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Chocolate Fountains:
For every 2 1/2 pounds of Merckens chocolate use 1 one oz. bar of
cocoa butter. Melt cocoa butter first and let cool while melting
chocolate, cocoa butter has a higher melting temperature than the
chocolate.
Mix cocoa butter and chocolate together and pour into warm fountain. If
fountain is not on and warm, the chocolate will set up. Add more combined
melted chocolate to fountain as needed. Dipping suggestions:
marshmallows, strawberries, cookies, pound cake, ready-made candy centers,
caramels, pretzels, bananas, dried fruits, graham crackers,
licorice.
*all of above ingredients are available here at Make A Cake*
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Food color mixing chart: |
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Color:
Apricot
Aqua
Avocado black
Chartreuse
Copper
Coral
Dusty rose
Gold
Grape
Jade
Lavender
Marigold
Maroon
Moss green
Navy blue
Plum
Raspberry
Rust brown
Silver
Turquoise
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Color mix drops:
2 sunset orange, 1 golden yellow
5 sky blue, 1 leaf green
4 lemon yellow, 1 leaf green, touch of coal
5 lemon yellow, 1 leaf green
1 golden yellow, 1 buckeye brown, 1 red
3 rose pink, 2 lemon yellow
2 red, 1 buckeye brown
10 lemon yellow, 3 sunset orange, 1 red
1 sky blue, 6 bakers rose
1 leaf green, 1 royal blue, touch of coal
5 rose pink, 1 violet
3 lemon yellow, 1 sunset orange
4 red, 2 burgundy
2 violet, 3 lemon yellow
1 sky blue, 1 violet
1 violet, touch of red
3 bakers rose, 1 red
8 sunset orange, 2 red, 1 buckeye
1 coal black, 1 royal blue
6 sky blue, 1 lemon yellow
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Baking Hints: |
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Pan Size:
8"x 2" pan
10"x 2" pan
12"x 2" pan
14"x 2" pan
16"x 2" pan
18"x 2" pan
9"x 13"x 2" pan
10"x 15"x 2" pan
12"x 18"x 2" pan
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Number of Cake Mixes:
1 box yields 2 8"pans
1 box yields 1 10" pan
2 boxes yield 1 12" pan
3 boxes yield 1 14" pan
4 boxes yields 1 16" pan
5 boxes yield 1 18" pan
1 box yields 1 pan
2 boxes yields 1 pan
3 boxes yield 1 pan
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Removing cakes from pans:
When taking a cake out of the pan, you need two cake racks that are big
enough to hold the size cake you are removing. Place cake rack on top of
cake and flip the cake towards you to remove from pan. Place second rack
on top of cake and flip cake over towards you again so that the top of the
cake is back on top. This will prevent the cake from sticking to the rack
and breaking the cake.
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Candy Writers:
Candy writers can be used for painting candy molds or for decorating
cookies. Place a plastic glass of water into a microwave and heat for 2
1/2 to 3 minutes. Place candy writer into hot water to melt. When candy is
melted, snip off end of candy writer and use.
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Kolachi Baking Instructions:
Completely defrost cookies on silicone paper lined cookie sheet. When
at room temperature, bake at 350 degrees for15-18 minutes or until golden
bronw. After cookies are cool, sprinkle with sugar or icing fondant.
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Sugaring cut out cookies:
Sprinkle colored sugars directly onto unbaked cookies. Do not use water
or egg first because the colored sugar will bleed.
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Using sprinkles on chocolate:
When using sprinkles on chocolate, sprinkle as you chocolate coat each
piece. If you wait until you do several pieces the chocolate will harden
and the sprinkles will not stick.
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Using icing fondant:
Icing fondant can be used on sugar cookies or petite fours. Simply
place fondant in microwave safe bowl and melt at 15 second intervals until
warm and runny. If you want the fondant thinner, you may add 1-2
tablespoons of hot water. you may also color the fondant after it is
melted. Spread fondant onto baked cookie and sugar one at a time or pour
fondant over petite fours. |
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