Articles Temple
Mistakes should be eaten, especially when experimenting with candy and chocolate making. Let the good times roll! The point is, embark with a great way of thinking, and just have fun. Candy making is not too difficult, you’ll pick it up really easily, and discover a new and fun activity, with benefits! Wait until you see the remarkable treats that may be made. Who knows perhaps, you’ll even start a little company and earn a few dollars.
To begin with a word of advice: Buy a top notch class of chocolate, not the bad waxy tasting stuff that is sold at truly low prices. Every time that I have prepared a taste test, the test person picks out the good chocolate. It makes a world of difference. My recommendation for a really good melting chocolate will be the Merckens Chocolate® brand. This make can be bought in stores that sell cake and candy decorating supplies.
Step 1 is 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 chocolate is either in the bowl, pastry bag, or perhaps a melting bottle. When the mold is filled, to some extent tap it a few times on your counter to get rid of any air bubbles in your candy,
Step 3 is to Chill Out! By this I mean to cool the chocolate down by placing the filled molds in the refrigerator or freezer. This doesn’t take long, within 5 to 10 minutes the chocolate will be ready to unmold. I frequently await the top of the candy to appear like it has that frosted appearance.
Last Step which is number 4 Unmold Your Creation! Turn the mold over and suspend above your countertop about an inch or two. You’ll probably want the chocolates to fall on a plate or paper towels. Be careful and gently bend the mold until the chocolates fall out. Your chocolates will remain fresh for a few weeks if your store them in a cool and dry place.
So that you can keep your goodies fresh, it is not necessary to refrigerate them. Merely keep them in an sealed container at room temperature (if it’s the summer and you do not use air-conditioning, and its 90 degrees outside, store them in a cooler space, like maybe the basement.)
Mom must have trained you well in the event you’ve already cleaned up. Anyway I might as well talk about it now…Based on a well known source “Once you finish making candy, wash your candy molds in lukewarm water and dry completely with a soft cloth. Don’t use soap or detergent as they could eventually cause molds to dry out and crack. Never boil you molds or situate them in the dishwasher. Molds can last for years if you store them the right way. Also keep them flat to avoid warping and place tissues between stacked molds to avoid scrapes.”
For additional information and help with Candy Making please visit our oasis online website. We have thousands of items that can assist you to 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 are aware: Cupcakes are the newest hot thing within the bakery business. Cake Decoration Supplies companies have seen improved sales of cupcake display type items. Cupcakes are perfect to sell in this economy, because the shopper doesn’t have to buy a big cake, they can buy just a few cupcakes and save money. The cake itself in the cupcake is basically identical type batter as you’ll find in a regular 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 will be same. Cupcake picks manufactured of plastic now, as opposed to wood and paper. They’ve been approved by the FDA to have contact with food, and are clearly marked if they do not pass the choke test. Normally, children under three should not handle these items as they pose a choking hazard. Instead of picks, bakeries can choose cupcake rings. The rings are put on the top, and acts as a present 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 differ in price from $15 each to hundred of dollars apiece. They are manufactured from cardboard, wood, and plastic. One of the best selling stands is known as the Treat Tree™ and is manufactured by Bakery Crafts®. While using the Treat Tree™ you can actually create a large number of themes and add a fresh flair to any function. The stand is easy to assemble, made from food grade polystyrene, and are disposable. I like the unit because it is also grease and moisture resistant plus very lightweight. Another good thing about cupcake stands is that, not only do they hold cupcakes, they can be used to carry other small items such as petit fours, hors d’ oeuvres’, or other specialty cakes. Treat Trees™ are sold at shops that sell cake supplies.
Cupcake candles are just making their emergence in our market. They’re 3 1/4″ in height and are created specifically to sit on the cupcake. The two varieties of candles that I’ve seen thus 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 just like 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 professional look.
Packaging for cupcakes has changed as well. I’ve seen tiny boxes which will hold a particular cupcake, double boxes, and clear clamshell packaging. A neat item that has been developed by Bakery Crafts® is something called Treat Wraps™. They’re just different designed wraps that fit around the cupcake liner. The Treat Wraps™ add style and sophistication 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)