I want to use the FBT technique using candy melts-although obviously I would not freeze them though. Do I need to use a special type of coloring for the candy melts, or can I use the same coloring that I use for my buttercream? Or is it better to buy the candy melts that are already colored? Does anyone have any tips for what I am wanting to do? Thanks so much!
if you don't want to use the colors they already come in, the safest way is to use oil-based candy colors. using our regular gel colors (like americolor and wilton) usually causes the candy to seize up when you add to liquid chocolate/melts.
if you want to use your gel colors, you would need to purchase and use "flo-coat". i am not an expert on using flo-coat but i know it can be done. perhaps someone else can advise on this is if this is something you want to try.
i buy my candy colors on-line (any cake company will have them) but there are a few colors carried by craft stores and those usually come in a pre-pack of four colors. i know michael's carries one or two packs of candy colors in small tubs.
i will also use my candy colors with my buttercreams since the colors are really great for bright vivid shades.
cake or candy making stores usually carry a wider range of candy melt colors (and the colors always seem better) than craft stores if you want to avoid coloring your own. you can always mix colored candy melts to acheive a different tone or color too.
i hope this helps!
Is it better to get the squeeze bottles, or use bags? If I get the squeeze bottles, can I cut the tip/opening as big or small as I want, or is it already cut? I am about to head out to the cake store today, and I'm just trying to think of everything I might need because I know that I will be very overwhlemed once I get there.
I purchased some floa coat just incase I ever needed it. Only I don't know how to use it. If anyone gets the time I would enjoy some instructions or a link to where I could get instrutions.
bamberc Please post a pic of your cake. I am very interested to see how is turned out with using the candy melts. Also would like to know what problems (if andy) you encountered in doing so.
I will-it's for my son's birthday party next Saturday. I was inspired by the Whimsical Bakehouse-I think they use this technique on many of their cakes. I hope it turns out well!
i love the WBH .
i have use their technique before and would say that what you use depends on the effect you are going for and how you are going to keep the candy melts warm (very necessary).
squeeze bottles are good for filling but not to great for anything fine or medium fine. you will have to find a way to keep the chocolate from cooling both in the bottle AND IN THE TIP and that can be a challenge.
also a real pain in the behind to clean .
i also tried plastic piping bags with metal tips, but stopped than becasue if i needed to zap them in the microwave i couldn't. plastic tips would be great though if i had had them.
i also tried the clear cellophane the WBH uses, but just found that kinda hard to work with...but that may just be me being fumble fingers.
what i finally decided on was parchment cones because it was easy, could me microwaved, and when i was done, i could just toss them .
i use my heating pad with the cover removed to keep them warm (i lay down a piece of saran wrap on top to protect my trusty heating pad). i rarely have to microwave with the heating pad.
Thank you for all of the tips. I ended up using white candies and then coloring it with the oil-based candy colors. The heating pad tip was also EXTREMELY useful-thank you drakegore! I will definitely use this technique again in the future! The cake is in my photos if you'd like to see it.
Great color chart..Thanks for Sharing!!!
Thanks for the color chart!!! Awesome tool to have!