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"ice cream" made out of melting chocolate

post #1 of 7
Thread Starter 
A while back there was a cake artist on one of the cake challenge shows who somehow used melting chocolate and water (as far as I can remember) to make faux ice cream as a decoration on the cake. I can't remember her name and I know she has since passed. There were some posts on this website about how to make this, but I can't find it. Can anyone help?
post #2 of 7
I'm having a senior moment, but I think it was Sue McMahon. Gently melt chocolate or candy melts, stirring often until smooth and melted but not hot. Start adding small amounts of water, stirring vigorously until you can see the product seizing. When you get those crinkly, dull swirls that hold their shape, stop stirring and quickly begin to scoop it up with a scoop and plop the mounds on waxed paper or other non-stick surface to cool. Use your fingers to push additional paste into the scoop to round it out if necessary. Looks just like ice cream. You can use air brush colors to color white chocolate or melts.
post #3 of 7
We melt white chocolate compound and then add liquid gel color and mix until the chocolate starts to seize. (liquid gel color has water in it, which is what causes the chocolate to seize. We use the color when making colored "ice cream" ie. pink) You then take a scoop that has a release (see photo) To get the "fluffy base" over scoop and then press firmly onto baking liner as you release from scoop. Hope this makes sense.

Jenn
Image
Jennifer Atwood, CD
Certified Decorator
Atwood's Bakery
Alexandria, La

my blog: www.cuttingedgecakeart.com

*Facebook.com/atwoodsbakery
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Jennifer Atwood, CD
Certified Decorator
Atwood's Bakery
Alexandria, La

my blog: www.cuttingedgecakeart.com

*Facebook.com/atwoodsbakery
Reply
post #4 of 7
Thread Starter 
Thank You!!!
post #5 of 7
Quote:
Originally Posted by ibmoser

I'm having a senior moment, but I think it was Sue McMahon. Gently melt chocolate or candy melts, stirring often until smooth and melted but not hot. Start adding small amounts of water, stirring vigorously until you can see the product seizing. When you get those crinkly, dull swirls that hold their shape, stop stirring and quickly begin to scoop it up with a scoop and plop the mounds on waxed paper or other non-stick surface to cool. Use your fingers to push additional paste into the scoop to round it out if necessary. Looks just like ice cream. You can use air brush colors to color white chocolate or melts.



what does this mean?
post #6 of 7
seized chocolate chances texture and will start to thicken.
My Weight Loss Support Group is The Chunky Monkeys!
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My Weight Loss Support Group is The Chunky Monkeys!
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post #7 of 7
Susan O-Boyle Jacobson, she was a friend of mine, I sure miss her. She won the candy castle challenge on food network.

ORIGINAL creator of Gelatin Bubbles

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ORIGINAL creator of Gelatin Bubbles

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