The Secret To Using Candy Melts...
Decorating By bookbabe Updated 7 Mar 2007 , 11:56pm by NEWTODECORATING
so what's the secret? I tried a transfer using candy melts this weekend and wasn't happy with the results at all. I made some letters that were okay, but I tried tracing some teddy bears that were terrible--couldn't use them at all.
Any tips from the experts???
thanks!
Practice? I don't know. I have done some candy transfers and they turned out OK after I did them a few times. Why are yours so terrible? One trick I learned is I use a heating pad to keep my bags of candy(parchment bags with tips) warm while I don't need them. I also do it on a piece of plexiglass to get a shiny finish when I'm done. And I refrigerate between big sections to get it setting up. Does any of this help?
I have found that it depends on what candy melts you use. I have used Clasen melts for several choc transfers including the FSU/UM groom's cake in my pics and they turned out great but recently I used wilton melts and the transfer looked terrible.
It also depends on the temp of your candy-can't be too hot or too cool!
I agree with dodibug, it all depends on the temperature of the chocolate. Make sure your outline is set, and then your fill-in chocolate has to be just right, it can't be too hot or too cool. If it's too hot, it melts your outline and if it's too cool, it starts to harden before you finish filling in. The only way to learn is by doing. Practice with small pieces first and then progress to larger ones. There is an MBA graduation cake in my photos that is decorated solely with chocolate transfers. I did make two of the big MBA just in case one broke -- but never had to use the second one.
Yes, I agree with all, good tips! Also, depending on the melts, (I've used several different types, I prefer almond bark candy coating) you may want to add an oil (I use paramount crystals) this makes the coating more flowing and more tolerant for adding color. I know many use parchment bags, but for a couple dollar investment, the small plastic bottles work really well and it makes it easy to store your unused colored coating.
thankyouthankyou!!
I see all ready some of the issues I had...I used the Wilton candy melts..I'll try almond bark next time. I actually used a ziplock bag but forgot I had some bottles that would be perfect. I put them on wax paper but didn't put them in the fridge.
They were just sort of messy looking--not smooth at all.
one other question--are these the kind you need to do backwards? like a reverse coloring page?
thanks again! I'll keep practicing.
great ideas
also almondbark atleast in my area is easier to find and cheaper than candy melts.
I think the brand has a lot to do with the outcome of any candies, transfers, that are done with melts.
I do not use them often, but when I do, I used only Merckens brand. As much as I am not crazy about the taste of melts, as compared to real chocolate, to me, this is the best brand for taste, texture, and consistency.
Theresa
I have really had a good experience with the wilton candy melts. I buy them in all of hte colors and rarely use candy color because it is just extra work! I think they just take some practice to get good at them. I hated them at first, but I kept trying and now I think I am pretty darn good!
I use parchment triangles so I can really do some good detail work. i do not use tips. I do find I have to head to the microwave often to heat it up because the tip does clog often as the chocolate cools, but it just works best for me for the details. The tips are just too big for fine details in my opinion. You could use toothpicks though.
I think that almond bark and candy melts are essentially the same thing. They are both a confectionary coating, not real chocolate.
Good luck and keep at it. Just like anything else they take some practice and experiementing to find what works best for you. Start with something easy, not a lot of detail, and i t hink you will find that they are easy and fun!
I used candy melts on my son's chocolate skateboard, I'll post pics once it's finished. I also had trouble with it seizing when I added color. But I placed the piping bags with the seized colored candy in it under a heating lamp that I had bought for sugar work. It worked like a charm! It kept my candy nice and soft for the 5 hours I had it under the lamp. It also did not cook the candy any further. I had the candy in a bowl about a foot and a half from the heating bulb.
I have only used Wilton candy melts, it is the only thing available around here. I too use parchment triangles- for really small detail I use them cut in 1/4th. I leave my heating pad on low and once the melts are melted the heating pad will keep them ready to go so I don't have to hop up and run to the microwave alot. I just leave the unused melts in the parchment and I store them in a gallon zip lock bag. Next time I need them they are ready to go. I do these ALOT now. No tips or bags to wash, I can do it WAY ahead of time and have it ready to go.
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