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View ConceptualConfection's profile

Gelatin Gems

483 days ago by ConceptualConfection | 11 comments »

I came up with this last summer after struggling to try and find a way to fill small candy gem molds with isomalt. It’s fast, cheap and easy when you need a quick gem and don’t fill like working with hot sugar. You will need: candy gem molds unflavored gelatin (I use Knox) food color paintbrush piping gel or royal icing You need to make the gelatin, in order to do that mix 2 1/2 parts water to 1 part gelatin. I normally do 3TBSP gelatin (about...

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View tortacouture's profile

Sharp Edges on Fondant Cakes

482 days ago by tortacouture | 46 comments »

OK, so I posted some time back in one of the forum posts about how I achieve sharp edges on fondant, and while for the most part my technique is much the same, I am always learning how to do things better and I’ve changed some things. Here are some examples of cakes I’ve done using this method: So anyway, this is how I go about getting sharp edges. Basically my secret weapon as far as this technique goes is most definitely chocolate ganache – whether it be milk chocol...

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