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Confections! (2006-2012)

Confections

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1753 replies to this topic

#1651 Darienne

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Posted 26 August 2012 - 10:02 AM

I love the sheep. :wub: :wub: :wub:
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#1652 Mjx

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Posted 26 August 2012 - 10:47 AM

Damn, these are cute.

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#1653 Panaderia Canadiense

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Posted 26 August 2012 - 11:06 AM

I'm hoping for a sort of "squeeeee" cuteness overload when they're all combined together. :biggrin:
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#1654 Emily_R

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Posted 26 August 2012 - 11:08 AM

You got me Squeee-ing with just the Dodo! That one kills me!

#1655 minas6907

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Posted 26 August 2012 - 11:22 AM

*Deep breath* Oh my goodness I love the sheep! How adorable! Thank you! And this is all gumpaste? Now I have a hankering to try making pastillage and make a sheep or two for myself. I love the pretzel legs btw.

#1656 Panaderia Canadiense

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Posted 26 August 2012 - 12:03 PM

Yes, this is all gumpaste I'm working with. Pastillage was too crumbly, and I hate fondant. The sheep in particular are made with lemon-flavoured gum paste tinted with gel colours, and after a great deal of experimentation I settled on the pretzel stick legs for them. The base sheep is made with white paste, and then wool is added in individual twists and held on with gum arabic dissolved in vodka (which takes longer than a water solution, but evaporates very quickly and thereby doesn't cause warping of the pieces. Start dissolving the gum arabic powder in the alcohol a couple of days ahead of time to get a good solution.)

I'd strongly recommend trying to get your hands on Gum Trag - it extends the open time of pastillage enough to allow the kind of effects you're seeing with my little critters. The recipe I use is as follows:

500g of the finest confectioner's sugar possible (I can get 000 mesh, so that's what I use)
10g Gum Tragacanth (accept no substitutes. Tylose makes crumbly paste, and Carboxymethylcellulose works, but not as nicely and you need twice as much)
45 mL warm water
15 mL lemon or lime juice (I squeeze fresh)
5 mL of the flavour of your preference (optional - lemon, vanilla, and almond are quite good)
15 mL liquid glucose (the stiffest grade you can get your paws on)
7.5 g neutral gelatine (I can't get leaf here, so I use Knox.)

1. Sift the sugar with the gum trag into a large mixing bowl.
2. In a separate small, microwave-safe bowl or cup, combine the lemon juice, water, flavouring, and gelatine, and let stand 10-15 minutes or until the gelatine blooms. With almond extract as a flavouring, you may have to double the amount of gelatine in order to see a bloom - something about the extract seems to inhibit it.
3. Once the gelatine mixture is kind of spongey, add the glucose, then pop the mixture into the microwave for 30 seconds on high, and then stir like crazy until everything is well combined.
4. Add this to the sugar/gum trag and knead until you have a smooth dough (it might require a little more sugar, but in no case use more than 100 g, as it will contribute to crumbly paste).
5. Roll into a chub and seal in a ziplock baggie overnight. The gum paste is ready for working in the morning.

Other recipes are out there, some of which use egg whites in the formula, but I've found that this one gets me the smoothest, most workable paste with the longest open time - it's almost as plastic as plastiline/modeling clay when I get it warmed up. As with pastillage, it's a good idea to work with small amounts at any given time and to knead them well before you start forming. A piece the size of the sheep is dry to touch in about 20 minutes after I stop working it, and fully hardened overnight.

ETA - if you'd like a step-by-step sheep tutorial, I can make one for you. Now that I know what I'm doing, a sheep takes about 25-30 minutes from start to finish.

Edited by Panaderia Canadiense, 26 August 2012 - 12:09 PM.

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
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#1657 stuartlikesstrudel

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Posted 29 August 2012 - 08:57 PM

Echoing everyone else, those sheep are just terrific! Love the dodo as well but I think those sheep are going to get a lot of attention :)

Love the idea of owls as well.

#1658 Panaderia Canadiense

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Posted 31 August 2012 - 07:26 AM

And here's why I haven't posted in a while - I've been making larger things.

Posted Image
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Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
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#1659 Toliver

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Posted 31 August 2012 - 10:00 AM

Having seen your detailed work, I say you are vastly underpaid. :cool:

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#1660 Kerry Beal

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Posted 31 August 2012 - 07:48 PM

Loving the critters - can't wait to see the finished cake!


DSCN0504.jpg

I've been fiddling with a couple of recipes for wine PDFs for an upcoming project. On the right - pear and port PDFs and on the left peach rose - the rose being Peninsula Ridge Beal Vineyards Cabernet Rose. How could I resist!

#1661 tikidoc

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Posted 01 September 2012 - 01:22 PM

Wine PDFs, sound really good. Can you post a recipe or link?

#1662 Kerry Beal

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Posted 01 September 2012 - 06:42 PM

For a small batch -

250 grams puree - pear, peach, apricot
38 grams sugar
10 grams pectin
375 grams sugar
75 grams glucose
250 grams wine/port
10 grams tartaric solution
10 grams wine/port

Mix small amount of sugar with pectin, stir into the puree, boil for 2 to 3 minutes, add larger quantity of sugar in 3 additions, then glucose. Boil to 112 degrees C stirring constantly.

Carefully add wine, cook until 107 degrees C stirring constantly. Add tartaric and additional wine, pour quickly in frame. Do not scrape.

#1663 Panaderia Canadiense

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Posted 09 September 2012 - 03:15 PM

Here's a few more - I'm getting close to the end of the gumpaste as the wedding day looms.

Dragon4-4up-sm.jpg
Faun-4up-sm.jpg
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
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#1664 judiu

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Posted 09 September 2012 - 07:38 PM

Too wonderful! Any chance for apicture of 'my' skunk? Love em all!
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#1665 AlenChris

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Posted 09 September 2012 - 10:40 PM

Love these sheep. They look really cute. Thanks.

#1666 minas6907

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Posted 09 September 2012 - 11:30 PM

Can you make me a giraffe? And I want him to have real big eyes :D ooooohh, and how about a sloth?!

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#1667 Lior

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Posted 10 September 2012 - 09:02 AM

Oh how excellent-yes Bottoms! And an Owl... Here:


"Come now, a roundel and a fairy song.
Then for the third part of a minute, hence—
Some to kill cankers in the musk-rose buds,
Some war with reremice for their leathern wings
To make my small elves coats, and some keep back
The clamorous OWL that nightly hoots and wonders
At our quaint spirits. Sing me now asleep.
Then to your offices and let me rest."

Bats, too. And then there is the lullaby...also has creatures!
Such delicious fun!

Edited by Lior, 10 September 2012 - 09:04 AM.


#1668 Lior

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Posted 10 September 2012 - 09:03 AM

Oh, and the forest magical creatures are just amazing and devine!

#1669 Kouign Aman

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Posted 10 September 2012 - 02:06 PM

naiads and dryads, unicorns and pegasi, puzzled possom mom & babies, a hookah-smoking caterpillar, winged giant south american rodent (once allowed to substitute for fish on Fridays), sparkly tapirs.
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#1670 Lior

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Posted 10 September 2012 - 10:12 PM

Kerry, thanks for the recipe! How much additional wine do you normally add? Looks so good.

#1671 Kerry Beal

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Posted 11 September 2012 - 04:29 AM

Kerry, thanks for the recipe! How much additional wine do you normally add? Looks so good.


The additional wine would be the 10 grams you add with the 10 grams of tartaric solution.

#1672 Kouign Aman

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Posted 11 September 2012 - 08:32 AM

Oh yeah, you are gonna get the 'squeeeeee!', no worries.
They are all so cute, who can pick a favorite!
Sparkly pearly unicorn oh my!
Rainbow sheep and dragon!
the Faun!
They are so cute, it is to swoon!
"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

#1673 Lior

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Posted 11 September 2012 - 11:09 AM

got it- bad reading compr skills I guess!! Thanks!

#1674 minas6907

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Posted 12 September 2012 - 07:37 PM

Heres some things I did recently. Just tried the mint meltaways from Grewlings book, and made some peppermint heart lollis for a friends anniversary this weekend.

Attached Images

  • Mint Meltaways.jpg
  • Heart Lollis.jpg


#1675 Kerry Beal

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Posted 12 September 2012 - 07:45 PM

Love the lollies!

#1676 Darienne

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Posted 13 September 2012 - 05:40 AM

Oh my! I am suffering from lollie-envy. Wonderful, Minas6907.
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Cheers & Chocolates

#1677 minas6907

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Posted 20 September 2012 - 04:18 PM

Hey thanks guys!

Heres another one I just got done with, its the almond dragée from Chocolates and Confections. It was easy enough to make, I like the rustic look of these, next to try these puppies with espresso beans!

Attached Images

  • Almond Dragée.jpg


#1678 RobertM

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Posted 20 September 2012 - 05:31 PM

Some things I've been playing with, Red Wine; a chili infused piece I call Fire and Ice; Guinness and a version of a Hella (from Wyabau) image.jpg

Edited by RobertM, 20 September 2012 - 05:33 PM.


#1679 curls

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Posted 20 September 2012 - 07:31 PM

Hey thanks guys!

Heres another one I just got done with, its the almond dragée from Chocolates and Confections. It was easy enough to make, I like the rustic look of these, next to try these puppies with espresso beans!

I really like that almond dragée recipe though I tend to spice the nuts with chili and salt. Yours look wonderful minas6907.

#1680 curls

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Posted 20 September 2012 - 07:34 PM

Some things I've been playing with, Red Wine; a chili infused piece I call Fire and Ice; Guinness and a version of a Hella (from Wyabau) image.jpg

Bob, those chocolates look great! Think you have another batch that should be highlighted in the showroom finish thread.





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