cakemuse

Hi Kerry - Actually, except for the sample that is black on white paper (Japanese method - ink on water), the rest are done on a gelatinous bath. Colors used are water-based, acrylic and oil. I used to mix and sell my own colors and tools. Finding the right paper is a personal choice. I also worked with hand-made paper. Whew, this was a lifetime ago. I think floating cocoa butter/oil-based colors on chocolate might work. The suspension of one material on top of another is called surface retention - from physics! If the cocoa butter/colors is thick (have not worked with it yet), then you would be able to manipulate the colors to produce a pattern. If not, I'm sure a random design would be produced. Thinning or thickening a color would also affect color manipulation. I know with paints, each color would react differently because of what they were made of. Not sure if this follows for cocoa butter/oil-based colors. When I start experimenting, I will post results, good and bad!

Had to read and view all these wonderful tips and pics again. I'm itching to try. The designs are actually ebru (from Turkey) or marbling designs and a similar process from Japan called Suminagashi. I used to make prints like this but got into very vibrant colors and away from the usual patterns you would recognize. I hope to try reproducing them in chocolate...keep you all posted when this actually occurs. Not chocolate or cake, but here are some samples...

Would love to attend the next conference! I'm on the West Coast but will travel for chocolate...

Tres Leches is a Latino standard. I often add rum flavoring. Also, Dulce de Leche ice cream and anything else flavored with Dulce de Leche.

Not offically, but I did throw the balloons in the bin (well one of the thousands of bins that I've packed up to take down there). ← Just a note - Joseph Schmidt (bought by Hershey a few years ago) is closing it's doors here in the Bay Area after 29 years. Hershey will discontinue the brand at the end of June. http://www.sfgate.com/cgi-bin/article.cgi?...L&type=business That video clip is priceless!

I'm sure it will work fine - sometimes hazelnut paste is a bit thinner than peanut butter, but probably not enough to make a significant difference in the result. ← Thank you for your quick reply, Kerry. I always enjoy reading your posts.

Purchased a bunch of 100%hazelnut paste - what a heavenly smell!!! Planning on making a chocolate hazelnut torte w/hazelnut flour, gianduja filling, and ganache on the outside. (For Seder - we are not the most kosher of folks, so I can get away with the ganache ) In Payard's latest book, there is a recipe for peanut butter frosting and peanut butter ganache. I think I can substitute the pb for hazelnut. Anyone ever try this? experiences? I can smell the hazelnut paste now...

Great idea! I like painting designs on gum paste and fondant and have not done a lot with flowers, except in modeling chocolate. But when I start, I will keep this in mind!

Hi Jeanne - Thanks for your reply. So, airbrush/extract on fondant/gum paste works? I thought it might be too transparent to paint with. Have to give that a try. I've worked with the petal dust - that is great. But I don't always need that sheen. Thanks again!

Searched but did not quite find what I was seeking. What have folks found the best (or close to) to paint fondant and gumpaste? Paste and powder w/lemon extract? Gel and extract? Powder and extract? Paste and extract? Or?????? And which give the most opaque results? I feel like I'm missing something...