15 each to hundred of dollars each. They are made from cardboard, wood, and plastic. One of the best selling stands is known as the Treat Tree™ and is manufactured by Bakery Crafts®. With the Treat Tree™ you can actually create thousands of themes and add a fresh flair to any function. The stand is simple to assemble, produced from food grade polystyrene, and are disposable. I like the unit since it is also grease and moisture resistant plus very lightweight. Another good thing about cupcake stands is that, not just do they hold cupcakes, they can be used to hold other small items like petit fours, hors d’ oeuvres’, or other specialty cakes. Treat Trees™ are sold at stores that sell cake decorations.
Cupcake candles are just making their appearance in our market. They’re 3 1/4″ in height and are made specifically to sit on the cupcake. The two varieties of candles that I’ve seen so far are present shaped candles and candles that look exactly like a cupcake! Various small Lucks Edible Image® are being developed for cupcakes. Edible Image® is an edible product similar to a decal, made from starches that peel off a backing sheet and applied to a baked item’s icing. The image on the Edible Image® melds into the icing for a great expert look.
Packaging for cupcakes has changed as well. I’ve seen tiny boxes which will hold a single cupcake, double boxes, and clear clamshell packaging. A neat item which has been developed by Bakery Crafts® is something called Treat Wraps™. They’re different designed wraps that fit around the cupcake liner. The Treat Wraps™ add style and class to cupcakes, are reversible, and low priced. For extra details please visit our on line store.
Tags: cake decorating supplies, decorating a cake, Gum Paste, Rolled Fondant, Wilton
Posted in Desserts · February 24th, 2010 · Comments (0)