I first started with some awesome candy molds (think ree
ses cups)..So here I go again, doing what I do best!
(tempering chocolate!)..if you've never tempered choc.
i guarantee you, it is not easy. It's all about AT&T
Agitating, Time and Temp...it is a definit process to
say the least. And that is another reason why I am thankful for Pastry school (smiles)..I am a master. But NEVER
try the temper in a humid enviroment (while baking for
that matter)..and if you get a "drop", "dabble" or "HINT"
of liquid in the mix, you are in for it. Your chocolate
is ruined. But you can make a sauce with it!, so much for
plated desserts! hehe.
*What I needed for my creation*
-Cake crumbs
-Tempered Chocolate (ready to use first)
-Buttercream
_Toppings!
*Create balls to place on top of almost set chocolate
molds!..Making sure they are nice and pact together, using
some icing for more sculpture of a "ball". Place on top of
molds and refrigerate for at least 10mins.
*Remove molds and using your piping bag (I used a #2 point round tip)..design your top for the cupcakes!..
*Add any decor that suits the mood, holiday, whatever you
think..
-I just wanted to make little character dudes. Honestly,
I just took whatever eyes I had and without looking, placed
them on whichever ones ..and they all cameout so cute with so much spunk and personality.
-As for my backround shots, I love love LOVE to create
scenes for my products. Whether it be, some great jewelry,
scrapbook paper, or photos in frames, etc..
And of course, great lighting is a must..and camera of
course! (I am working on that one, but think I have ex-
cellent lighting in my kitchen)..
So here they are!
enjoiiii..
