And Another Candy Melt Question
Decorating By berryblondeboys Updated 23 Apr 2007 , 11:30am by springlakecake
Many people said that they use parchment triangles or ziplocks with the tips cut off to make a small opening. I'm thinking of trying to use ziplocs (as this allows me to reheat the chocolate and store it for later useage too.... but... how easy is it to control? Wouldn't it bust out the bag? or go off in weird directions if the cut isn't precise?
And how big an opening for outlining? for filling in? I bought some extra size 1 and size 2 tips just in case this doesn't work at all, but I would like to try this!
Melissa[/i]
Are you placing the tip in the bag w/ coupler??
I'm one of those parchment triangle people . . . and I love them for chocolate. I never use them for buttercream or anything else but the control you get with the chocolate is fantastic. I usually cut the triangle in half before folding because with chocolate, you don't use that much and there's no reason to have a big bulky bag. For colors that you're only using a small amount, then cut the triangle in quarters before folding. Then it totally fits right in your palm when you're piping. I do have trouble sometimes if I put too much chocolate in with it squeezing out the top so don't overfill your bags. I have reheated parchment bags of chocolate before. If I'm working on some chocolate transfers and don't finish, I let the bags harden back at room temperature and then gently heat them up again later when I'm ready to keep going. You could even store all of the little parchment bags of chocolate in a bigger ziplock if you want to save them for a while.
When I fold my triangles, I fold them so tight that you can barely see the hole. A tiny hole is great for outlining and fine details. If it's too small for the chocolate to flow through, then just trim a tiny bit off. Once you're done with the outlines and fine detail, if you want to use a particular color for flooding then you can snip open a larger hole. Sometimes with the small hole, if the chocolate sets a bit it gets stuck but usually I can just squeeze at the tip to clear the hole and then it works.
Are you placing the tip in the bag w/ ??
from my understanding, no, no coupler, just a small cut in the corner of the bag to pipe it. I haven't tried it yet, but I might try it tonight. I don't have any parchment triangles or even any parchment paper. Makes me wonder if wax paper would work? Oh, duh... you don't want the wax to melt (doy!)
Melissa
I ditto everything ckkerber said!! I do it the exact same way!!
Just wanted to say I made my first chocolate transfers today and it is sooooo easy! Far easier than FBCT!!! I used glad plastic zipper bags for the candies, melted them in the microwave in a bowl, then transferred them, then I kept the candy in plastic bags warm on a heating pad (works GREAT) and did the transfer on parchment paper. No breaking, I can store the candy for another time, far less mess, and no couplers to clean up except for the two I used for finishing the cake up! YAY!!!
I still need to work on not getting any blobs of candy, but I think I did pretty good for a first try!
http://www.cakecentral.com/cake-photo_431893.html
Melissa
I ditto everything ckkerber said!! I do it the exact same way!!
ditto ditto!
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