Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Bentley

Bentley

Really interesting picture, @Chocolot!  Under the red, I did finger swirls of white to try the technique referred to in my other thread about the A519 bonbon (the "How do they do that" thread).  I didn't get the results I was after.  Perhaps my layer of red was too thick.  As it is, the red doesn't look bad -just not what I had in mind - and if the green showed up, it would be satisfactory.  Next time I try these, I think I will backspray the entire tray with white just to make the colors pop.  

Bentley

Bentley

Really interesting picture, @Chocolot!  Under the red, I did finger swirls of white to try the technique referred to in my other thread about the A519 bonbon (the "How do they do that" thread).  I didn't get the results I was after.  Perhaps my layer of red was too thick.  Next time I try these, I think I will backspray the entire tray with white just to make the colors pop.  

×
×
  • Create New...