Attaching Choc Shells In A Cascade To Fondant?
Decorating By jen1977 Updated 8 Jun 2007 , 1:27pm by dodibug
Yep, chocolate. But after applying all of the shells I would refrigerate the cake for at least 10 minutes to make sure the chocolate has set and will support the shells.
But if she's dusted the shells with luster/pearl/petal dust, will the refridgeration/possible condensation ruin the dusting? I never refridgerate my shells after they are done for that reason or is it a short enough amount of time that you won't get condensation? 
Yep, chocolate. But after applying all of the shells I would refrigerate the cake for at least 10 minutes to make sure the chocolate has set and will support the shells.
or is it a short enough amount of time that you won't get condensation?
Bingo! I briefly refrigerate anything I've used chocolate as glue for, just to make sure nothing slides off before it sets up. Now, if it's 90 degrees outside, like it is here, it may not make it to the car!
DianeLM wrote: Bingo! I briefly refrigerate anything I've used chocolate as glue for, just to make sure nothing slides off before it sets up. Now, if it's 90 degrees outside, like it is here, it may not make it to the car![/quote]
I am so glad you posted this question (thank you)... I'd be having the exact same one by the end of this month!
I hate to steal your post, but this question goes along with it...
Diane- if it's that warm out, do you attach on site or just hope the shells will stay attached during delivery??
One other question also, (sorry)... what is the best way to coat chocolate shells in lustur dust??
Thanks everyone!! ~Brianna
Yep, chocolate. But after applying all of the shells I would refrigerate the cake for at least 10 minutes to make sure the chocolate has set and will support the shells.
But if she's dusted the shells with luster/pearl/petal dust, will the refridgeration/possible condensation ruin the dusting? I never refridgerate my shells after they are done for that reason or is it a short enough amount of time that you won't get condensation?
I have never had this problem, but I don't have much condensation in my refrigerator either. I have refrigerated fondant covered cakes as well and not had any problems with them sweating. Even if the chocolate gathered any moisture I think if they are brought to room temperature the condensation will evaporate on it's own if you don't touch the chocolates or dusted area's. Transporting chocolates in a car on a warm day is somethng else to think about. If you are going far you might want to assemble the shells after you get to the reception area. In that case you can't refrigerate but if you have a blow dryer that has a COLD setting, you could blow the chocolate to speed up the setting process. Even the canned air you use to dust your computer or camera would work to help it set faster.
DianeLM wrote: Bingo! I briefly refrigerate anything I've used chocolate as glue for, just to make sure nothing slides off before it sets up. Now, if it's 90 degrees outside, like it is here, it may not make it to the car!
I am so glad you posted this question (thank you)... I'd be having the exact same one by the end of this month!
I hate to steal your post, but this question goes along with it...
Diane- if it's that warm out, do you attach on site or just hope the shells will stay attached during delivery??
One other question also, (sorry)... what is the best way to coat chocolate shells in lustur dust??
Thanks everyone!! ~Brianna[/quote]
If you can be patient with me, I'm putting together a tutorial for CC on dusting shells! Just have to get everything together and get it to Jackie!
Dodibug you are awesome!! Thank you! Any chance you could pm me when you have it completed?? I don't want to chance missing it!
DianeLM wrote: Bingo! I briefly refrigerate anything I've used chocolate as glue for, just to make sure nothing slides off before it sets up. Now, if it's 90 degrees outside, like it is here, it may not make it to the car!
I am so glad you posted this question (thank you)... I'd be having the exact same one by the end of this month!
I hate to steal your post, but this question goes along with it...
Diane- if it's that warm out, do you attach on site or just hope the shells will stay attached during delivery??
One other question also, (sorry)... what is the best way to coat chocolate shells in lustur dust??
Thanks everyone!! ~Brianna
If you can be patient with me, I'm putting together a tutorial for CC on dusting shells! Just have to get everything together and get it to Jackie![/quote]
When it's this warm out, I prefer to do all the attaching onsite, however, when that's not possible, I chill the cake with the shells attached, cool down my vehicle for 15-20 minutes, then transport. The super pearl dust doesn't really fade significantly.
Speaking of too warm, the chocolate BMW in my gallery nearly fell off it's tires the moment it was taken outside. I had to rush it back in, reattach everything and chill the bejeebers out of it!
The best way to coat with dust, IMO, is to wait several hours or overnight for them to come to room temp after molding. They remain sticky for quite a long time after they've been removed from the frig. If you dust too soon, it will look blotchy because of the sticky spots. Dip a large makeup brush into Super Pearl luster dust, tap off the excess, then brush on. If you REALLY want a permanent coating and be able to handle the shells easily, mix your dust with confectioners glaze and paint it on. They're a little shinier this way.
The best way to coat with dust, IMO, is to wait several hours or overnight for them to come to room temp after molding. They remain sticky for quite a long time after they've been removed from the frig. If you dust too soon, it will look blotchy because of the sticky spots. Dip a large makeup brush into , tap off the excess, then brush on. If you REALLY want a permanent coating and be able to handle the shells easily, mix your dust with confectioners glaze and paint it on. They're a little shinier this way.
I wonder if it depends on where you live. I have found the exact opposite to be true. If I wait (here is humid Florida) until the next day the dusts will not stick worth a fig! In fact they look terrible! 
I find I have to get them dusted after the condensation disappears and they are dry. If I do that they come out great.
Congrats on your cake jen!
The best way to coat with dust, IMO, is to wait several hours or overnight for them to come to room temp after molding. They remain sticky for quite a long time after they've been removed from the frig. If you dust too soon, it will look blotchy because of the sticky spots. Dip a large makeup brush into , tap off the excess, then brush on. If you REALLY want a permanent coating and be able to handle the shells easily, mix your dust with confectioners glaze and paint it on. They're a little shinier this way.
I wonder if it depends on where you live. I have found the exact opposite to be true. If I wait (here is humid Florida) until the next day the dusts will not stick worth a fig! In fact they look terrible!
I find I have to get them dusted after the condensation disappears and they are dry. If I do that they come out great.
I think we're saying the same thing. Basically, wait until the condensation disappears before applying the dust. Perhaps it was presumptuous of me to assume 'overnight' is the right amount of time for everybody. It's pretty darn humid here in Texas (just ask my hair!), but maybe not as bad as Florida. I hate working with chocolate in the summer.
Ok! I thought I was doing something wrong because I look at your stuff and know you are doing something very right! Whew! Now I feel better about putting that info in the tutorial!
Let's not even talk about hair and the humidity!!! I have a natural curl but wear it more on the straight side so when it's humid I wind up with the biggest hair on the planet.
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