Meriel Frandsen with Mmm Dessert joined Good Things Utah to talk about dessert catering for Utah and Salt Lake Counties, and demonstrate how to make chocolate sails and cake toppers.
Chocolate Sails & Cake Toppers
Ingredients and Supplies:
- Candy Melts – various colors and various brands or white, milk chocolate, or dark chocolate compound
- Americolor gel and flo-coat for coloring white compound chocolate
- Various size microwavable mixing bowls or cups
- Mixing spatula or spoons
- Baking paper (wax or parchment) or a silicone mat
- Chip clips or clothespins
- Sharp knife, offset spatula, or cookie cutters
- Sprinkles, gold dust or leaf, or other edible decorations (freeze-dried fruit, candy, etc.)
- Fill bowl with candy melts
- Microwave on 50% power for 30 second intervals until melted when stirred. Stop after each interval and stir to keep the heat consistent.
- Once melted, if using white compound chocolate, add Flo-Coat (5 drops) and GEL food coloring (1 drop) in that ratio until you achieve the desired shade.
- Pour chocolate onto baking paper or silicone mat and smooth to an appropriate thickness, not too thin where it could crack, and not too thick where it would be too heavy to stand on the cake.
- Shape and clip the paper into desired sail shape, or use a knife to cut shards, or cookie cutters to punch out simple shapes
- Attach to cake
NOTE: Water and chocolate DO NOT MIX. Water will seize the chocolate and ruin it. Because of this fact, use the microwave to melt the chocolate, and when coloring white compound chocolate, you must use flo-coat (a mixing medium) or vegetable shortening when adding gel colors. Chocolate can and will scorch if you overheat it.
Meriel also teaches cake and macaron instructional classes and demos. All information is available via Instagram @mmmdessert or firstname.lastname@example.org