USEFUL INFORMATION

- Blue Label vs Red Label November 14 2015

Blue Label and Red Label colours

Colour additives (colour powders which are mixed into products to colour it) are available from BARCO for use in food as either "BLUE LABEL" or “RED LABEL” colours.

BLUE LABEL colours dissolve in water. By mixing the powder into water you can make your own concentrated dye to be used across board in confectionary etc.

They can be used in:

  • Beverages (Bompies, cooldinks, Ice Lollies etc), Royal Icing, batter, Candy Floss, dry mixes, baked goods, confections, dairy products, pet foods, and a variety of other products.

RED LABEL colours are more stable than BLUE LABEL colours and are ideal for colouring products containing fats and oils.

Typical uses include:

  • Fondant, batter, chocolates, Butter Icing, cake and doughnut mixes, hard candies and chewing gums, lipsticks, soaps, shampoos, talc, coated tablets, etc.


- Edible Glue/Stick Stuff October 15 2015

How to make Sticky Stuff /Gum Glue/Edible Glue

Add 2 tablespoons of warm water to a quarter teaspoon of CMC Powder and allow the CMC powder to dissolve.

Leave it in the refrigerator overnight and in the morning you will have the perfect edible, clear glue. It should be a dripping consistency. If it is too thick, just add a little more water and stir well.

 The edible glue should be stored in the refrigerator when not in use. (Well cleaned nail polish bottle is perfect for this!)

 To apply the glue, use a good quality paintbrush and brush on to the area where you are going to be working. Leave until it begins to dry a little so that the area is just tacky to touch then gently push the two parts to be glued together till stuck.


- CMC GUMPASTE explained October 12 2015

GUMPASTE explained:

To create a quick gum pastes with fondant just add 1 - 3 tsps. of CMC powder to 1lb of fondant.

Dry humidity areas use less CMC and High humidity areas use more CMC.

Knead it in very well through your fondant.

If you are using a pre-made Gum paste you don’t need to add any Gums to your paste because it already has some form of Gums in it.

I usually don’t use a pound of fondant at a time when creating my figurines so I use small pinches of CMC powder to my fondant until I get the consistency I am looking for.

Many get confused and they think that they cannot use any of the other gums. You can use any of the other gum ingredients INSTEAD of the CMC powder that we sell. So, if you have access to TYLOSE Powder then by all means you can use that in your fondant. If you have gum trag available to you then you can use that. Any of these can be used and added to your fondant.

We sell CMC as we find it the most reliable of all the gums.

BARCO


- Blending your own COLOURS August 24 2015

COLOR BLENDING:

 Colour:

Parts:

 

 

Black

Because it takes such a strong concentration of colour to produce black, it is easier to buy black colour. Start with a dark brown colour or chocolate icing (made with melted chocolate and/or cocoa) and add black. Just keep adding black colour SLOWLY until you reach the desired colour. Remember colours darken as they sit. For small amounts of black icing (for piping buttons, dots, etc.) you can just add enough black food colouring to your white icing to create black

Brown

To make brown, mix red and green colour or melt unsweetened chocolate or use cocoa powder and mix it into your white icing. Brown colour occasionally has a green overtone to it which occurs with the presence of acid in the icing; lemon juice or cream of tartar, so omit these products. Also, dissolving brown colour in 1/4 teaspoon oil before adding to icing will eliminate the green tone.

Red

Making dark red icing can be a challenge. Make your icing a day ahead of time. That dark pink icing will darken over time and turn into the red you need if you give it 24 hours.

Purple

If using purple colour for buttercream icing make sure there is milk added to the mix. You'll find your icing won't fade blue as it crusts.

Pastels

add 2 parts of white icing to 1 part of any collared icing

Apricot

2 Orange + 1 Golden Yellow

Aqua

5 Blue + 1 X Green

Avocado

4 Lemon Yellow + 1 X Green + touch of black

Burgundy

5 Rose + 1 Violet

Chartreuse

5 Lemon Yellow + 1 X Green

Rust

8 Orange + 2 Red + 1 Brown

Copper

1 Buttercup + 1 Brown + 1 Xmas-Red

Hunters Green

X Green + small amount of black

Coral

3 Rose + 2 Lemon

Lavender

5 Pink + 1 Violet

Silver (Gary)

1 Black + 1 Blue

Turquoise

6 Blue + 1 Lemon

Teal

9 Blue + small amount of Lemon

Dusty Rose

5 Rose + 1 Violet

Mauve

5 Rose + 2 Orange + 2 Red + 2 Black

Plum

1 Violet + a touch of Christmas Red

Gold

10 Lemon + 3 Orange + 1 Red

Maroon

4 Red + 2 Ponceau

Navy Blue

1 Blue + 1 Violet

Grape

1 Blue + 6 Rose

Raspberry

3 Rose + 1 Christmas Red

Ruby Red

1 Red + 1 touch black


- Mixing your own COLOURS August 24 2015

MIXING YOUR OWN COLOURS

Using a color wheel will help you learn to mix food coloor gels and powders to get the colors you want. Color mixing will add detail and excitement to your work.

The PRIMARY colors are YELLOW, RED and BLUE. No combination of colors can create primary colors, but primaries mix in various combinations to form all other colors. You make SECONDARY colors (green, orange, and purple/violet) by mixing two primary colors. If you want to go farther, you can create TERTIARY colors by mixing one primary and one secondary color to get yellow-orange, orange-red, red-violet, violet-blue, blue-green, or yellow-green.

Keep this wheel handy to remember which colors mix to make other colors. Use the two colors on either side of the color you want to make to mix that color. Colors opposite on the wheel mix to make a gray or black. If you paint pure opposite colors next to each other, they will vibrate with energy.


- Tips when using powder COLOURS August 21 2013

Icing Colours: Powder colour is designed for colouring icing, chocolate, royal icing, fondant, marzipan etc. They are concentrated and will give vivid or deep colours without changing the consistency of your icing.

Mixing Colour in Icing: Mix powder colour with a tiny bit of shortening, oil, olive oil or butter before using. Oil helps the colours develop to their full strength.

Add small amounts of colour at a time, until you have the desired colour.

Royal icing requires more colour than buttercream icing to achieve the same colour intensity. To keep the colour consistent on the cake, mix enough of any one icing colour for the entire cake. It is difficult to match the same shade of colour again. Intense Colours

When making deep colours, such as black, brown, red, orange or royal blue, use food colours in larger amounts than normal. Deep colours are recommended for accent colours only. When icing is coloured deep red or black, a bitter aftertaste may be detected.

Colour Changes: Colour your icing 1-2 hours before decorating. Colours might strengthen or fade slightly after they have set.

Lemon juice or cream of tartar can cause colours to change, for example, violet will become blue. If the recipe has one of these ingredients in it, omit it. In addition, water can cause colour changes depending upon your geographical area. If buttercream icing is made with water, replace some of the water with milk or milk powder. Brown colour occasionally has a green overtone to it. This usually occurs with the presence of acid in the icing, such as lemon juice or cream of tartar. Omit the acid if tinting icing brown. Dissolving brown colour in 1/4 teaspoon OIL before adding to icing will eliminate the green tone.

Marble Effects: By stacking different shades of tinted icing in your bag, you can achieve a marble effect to your decorations.

 Bag Striping Effects: To achieve a two-tone effect, add a different colour on the side of the bag before you put in your tinted icing. This way, you can create flowers with light and dark tones or create a clown with striped shirt and trousers.

 Brush Striping: Produces more intense multi-colours because it is done with icing colour brushed directly on the side of a bag. Apply one or more stripes of icing colour to the sides of the bag with a decorating brush, and then fill the bag with white or tinted icing. Your decorations will come out striped.

Spatula Striping: Produces two-tone and realistic flowers and figure piping. Use a spatula to strip the side of a decorating bag with tinted icing. Fill the bag with white or a contrasting shade of icing. Your decorations will consist of soft contrasts.

Lightening Colours: White-white is used for lightening icing that has been coloured too dark. White buttercream made with butter or margarine can be whitened with white-white food colour.

Staining: Colours can stain teeth, skin and clothing. Washing the area with soap and warm water will remove colour from skin and clothing. Bleach can be used on counter tops to remove stains. Lukewarm water should be used first to spot stained colour. Rinse thoroughly, allow drying. If colour is still visible use a commercial cleaner on the garment, carpet, upholstery, etc.


- Tips when making CHOCOLATES August 20 2013

MELTING CHOCOLATE

Before you begin make sure all your utensils are dry. Water causes chocolate to harden and streak.

Microwave Oven: Melt choc at 50% power and stir/squeeze every 20s. As soon as the choc is melted pour, squirt or squeeze the choc into the moulds from a....

  • Bowl with a pouring spout.

  • Disposable squeezing bag.

  • Melting bottle (like red tomato sauce bottle with spout)

Chocolate can also be melted in a

  • Double boiler  

  • Slow cooker

  • Warming tray: This is handy if you want to have a few melted colours handy simultaneously.

MAKING MOULDED CHOCOLATES

This is easy and fun to do! All you have to do is:

MELT: Melt the chocolate 

FILL: Fill the indents of the mould

CHILL: Place the mould in the fridge and when the underside of the mould appears to be frosted the chocolates are ready to be de moulded.

UNMOULD: Pop the chocolates out of the mould.

The chocolates can be stored in an air tight container and keep at room temperature. It should stay fresh for up to 5 weeks.

MAKING CHOCOLATES WITH NUT CENTERS

 Nut filled chocolates are always a favourite and very easy to make!

  ·         Fill each mould cavity half with chocolate and tap to eliminate air bubbles. Place a nut in the centre of each cavity and fill to the top with chocolate. Refrigerate the chocolates until firm and de mould them.

 MAKING CHOCOLATES WITH CREAM CENTERS

 Much easier than you can imagine!

  •  Fill each mould cavity half with chocolate and using a decorator’s brush paint the coating onto the sides of each cavity to the top edge. Coat the sides till you cannot see light through the shell. Place the mould in the refrigerator to harden.

  • Form a small ball with the crème center and place it in the middle of the chocolate shell.

  • Fill the cavity to the top with melted chocolate and tap lightly to release all air bubbles. Un-mould and enjoy!  

CRÈME CENTER

2.5 Cups of sugar

500ml Milk

500ml Cream

2 Tablespoons of butter

Pinch of cream of tartar 

Half teaspoon of flavouring i.e. Almond, Hazelnut, Brandy, Strawberry etc

Half cup of chopped nuts if you like.

   ·         Place the sugar, milk, cream and butter in a large sauce pan and add the cream of tartar.

  ·         Stir constantly till the sugar is dissolved and mixture is almost boiling.

  ·         Clip on a thermometer and cook with out stirring till the temperature reaches 235 degrees F.

  ·         Remove from the heat and pour onto a marble slab.

  ·         Allow it to cool till it is comfortable to touch.

  ·         Add the flavouring and nuts if you like and work the mixture till it becomes white and thickens.

  ·         Make small balls that can fit into the shells.

  ·         Wrap the rest of the mixture in clear plastic and cover with a damp cloth.

  ·         Makes about 60 centres.

SHELLS AND CORDIAL CUPS

 Making desert or liqueur cups is also easy!

  ·         Fill the mould of you choice half full with molten chocolate and using a decorator’s brush paint the sides with chocolate till no light can be seen through the shell.

  ·         Refrigerate till firm and de mould the shells

  ·         Now you can fill them with your favourite fillings i.e. mouse, liqueur (use it as a cup), ice cream etc.

LAYERED AND MARBELIZED CHOCOLATES

 Melt different colours of chocolate i.e. green, red and white for Christmas.

  ·         Pour a layer of the 1st colour of choice into the cavity – refrigerate – pour the next colour of choice and then the next 

  ·         If you would like to marbilize these chocolates just draw lines in the cavities with the layers to create a marbled effect.

 PAINTING CHOCOLATES

  RED LABEL COLOURS ARE

  • MIXED INTO ICING AND CHOCOLATE AND

  • WORKED INTO FONDANT PASTE. IT CAN ALSO BE

  • MIXED INTO PAINTBASE TO PAINT DETAIL ON TO CHOCOLATES.    Mix a bit of powder into the paint-base and use a decorator’s paintbrush to paint detail onto the chocolate like the eyes, beak and tie has been done below. The rest was coloured chocolate painted into the mould. A painted area like the orange part of the carrot must be allowed to set before the green part is painted into the mould. Once all these painted areas have set you can fill the rest of the cavity with chocolate. Allow it to set and de-mould.  

Large areas of colour should rather be painted onto the mould before the chocolate is poured i.e. paint, and allow to set, Father Christmas’s red coat onto the mould before the rest of the chocolate is poured into the mould.

  PINK LABEL and WHITE LABEL COLOURS ARE USED TO DUST ON TO CHOCOLATES OR CAKES TO GIVE IT A PEARL/SATIN LIKE FINISH.

  It can be applied with decorators brushes of different sizes depending on the effect you would like to achieve i.e. cover the cake with colour or just an area.

 

Have a look at Helen Dissels web site, she shares so much information, tips and tricks with us!

   

http://www.sugarartcreations.com.au

  

If you have any questions, pictures or new ideas please share them with us!

 

 We hope you enjoy making interesting and decadent chocolates now that you know how easy it is!