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Chocolate decorations truly dress-up any cake or desserts. Decorations are likely to be created using Merckens chocolate candy, but can be made with just any melted, as well, depending on the recipe and size.
Before filling a shape with chocolate, it’s cavities can have a thin application of contrasting chocolate or colored white chocolate “painted” on using a little watercolor brush. When unmolded, it looks like you painted the chocolate on top. For example, while building a bunny rabbit shape, paint the carrot with white chocolate candy dyed orange or tinted Merckens Chocolate candy melts. Let the look harden before filling the shape. Then pour the contrasting chocolate to pack in the shape’s cavity. When the chocolate is set and unmolded, it has a beautiful “painted” design on top.
Paint chocolates after they’re unmolded. There are Candy Writers, great for decorations with colored chocolate candy. Don’t thickly paint the shape’s decorations with tinted chocolate all at once or that part will lose its gleen once unmolded. Paint one layer of coloring at a time. Following every application, keep cold the shape several seconds till the candy is firm, repeating for each additional color. Fill up the shape to top with chocolate candy, tap, chill till firm and unmold. Numerous varieties of chocolates you can find at stores that sell Candy Supplies.
For very little details such as vines, mouths and letters, you may pipe melted chocolate, icing, etc. onto molded candies using a parchment bag using a little hole cut in the tip. Melt the candy separately before placing in parchment bags, then dollop it into bags. Using scissors, cut a small gap in tip and squeeze chocolate on top of molded chocolate. You could also reheat chocolate if it hardens inside the bag by putting the bag back while in the microwave. Simply squeeze from your bag onto your molded chocolate.
Shavings: Pick the small grater holes of a box grater. Holding it over the frosted cake, get a big piece of chocolate and grate. Work rapidly because your hands are tepid and can make a mess. Try not to touch the shavings for the same reason. It is probably best to press the shavings on while the icing is soft so that the shavings will adhere.
Transfer Sheets: Transfer beautiful edible decorations on synthetic film (acetate) to facilitate transfer on top of your melted chocolate candy! Melt chocolate and smooth out on top of the transfer sheet. Either score to size you require prior to it sets. When set, remove pieces and adhere to “cold chocolate” using a little warm chocolate.
There are several little tricks to follow when handling chocolate: You may work on the marble slab since it is generally cold, that assists the chocolate to set. You can also work on the granite or stainless steel tabletop. Work in the cool room since chocolate candy will easily soften when working in a warm one. Keep away from touching the chocolate with your fingertips, because they’re the warmest part of your hands and will easily melt it. Keep in mind while using any equipment and dipping implements, they need to be moisture free; this becomes vital if using a paint brush — it must be air dried a minimum of 48 hours after cleansing before using once more.
I hope that this informative article has helped you in understanding the way in which to paint on chocolate. For more details 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 13th, 2010 · Comments (0)
Wilton helps families celebrate! For 80 years, Wilton has been the industry leader in cake decorating, quality bakeware and food crafting. Wilton Cake 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 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, featuring dozens of essential strategies for decorating icing. You will 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 the icing just isn’t right, your decorations won’t be right either. A few drops of liquid can make a substantial amount of difference to 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, if you are having trouble creating the decorations you would like and you feel your icing is too thin, add a bit more confectioners’ sugar; if you feel 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 obtained at stores that sell Wilton cake decorating supplies.
Option 1: Stiff Icing
Stiff icing is needed for decorations for example 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 icing used for stringwork to provide strings greater elasticity so they won’t break.
Option 2: Medium Icing
Medium icing is needed for decorations like 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. Middle to thin icing is needed for icing your cake. Add water or milk to the icing recipe to attain the right consistency.
Option 3: Thin Icing
Thin icing is needed for decorations such as printing and writing, vines and leaves. Leaves shall be pointier, vines won’t break and writing will flow without difficulty if you add 1-2 teaspoons light corn syrup to each cup of icing.
For added information 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)