Candy shards and chocolate art seem to be the big thing at the moment in the cake world. Big names like Katherine Sabbath, Un-Birthday Bakery and Cakes by Cliff are all Australian cake artists using chocolate, meringues and buttercream to steer away from fondant covered cakes. In my opinion these cake-ists are fabulous and I am loving this new trend.
Working with fondant is hard and took me years to master. Mastering chocolate or candy shards is easy and is the perfect decoration to spice up any plain iced buttercream cake!
What you will need:
- Large cutting board
- Baking paper
- 3 teaspoons
- 3 bowls
- 3 colours of candy melts
- A variety of sprinkles
- Sharp knife
First, pick your colours. I went with 3 colours but you can use two or more, depending on the colour scheme you are going for. Separate the candy melts into three bowls. Microwave your first colour for 1 minute. Stir, and then continue microwaving in 30 second intervals until melted. Repeat this for all three colours.
Place your cutting board down and cut a piece of baking paper to fit on top.
Using a teaspoon, spoon blobs of each coloured candy melt onto the baking paper. Eventually you will need to make sure the blobs are all budding up against one another. Try to evenly space the colours so there is not one big section of blue for example.
This is where your cutting board comes in handy. Taking hold of both sides, gently tap the cutting board on to the table to flatten the blobs of candy melts down. This gives you a flatter and larger surface area to work with.
See how the blobs have flattened and the surface area is much larger.
Take your skewer and begin to make swirling motions that mix the colours of the candy melts together. There is no wrong way to do this so just have fun!
Now it is time to decorate your melted candy with a variety of sprinkles. I used large and medium cashous, three kinds of sprinkles and sanding sugar.
Once the candy has started to set, but before it has set completely, draw lines with your knife where you would like to cut your shards.
Once the candy is set, using soft pressure, start slicing over the lines you created in the above step. I always slice in the same direction, towards my body, and never go back and forth. It might take you three or four slices to get through the candy but the slower and softer pressure you use the more control you have with the neatness of the edge.
Categorised in: Tutorials