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  1. For anyone who was wondering how it all turned out. I definitely simplified the flowers. I didn't have time to do complex flowers. It turned out gorgeous though. What do you all think?
  2. Trial number 2. I used edible art paint. Worked so much better on chocolate than the last gel paste I had previously tried. Check it out, everyone!!! This cake was a leftover cake from a birthday party, and my cake baker ran out of chocolate, but other than that it turned out quite nicely. I hope to post photos in the future of the final wedding cake once it comes time to do the real thing. Thank you all for your advice and help. Rebekah
  3. Hi Everyone, I did my first attempt yesterday at painting on white chocolate glaze. There were a few issues that I ran into. Using water or vegetable oil to constitute the colors just puddled on the surface like dew on a leaf. Using cocoa butter worked but was extremely frustrating. If the paint was too thin it would puddle on the surface and if it was thicker it was much more difficult to create intricate details. Add to this the fact that a useable consistency was literally only available for less than 30 seconds before the cocoa butter solidified (it is liquid at 100 degrees and solid at 95 degrees) makes me think "I really don't want to paint on a chocolate glaze". Sadly, the modeling chocolate I ordered did not arrive in time for me to experiment with it this time. I'm hoping that it works better than the chocolate glaze and taste as good or better too. If Modeling chocolate does not work, the only thing I can think of doing is adding color to a chocolate glaze and using it as a paint. Of course, I will have to see if the thickness of chocolate glaze is also difficult to manage when creating detailed work. Here are some photos. I could have made better flowers, but I was strapped for time and it didn't need to be as nice as the final wedding cake will need to be. I also wasn't using the smallest brush. The cocoa butter was weird and kept solidifying on my brush too while I was painting. Does anyone have experience painting on modeling chocolate? Do you have to use a chocolate base like cocoa butter, or is it possible to paint with vegetable oil? Thank you, Rebekah
  4. Hi Lisa, thanks for the advice. I have already done away with the geometric pattern. It's just the last image I made of my wedding cake. I haven't updated it yet. Initially, I was tying a motif from my wedding dress in with the geometric pattern from my Fiance's dress, but she is now getting a different dress as the first one didn't work due to some inexperienced seamstresses who kept getting the measurements wrong. We haven't received the new dress yet, hopefully, it will work out. I haven't decided yet what to do with the middle tier in the absence of the geometric patterns. All of the advice has been very helpful. Thank you, everyone.
  5. A good friend of mine is making the cake and I am doing the decorating part. I don't want her to have too much work either as she and her family will be leaving on a trip right after my wedding. The white chocolate fondant doesn't sound like a bad idea. Thank you for the advice. I will look into the fondant. How many days before your wedding did you make the cake? Thanks again.
  6. ttps://youtu.be/XdGZU2mUbYw This is the video I was looking at. It looks like they use an immersion blender to emulsify it? I don't know if that means the same thing. What is the difference between fondant and a glaze? Thank you for your assistance.
  7. Hi Everyone, I have never hydrated a food color gel or powder before. Can you hydrate with a non-alcoholic base? I have relatives who will not eat anything that has alcohol in it even if the alcohol has cooked out or evaporated. Thank you.
  8. Hi, thank you for responding. As far as I am aware my baker wants to use white chocolate that is cocoa butter based in the glaze. I don't believe there will be any gelatin just probably white chocolate and milk or cream so probably like a ganache. Would you suggest Everclear? or Vodka? Instead of cocoa butter. We are doing a test run next week. I suppose I could try both options and see which gives me the best result.
  9. My wedding cake baker will be making a chocolate cake with a white chocolate glaze. I'm hoping to paint a floral themed pattern on top of the white chocolate glaze. I read elsewhere that to paint on the chocolate; you should mix your colors with cocoa butter. I have purchased some all natural Trucolor vegetable pigments in powder form and some organic cocoa butter. I saw a youtube video online that showed how to melt the cocoa butter and mix in the colored powder. I have a few questions. Should the cocoa butter be sweetened before painting on the cake? Will it adversely affect the taste? Also, the individual in the video used an emulsifier. What is the purpose of an emulsifier and how necessary is it to have one? I'm hoping to create the cake below. Thank you.
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