Looks like Yarrabyte has gone missing in action again. I think they may have a secret life or maybe a second job or something. Or just slept in.
Looks like Yarrabyte has gone missing in action again. I think they may have a secret life or maybe a second job or something. Or just slept in.
Oh these look SO cool!! What flavours have you made so far??
Raspberry, salt lime, honeycomb, coco rum raisin, boozy orange, caramel, mint.
An idea for white would be great just for colour balance: the best casts will be a gift
‘Cheesecake’ filling for the white? If the heat of the casing wouldn’t curdle the cream cheese or it wouldn’t have to be shelf stable for long. (I’m assuming chocolate or candy melts)
A lemon cheesecake or buttery vanilla/white chocolate flavour could round things out nicely.
Or cookies n creme
I vote for cookies and creame.
What are they made of? White could be coconut, yellow could be lemon.
Coconut is covered by the rum raisin one
Chocolate! The limit is too much water or booze so it splits and goes grainy
There are flavouring oils for use in chocolate, otherwise combining chocolate and corn syrup for modeling chocolate allows you to use water based.
Lorann should have something for you, most probably at a baking/cake decoration supplies shop.
Also I used to use a kneadable sugar dough for decorations which can be painted with food colouring once dry. If you don’t feel comfortable using raw egg white (similar to royal icing) you can substitute meringue powder which is pasteurised. It just means the decorations won’t set as hard. https://m.youtube.com/watch?v=yRGSVbFO0Cg
The Adelaide Chocolate Factory crème de menthe looks like it could possibly be a chocolate oil, but I know the Queen essences tend to be water based. Which is fine for most things! There’s just a risk of seizing the chocolate
That orange was used in a filling. Result to be detemined. I did seize the rum one. Taste fine, not good texture.