I need some help with candy molding. Any tips would be appreciated! I'm using the candy coating to make seashell/starfish molds. So I melt them in the micro at 30 sec intervals until they are melted. I'm using a disposable piping bag w/ the tip snipped off. The first few, I overfilled b/c the melts overflowed the mold a little. The next, I underfilled and kind of swirled the molds just a little to get them to fill all the little crevices. Pop them in the freezer until they are set and pop them out. But i still need to trim them! ugh! Please help! How else would you get it to fill the mold w/o overfilling it? Candy molding is not my thing...
Beachcakes, I have used these for years and you r doing everything right. It just takes a little practice to find out what works for you. Just try to fill as close to the top as you can so they don't over fill or just a teeny bit underfill. After I fill them I tap them on the counter to get bubbles out and I lift them up ovehead so I can look at the bottoms to be sure there aren't any bubbles. If you do overfill perhaps you can take a small knive or a butter knife and and go around the edges. The easist though is just to use your impecabley(sp) clean hands and swipe around the edges or use toweling paper. If you don't want to get the excess choc of that way then when they come out of the molds use a butter knife or your finger to rub it off. One other thing, there are cotton gloves you can get to wear so that you don't get finger marks on the choc. especially the dark choc.
Thanks fearlessbaker! Good to know I'm on the right track! I guess practice makes perfect! Have you ever lustre dusted chocoloate? Do you dry brush or use alcohol. Last year I tried w/ alcohol, but it made the chocolate "melt". But I'm not sure how dry-brushed lustre dust would stay on?
Yes, I use the dust. It depends on what effect you want. Some time I take one of those trangular make up sponges and dip it in the cap of the luster dust so I don't waste a lot of it and then just sort of sponge it on. Other times, I mix it with vodka or you can use a teeny-tiny drop of lemon juice with a some of the dust to paint. Wait until the choc. is room temperature though. You kind of have to experiment with this to see what works. If your mold has features on it like dots, or eyes etc. use a small pastry tip on your bag and first pipe the feature in with a color, wait for that to set and then fill up the rest of the mold. I find the melted choc. does get hard fast and you can't put the metal tip in the micro. Although, I have on occassion wrapped it up in a towel and put it in. Otherwise, you keep tall class filled with very hot water to put the bag in upside down between steps. Heard a heating pad is good to keep it warm too.
Thank you so much for all your help, fearlessbaker!! I'll let you know how i do...
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