Lets pretend that summer doesn’t end in less than four weeks by making beach themed cupcakes. How sad is that? FOUR WEEKS?
My last four weeks of summer will be spent putting together a new website, getting my books and equipment ready for culinary school, and trying to squeeze in a few more posts.
I’ve said it before, but now I really mean it; I think it’s time for Duh-Licious to get a little bit of a face-life, and a few new features. I know that I want three specific features: an efficient archive page (so posts can be found easily); a SEARCH BAR; and a way to have the posts load quicker.
I always love your input, so if there is anything that you’d like to see happen on the site, just let me know. Enough rambling… back to the beach cupcakes…
For the sand dollars:
- 8 oz white chocolate (Merckens)
- sand dollar chocolate mold
- hair dryer
I’ve been told by a chocolate maker that you should never wash your chocolate molds with soap or detergent. To take care of your molds, simply rinse with warm water; using a paper towel to remove any chocolate that is left in crevices. Dry off with a clean paper towel, and when you are ready to use it, use a hair dryer to warm up the chocolate mold.
Apparently warming up the mold with a hair dryer helps to make your chocolate more shiny, and pop out better. I haven’t mastered tempering chocolate by any means. Tempering is the method of heating chocolate to a specific temperature. Heating chocolate to a specific temperature allows cacao butter to crystalize, and at the optimal temperature, you get that shiny chocolate that perfect snap when you break it. So finicky right?
For now, I use Merckens molding chocolate. Apparently you have to temper them as well, but I’ve been getting away with just melting them over a double boiler. This website breaks it down a little more.
Once you have your melted chocolate, pour into your chocolate molds, tap against a hard surface to get any air bubbles out (also helps level and even out the chocolate), and allow to harden. If you’re wondering, I got my chocolate molds here.
Same steps were used for the flipflops. The only change was that I used wilton candy melts in different colors. To make your life a little easier, use parchment triangles to pipe the chocolate. My tutorial is here.
The leis are pretty cool too. They weren’t my idea– Bakerella had a cool tutorial a few weeks back, and I decided to make ‘em. She breaks it down pretty well here.
The bikinis are my favorite. They were made using colored fondant that was shaped into bikini bottoms and tops. The tassels are made using sprinkles.
Enjoy the last few weeks of summer. xox, Madalina