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,
Chocolate Facts &
Fiction Some chocolate history, interesting facts, links for more info too.
Chocolate Molding How to make 3D (hollow) or solid chocolate candy.
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. If you're looking for a tempering machine so you don't have to do the tempering, Check out The Mini Rev or Rev 2.
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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