Helpful Information for Do-it-yourself Cake Decorators and Candy Makers

<(for) Beginning Cake Decorators and Candy Makers> A selection of the most popular items (from instructions to packaging) - a great place to start!

<Candy Recipes> Peanut Butter Filling, coconut filling, Chocolate Covered Cherries, Simple Fudge, Chocolate Covered Pretzels, Basic Cream Center, Candy Clusters

<Chocolate Facts & Fiction> Some chocolate history, interesting facts, links for more info too

<Chocolate Molding> How to make 3D (hollow) or solid chocolate candy

<Chocolate Molding Techniques> Basic chocolate guidelines, dos & don'ts, heating, cooling, etc

<Fondant Making & Application>  Recipe for rolled fondant, detailed instructions on applying.

<Glossary> Complete listing of need-to-know terms and definitions for the  cake decorator or candy maker

<Hard Candy Making> Illustrated instructions, requirements, temperature measurement & control.

<Icing Recipes> Buttercreme, Poured Icing, Cream Cheese, High Humidity, Royal Icing

<Measurements> Measurement charts: dry weights, volumes, common baking ingredients, candy processing temperatures

<Tempering Chocolate> How do you temper chocolate? Several methods are discussed: Using a double boiler, hand dipping, shaved coating method, 80/20 method. In addition there is a Trouble Shooting Guide to solve the most common tempering problems.

 Colors for the Cake Decorator

 <Decorating Color basics & techniques> General principles, color decorating tips  (ingredients, temperature & humidity, etc). Decorating products (gels, liquids, powders)

<Color Formulas> Basic formulas for making 26 unique colors for pastry decoration