Seashell Cake

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Permalink Reply by Elissa Hensley on June 27, 2012 at 4:49pm

Thanks for your tips & help Diana!

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Permalink Reply by June Kowalczyk on June 27, 2012 at 5:54pm

Elissa

To make things super easy, why don't you use different coloured Merckens melting chocolate?? You can actully mix  colours to acieve what you want. I also do believe you could dust them with lustre dust.

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Permalink Reply by Elissa Hensley on June 28, 2012 at 12:09pm

June,

I have used Wilton colored chocolate and have found that they can be difficult to bite into. Does the Merckens chocolate seem hard to bite into once it is molded? I have not used it before but would be willing to try it.

 

Thanks!

Elissa

June Kowalczyk said:

Elissa

To make things super easy, why don't you use different coloured Merckens melting chocolate?? You can actully mix  colours to acieve what you want. I also do believe you could dust them with lustre dust.

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Permalink Reply by June Kowalczyk on June 28, 2012 at 3:47pm

Ok Elissa

DON"T use the yukky Wilton melting chocolates.  The merckens are made for what you want. You know, some Wilton products are Ok. But I fine the "food" stuff....chocolate, fondant, etc., is just plain nasty!!!  Gotta pick & choose with Wilton stuff.  My daughter made cake pops for a wedding in May. Their posted on my page. Used merckens chocolate.  She made a HUGE mess!!  Melted them on top of the stove without using a double boiler. She wasted a lot of chocolate because it shouldn't be done over direct heat. It got too hard, too fast.  Can't tell that girl anything!!  ( she is 32  ).  Using a large glass measuring cup in the micro is the way to go.

Now I don't know what you mean exactly by being "hard". We ate the leftover melted chocolate from the cake pops, even the hard stuff she couldn't use,  and it was fine.  It isn't as soft as say,  a caramilk bar, but it didn't break your teeth either. If your'e looking for that soft "chocolate" in a heart box type of chocolate, your'e getting into "tempering" the chocolate....way too much work.

I buy my merckens at my local bulk store.

Hope this helps.  Oh by the way, my bulk store also has loads of cheap plastic "moulds".  Have used them, and surprisingly, they worked really well.            :o)

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Permalink Reply by Elissa Hensley on June 28, 2012 at 3:51pm

Thank you very much June. I will definitely try the Merckens chocolate. I also used the Wilton chocolate to cover some cakes and they turned out awful and they were definitely break your teeth hard. My kids wouldn't even eat them! I will post pictures after I make the cake.

 

Thanks!

Elissa

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Permalink Reply by June Kowalczyk on June 28, 2012 at 3:58pm

Looking forward to it. Try not to get too stressed out.......:o)

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Permalink Reply by June Kowalczyk on June 29, 2012 at 8:04pm

Thought you might want to see these Elissa. They were posted on Cake Central today.  Maybe you can ask her how she    acheived the effects?? They are done by:   cindynes

:o)

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Permalink Reply by Elissa Hensley on July 2, 2012 at 8:31am

Thanks June!!! I will check with her.

 

Elissa

June Kowalczyk said:

Thought you might want to see these Elissa. They were posted on Cake Central today.  Maybe you can ask her how she    acheived the effects?? They are done by:   cindynes

:o)

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Permalink Reply by Carmen Estes on July 2, 2012 at 3:48pm

Try using molding chocolate.

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Permalink Reply by Elissa Hensley on July 2, 2012 at 4:02pm

What brand do you use?

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