Our Techniques

Candy Molds
Candy Molds

Did you ever wonder why it is so necessary to dry your candy molds carefully? If you let them drip-dry especially the clear plastic molds, water spots will form. These marks then will be transferred to the surface of your chocolate or coating candies, marring the appearance. If you buff the molds first with a soft cloth, the finished candies will have a better shine. Also, if you use molds that still contain a bit of moisture, it could ruin your candy.

Did you know our candy molds are used in a lot of other ways. Gals are using them for paper art, Beeswax, soap, remolding used crayons (this is really fun!)

Food Coloring
Food Coloring

Always use good quality colors: paste, liquid paste, or powder. Do not refrigerate colors, or add water to them. Store them tightly covered. You may thin the colors with glycerin if they seem too thick. Always stir the paste food colors before using them. Use a clean, dry toothpick for taking small amounts of color from the jars. When mixing blues, lavenders, and pinks, try to color only the amount that will be used immediately to help prevent fading. Milk used in the icing helps hold the color, also.

Add protein (meringue powder) to buttercream to help prevent fading of color - especially pinks and blues.

Powder colors do not bleed as badly as paste colors.

To get a deep color, mix your color and let stand for 24 hours. It will darken a lot when in a shortening-based icing.