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Franci

Franci

8 hours ago, Tri2Cook said:

Maybe try a light spray of white chocolate through your stencil and see how it looks?

 

I should try that.

 

7 hours ago, pastrygirl said:

Your website looks great!  Was it custom built from scratch or did you use a template?

 

 

I think that could work. 

 

Does it have to be sugar?  Try microlane-ing white chocolate over your stencil and see how it sticks and how it looks. 

 

I suppose you could also decorate with almond flour or a mix of almond flour, powdered sugar, and/or cocoa butter/white chocolate.   You can even get a white cocoa butter such as Chef Rubber white diamond if you prefer the pure white look of powdered sugar.

 

 

Thanks Pastrygirl. It's squarespace, so it's a template. Glad you like it! And thanks for the suggestion. I'm adding to the list

 

6 hours ago, Lisa Shock said:

This is probably not what you want, but, just in case, I will mention waxed sugar crystals. They will stay intact over time, and they stand up to being baked. (they can be used as a muffin-topping, they stay sparkly) Bakery wholesalers sell it much more cheaply than Amazon. My thinking is, you could make a cocoa butter based icing with white color and flavor -just no sugar. Drizzle the icing, then sprinkle with the sugar.

Added, thanks

 

4 hours ago, MelissaH said:

Stella Parks did an article about the differences between organic and conventional confectioner's sugar not long ago. If you haven't seen it already, there may be some new information for you, although it's probably not going to solve your problem.

 

Yes, I tried in the past the organic confectioners sugar, A pain to sift! But it wasn't until this morning when reading all the labels on the sugar in Whole foods that I noticed it had tapioca starch! 

 

3 hours ago, Kerry Beal said:

Did you see this? Perhaps replace chocolate with cocoa butter.

 

This is very similar to what I tried in the past, using white chocolate and was already thinking of replacing with  cocoa butter. On the list

 

3 hours ago, Kerry Beal said:

http://www.frenchfoodexports.com/confectioners-sugar-sucraneige.html Ingedients - dextrose, sucrose, veg fat and anti caking agent.

 

That doesn't work, I already found it on the web, it has wheat: here

3 hours ago, JeanneCake said:

Could you investigate this product? I don't know if European sugar producers use starch in the powdered sugar or not; it's worth checking out.

http://www.coupletsugars.com/page/coated_icing_sugar/f1.html

 

And,thinking out of the box, you could use this fondant powder instead of the dusting sugar, so long as it doesn't melt in humid conditions..... (the glucose has virtually no traces of gluten even though it comes from wheat starch - I ran into this with Pate de Fruit,and it turns out glucose is ok.

 

http://www.coupletsugars.com/page/fondant_powder/f1.html

That's very interesting. I'll email tomorrow to find out about gluten! thanks

Franci

Franci

6 hours ago, Tri2Cook said:

Maybe try a light spray of white chocolate through your stencil and see how it looks?

 

I should try that.

 

5 hours ago, pastrygirl said:

Your website looks great!  Was it custom built from scratch or did you use a template?

 

 

I think that could work. 

 

Does it have to be sugar?  Try microlane-ing white chocolate over your stencil and see how it sticks and how it looks. 

 

I suppose you could also decorate with almond flour or a mix of almond flour, powdered sugar, and/or cocoa butter/white chocolate.   You can even get a white cocoa butter such as Chef Rubber white diamond if you prefer the pure white look of powdered sugar.

 

 

Thanks Pastrygirl. It's squarespace, so it's a template. Glad you like it! And thanks for the suggestion. I'm adding to the list

 

4 hours ago, Lisa Shock said:

This is probably not what you want, but, just in case, I will mention waxed sugar crystals. They will stay intact over time, and they stand up to being baked. (they can be used as a muffin-topping, they stay sparkly) Bakery wholesalers sell it much more cheaply than Amazon. My thinking is, you could make a cocoa butter based icing with white color and flavor -just no sugar. Drizzle the icing, then sprinkle with the sugar.

Added, thanks

 

2 hours ago, MelissaH said:

Stella Parks did an article about the differences between organic and conventional confectioner's sugar not long ago. If you haven't seen it already, there may be some new information for you, although it's probably not going to solve your problem.

 

Yes, I tried in the past the organic confectioners sugar, I pain to sift! But it wasn't until this morning where reading all the labels on the sugar in Whole foods that I noticed it had tapioca starch! 

 

1 hour ago, Kerry Beal said:

Did you see this? Perhaps replace chocolate with cocoa butter.

 

This is very similar to what I tried in the past, using white chocolate and was already thinking of replacing with  cocoa butter. On the list

 

1 hour ago, Kerry Beal said:

http://www.frenchfoodexports.com/confectioners-sugar-sucraneige.html Ingedients - dextrose, sucrose, veg fat and anti caking agent.

 

That doesn't work, I already found it on the web, it has wheat: here

1 hour ago, JeanneCake said:

Could you investigate this product? I don't know if European sugar producers use starch in the powdered sugar or not; it's worth checking out.

http://www.coupletsugars.com/page/coated_icing_sugar/f1.html

 

And,thinking out of the box, you could use this fondant powder instead of the dusting sugar, so long as it doesn't melt in humid conditions..... (the glucose has virtually no traces of gluten even though it comes from wheat starch - I ran into this with Pate de Fruit,and it turns out glucose is ok.

 

http://www.coupletsugars.com/page/fondant_powder/f1.html

That's very interesting. I'll email tomorrow to find out about gluten! thanks

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