Candy Tray

15 May, 2004 in art pottery by admin

Candy Tray

Cake Products For Cake Decoration

Nothing brings more satisfaction than being able to create your own masterpiece. Decorating cakes and making chocolate shapes is a great way to express creativity and bring joy into the lives around you. There are many companies that offer cake decorating and candy making products that will make creating your masterpieces even easier.

Everyone knows the most important part of the cake is the foundation. The way your cake is prepared determines how well the finished product will be. Be sure to use a cake tray that is specifically meant for cake decorators and that has straight sides. This will ensure a smooth decorating surface. After a cake is baked often times the cake domes up in the center and has to be trimmed. To remedy this you can purchase baking strips that are wet strips placed around the edge of the cake pan. These moist strips keep the temperature consistent throughout the cake and prevent the 'dome' effect. If your cake does become domed, you can use a cake leveller to make the top level. Simply move the wire on the leveller to the desired height and use a sawing motion to cut off the excess.

There are two different ways to decorate a cake – icing and fondant. If you are planning to use icing, there are many products to help your cake look spectacular. Meringue powder is a great tool to add to butter-cream icing. This helps the frosting "crust", and the frosting can be easily smoothed with a sheet of parchment paper. An icing comb can also help make the cake look more professional. To use this tool, simply hold it parallel to the side of the cake, and twirl the cake as you scrape off the excess icing. This will create a beautiful design that will mask any flaws in the cake. Decorating tips can then be used to complete the decoration of the cake.

If you are decorating the cake with fondant, there are many different tools that can be used to make this process easier. To roll out the fondant, a silicon cutting and rolling mat can be used. This keeps the fondant from sticking and becoming difficult to work with. It's important to have the fondant the same thickness all the way around. A rolling pin with thickness guides can be used to help keep your fondant the same thickness. Simply choose the desired thickness, and slide the thickness ring onto each end of the rolling pin, and the fondant will come out exactly the same thickness. You can then decorate with icing, or more fondant. To place fondant shapes on the cake you can use fondant cut-outs.

Making chocolate is not without its own set of products for your convenience. Chocolate dipping sets make chocolates that look a lot more professional, and that are less messy. Silicon moulds make removing poured chocolates easier. And to add that extra touch, decorating squeeze bottles allow you to drizzle another colour of chocolate on top. Whatever you're creating, you're sure to be able to find a lot of great products to help you on your way.

About the Author

The article is written by Chelsi Woolz the topic cake decorating. Find out the cake baking products and decorating tips that will help you make your cake foundation into a cake masterpiece.

Candy recipes?

I would like to make some candy this year to add to my Christmas cookie trays. Do you have any tried and true candy recipes to share? Thanks.

Jamaican Coconut Candy

2 fresh coconuts, whole coconut, not shredded
2 cups chopped fresh ginger root
4 cups raw brown sugar (recommended: Natural Sugar)
1 cup chopped pecans (or nut of choice) optional
Melted chocolate, for dipping

Crack open 2 coconuts. (Putting the coconuts in a 250 degree F oven for several minutes will make them easier to crack open). Scoop out the coconut meat using a paring knife. Clean the coconut and cut up into bite-sized pieces.

Put the coconut pieces and chopped ginger root into a large pot (cast iron works best). Cover with water and boil for 3 to 4 hours to soften and bring out the flavors. Be sure to continue to add water as it boils down. Once the water has reduced, add brown sugar and boil for another 30 to 40 minutes or until there is no liquid left. It should be in a syrup state. Fold in chopped pecans. Drop pieces onto nonstick foil and let set for about 15 minutes. Dip in melted chocolate and sprinkle with chopped nuts.
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Honeycomb Candy

1 1/2 cups sugar
1/2 cup water
3 tablespoons honey
1/3 cup corn syrup
4 teaspoons baking soda, sifted

In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.
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Maple Sugar Candy

1 cup maple syrup

Place maple in a small saucepan and bring up to 280 degrees F. Dip a spoon into the syrup and drizzle desired shapes onto a sheet pan sprayed with vegetable oil or lined with a silpat. Let cool completely so "candies" come off the sheet pan easily. Eat as is or use as a garnish.
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Homemade Ginger Ale and Its Candy

2 cups ginger slices, peeled (1/8 inch thick)
2 cups sugar
2 cups water
1 quart soda water
1 lime cut in wedges
4 mint sprigs

Mix ginger, sugar and water in a saucepan and bring to a slow simmer. Reduce mixture by 50 percent until a syrupy consistency is reached. Keep in mind that the syrup will thicken as it cools. Strain warm syrup. Allow to cool.

While syrup is cooling, make ginger candy. Take ginger slices that have been drained out of the syrup and completely coat in sugar. Spread on sheet pan and slowly dry out in a 225-degree oven for 3 hours. Ginger slices should be dried but still chewy.

In a tall glass of ice, add mint sprig and a ratio of 1 part ginger syrup to 7 parts soda water. Squeeze lime wedge and add to drink. Use more syrup if desired. Stir and enjoy. Can also make drink with chilled soda water and add a scoop of vanilla ice cream for a tasty Ginger Ale Float.

UNIQUE LP RECORD ALBUM CANDY DISH