Canned Air...

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Permalink Reply by Eileen S on March 18, 2011 at 1:06pm

Everything I've checked says canned air is NOT food-grade safe and products like the Wilton Food Color sprays have a design which allows the propellant to be separate from the food color itself so the product is safe to be consumed.  The only thing I could think that would be close is the Choco-Freeze spray which is used by many chocolatiers to adhere large  pieces of chocolate together for sculptures (You see it used a lot on chocolate competition shows).  I hope that helps! 

 

May I ask what you mean by it helps when working with small pieces of fondant or gum paste?  I'm not sure what you are accomplishing with the air.  There may be alternatives for what you are trying to do.

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Permalink Reply by John Ricca on March 18, 2011 at 10:07pm

Sorry for the delay, work... Anyway, I recently bought a a letter mold that requires you to roll the fondant very thin. When the fondant is this thin it tends to warm up and is incredibly difficult to move or even pull out of the mold. I found that if I hit it with a quick shot of cold air it would firm up and make for a much easier transition from work center to cake. Hope that explains it...

 

John-

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Permalink Reply by Eileen S on March 18, 2011 at 10:16pm

Hmmmm...are these the tappits? I use those and found if I used just gumpaste or a 50/50 mix of gumpaste and fondant, roll it thin, let it set out for about 15 minutes to dry a little then make sure my cutter was dusted with a mixture of cornstarch and powdered sugar before cutting, they come right out.  I know - simple right? Not! LOL.  I've heard of people popping their molds in the freezer for a few minutes to get them to come out as well.   I don't know if I'm helping or not, but I do know that everything I read said not to use the standard canned air on food products. :(

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Permalink Reply by John Ricca on March 18, 2011 at 10:23pm

Yeah, I found that out the hard way and had to take all the fondant off the cake and start with fresh fondant... aggravating to say the least. I will try more powder/cornstarch, I was just looking for an easy answer and a quick and easy way to flash freeze the fondant...gonna have to pull up my big boy pants and ride it out. Maybe give the choco-freeze a spin as well. I will practice more tomorrow as I have another cake to do for Monday.

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Permalink Reply by Eileen S on March 18, 2011 at 10:25pm

Just so you know, the choco-freeze is around $35/can.  I know - sticker shock, right??   Good luck! I hope it works out for you - your cakes are really nice - LOVE the ladybug!!

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Permalink Reply by John Ricca on March 18, 2011 at 10:29pm

Thank you! I am in the very early stages of my Culinary Arts degree, I started out just making cakes for my kids, then turned out being a hobby and now is turning into a second career. The Ladybug cake was my 4th cake I have put together with fondant.

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Permalink Reply by John Ricca on March 18, 2011 at 10:30pm

Do you know where to find the choco-freeze?

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Permalink Reply by Eileen S on March 19, 2011 at 2:00am

You can buy choco-freeze on most of the cake supply websites.  I saw they were out of it on Globalsugarart.com, but you can just google search it to find the place that will give you the best price.

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Permalink Reply by John Ricca on March 19, 2011 at 8:00am

Thanks Eileen...

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