How To Decorate Cake Pops With Fondant?

Cut a cirlce of fondant bigger than the cake pop, brush the pop with a little water and wrap it in the fondant circle, smoothing the cut edges underneath. Stand the pops up until the fondant is dry then stick embellisments on with a little melted chocolate or royal icing.

How do you stick fondant to candy melts?

Water. This is an easy one, and handy because you’ll generally have some on hand in the kitchen. Water can be a great “glue” for fondant. It dissolves a little of the sugar in the fondant, making it sticky, and therefore, well, makes it stick to stuff.

How do you get fondant to stick to sugar?

Brush a small amount of water or piping gel onto the desired fondant piece. It should be applied with the design or shape you want the sugar crystal design to form. Once you have applied the design with the wet brush, lightly sprinkle the sugar crystals over the area. The sugar will stick to the moist fondant.

How do you stick fondant to chocolate?

Use prepared royal icing or make your own by mixing water, meringue powder and confectioner’s sugar. Put the icing in a piping bag and squeeze out a small amount onto the back or bottom of your modeling chocolate decoration. Gently press it onto the fondant surface using a flat hand or a fondant smoothing paddle.

How do you make edible pop?

Instructions

  1. Make sure all of the bubble indentations are pushed in the same direction.
  2. Place one M&M candy in each indentation.
  3. Place chocolate chips or melting wafers in a microwave-safe bowl.
  4. Pour melted chocolate into the pop-it mold and use a spatula to spread.
  5. Allow to set until chocolate has completely hardened.

How do you stick fondant to fondant without glue?

Corn syrup alone is super sticky, so I sometimes dilute it with a bit of water to give it a more glue-like consistency. It works beautifully for sticking fondant to a cake board. I just water it down so it brushes on easily, then ‘paint’ the surface of a cake drum before covering it with matching fondant.

Can I refrigerate a cake with fondant decorations?

No, fondant does not need to be refrigerated. In fact, it should avoid any contact with your refrigerator. Leftover fondant should be stored in an airtight container at room temperature. If you plan on covering a cake with fondant, make sure you don’t use any fillings that need to be refrigerated.

How do you make fondant shiny?

Method 1: Eggs whites are a great way to shine up your fondant, and they usually dry within 2 hours if you need a quick shiny fix. Method 2: Add 1 part vodka, and 1 part corn syrup. You will need a brush to paint this mixture onto your fondant with a very thin layer, so it has a better chance of drying well.

Can I use jam to stick fondant on cake?

Make sure the surface of your cake is the shape you are happy with and has an even surface. You can use a butter cream as a kind of adhesive, or jam is a good alternative. It’s always crucial to dust the work surface with icing sugar to stop the fondant sticking.

How do you stick fondant to a cake without buttercream?

You could try covering the cake with piping gel, but that wouldn’t have the best flavor and you’d have an extremely sticky surface that you could t work with. Piping gel is like super glue to fondant. The fondant won’t move easily once it hits the gel and if you don’t position it properly, you’re screwed.

Can you put fondant on top of ganache?

It will also slightly dry out the surface of the ganache, which makes a nice shell on the cake and helps you keep your nice sharp edges once you apply the fondant. Then, you need to apply something to make the fondant stick.

How do you use fondant strips for a cake pop?

Cut 1/8′ wide strips out of the fondant with the rotary cutter. Apply the strips of fondant to the cake ball using melted chocolate. The easiest way to do this is to use a disposable bag and cut a fine tip off the end. Apply a thin line of melted chocolate to the back of the fondant strip and apply to the cake pop.

What do you need to make cake pops?

Basic Ingredients to Make Cake Pops (can be found in my tutorial on making cake ball pops HERE.) For Cake Pops coating in the picture, you will need Peanut Butter Candy Melts or White Almond Bark and Brown Icing Dye. Pre-Rolled Fondant in white. (Ready to use fondant comes in all sorts of colors. I stick to white so I can dye it any color.)

What kind of icing do you use for cake pops?

For Cake Pops coating in the picture, you will need Peanut Butter Candy Melts or White Almond Bark and Brown Icing Dye. Pre-Rolled Fondant in white.

How to dye fondant?

Check out tutorial below for dying Fondant. Take small pieces of fondant from colored ball and roll into small balls. Then flatten and shape, with a clay tool or butter knife, the edges of the pieces of fondant so they resemble a ‘fluffy’ triangle/ladybug shape.

Covering Cake pops

Greetings, Solanchbusto I’m assuming you’ve already assembled and decorated your cake pops.Just to clarify, you may cover cake pops with fondant, which is what you were asking about.Using a circle of fondant that is slightly larger than the cake pop, wrap it in the fondant circle, smoothing the cut edges below.Repeat with the other cake pop.Hold the pops up until the fondant is completely dried, then adhere embellisments with a little amount of melted chocolate or royal icing.

If you search for ‘how to create bauble cake’ on YouTube, you will find a great instructional by Rose Warnick, who demonstrates how to make bauble cake.You’ll find a plethora of different lessons.In order to prevent the fondant from burning and turning black, I would not advocate melting it in the microwave.It will not dilute well with water in this form.

Pouring fondant can be used, but it is not the same as rolling fondant in the same way.The powder version of pouring fondant, which looks similar to confectioners’ sugar or icing sugar and is formed into a paste consistency with water, is available in a variety of sizes and colors depending on where you live.In the United Kingdom, the package looks like this and may be bought in the same grocery aisle as icing sugar: It is possible to get several recipes for poured fondant on the internet by searching for ″poured fondant recipe.″ In my opinion, making it from scratch is excessively time-consuming when it can be purchased ready-made.Dipping cake pops in melted chocolate or candy melts is the simplest and most straightforward method of covering them.Candy melts are available in a range of colors, making them a lot of fun to work with.

  • Once again, there is a wealth of information available on the internet about utilizing candy melts and dipping cake pops.
  • Embellisments can be adhered to cake pops with melted chocolate of the same color as the cake pops or affixed while the cake pops are still wet from the melted chocolate.
  • Paul also has a lesson available on his website, which may be found here: Though this recipe may not be precisely what you’re seeking for, it will at the very least demonstrate how simple it is to use chocolate and cut out embellishments.
  • I hope some of the information provided above is useful.
  • We regret that you have had to wait so long to receive our response.
  • Take pleasure in your cake popping and dipping.
  • x

How to Make Fondant Stick – A Guide to Edible Glues

This post may include affiliate links to things that I believe you will like.If you make a purchase after clicking on my link, I will get a tiny compensation at no additional cost to you.Have you ever wanted to know how to adhere fondant to fondant?Alternatively, what is the finest edible glue?Learn about edible glues, how to use them, and how to choose which type of glue to use for different cake decorations in this article.

Welcome to my instructional site, where you will find today’s tutorial to be brief (at least for me), but sweet as can be (pun entirely intended).Using fondant to create cakes and biscuits is a fun and versatile method of decorating that can be utilized in a variety of ways.Eventually, you’ll want to attach some embellishments to fondant or build figurines, so in this video, I’ll go through how to adhere fondant to fondant or gumpaste to fondant (or any combination of the two) and how to construct figurines out of fondant.In order to help you understand the many ″glues″ available, as well as how to use them and select the most appropriate one for your project, here is a breakdown of the various ″glues,″ as well as how to choose the most appropriate one for your project.

Please bear with me (sorry, I couldn’t stop myself), and I’ll tell you about my favorite sticking tactics, as well as the scenarios in which they are most effective.

How to Stick Fondant to Fondant (or anything else!)

Let’s start with something simple…

Water

2/5 on the Stickiness Scale This is a simple recipe that is also convenient because you will most likely have the ingredients on hand in the kitchen.Water may be used as an excellent ″glue″ for fondant.A little amount of the sugar in the fondant melts, making it sticky, and as a result, making it adhere to various objects (see below).Best for: Using flat pieces of soft fondant decorating to adhere to other flat pieces of soft fondant decorating.It’s also useful for sticking flat bits of soft fondant to dried fondant, which is another application.

How to make use of it: To paint on one of the surfaces, use a little (and clean!) paintbrush to apply a small amount of hot water that has cooled.When attaching fondant embellishments to the side of a cake, I’ll usually paint a tiny bit of water around the edge of the piece, approximately 2-3mm away from the extreme edge, and a small squiggle around the centre of the piece.Starting somewhat within the piece may assist prevent water from spilling out if you’ve used a little too much, since the water will tend to squish towards the edge of the piece naturally.Take cautious not to get water anyplace you don’t want it to go because it might cause problems.

As soon as water comes into contact with fondant or gumpaste, the sugar in the fondant or gumpaste begins to dissolve, so if you get it anywhere you don’t want it, even if you blot it immediately, there is a good possibility you will be left with a mark.As a result, use water cautiously.However, if you do accidentally get it anywhere you don’t want it, dab it with a paper towel or tissue as quickly as possible, let it air dry, and then, if it’s a little glossy, dusting it with a little quantity of cornstarch may help to reduce the shininess and make it less obvious.

Vodka

2/5 on the Stickiness Scale I especially enjoy using vodka to adhere fondant or gumpaste decorations together; in fact, vodka may be used anyplace water would normally be used to adhere decorations.This is because it dries faster and, because of the alcohol content, it does not dissolve the sugar in fondant as quickly.As a result, if you drip some on a decoration or slip and touch the wet back of a decoration to another fondant or gumpaste item, the wet spot is more likely to dry (mostly) invisibly and leave little trace.It will dry out and the alcohol, as well as the alcohol scent, will go.* Best for: Using flat pieces of soft fondant or gumpaste to adhere to other flat pieces of soft fondant or gumpaste on a cake or cupcake.

When I’m wrapping a cake in fondant, I also use vodka to assist the fondant joins stay together more tightly.Using flat bits of soft fondant or gumpaste to adhere to dried fondant or gumpaste is another application for this product.In the same method as I mentioned above for water, you may utilize this product.Notes on caution: Should not be used on cakes for persons who abstain from alcoholic beverages due to religious or cultural reasons.

As a last note, I cannot promise that *every* trace of the alcohol will entirely evaporate, so please do not use it if this is something that concerns you.

Sugar Glue

5 out of 5 for stickiness There are many other forms of sugar glue, but I’m especially referring to glue manufactured using tylose powder and water (or any powdered gum ingredient such as gum arabic), as well as commercially prepared sugar glues that contain any gum component.They’ll normally also contain some water and a preservative of some sort, but they’re practically the same as homemade sugar glue in terms of consistency and consistency.When it comes to deciding whether to use ready-made or handmade glue, it is truly a matter of personal choice.I find that ready-made glues tend to be a little runnier than handmade glues, therefore I like to use them for connecting lighter parts and thicker homemade glues for attaching figurines and heavier items.Rolkem Sticky Stuff is the brand of sugar glue that I currently have in my cupboard.

Rainbow Dust Edible Glue and Wilton Dab-n-Hold are two more sugar glues that are popular among bakers.The best use for this product is to adhere dry fondant or gumpaste to dry fondant.Using fondant or gumpaste to adhere sculpted portions of cake or cupcakes (for figurines and such).This is also what I use to adhere flowers and other decorations to the sides of cakes.

Also useful for: affixing sprinkles or other tiny embellishments to fondant or other confections.Attaching fondant or gumpaste pieces to wire, lollipop sticks, and other similar objects.Putting together sugar flowers.How to manufacture edible glue is as follows: If you’re manufacturing your own glue from tylose powder or gum arabic, you’ll need to combine a little amount (about 14–12 teaspoons) of the powder with a small amount of water before using it.The quantity of water required varies depending on the powder, but it’s best to start with a little too little rather than too much because you can always thin it down afterwards.

  • Mix them together in a small container with a cover, then set them aside to allow them to completely dissolve.
  • When the glue is mainly clear (the specific color and degree of clarity may vary depending on the type of powder used, but they will all be less opaque when they are done), it is ready.
  • It may be required to dilute it down with a drop or two of water when you’re ready to use it.
  • Use ready-made glue, and it will be ready to use as soon as you open the package!
  • How to make use of it: Use a small, clean paintbrush to apply a small amount of glue to the surface you wish to adhere to with a little pressure.
  • Occasionally, especially when working with larger or heavier pieces, I find it beneficial to wait a few minutes for the glue to dry and become sticky before attempting to put it in place.
  • Always have a small glass of water handy in case you need to rinse off your paintbrush since the glue will dry fast on the brush when it is not in use.
  • Whenever you’re placing heavier dried components (such as little sculpted or moulded forms) to the edges of a cake or anyplace else where gravity could get the better of you, it’s a good idea to support the pieces up while they dry to ensure they don’t come off.
  • Pieces of cotton wool or cosmetic sponges (that have never been used for makeup!) are excellent for this purpose.
  • What to keep an eye out for: Avoid using excessive glue since it might squish out and produce a mess that is difficult to clean up as well as leaving unsightly stains.
  • Keep any leftover homemade glue in the refrigerator since it will become moldy if left out at room temperature for an extended period of time.
See also:  How Long Does Whipped Cream Last In A Cake?

Melted Fondant

5 out of 5 for stickiness No More Nails for the cake world (if No More Nails isn’t a thing where you live, it’s a really thick glue that adheres to the cake like concrete).Fondant that has been melted is as sticky as a sticky item, and it hardens rapidly.Suitable for: Dry fondant or gumpaste being adhered to other dry fondant or gumpaste.This method is particularly useful for connecting large or heavy things (it is my preferred method for attaching pieces constructed from rice Krispie treats).In situations where there may be a tiny bit of movement or where glue may leak out, it is best to use fondant that is the same color as at least one of the surfaces to which you are sticking.

This will help to ensure that any glue that does squishes out will blend in and be less noticeable.In addition, it is excellent for adhering your cake tiers to a fondant-covered or plain cake board, and for adhering cake tiers to one another.How to make use of it: Make tiny pieces of fondant and set them in a microwave-safe pitcher or basin with a small splash of water.Microwave on high for 30 seconds.

Make sure the decorations you wish to attach are ready to go before you begin – when the glue is ready, you must be ready as well.The fondant will need to be microwaved in brief bursts (the length of time may vary depending on the wattage of your microwave) and then stirred until it has the consistency of a sticky paste.If the mixture becomes too thick, a few additional drops of hot water can be added.Because the combination will be quite hot, extreme caution should be exercised.Allow it to cool somewhat (we don’t want to melt the surface we’re adhering things to), and then use a tiny spatula to remove the excess glue (the end of a teaspoon works well for small items too) Spread a little quantity on one surface, then immediately adhere it to the other surface with a strong adhesive.

  • Within a minute or two, the mixture should have set up.
  • What to keep an eye out for: The most important thing to remember is not to burn yourself.
  • It is impossible to overestimate how hot the fondant may become when it is taken directly from the microwave.
  • Sugar that has been melted.
  • It starts to get hot.
  • Take precautions.
  • There will be no touchy.
  • Also, be careful not to get this in any areas of your cake where you don’t want it because it sets quickly and might be difficult to remove after it has set.

Melted Chocolate

4 out of 5 for stickiness Using melted chocolate or candy melts as a glue for heavier components is an excellent idea because it generally sets in a short period of time (unless your room temperature is super warm).If you happen to have some chocolate cooling spray on hand, you may use that to help it set more quickly.Best for: It can be used for pretty much anything that melted fondant can be used for, but I prefer the melted fondant option since it is simpler to match the color of the fondant to the decoration or the cake.How to make use of it: To adhere your sculpture to the wall, melt some compound chocolate or candy melts and use them as glue.It is possible that the item will need to be held or propped up until the chocolate hardens.

Notes on caution: I do not recommend using genuine chocolate (chocolate that contains cocoa butter) since it requires tempering in order to set firmly.In contrast to traditional chocolate, confectionery melts and compound chocolate require no tempering.If you want to use this method, be careful not to get it anyplace on your fondant where you don’t want it.If you do, and you are unable to wipe it away quickly, allow it to set completely before using a scalpel or knife to very gently scrape it away from your skin.

Royal Icing

4 out of 5 for stickiness Even though I don’t use it very frequently for fondant adhesion, I’m including it here for completeness’ sake.In the meanwhile, if none of the other choices above are an option for you and royal icing is, we can make do with what we’ve got.Suitable for: Using royal icing to repair figures or flowers that have totally dried out is possible, but only if the figurines or flowers are reattached in a way that the royal icing will not be apparent, or if another decoration can be used to conceal the join.It’s also a good choice for gluing lollipops to a cake because it’s one of the better-tasting adhesive solutions available.How to make use of it: Make a batch of royal icing and tint it to match the color of the pieces you wish to connect together with it.

The consistency of the icing should be thick enough so that it does not drop, yet thin enough so that the pieces will cling together.Join two pieces together by piping or painting a tiny line or blob (depending on the form of the component) onto one of the pieces.While the icing is drying, you’ll need something to keep the pieces together while they dry.You may find it useful to use cotton balls or pads for this, as well as cosmetic sponges, especially when you’re working on a flower petal.

To avoid catching salmonella from eggs, make sure you use pasteurised egg whites or meringue powder (which is derived from pasteurised egg white powder) to prepare the royal icing if you reside in a region where it is possible to develop the infection.Here in New Zealand, the risk of contracting salmonella from eggs is quite low, yet I still prefer to use meringue powder when baking.Also, bear in mind that royal icing does not become firm until it has completely dried, so avoid moving the parts you are attempting to connect until they are totally dry.This might take anything from an hour or two to as long as a whole night.

Shortening

2/5 on the Stickiness Scale While I wouldn’t call shortening a ″glue,″ it may be useful in some scenarios, such as when connecting bits of fondant to a cake that has been coated in ganache (it’s also my go-to for gluing fondant to a ganache-covered cake).Best used for: Shortening can be beneficial for gluing flat, soft bits of fondant together while working with fondant (like fondant cut-outs on a fondant covered cake).It’s particularly useful for attaching items such as fondant stripes if you’re not sure precisely where they should go because the pieces can be quickly removed or altered without leaving noticeable glue lines.Any extra shortening may be washed away, and the shortening that remains is essentially incorporated into the fondant.In fact, it’s the only ″glue″ described here that won’t leave sticky or very sparkly stains on your clothes even if you make a mistake with your placement.

How to make use of it: To attach the pieces, all you have to do is rub a thin layer of shortening onto the backs of the pieces you want to attach and slap them together.Because it will spread evenly, it is better to use a soft shortening such as Crisco for this recipe.Remember that this is not the stickiest of adhesives, so if your parts aren’t adhering properly, you’ll need to attempt an other technique.

Liquid Glucose or Corn Syrup

3 out of 5 for stickiness If you’ve ever used either of these ingredients in your baking, you’ll know that they’re quite sticky.Corn syrups and wheat syrups are thick syrups generated from corn or wheat that are largely interchangeable and used in baking and frosting recipes.Because they are sticky, they may also be used to manufacture edible glues, which are rather effective.When to use them: Because they don’t set completely, I don’t use them for gluing figures or various portions of decorations together.However, they are excellent for things like putting fondant to a cake board or attaching soft, flat fondant decorations to the edges of cakes.

How to make use of it: Use some hot water to thin down the syrup a little bit, so that it has the consistency of glue.Using a paintbrush or a pastry brush (if you’re placing it on a cake board), apply it to the surface of the cake board.Take note that they do not totally set, so avoid using them in areas where they may be bumped or where they may slide off the surface.Final samples of cakes produced using various edible glues are shown in the following two images: Those are the only examples I could think of for how to adhere fondant together as well as any other adhesive requirements you may have in your cake design.

What’s your favorite type of edible glue to use?Is there anything more you can think of that I’ve forgotten?Please share your thoughts in the comments section!Wishing you a successful decorating project!xx Natalie

Can I Put Modeling Chocolate Decorations on Fondant?

Modeling chocolate is too soft to be used for delicate crafts such as lace.Credit for the image goes to Jupiterimages/Stockbyte/Getty Images.Making a tasty cake into an edible piece of art is made possible by the use of decorating materials such as modeling chocolate.Edible modeling chocolate embellishments are used to decorate cakes that have been coated with fondant.There are two typical techniques for sticking decorations on cakes: edible glue and water.

Both procedures are effective at keeping the embellishments from falling off.

What is Modeling Chocolate?

Modeling chocolate is a rollable paste that is formed from melted chocolate, corn syrup, and other additions that may be eaten.Due to the fact that it hardens more slowly than gumpaste or fondant, it is great if you require more time to complete an extensive embellishment.It is readily available in cake decorating and craft stores, and its texture is comparable to that of a tootsie roll or marzipan.It is used to create flowers, borders, and edible figurines for cakes and other baked goods.Semi-sweet, milk, white, and bittersweet chocolates are available for modeling purposes.

Modeling chocolate that has been commercially made can also be coloured to match the color of your cake, if desired.

Using Edible Glue

In the case of edible glue, the consistency is comparable to that of royal icing used to decorate gingerbread buildings.It dries extremely firm and is useful for attaching modeling chocolate embellishments to a fondant surface.It is not edible.If you have heavier embellishments that need to hang from the edge of your fondant cake, this approach is preferable to the water method since it holds up better.Make your own royal icing by combining water, meringue powder, and confectioner’s sugar in a small mixing bowl until smooth.

Pour your modeling chocolate decoration’s back or bottom with a tiny quantity of frosting placed in a piping bag and squeezed out with a small tip.Gently press it onto the fondant surface with a flat palm or a fondant smoothing paddle to ensure that it is evenly distributed.Don’t move the cake until the royal icing has dried completely, which should take no more than 10 to 20 minutes.

Using Water

The use of water is permissible for applying modeling chocolate embellishments as borders, such as when building a robe or ribbon border to wrap around a cake.Dip a clean, food-grade paintbrush into the water and use it to paint the surface.Press the decoration against the fondant after applying a tiny quantity of water to the back of the ornament.It is important to use only a tiny amount of water since too much water might cause the fondant to break down or the colors from your modeling chocolate to leak into the fondant’s surface.The fondant becomes sticky as a result of the water being applied to it.

When it has dried, the modeling chocolate embellishment will be permanently adhered to the surface.

A Few Tips for Success

Modeling chocolate embellishments should only be added after the models are completed and half dried.Use edible glitter or paint on the cake before placing the decoration on it to avoid unintentional transfer of the glitter or paint to the cake.Wait until the fondant has somewhat dried on the cake before applying any decorations.This will prevent the fondant from denting and will also prevent the weight of the ornaments from ripping the fondant away from the cake.Color your modeling chocolate with gel food coloring instead of water-based food coloring since water-based food coloring will cause your modeling chocolate to break down.

A little drop of food coloring can be added to a ball of modeling chocolate, which should be kneaded in until the color is equally spread.Make more color additions and knead them in until you get the desired colour.For best results, let the modeling chocolate sit at room temperature and away from any heat sources for at least an hour, wrapped with plastic wrap.The heat from your hands makes modeling chocolate very soft, making it difficult to work with for creating shapes and embellishments.

How to Make Chocolate Pop It Candy Bars

Instructions on how to create chocolate pop it candy bars, the latest viral kids food fad that is just as much fun to make as it is to eat!

Chocolate Pop It

″Pop It Chocolate,″ which was first discovered on TikTok, is a new viral cooking fad that we couldn’t resist trying out for ourselves! It’s very simple: all you need are some chocolate chips and a pop-it fidget toy to create your own handmade candy bars!

What is a Pop It?

To describe a ″pop it,″ think of a silicone fidget toy that is filled with dozens of little bubbles that can be pushed inward, similar to the lid of a soda cup at your local fast food restaurant.After that, you may flip the toy over and push the bubbles out in the opposite direction of their original path.While popping bubble wrap gives you a pleasurable feeling, popping pop-its gives you the ability to repeat the experience as often as you like!Pop-its are a type of ″fidget toy,″ similar to the fidget spinners that took the globe by storm a few years ago.Fidget toys were created to provide a means for children and adults who fidget to discharge their excess energy.

Fidget toys have been demonstrated to aid in the improvement of concentration and the reduction of stress.They might also be just for entertainment purposes!What makes the pop it toys distinctive is that they are constructed of the same material as silicone candy molds and can thus be used for other purposes as well as for play.They’re the perfect size for M&Ms to fit inside!

What You Need to Make Pop-It Chocolate

  • I’ve added shoppable ad links to make it easier for you to recreate this simple peppermint fudge recipe
  • please see my disclosure policy for more information. Chocolate chips or melting wafers — either milk chocolate or white chocolate
  • M & Ms candies
  • and vanilla bean extract.
See also:  How To Cut A 3 Layer Cake?

Kitchen Supplies Used

  • Pop-It Fidget Toys — We used this circle pop-it and this adorable popsicle shaped pop-it, both of which are available on Amazon
  • Microwave Safe Mixing Bowls
  • Microwave Safe Baking Dishes
  • Microwave Safe Baking Dishes
  • Microwave Safe Baking Dishes
  • Microwave Safe Baking Dishes
  • Microwave Safe Baking Dishes
  • Microwave Safe Baking Dishes
  • Microwave Safe Baking Dishes
  • Microwave

How to Make Chocolate Pop It Candy Bars

First, check to see that all of the bubble indentations are pressed in the same direction as one another.Each depression should be filled with one M&M candy.We matched the colors of the candy to the colors of the stripes on the fidget toy to create a cohesive look.Place chocolate chips or melting wafers in a microwave-safe dish and heat for 30 seconds.Heat in 30 second intervals, stirring between each, until the mixture is smooth.

Safety Recommendation: This step should be completed by an adult.Take care, as the basin may become quite hot.Pour the melted chocolate into the pop-it mold and level the surface with a spatula so that it is even and smooth.Allow it set until the chocolate is totally solidified, about 30 minutes.

TIP: Before adding the chocolate, place the mold on a small baking sheet to catch any drips.After you’ve poured the chocolate into the mold, move the baking sheet and mold to the refrigerator, where the chocolate will set much more rapidly than at room temperature.The baking sheet prevents the silicone toy from bending while it is being moved about the room.As soon as the chocolate is completely set, turn the mold over onto a desk or workspace so that the chocolate-facing side is facing down.Separate your candy bar from the silicone form by carefully peeling it back from the mold.

  • This is the quickest and most efficient method we discovered for ensuring that the candy bar remains intact.
  • Using white chocolate and a lovely Pop-it toy in the style of popsicle, we made another version of this that was equally as delicious.

More of our favorite homemade candy recipes:

  • Homemade Snickers Squares, Jello Gummy Bears, Honey Nut Candy Brittle, and Candy Cane Fudge are some of the holiday treats you may make.

Chocolate Pop It Candy Bar Recipe (Printable Instructions)

Chocolate Pop It Candy Bar

  • Instructions on how to create chocolate Introducing pop it candy bars, the viral kids cooking fad that is just as much fun to prepare as it is to eat! Preparation time: 10 minutes Cooking Time: 5 minutes 30 minutes for chilling 45 minutes is the whole time allotted. Dessert is the final course. Cuisine: American, children’s menu Candy and chocolate are two of the most used keywords. 1 serving (about). Cost: $10 Pop-It Silicone Fidget Toy
  • Microwave Safe Mixing Bowls
  • $10 Pop-It Silicone Fidget Toy
  • In order to avoid confusion, all of the bubble indentations should be pressed in the same direction.
  • Place one M&M candy in each of the indented spaces. In order to match the candy colors to the color of the stripes on the fidget toy, we used a color chart.
  • Place chocolate chips or melting wafers in a microwave-safe dish and heat for 30 seconds. Heat in 30 second intervals, stirring between each, until the mixture is smooth. (Use caution when handling the bowl.) This step should only be completed by adults)
  • Distribute melted chocolate into the pop-it mold by using a spatula to smooth it out
  • Place in a cool, dry place until the chocolate is totally firm
  • As soon as the chocolate is completely set, turn the mold over onto a desk or workspace so that the chocolate-facing side is facing down. Separate the candy bar from the silicone form by carefully peeling out the silicone mold.

Pin our Pop It Chocolate Recipe on Pinterest:

  • You might also be interested in the following: Strawberry Ladybugs Author
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Founder of The Soccer Parent Site, a Houston-based mom blog that promotes good living for women and families, Stacey is a mother of two children.Besides genuine food recipes, she also enjoys sharing money-saving suggestions and encouragement, as well as kids activities as well as DIY tutorials, house hacks, fitness, and so much more!To learn further more about Stacey, please visit her website.the Soccer Mom’s most recent posts are listed below (see all)

How to Stick Fondant Decorations to Cake

This is one of the things that we are asked over and over again as new cake decorators, and it is also one of the easiest to answer.So now I’m going to show you how to adhere fondant decorations to a cake.Do you have trouble figuring out how to adhere fondant embellishments to cakes while you’re cake decorating?Or perhaps you are dissatisfied with your present technique!That being the case, this piece is dedicated to you.

I’m going to show you 5 different techniques to adhere fondant embellishments on cakes.Some of these are effective for bonding fondant to fondant.Others are more effective when it comes to adhering fondant to buttercream.Additionally, several of these techniques may be used to apply fondant to both buttercream and fondant.

How to Stick Fondant Decorations to Cake

1.Water.When it comes to sticking fondant on fondant, this may be the most practical and apparent method.It is, however, my least favorite.You should be careful while dealing with fondant since it has the potential to drip or run down the edge of your cake if you aren’t careful.

And let me tell you something.Water dripping down the edge of a fondant cake is not aesthetically pleasing.It’s going to be a complete disaster in no time!Due to the fact that the water dissolves the fondant, you will end up with stripes.

When applying fondant to buttercream, a little brush and a small amount of water can be used to get a professional-looking result.That’s precisely what I created with this Toy Story Cake, complete with clouds and the Toy Story logo.Just make sure you’re just using the tiniest dab of water on the surface.2.Tylose, sometimes known as ″glue.″ This is an approach I’ve used for a long time, but only recently remembered.

  • The problem with creating tylose glue is that it has to be done in advance of the event.
  • Pour in only a trace amount of tylose into water in a container with a cover and leave it to rest overnight.
  • When you initially combine it, it will be thick and gloppy, but by the next morning, it will have transformed into a transparent, gelatinous glue.
  • However, because we decorators are notoriously scatter-brained, waiting all night for it to congeal can be a challenge for those of us who are not used to planning so far in advance.
  • It would be ideal for adding lace medallions to a cake, such as this Elegant Lace Wedding Cake, for example.

Maybe the easiest way to stick fondant to fondant. sugar glue!

3.Glue made with sugar (or fondant glue).This type is made by melting marshmallow fondant with a small amount of water!This tip was taught to me by CorrieCakes on Facebook years ago, and it’s a fantastic, simple ″glue″ for any fondant embellishments that I’ve tried.It just takes a few seconds to produce, and if you use mmf to decorate, you already have everything you need to make this ″glue.″ It’s thicker than water, it doesn’t ″run,″ and, well, it’s simply a fantastic answer all around!

You can get all of the instructions for making homemade sugar glue right here (warning – old post with not-so-great photos).4.Condensation of sentences.With certain cases (when the decorations are flat), I will wipe shortening over the whole surface of my cake and then put fondant on top of fondant until the cake is covered in fondant.

This Chevron Cake is an excellent illustration of this.All of those stripes are glued to the cake just with shortening, and it works perfectly every time!I’ve also started to employ shortening nearly exclusively for the purpose of putting letters on things.It is possible for me to move them without causing any damage if I realize that I have placed a name off-center, too high, or too low!The other forms of adhesive discussed above make it impossible to move things around all of the time!

  • If you go all the way to the bottom of my page on How to Use Tappit Letter Cutters, you’ll see that I mention using shortening for the letters (when I’m placing them on the cake).
  • 5.
  • Diluted Corn Syrup (also known as corn syrup).
  • Corn syrup on its own is quite sticky, so I occasionally dilute it with a small amount of water to make it more glue-like in consistency.
  • It’s perfect for attaching fondant to a cake board or other flat surface.
  • I just dilute it with water so that it can be applied with a brush, and then ″paint″ the surface of a cake drum before covering it with matching fondant.
  • That’s exactly what I did with the marbled fondant on the wedding cake seen above, which matches perfectly.

I almost forgot candy melts glue!

Melted Candy Melts have been included as an update.This will be referred to as my ″bonus″ way.The reasons why I would not recommend using melted candy melts are because they solidify extremely rapidly and can be clumpy (as a result, embellishments will not always lie flat on the cake).However, if you want something substantial to be held on to, melted candy melts work really well.I frequently use them to connect popscicle sticks or skewers to decorations that need to be able to stand on their own without falling over (like numbers on cakes).

The tassels were also utilized to decorate the top edge of the Balloons and Tassels Cake, as well as the tassels at the bottom of each balloon, as you can see above.Melted candy melts were the right option because the tassels were too heavy to be held together with my typical ″glue″ techniques.My greatest suggestion for keeping candy melts melted is to store them in the refrigerator.Put them in a piping bag and microwave them for 10 seconds at a time until they are melted, then set the bag on a heating pad, fold it over on itself, and leave the bag there until you need it again!

You now have six alternative options for applying fondant embellishments to a cake that you may experiment with.The greatest advice I can provide is to try with the various possibilities and find which you are most comfortable with and/or which works best for YOU, based on your own circumstance.Any additional ways or tips for adhering fondant decorations to cakes would you want to share?Please share your thoughts in the comments section!Wishing you a successful baking endeavor!

  • Rose Rose Atwater is the creator and head cake decorator of Rose Bakes, which has been in business since 2007.
  • As a baker and cake designer, she has written several books.
  • She is also the wife of Richy and the mother of six amazing children.
  • A number of publications, such as American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, the Huffington Post and Cake Geek Magazine, have published articles on her work.
  • More information may be found here.

How to Store Fondant & Freshness Guide – Wilton

It is critical to properly store fondant in order to keep it soft.We’ll teach you how to utilize and preserve your fondant for extended periods of time, from the rapid pour to the ready-to-use stage.Fondant is excellent for imparting a smooth finish to your cakes; however, it does not preserve as well as other icings, such as buttercream or royal icing, due to its high water content.The dampness or freezing temperatures that your fondant is subjected to might cause it to become useless, which is quite aggravating.The good news is that most fondant can be kept at room temperature for a few of weeks if it is properly preserved.

Here, we’ll teach you how to preserve fondant and provide some useful hints on how to keep your fondant smooth and pliable.

How Long Does Fondant Last?

There is no way to predict how long fondant will remain because it is very dependent on the conditions in which it is stored.The shelf life of fondant at room temperature should be around 2 weeks if it is stored correctly.It’s critical that your fondant doesn’t create a crust when baking.If you cover your fondant with shortening, you may be able to avoid this, but it is not a foolproof solution.It is no longer possible to use fondant once it has formed a crust on top of it.

Does Fondant Need to be Refrigerated?

Fondant does not need to be refrigerated, contrary to popular belief.In fact, it should avoid any touch with your refrigerator if at all possible.Fondant that has been left over should be kept in an airtight container at room temperature until used.You should avoid using any contents that need to be refrigerated if you plan on covering a cake with fondant.For the same reason that the fondant-covered cakes must be maintained at room temperature, avoid using mousse, cream cheese frosting, fresh fruit, or any other filling that may melt when stored at room temperature.

Other Tips for Using and Storing Fondant

  • If you’re dealing with a large amount of fondant, make sure to cover or wrap any fondant that isn’t being rolled or manipulated to keep it from drying out while you’re working. You can wrap it in plastic wrap or keep it in a plastic bag until you’re ready to use it
  • however, this is not recommended.
  • Before rolling out the fondant, knead it until it’s soft and malleable.
  • A little amount of confectioners’ sugar can be added to the fondant if it gets too soft or sticky to roll.
  • Preparing your work area with solid vegetable shortening or a dusting of equal parts confectioners’ sugar and cornstarch can help to keep your fondant from sticking as you roll it.
  • Use confectioners’ sugar to gently dust your hands or a thin coat of vegetable shortening to keep the fondant from adhering to your hands as you are working with it.
  • Fondant is a good pick-up for dirt and lint. Ensure that your hands and work area are clean before you begin handling fondant, and avoid wearing fuzzy sweaters when decorating fondant.
  • The hues of fondant will be altered by direct sunlight and fluorescent lights. Preserve your fondant-covered cake in a box that is protected from direct sunlight if at all feasible
Fondant Type Flavor/ Description Consistency Best Used For. Coloring Storage/ Freshness Special Information
Rolled Fondant Covers cakes with a perfectly smooth, satiny iced surface. Easy and fast to use. Knead in flavor of your choice. Dough-like consistency that is rolled out before applied to cake. Stays semi-soft on cakes. Any firm textured cake, pound cake or fruit cake. Cutting, molding and modeling decorations. White yields pastels to deep colors. Wilton pre-colored fondant is also available in primary, pastel or natural colors multi-packs for fondant decorations in a variety of colors. Excess can be stored 2 months in an airtight container. Do not refrigerate or freeze. Iced cake can be stored at room temperature for 3 to 4 days. Cake fillings requiring refrigeration should not be used in fondant-covered cakes. Prior to applying fondant, cake should be lightly covered with a glaze or buttercream icing to provide a smooth surface.
Quick-Pour Fondant Very sweet flavor. Covers cakes with perfectly smooth, satiny iced surface. Coats baked goods and seals in freshness with a shiny, smooth surface. Pours and dries to a semi-hard, smooth surface. All cakes, petit fours and cookies. Yields vibrant pastels. Use immediately. Excess fondant may be refrigerated for several weeks, reheated and poured again. Prior to applying fondant, cake must be covered in apricot glaze and/or buttercream icing to seal in freshness and moisture.
Decorator Preferred Fondant Vanilla flavored (unless otherwise noted). Covers cakes with a smooth surface. Easy and fast to use. Dough-like consistency that is rolled out before applied to cake. Stays semi-soft on cakes. Covering any firm textured cake, pound cake or layer cake. Can also be used for cutting, molding and modeling decorations. Decorator Preferred fondant is available in a variety of bright, pastel, dark and skin-tone colors. White fondant can also be tinted using any gel-based food coloring. To store fondant, cover it with a thin layer of shortening, wrap it tightly in plastic wrap, then place in an airtight container. Store at room temperature. Prior to applying fondant, cake should be lightly covered with a glaze or buttercream icing to provide a smooth surface.
Flavored Fondant Decadent flavored fondant is available in milk chocolate, white chocolate and caramel flavors; all fondants in this line contain natural ingredients and contain no artificial colors. Soft, dough-like consistency that is rolled out before applied to cake. Stays semi-soft on cakes. Fondant is much softer than Decorator Preferred fondant, so take extra care when rolling. Covering any firm textured cake, pound cake or layer cake. Due to its soft consistency, it’s not recommended for modeling decorations. Flavored fondants contain no artificial colors. Milk chocolate: dark brown; white chocolate: white; caramel: light brown To store fondant, cover it with a thin layer of shortening, wrap it tightly in plastic wrap, then place in an airtight container. Store at room temperature. Since this fondant is made using real ingredients, it may behave differently than traditional fondant; take care when rolling and covering cakes, as fondant may tear if pulled or handled too much.
See also:  How To Cover A Cake For Transport?

Do you have any tips or methods for working with fondant that you would like to share? Please share your thoughts in the comments section below!

How to Make Fondant Icing Shiny

There are various different methods for glazing fondant in order to get the appropriate satiny or glossy sheen. We demonstrate some tried and true techniques for making your fondant pop.

How to Make Fondant Icing Shiny?

Using egg whites to shine up fondant is a quick and easy technique to make your fondant seem more vibrant.They dry in about 2 hours, which is perfect if you need a quick shining repair.Method 2: Combine one part vodka with one part corn syrup.Paint this mixture onto your fondant in small layers using a brush to ensure that it has the best chance of drying properly.Allow for drying overnight.

This process produces a high gloss finish that is ideal for heavy traffic areas.If you don’t have corn syrup, you can just use vodka instead; it will dry faster, but the shine will fade more quickly as a result.Method 3: Vegetable shortening, also known as vegetable fat, is a solid white fat that may be used to shine matte fondant icing when time is of the essence.It will be necessary for you to massage it into the surface with your hands.

Keep in mind, however, that shortening does not dry quickly and that the shine disappears soon, making it our least recommended treatment.To get a pearly sheen on your fondant using Method 4, use confectioner’s glaze.It is the most straightforward product to utilize.In most cases, the glaze is packaged in a spray can, which makes applying it to bigger cakes a breeze.

How to Ice a Cake

When it comes to creating a stunning, show-stopping cake, it’s important devoting time and effort to getting the frosting just right before moving on to the more ornamental aspects. In fact, a lovely icing base may be sufficient adornment and a showpiece in and of itself. This tutorial will assist you in honing your abilities so that you may present flawless cakes every time.

Royal icing vs. fondant icing

Using buttercream frosting to sandwich cakes together, act as an adhesive between fondant icing and the cake, or decorate cupcakes is a very helpful technique.But occasion and more conventional cakes are sometimes coated with fondant or royal icing, which allows for simpler transporting, is more durable, and has a more appealing appearance.Let’s have a look at some of the advantages and disadvantages of both solutions.The Benefits of Fondant Icing When it comes to fondant icing (also known as sugar paste), it is really easy to deal with.It’s convenient to keep, and it’s simple to cut while you’re slicing your cake.

It is available for purchase or may be made quite easily at home.Coloring it yourself is simple, or you may get it already colored and select from a wide range of colors when you get it home.Fondant icing is a highly useful material to work with since it lends itself so well to being molded and carved into intricate and artistic designs.Disadvantages Depending on how thoroughly your cake surface has been prepared, rolled fondant icing may appear lumpy or bobbly in appearance.

A workaround for this is to apply an even layer of buttercream or jam beneath the icing after shaving the surface of the cake to provide it with a uniform, level foundation to cling to before applying the icing on top.Additionally, the components used in fondant icing determine how well it will withstand elevated temperatures.Advantages of using royal icing The ingredients for royal icing are egg whites (or powdered egg whites if you want to eliminate the danger of salmonella) and icing sugar.Some recipes call for glycerin, which helps to keep the icing from drying out too much.Lemon juice can be substituted for glycerin in some recipes.

  • Snowy peaks on a Christmas cake can be created with royal icing, which is a popular Christmas cake decoration.
  • It has the ability to set very firmly in clean, crisp lines, but it may also be used to produce a smooth, hard finish on a variety of surfaces.
  • Aside from that, it is a brighter white than fondant icing.
  • Disadvantages The flat finish of royal icing might appear pock marked at times if you’re trying to achieve it using the technique.
  • When it is sliced, it has a propensity to shatter or break apart in pieces, which is not ideal if the cutting of the cake is a significant element of your event’s festivities.
  • Making thin layers of icing will make it less difficult to cut through and more yielding, which will help avoid this problem.

How much icing is needed to cover a cake?

This is very dependent on the size of your cake and the style of finish you want to achieve.In most cases, good recipes will provide you with the exact proportions you’ll need, as well as thorough directions on how to roll out the dough.If you start with the correct cake tin size, you should be able to figure out the correct amounts of ingredients to use to prepare your frosting.This straightforward one-tier strawberry cake recipe with fondant icing serves as an example of a normal cake-to-fondant icing ratio in the baking world.Royal icing is similar to fondant in that the amount required varies depending on the recipe you choose.

The fact that royal icing may be built up in layers allows you to change the proportions required to cover your cake in the manner in which you like, whether that be a smooth or a peaked finish.

How to roll fondant icing onto a cake

These simple instructions will guide you through the process of frosting your cake using fondant.

  1. Ready-to-roll fondant icing can be a touch harsh and brittle right out of the packet when it is first opened. The preparation is crucial, so begin by kneading the icing until it reaches the proper consistency.
  2. Make sure the surface of your cake is the form you want it to be and that it has an even surface all the way around. To use as an adhesive, you can use a butter cream mixture, or jam works well as an alternative.
  3. In order to prevent fondant from adhering to the work area, it is always necessary to sprinkle the surface with icing sugar.
  4. Make sure to keep the icing moving by spinning it on the surface as you roll it out. You may need to add a little icing sugar to the rolling pin if it becomes sticky. Make sure you don’t dry out the fondant too much by baking it too long.
  5. Using the rolling pin, support the icing sheet as it is gently draped over the cake once it has been rolled to the proper size and shape. Do this gently to prevent suffocating yourself with air.
  6. Make a downward swooping motion with your side of your palm to gently smooth out the overlaps on the cake as you rotate it.
  7. Use a sharp knife to trim away any excess covering after you’re satisfied with the results. Take care to ensure that the frosting reaches the cake’s foundation (a cake turntable is an advantage when it comes to trimming your icing). A smoother can assist you in creating the ideal, smooth surface to your cake
  8. but, it is not required.

How to ice a cake with royal icing

You’ll want to select first whether you want a smooth or textured finish on your occasion cake once you’ve picked a recipe you like and created the frosting.

  1. It is quite beneficial to place your cake on a plate or a cake board so that it can be rotated easily and the icing can be applied evenly. When you spread the palette knife over the cake, an apricot glaze can help to seal the cake and prevent crumbs from falling off.
  2. When working with royal icing, it is important to whisk it thoroughly before using it to ensure that there are no hard lumps in the mixture.
  3. Make your own design for the frosting and apply it to the cake anyway you like. It may be preferable to build up thin layers of icing one at a time to provide a consistent, smooth surface that makes cutting the cake simpler. A palette knife may be used to produce contours and soft peaks, or a large-pronged fork can be used to make soft peaks and contours.
  4. You may then add any extra embellishments you choose once the cake has had time to set.

It’s time to start thinking about how you’re going to adorn your cake now that you’ve chosen on an icing technique.Alternatively, you may leave your freshly iced cake precisely as it is so that your friends and family can appreciate the simple beauty of your work as it is.If you’re looking for ideas on how to take your cake to the next level, have a look at our recipes to discover more exciting baking and decorating concepts.

How to Make Fondant Stick to Ganache

This post may include affiliate links to things that I believe you will like.If you make a purchase after clicking on my link, I will get a tiny compensation at no additional cost to you.Options.In general, I love having a variety of choices.It’s wonderful to have a variety of options.

However, making a decision might be difficult at times.So it’s helpful to have someone instruct you on how to make your decision at that point.If you’ve ever been curious about how to make fondant adhere to ganache, this tutorial is for you.For your convenience, I’ve included a few popular items that may be used to make fondant attach to your properly ganached cake, as well as some of the advantages and disadvantages of each to assist you in making your decision.

As I said in my last post, this is the first in what I hope will be a continuing series of brief, to-the-point instructions on certain topics of baking and cake decorating.For any queries or recommendations on what you’d want to see in a post, please leave a comment or send me an email, and if I know how to do it, I’ll consider producing a post to address your concerns.And if I don’t know how to accomplish anything, I’ll simply come out and say so.Because no one loves those folks who pretended to know everything before turning around and making everything up.And because I don’t know what it is, I’ll most likely go out and attempt to find out, so that we’ll both be on the same page.

  • Isn’t it true that learning is enjoyable?
  • Now it’s time to go back to fondant sticking business.
  • Following the completion of my handy dandy ganache instruction (or whatever you choose to make it, I won’t judge), you must let it to set overnight, or at the absolute least for a few hours before serving.
  • It will also somewhat dry up the top of the ganache, resulting in a lovely shell on the cake and allowing you to preserve your fine crisp edges after the fondant is applied to the cake surface.
  • Then you’ll need to put something on top of the fondant to make it stay.
  • All of the choices listed below will do this, but each has its own set of advantages and disadvantages that may influence your decision on which one to choose for a certain cake.
  • Consequently, it’s time to select your ideal partner…
Crisco
  • How To Make Use Of It: Shortening should be applied to the surface of the cake in a thin layer. Pros: You may apply it before you begin rolling out the fondant because it will not dry out
  • This fondant is more forgiving if you have difficulty covering the cake and need to remove the fondant to try again later. It is possible to peel away the fondant without hurting the ganache below because of the Crisco. This often indicates that there will be little ganache on the fondant, which allows you to re-knead it and try again
  • When the fondant is sliced, you won’t even know it’s there since it has absorbed into the fondant.
  • The ganache is filled in with this product to eliminate minor holes/dents/imperfections, which results in fewer air bubbles under the fondant. The reason it is my favored method of covering sculpted cakes is because of this.
  • Disadvantages: Some individuals are opposed to the notion of shortening in general, whether they are baking with it or using it in buttercream.
  • In certain regions, soft shortenings such as Crisco are difficult to come by. In New Zealand, there are relatively few stores that carry it, so we have to buy it almost exclusively online.
Water
  • How to Use: Bring some water to a boil and then let it cool. Apply the glaze by brushing or spraying it over the cake’s surface. Advantages: It is readily available to everyone.
  • This product may be applied using a spray bottle, which makes it simple to use
  • Negatives: It might dry out if you brush it on before you start rolling out your fondant because, depending on your kitchen’s humidity level, the water may evaporate before you’re ready to apply the fondant. Therefore, once your fondant has been rolled out, you may need to brush it on to prevent it from drying out and cracking while you are smoothing it onto the cake
  • this may necessitate brushing it on after your fondant has already been laid out.
  • Leaving watermarks on fondant is possible if you get w

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