Cupcake Contest

Comment

Comment by Richard Festen on October 2, 2010 at 1:52pm

Thanks again!

Comment by Diana Viera on October 1, 2010 at 9:25pm

Congratulations! It really is a beautiful cupcake.

Comment by Teneisha Williams on September 30, 2010 at 7:36pm

Congrats Richard...Awesome work!

Comment by erheriada joy on September 27, 2010 at 9:56am

appealing,just lovely.

Comment by Elizabeth Borres on September 24, 2010 at 9:31pm

Simply elegant!

Comment by Rachel Menezes on September 23, 2010 at 7:34pm

thank you so much for the tips Richard; I appreciate it. I am also very "curious" about working with chocolate.. I have a feeling I will fall in love with it!

Comment by Richard Festen on September 23, 2010 at 7:13pm

Thanks much Rachel!

Elieen. I always make my own and recommend using vanilla Apeel's by Guittard. Set up a big sheet of plastic wrap on the counter. Melt 1 lb Apeel's in a double boiler of simmering water. Heat 5oz by weight of corn syrup (7 ounces if using dark chocolate) in the microwave for 30 seconds (it should be warm to the touch, but not scalding hot). Add the two, mix thoroughly to combine (no streaks of chocolate or corn syrup should remain) then pour/scrape onto the plastic wrap. Cover with more plastic and let cool overnight or for a few hours in the fridge. Rewrap in fresh plastic wrap when cool or you will get crusty bits in your chocolate. Keeps several months room temp.

Comment by Rachel Menezes on September 23, 2010 at 5:33pm

very elegant! beautiful cupcake!

Comment by Eileen S on September 23, 2010 at 1:44pm

Richard, do you make your own modeling chocolate or purchase it? If you make it, do you have a recipe you'd be willing to share? If you purchase it, could you tell us what brand you use and your thoughts on its taste? Modeling chocolate is one of those things I'd love to try, but not sure where to start.

Comment by Richard Festen on September 23, 2010 at 12:24pm

Thank you!

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