Showing posts with label Molds. Show all posts
Showing posts with label Molds. Show all posts

Friday, October 18, 2019

Tombstone Bark / #Choctoberfest2019




I have another #Choctoberfest2019 for you today! My Tombstone Bark is so easy to make, and it is perfect for your children to help with! 
I thought of making these Tombstones one day when I was driving down a country road here in North Carolina. There are many areas where the family cemetery was, and still is, a very common sight. They are often located on the family farm, sometimes near the road, and although most of them are very well tended, some are often neglected and have broken tombstones. And at night, they can be very scary looking! Which made me think of Halloween and treats and after a few streams of thought, I came around to these Tombstones!



Tombstone Bark
(makes 6 tombstones)
(printable recipe at end of page)


Tombstone Mold
approx 2 pounds Milk Chocolate
Royal Icing (I have included my recipe below)
3 oz. Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1.12 lbs Powdered Sugar
Black Decorating Color
Autumn Leaves Mix- edible decor
Skeleton Bones-edible decor


Melt the chocolate in a double boiler until completely melted and creamy.
Pour the chocolate into the tombstone molds.
Pick up the molds just above the table and lightly drop them several times. This will even out the chocolate in the mold, and eliminate bubbles. Set in refrigerator until set up. It takes at least 30 minutes.
Make the royal icing by mixing together the warm water and the meringue powder. Use a whisk to mix until it is frothy and thick...about 30 seconds.
Add the cream of tartar and mix for 30 seconds.
Pour in all the confectioners sugar in to the bowl and mix on low for a full 10 minutes. Pour into a containers with a good lid to keep it fresh. It will store for approx. 30 days.
Take 3-4 tablespoons of the icing and place in a small bowl. Add a little bit of black food color into the bowl, and mix until it is a light gray. If you make it too dark, add some more frosting to lighten it up. Add a teaspoon of water to thin it.
Use a small paint brush and spread the grey icing around the tombstone to give it an old, worn look. Let dry.
 Once the front is dry, turn it over and pipe a medium size dot of frosting onto the back bottom of the tombstone.
 Add one of the bones to the frosting and adjust it so that it will stand up. Let dry.
 I cut a few of the tombstones to make them look like they are eroded, and I added a few bones to come up from the ground, and some leaves for effect! Happy Haunted Halloween!
Happy Halloween! 

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Tombstone Bark

Tombstone Bark

Yield: 6
Author:

ingredients:

Tombstones
  • Tombstone Mold
  • approx 2 pounds Milk Chocolate
  • Black Decorating Color
  • Autumn Leaves Mix- edible decor
  • Skeleton Bones-edible decor
Royal Icing
  • 3 oz. Warm Water
  • 2 1/2 tablespoons Meringue Powder
  • 1/2 teaspoon Cream of Tartar
  • 1.12 lbs Powdered Sugar

instructions:

How to cook Tombstone Bark

  1. Melt the chocolate in a double boiler until completely melted and creamy.
  2. Pour the chocolate into the tombstone molds.
  3. Pick up the molds just above the table and lightly drop them several times. This will even out the chocolate in the mold, and eliminate bubbles. Set in refrigerator until set up. It takes at least 30 minutes.
  4. Make the royal icing by mixing together the warm water and the meringue powder. Use a whisk to mix until it is frothy and thick...about 30 seconds.
  5. Add the cream of tartar and mix for 30 seconds.
  6. Pour in all the confectioners sugar in to the bowl and mix on low for a full 10 minutes. Pour into a containers with a good lid to keep it fresh. It will store for approx. 30 days.
  7. Take 3-4 tablespoons of the icing and place in a small bowl. Add a little bit of black food color into the bowl, and mix until it is a light gray. If you make it too dark, add some more frosting to lighten it up. Add a teaspoon of water to thin it.
  8. Use a small paint brush and spread the grey icing around the tombstone to give it an old, worn look. Let dry.
  9. Once the front is dry, turn it over and pipe a medium size dot of frosting onto the back bottom of the tombstone.
  10. Add one of the bones to the frosting and adjust it so that it will stand up. Let dry.
  11. I cut a few of the tombstones to make them look like they are eroded, and I added a few bones to come up from the ground, and some leaves for effect!
chocolate, molds, candy, sprinkles, Halloween, tombstones
desserts, treats, chocolate
treats
Created using The Recipes Generator



Thanks for joining me today! Good luck on the giveaway!



   

Sunday, February 12, 2012

Valentine Heart Lollipops!

I have made lollipops in the past, but it has been a while. I had forgotten how easy, quick, and cute they are to make. I added these to the Valentines goodies I sent my son and his roommates.
Lollipops
(recipe from LorAnn Oils)
2 cups granulated sugar
2/3 cup light corn syrup 
3/4 cup water
1 dram (1tsp.) LorAnn Raspberry Flavoring
Neon Liquid Food Coloring
Heart Shaped Lollipop Mold
In a large saucepan, mix together sugar, corn syrup and water.
Stir over medium heat until sugar dissolves.
Spray your mold with pan spray.
Place candy thermometer in pan.
Bring to a boil without stirring.
Make sure to have a dish of water and a pastry type
brush  ready.
Cover a baking sheet with foil, and the spray with
pan spray. You may need this if you have left over
syrup after filling your molds. 
Cook, without stirring, until the temperature reaches 260ยบ F.
The syrup will start to spray sides of the pan above the
mix. If that happens, carefully use the pastry brush
dipped in water to eliminate the syrup by brushing the side of
the pan back and forth until it drops into the mix.
Add drops of coloring, but still do not stir.
The boiling will incorporate the color into the syrup. 
Continue boiling until the syrup reaches 300 degrees.
Remove from heat and wait for boiling to stop.
Add flavor and stir.
Pour syrup into molds. 
A couple of the molds overflowed a little.
I waited for them to set up just slightly, then I took 
a paring knife and cut the excess while it was warm,
but not hot enough to scald.
I had some excess. so I poured it onto the pan we prepared
earlier and added these candy hearts.
I will crack it later.
Not a very good pic, but here are the five lollipops.
I tried to add a conversation heart to one of them,
but it didn't turn out how I wanted it to.
Here are the finished lollipops.I wrapped them in 
Valentine cello bags and tied them with ribbon!

Happy Valentine's Day!