Methods of Decorating
Throughout the years there have been several types of decorating methods available. Gum paste was one of the first, over 35 years ago. It was much like play-doh and not edible. Fondant came out in several versions. Poured fondant is typically used over little cakes, better known as petit fours. Fondant is basically cooked sugar syrup. Then there is the rolled fondant, extremely popular among the artistic decorator. I personally have never enjoyed the art of fondant decorating, basically because I prefer the fresh and flavorful approach to decorating. Fondant is a medium much like clay or once again, like play doh. I considered that perhaps my reluctance in utilizing fondant could limit my designs, so I began looking for other methods. I have always enjoyed working with chocolate.
First, years ago, molding it for holidays, children’s parties and special orders. Chocolate covered cherries fermenting with liquor centers were very popular for gift giving. I also enjoyed working with royal icing, you could create baskets, lace designs and intricate flowers. They dried hard and tasted like candy cigarettes. Another fun way of decorating was the color flow method. You could trace a design, fill it in way ahead of time and transfer it to a cake with awesome results. All of these methods were very time consuming but yielded extremely satisfying results. Childrenscharacter cakes usually call for bright colors and the chocolate worked well with various designs. Icing colors played havoc on clothes and tongues and the bright colors were often a little bitter tasting as well. Looking at several of my cakes you will see I favor this method when doing red cakes, like Elmo, Superman and Cars. Its a bonus for the young ones because the image is a delicious big bar of chocolate.
For more intricate designs I needed something I could mold, shape and be more creative. I began working with a method I call candy clay sculpturing. I now blend candy clay into various shapes for all occasions. I can use the already tinted chocolate to avoid the mess of the coloring and possibly the bitter taste. It is very, very, time consuming. It takes planning, practicing and patience, but it has very pleasing results. If you look at some of the cakes you will spot the candy clay immediately. The bows on many of my cakes are all hand made of tempered chocolate. A very touchy method of decorating, but very pretty. The Groom’s cake featuring a standing deer was one of the most enjoyable creations I have done. As time goes on I find myself utilizing this method in many different ways to create unique custom cakes. They are not inexpensive because they are one of a kind art work. Unfortunately my cakes are so fresh and delicious the creation is gone in a flash. But, pictures last forever. Maybe you have someone special you want to give a unique gift too………….the pleasure is ALL OURS!
