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Bedazzle - Page 2

post #16 of 80
1/2/11 at 3:31pm
so how much luster to how much sugar do you think? and coffee grinder vs food processer
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post #17 of 80
1/2/11 at 4:05pm
Rae, I know Beth Parvu have attended some of her classes. And I love the site.

But, all the edible products a pearl...where does the sparkle effect come in

Thanks,
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post #18 of 80
1/2/11 at 4:14pm
These bonbons are very pretty and the colors look amazing!
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post #19 of 80
1/2/11 at 4:22pm
Quote:
Originally Posted by nancyg

Rae, I know Beth Parvu have attended some of her classes. And I love the site.

But, all the edible products a pearl...where does the sparkle effect come in

Thanks,



The sanding sugar mixed with the luster dust.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #20 of 80
1/2/11 at 4:24pm
FYI for Canadians: Golda's carries Crystal Colors if you are looking to avoid the duty and brokerage fees.
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post #21 of 80
1/2/11 at 6:07pm
Thread Starter 
The samples I received don't seem to be pearlized, they actually sparkle much more than sanding sugar or edible glitter. The sparkle has no texture like sanding sugar just sparkle, also if I look closely I can see the chocolate. I can't tell if they are rolled in the glitter or if it is sprayed on. It does come off a little when handling the bonbons. I have tried painting luster dust on chocolate (both just painting it on and mixing it with lemon juice and painting it on) and I do not get the same intensity of color. When I pulverize the sanding sugar it has a white look. I have not tried mixing the pulverized sugar with food color. It seem that would be sticky or wet and the bonbons are not sticky.
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post #22 of 80
1/2/11 at 6:20pm
Quote:
Originally Posted by pood

I have not tried mixing the pulverized sugar with food color. It seem that would be sticky or wet and the bonbons are not sticky.



No, it's not sticky or wet.

I don't buy colored sanding sugar. I keep white/clear sanding sugar on hand and color it by putting it in a zip loc bag and adding a few dots of Americolor in the shade I need. I close the bag and rub the sugar & color around.

There's always the possibility that they make up a mixture of colored sanding sugar and luster dust that they can pass thru a sprayer (you can spray chocolate thru a Wagner paint sprayer for a "velvet" effect). That would yield very even coverage. You could then enhance the shine by spraying on a thin coating of panning wax, maybe tempered cocoa butter, or even gum arabic.

Given that the sanding sugar+ luster dust formula comes directly from the maker's website, I have no reason to doubt it, but I'm sure they're not apt to give away all of their secrets.................

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #23 of 80
1/5/11 at 3:39am
Anyone try these yet!
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May your layers be many and your frosting be thick! - Stampin Up
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post #24 of 80
1/7/11 at 4:33pm
I posted a picture of my try at these. I don't think my covering is thick enough. Maybe they use a spray to get an even coat. I'll keep trying.
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post #25 of 80
1/7/11 at 4:52pm
That's such an interesting concept! But it doesn't sound like they taste very good (according to this lady anyway): http://thevegasweddingplanner.com/2009/07/07/bedazzle-bon-bons/

I'm wondering if you couldn't use the colored cocoa butters that Chef Rubber sells -- I've seen bonbons done up with these colors airbrushed on them and they were every bit as spectacular. http://www.shopchefrubber.com/home.php?cat=1137
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #26 of 80
1/7/11 at 5:11pm
Thread Starter 
bobwonderbuns, is there a picture of the ones with the chef rubber cocoa butter? I would like to see them.
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post #27 of 80
1/7/11 at 5:16pm
I'll have to look and see if I can find one online someplace. A friend of mine sends me his old chocolate industry insider magazines and I see lots of cool pix there. That's where I saw those bonbons (I think they were done by Norman Love but don't quote me on that.)
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #28 of 80
1/7/11 at 5:19pm
Okay this is the closest I can find right off: http://www.normanloveconfections.com/chocolates/

It's the bottom picture. That's NOT the picture I was thinking of in that magazine, which were far more shiny, like the bedazzle ones but I know that's not who did those.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #29 of 80
1/7/11 at 5:46pm
I was looking at my snow dust and disco dusts and they all say that their FDA approved . The only one that is suppose to be non-edible is the highlighters. I could be wrong or put the wrong cap on them but I believe its all safe for consumption. But what I would do is spray the chocolate with an edible confectionary laquer and then when the stuff is still tacky dust them with a combo of luster dust and disco dust.
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post #30 of 80
1/8/11 at 10:43am
Quote:
Originally Posted by weirkd

I was looking at my snow dust and disco dusts and they all say that their FDA approved . The only one that is suppose to be non-edible is the highlighters. I could be wrong or put the wrong cap on them but I believe its all safe for consumption. But what I would do is spray the chocolate with an edible confectionary laquer and then when the stuff is still tacky dust them with a combo of luster dust and disco dust.



Yep, wrong caps.

Disco Dust is NOT FDA approved, nor is it edible. It is non-toxic, but IT IS PLASTIC and the FDA only approves edibles.

Yes, the gold and silver luster dusts called Hi-lighter dusts are also not edible and are for decoration only.

And as for 'edible laquer'--well, it IS edible, but it tastes awful in any quantity.


Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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