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Candyland Crafts

201 West Main Street, Somerville NJ 08876

 

Phone: (908)685-0410                               Toll Free: (877)487-4289                               FAX: (908)575-1640

 

Helpful Information for Cake Decorators and Candy Makers

Recipes, How to, Measurements and if your a beginner

 

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

 

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