dakotapooh Posted 22 Jul 2011 , 12:08am
post #1 of

A while back there was a cake artist on one of the cake challenge shows who somehow used melting chocolate and water (as far as I can remember) to make faux ice cream as a decoration on the cake. I can't remember her name and I know she has since passed. There were some posts on this website about how to make this, but I can't find it. Can anyone help?

6 replies
ibmoser Posted 22 Jul 2011 , 12:39am
post #2 of

I'm having a senior moment, but I think it was Sue McMahon. Gently melt chocolate or candy melts, stirring often until smooth and melted but not hot. Start adding small amounts of water, stirring vigorously until you can see the product seizing. When you get those crinkly, dull swirls that hold their shape, stop stirring and quickly begin to scoop it up with a scoop and plop the mounds on waxed paper or other non-stick surface to cool. Use your fingers to push additional paste into the scoop to round it out if necessary. Looks just like ice cream. You can use air brush colors to color white chocolate or melts.

JenniferAtwood Posted 22 Jul 2011 , 12:46am
post #3 of

We melt white chocolate compound and then add liquid gel color and mix until the chocolate starts to seize. (liquid gel color has water in it, which is what causes the chocolate to seize. We use the color when making colored "ice cream" ie. pink) You then take a scoop that has a release (see photo) To get the "fluffy base" over scoop and then press firmly onto baking liner as you release from scoop. Hope this makes sense.

Jenn
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dakotapooh Posted 24 Jul 2011 , 7:13am
post #4 of

Thank You!!!

Brandyf817 Posted 10 Aug 2011 , 4:42am
post #5 of
Quote:
Originally Posted by ibmoser

I'm having a senior moment, but I think it was Sue McMahon. Gently melt chocolate or candy melts, stirring often until smooth and melted but not hot. Start adding small amounts of water, stirring vigorously until you can see the product seizing. When you get those crinkly, dull swirls that hold their shape, stop stirring and quickly begin to scoop it up with a scoop and plop the mounds on waxed paper or other non-stick surface to cool. Use your fingers to push additional paste into the scoop to round it out if necessary. Looks just like ice cream. You can use air brush colors to color white chocolate or melts.




what does this mean?

TexasSugar Posted 10 Aug 2011 , 3:39pm
post #6 of

seized chocolate chances texture and will start to thicken.

sweetflowers Posted 15 Aug 2011 , 10:16pm
post #7 of

Susan O-Boyle Jacobson, she was a friend of mine, I sure miss her. She won the candy castle challenge on food network.

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