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 |