Can anyone help...I have been having the hardest time making the white chocolate smooth on my buttercream cookies before decorating them. Are there any tricks to dipping these cookies so they look smooth?
omg i said buttercream cookies---i meant sugar cookies. LOL
I've only covered cookies in white chocolate once. I made sure the chocolate was nice and hot, as it just flows better. It's not a covering that is easy to smooth out. Have you tried making candy clay out of it? You could then roll it out, cut it with the cutters you used to make the cookies, and apply it to the cookies like you would fondant. Then, you could add some details with melted chocolate in decorating bags. Just a thought.
what about thinning the white chocolate so it's more of a ganache? It might be easier to dip that way....
GeminiRJ--I have never used candy clay, does it taste like fondant? I am assuming it rolls out just like fondant too? Thanks for the help bonniebakes---will try thinning the chocolate.
GeminiRJ--I have never used candy clay, does it taste like fondant? I am assuming it rolls out just like fondant too? Thanks for the help bonniebakes---will try thinning the chocolate.
Think Tootsie Roll...at least when you use the chocolate Wilton CandyMelts. You melt the chocolate and mix in cornsyrup. I can't remember the amount of cornsyrup to add. I've used it to make candy roses, and I know that other decorators have used it like fondant when decorating cookies.
Think Tootsie Roll...at least when you use the chocolate Wilton CandyMelts. You melt the chocolate and mix in cornsyrup. I can't remember the amount of cornsyrup to add. I've used it to make candy roses, and I know that other decorators have used it like fondant when decorating cookies.[/quote]
When you use the tootsie rolls, how do you get it to a fondant like consistency?
White chocolate clay is soooooo yummie. It works similar to fondant but taste sooooo yummie. I prefer to use chocolate clay to fondant on cookies. It works really well both in taste and workability. If you are glazing the cookies in white chocolate, a tight ganache works great! HTH
Candy melt clay - 1.5 oz corn syrup to every 6 oz candy melts (or about 1/4 cup per 14 0z bag) - Melt candy melts completely - stir in corn syrup - mix/knead until most of the oil is worked out - wrap in plastic wrap - let rest 8 hours - knead to working consistency
If you are talking about using a thin icing, I use a white chocolate icing for dipping sugar cookies and I pour it thru a strainer first. This removes any little pieces of powdered sugar that didn't mixed up. I stir it slowly to avoid air bubbles. I also keep it as warm as possible and usually dip them twice, letting it cool between dips. If you've added food coloring to your icing, be careful not to let the icing get too hot or the color gets all funky when it dries.
Think Tootsie Roll...at least when you use the chocolate Wilton CandyMelts. You melt the chocolate and mix in cornsyrup. I can't remember the amount of cornsyrup to add. I've used it to make candy roses, and I know that other decorators have used it like fondant when decorating cookies.
When you use the tootsie rolls, how do you get it to a fondant like consistency?[/quote]
You don't use Tootsie Rolls...it just kinda tastes like tootsie rolls. Sorry I wasn't very clear on that! Rushing to get it posted before the boss walked by!
Now get back to work 
Thank you all for your great ideas--looks like I have a busy weekend ahead!
oh forgot....kerris3--are you mixing in powdered sugar with your white chocolate?
I've never thought of using candy clay on cookies but what an awesome and yummy idea! Thanks!
i'd love your recipe kerris3. The last time i tried chocolate clay with just chocolate and corn syrup, it was so sticky that i could just barely get it out of the plastic bag to knead. It wasn't even a dough-like consistence. It was a sticky goo.
Quote by @%username% on %date%
%body%