I saw something I have been wanting to try...
Royal Icing piped in cornelli style onto a balloon that had been blown up to the size of about a baseball. Hang it to dry.
After it dried hard she popped the balloon and withdrew it. CAREFULLY...LOL
This left a beautiful egg shaped faberge` type royal icing decoration.
SO.....what do you think?
Should an amateur attempt it?
Think I saw it in the FOOD network.....
If you don't try to do it you will never know if you can. A little practice goes a long way. I have done the same thing with chocolate for ice cream cups. They were very easy and beautiful.
what type of chocolate?
I say TRY it never know yours might just turn out PERFECTO... Never find out by saying SHOULD I? It will turn out GREAT I'M SURE!!! If not well you got a great snack...lol j/k
Use the candy wafers. They set very fast.
Are those the same as candy melts?
Cool....I could color those then pipe....even different colors on one....cool...
Yes, the same. Don't forget you can flavor them also.
I say GO FOR IT! Sounds like it would work beautifully! Heck, I may even try it myself!
that's a great idea!!
Just do it!!
I have also used the almond bark. If you dip and shake off most of it then sit them on wax paper you have a great stand instantly made and they sit beautifully on a desert plate, ready to be filled with mousse, ice cream or sherbert. By moving it up more on one side and then on the opposite you have almost a heart shape!
That sounded like a very good idea.
Just try it out.
I would love to try it my self
I did it with royal icing and you need to ever-so-lightly grease the balloon. The first time, I didn't and pieces went flying when the balloon deflated. I lightly greased with shortening then wiped excess off with papertowel.
I was thinking it might need to be greased slightly to prevent it from sticking. All these cool ideas. I love this place.
If you try it, make sure you don't use your decorations on a cake for people allergic to laytex. Some people are really allergic.
Can't your slowly deflate the balloon instead of popping it. All I can see is pieces of royal going flying!
It is great to have so many on CC who help us newbies to learn new things. Thank You to all that have helped me learn so much.Poppie
I have never had to grease my balloon. I would be afraid the almond bark or candy melts wouldn't stick to it. Just let the air out very slowly and never pop it.
It shouldn't be a problem with chocolate, especially if it's tempered correctly.
You saw the same thing I did, on the X-mas cake competition I think it was. You must have some patience to attempt that. Although I admit I thought about it, and am heading out the door now to get some balloons to try it myself. If nothing else, My daughter will love playing with the balloons.
Don't blow the balloon up too big. Loosely tie the balloon so you can untie it and deflate or try twisting it and clipping with a paper clip. As long as the air goes out slowly, you will not have a problem. If you deflate it with a pin, choose an area close to the tie, prick it and then slowly pull on the tail to let the air out slowly. Hope that makes sense.
I have seen various versions of this done including over a lovely vase.... half at a time and later joined.... can look very beautiful... Good luck and let us know how you go.