CANDY CLAY   ...WITH FUN PROJECTS!

CANDY CLAY BASKET \ CANDY CLAY PETIT BLOOMS \CANDY CLAY ROSE \ CANDY LEAVES \ GANACHE
 

CANDY CLAY RECIPE 1 lb Merckens Coating Chocolate 1/3 cup light corn syrup Melt Candy Melts following package directions. Add corn syrup and stir to blend. Turn out mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. Candy Clay handles best if hardened overnight. To Tint: Candy Clay may be tinted using Candy Color. Knead in color until well blended. To Use: Candy Clay will be very hard at the start; knead a small portion at a time until workable. If Candy Clay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out Candy Clay, sprinkle work surface with cornstarch to prevent sticking; roll to approximately 1/8 in. thickness. To Store: Prepared Candy Clay will last for several weeks at room temperature in a well-sealed container. ***Another more recommended recipe: (By MarySol) 1 lb white coating chocolate Tint using candy colorings 1/2 cup glucose  2 teaspoons ice cold water Gently melt coating. Stir in glucose and mix lightly. Add water. Stir together (don't overmix). Cover w/ plastic wrap and allow to ripen overnight. Next day knead well, cover, and allow to set overnight.

CANDY CLAY BASKET 6 in. Round Pan Merckens Light Cocoa, Dark Cocoa, & White Chocolate Coating Lollipop Sticks Melt Dark Coco-lite coating chocolate. Cut twelve 3 in. lengths of Lollipop Sticks; dip sticks into candy and place on waxed paper; refrigerate to set. Pour remaining melted candy into bottom of pan to a depth of 1/2 in. immediately push lollipop sticks into coating, spacing evenly around edge. Refrigerate until set and unmold. Note: An even number of sticks is essential for the weaving to work out correctly. Make a full recipe of Candy Clay using 1/2 bag White coating chocolate and 1/2 bag Coco-lite coating chocolate. Roll out 7 cords, each 18 in. long. Weave 5 cords between sticks; smooth seams. Make a rope by loosely twisting remaining two cords together, add to top edge of basket, securing with melted candy, if necessary.

CANDY CLAY ROSE Candy Clay Recipe - above 1. Using a 3/4-in. diameter ball of modeling clay, mold a cone that’s approximately 1 1/2 in. high. Next, flatten a 3/8-in. ball of modeling candy into a circular petal that’s about 1/4 in. thick on one side and about the diameter of a dime. Make several petals this size. 2. Wrap first petal around the point of the cone to form a bud. Now press three more petals around the base of the bud. As you form petals, you gently roll top edges back. 3. Make five more petals using slightly larger balls of modeling clay. Flatten, then thin edge with finger and cup petals. Press petal under first rows of petals. Continue adding petals, placing them in between slightly lower than previous row. For a fuller flower, continue adding petals in this manner.

CANDY CLAY PETIT BLOOMS Yellow, Orange, White, Pink Candy Clay Light Green and White Merckens coating chocolate 1. Roll candy clay to 1/16 in. thickness. Cut out flowers using Forget-me-not, Apple Blossom, and Pansy cutters in Gum Paste Floral Collection Flower Making Set #1907-1003. 2. Use wooden gum paste tool with rounded edge and foam square (included in kit) and gently press flowers to shape. Set aside to dry. Position blooms on cake. Using cut Parchment Bag and melted White Merckens Coating Chocolate, add dot centers. Thicken melted Light Green Merckens Coating Chocolate by adding one drop of water at a time to a small amount of candy and pipe Tip 349 leaves.

CANDY CLAY ROSE Recipe Light Cocoa Candy Clay above 1. Using a 3/4-in. diameter ball of modeling clay, mold a cone that’s approximately 1 1/2 in. high. Next, flatten a 3/8-in. ball of modeling candy into a circular petal that’s about 1/4 in. thick on one side and about the diameter of a dime. Make several petals this size. 2. Wrap first petal around the point of the cone to form a bud. Now press three more petals around the base of the bud. As you form petals, you gently roll top edges back. 3. Make five more petals using slightly larger balls of modeling clay. Flatten, then thin edge with finger and cup petals. Press petal under first rows of petals. Continue adding petals, placing them in between slightly lower than previous row. For a fuller flower, continue adding petals in this manner.

CANDY LEAVES Leaves are an essential element used to showcase and frame your candy floral creations. Here’s how to add a finishing realistic touch to all your flowers! Using melted candy: On the back of clean, thoroughly dried grape, lemon or rose leaves, paint on melted Merckens Coating Chocolate with a Decorator’s Brush, soft pastry brush, or small spatula. Pull out pointed or curved edges to resemble certain kinds of leaves. Refrigerate until set, carefully peel off leaf. Using candy clay: Roll out a 3/8 in. ball and mold it into a teardrop shape. Flatten to form a leaf. Use a toothpick or knife’s point to sculpt leaf veins. Try this variation: Paint marbleized melted Candy Melts on leaves – they look stunning when combined with dark candy clay roses!

 

GANACHE GLAZE One lb Merckens Coating Chocolate 1/2 cup whipping cream Chop coating choc.. Heat whipping cream in saucepan just to boiling point. DO NOT BOIL. Remove from heat, add chopped Candy Melts, stir until smooth and glossy. If mixture is too thick, add 1 to 2 tablespoons warm whipping cream. Place cake on cake board cut to fit; position on wire rack over drip pan. Pour glaze into center and work out toward edges. Note: Cake may be iced first in buttercream icing. Let icing set, then pour on ganache. If cake is one layer or perfectly smooth, buttercream icing is not needed. Whipped Ganache: follow recipe above, using 1 cup whipping cream and making these changes: Allow mixture to set and cool to room temperature (it will have the consistency of pudding, this may take 1 to 2 hours.) Whip on high speed until light and soft peaks form.