Category Archives: Food Products

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Image of crisp pearls

Crisp it Up

Category:Food Products

If you want to add some pearls to your cupcakes for that extra bit of decorative flair, but you don’t like the hardness of regular sugar pearls, we urge you to consider our crisp pearls. These are beautiful and flavorful balls of pearly crispness that would be a great addition to nearly any cupcake or cake.

Instead of a sugar center, these pearls have a crisped rice interior which gives them a gentle crunch, adding texture to your treat.

While these extraordinary beauties don’t come in all the colors of the regular sugar pearls, they do complement most any color scheme, and they come in a few flavors. On the cupcake at the top of this page is the Dark, Milk, and White Chocolate Mix; at the very left is the Sea Salt Caramel flavor; next to that is the White Chocolate Crispy Pearl; you can tell the Orange Pearls and the Strawberry Pearls by their colors; and our most colorful crispy pearls are in the Rainbow Assortment.

We also carry (but they’re not shown) Gold Chocolate and Silver Chocolate pearls. These are chocolate pearls accented with gold and silver. They’d be a sophisticated addition to any treat.

Consider these simple and flavorful additions to your treats next time you decorate.


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CMC powder

Use CMC Powder to Make Edible Glue

Category:Food Products,Products

If you need a reliable, edible glue for your sugar based products, you can use this easy to make glue and all you need is CMC Powder and water.

Once made, it can be stored in a sealed container – we recommend in the refrigerator – for about two weeks.

Here’s what you’ll need. You can adjust the proportions based on the amount of glue you need:

1/4 tsp CMC Powder
2 tablespoons warm water
small bowl or container

Here’s what you do:

  1. Mix CMC powder and water in a small bowl or similar container.
  2. Stir to mix as thoroughly as possible. The powder does not mix easily with water, so just do your best to break up any big lumps.
  3. Let the mixture sit in the refrigerator overnight. This is where the powder will dissolve completely in water.
  4. You should have a thick liquid, about the consistency of syrup. That’s your glue! You can thicken the glue with more CMC, and you can thin it with water.
  5. Apply it to surfaces using whatever tool you think is best suited for your project.

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Sprinkles in a candy mold

Pouring Candy Melts over Sprinkles

Category:Food Products,Problem Solving

In order to save time, some people consider putting sprinkles or sugar into the candy molds, then pouring the chocolate into the mold. Sprinkles end up on top; work saved, right?

Well not really. The sprinkles or sugar will very likely get absorbed into the body of the candy. I did experiment with the process to give you an idea of what would happen.

Here is the mold I used with pearls, sugar, and heart quins already inside.

Sprinkles in a candy mold

Sprinkles in a candy mold. Ready for the chocolate.

And after pouring in the candy and letting it harden, here’s the result:

Candy melts over sprinkles

The result of pouring candy melts over sprinkles.

As you can see, the result isn’t that great. Interesting, but not great.

So…

If you feel that you have to put sprinkles on top of a molded candy, think about brushing a thin layer of the same colored chocolate on the area where you want the sprinkles to be – if you want the candy to maintain one color. If you want, or need, to use a different colored chocolate, just make an attractive drizzle and drop the sprinkles right on top.

Enjoy!


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Crispy topping feuilletine

Crispy Flakes – an underused Topping

Category:Food Products,Products
Crispy flakes and cake slice with coffee

These flakes add a tasty crunch to your pastry items.

Nonpareils, jimmies, sugar crystals, pearls, these are all great toppings for your cupcakes and candies, but there is a topping that adds a slightly sweet crunch to your pastries and even candy. These are the Crispy Flakes. The French even have a name for this topping: feuilletine, and it’s used in many fine pastries.

They are slightly sweet and has a taste that will remind you of a sugar cone for ice cream. Their neutral color will complement almost any pastry or candy.

So give ’em a try and add a new level of taste and texture to your goodies.


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Caramel Tips and Information

Category:Food Products

I get a lot of questions about melting our “Peters” brand caramel. While it’s a pretty straightforward process in the microwave, I thought I’d give you the scoop straight from the manufacturer, so here goes:

Caramel Melting Tips

Melting caramel loaf in microwave – Place caramel in a microwave safe dish. Cook on high for 1 minute.

Stir.

Cook on 50% power for 1 minute.

Stir again.

Repeat at 50% until thoroughly melted, being careful to avoid scorching.

To thicken caramel – Add 1/2 to 1 oz. confectioners’ sugar to 1 lb. of caramel

Softening caramel – Add 1/2 to 1 tsp. evaporated milk to 1 lb. of caramel.

Storing caramel – Unused caramel may be cooled to room temperature and reused; seal in airtight container.

Caramel Apple Tips

  • Wash apples to remove any wax; dry thoroughly. Insert stick into stem side of apple; do not pierce through bottom.
  • Maintain caramel in the 160-180 degree F range and completely coat apple with caramel (including pierce point) to obtain maximum shelf life.
  • For fastest setup and to minimize “feet,” refrigerate apples after dipping for 10-15 minutes. Avoid prolonged refrigeration to prevent condensation.

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Black…It’s the new Black (Melting Candy, that is)

Category:Food Products

Well, the Blommer Vivid Black Wafers have been discontinued. In its place we now have Clasen Satin Black Wafers. Clasen, the same company that gives you our awesome Navy Blue melting candy, now gives us satiny black melting goodness!

What will you notice about these new wafers? Well, first you will notice that they have a shinier finish (satin) than the Blommer wafers. Second, when melted, the texture is slightly creamier. And, last, the flavor still has that slight hint o’ chocolate. In my opinion there is a slight Oreo cookie flavor to this new candy melt. It’s good. You’ll really have to try it for yourself.

Like all of our darker candy, this melt has has visible scuff marks while in the bag due to being bumped around in transit. These scuff marks disappear completely when the candy is melted.


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Guava: Our New Filling

Category:Food Products,Products

Guava: Our Newest Filling is from this Fruit

We’ve had several customers asking for us to carry a guava filling, so we thought we’d try it out. We now have guava cake filling in our normal 32 ounce tubes. You’ll find them along with the other filling just waiting for you to use it. So give it a try and let us know what you think.

Sadly, we had to remove on of our fillings, Apricot, to make room for guava’s tropical goodness, but poor apricot was just sitting on the shelf with no one asking for it. We may yet bring apricot back, though, if we have enough requests.


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Tylose…umm, What is it?

Category:Food Products,Problem Solving

“Tylose” has undergone a bit of a name change. It’s now called “CMC.” They are exactly the same thing, but CMC is merely an abbreviation of the chemical composition of the powder.

  • Have Fondant? Want a quick gum paste? Use Tylose Powder

Tylose powder is one of our  newer products. Some of our customers know how to use it already, but for those who don’t, here’s what you can do. You can use tylose by adding it to fondant to add strength to it so it dries hard like gum paste. This means that you can mold your fondant into delightful little sculptures that won’t sag!

It won’t make fondant taste any better, but that’s another story.

You can also make a transparent edible glue using fondant and water to glue your little sculpture pieces together.

How to use Tylose with Fondant

If you start by sculpting a fondant piece using a small amount of fondant, you can add Tylose in small amounts while kneading it. Just add a pinch of Tylose here and there – kneading all the while – until the fondant starts to become more firm, but not stiff or crumbly. Start small. You can then complete molding or cutting your figures or decorations as you normally would. Let dry for a couple of hours or until the decorations are stiff.

That’s all there is to it. You’ll now have non-saggy decorations.

If you need to mix a larger quantity of fondant then add 1 – 3 teaspoons of Tylose powder per 1 lb. of fondant. The amount you’ll add will vary depending on the humidity. The more humid it is, the more Tylose you’ll add.


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Isomalt for Molded Sugar Decorations

Category:Food Products
isomalt photo

Just 3 of the Many Isomalt Colors Available

Several people have asked for isomalt. Well, now we have it. What is it? Isomalt is a sugar substitute that has the physical properties of sugar. It’s commonly used to make pulled, cast, and blown sugar decorations. It doesn’t crystallize as quickly as sugar, so you can work with it a little longer. We even have some basic instructions on how you can use it.

We have the pellets which need to be melted with water. or, for those of you who would like a more ready form, we have isomalt sticks in several bright colors.

If you have been looking for Isomalt, come and see what we have.


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What About Those Edible Images?

Category:Food Products

Well, we print them for one thing. Edible images are pictures printed on a modified sheet of frosting that is set on a paper backing. It’s not spreadable like frosting, though. It can be handled like a delicate sheet of paper. Many of our customers ask for images on rice paper, but the images aren’t printed on rice paper, though we do have rice paper for sale.

How do i get such an image?

You can bring in a photograph – any photograph, really – and we can scan it and print it for you. You can also bring in an image on a CD or a flash drive and we can take the file from there. Remember, the better quality image you give to us, the better quality edible image you get back. If you don’t want to bring in a photograph, you can come in and look at all of the images that we are able to print.

We don’t keep any of our newest and most popular images in stock. We download them from our image company when the customer requests it.

how long is the wait?

It usually doesn’t take very long, maybe 15 – 20 minutes. If it will be longer, we’ll tell you. If for some reason we’re not able to print it that same day, it will be ready the following day.

You should always bring in your image ready to print. But, if you need some adjusting or editing of your image, we can do it for an additional charge. Also, we require 24 hours notice for images that need extra Photoshop work.

care and use of the image

We’ll give you the image in a plastic storage bag. Keep it in the bag in a cool, dry place, out of direct sunlight, and keep it flat. Although we believe freshest images are the best, you can keep the image for a week before using it, if kept in the correct conditions.

To use your image, simply take it out of the bag, lay it on the edge of a counter or table and pull down on one corner of the backing sheet until the image starts to loosen. Rotate the image until it loosens more and more.

You can then remove it from the paper backing, pick it up gently, and place it carefully on your frosted cake. The image should be put on the cake immediately after the cake has been frosted so it can more easily be absorbed into the cake.


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1-909-946-7220
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