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Turn candy into cake decorations with these hacks! For my online cake decorating school click here: https://www.britishgirlbakes.com/online-courses
For my 4 Minute Buttercream recipe click here: https://www.britishgirlbakes.com/recipes/buttercream-frosting/
To read a written version of this tutorial (with photos!) click here: https://www.britishgirlbakes.com/candy-cake-decorating-hacks/
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I'm going to show you how to make cake decorations using hard candy or boiled sweets like Jolly
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Ranchers. I'll show you different ways to melt them and how to make designs freehand using no
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tools and how to use tools to create more detailed shapes. Then I'll show you how to attach the
0:16
decorations to a cake. To create a 2D shape like a silhouette put a cookie cutter on a baking tray
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lined with parchment paper and arrange candy inside it to fill the shape. The more candy you
0:28
put in the thicker the shape will be and the easier it will be to remove it later. Put the
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tray in the oven at 350 degrees Fahrenheit or 175 degrees Celsius for five minutes and check
0:40
to see if the candy has melted completely. If not leave it in the oven for another two minutes and
0:46
then check again. The melted candy might leak out from the cookie cutter but that's fine, we'll fix
0:51
it in a minute. You can do this with a silicone mold to create more detailed shapes. Place the
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candy into the mold and for narrow areas you can crush the candy so that you can fit the smaller
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pieces into the mold. Bake the candy in the mold until it's all liquid and bubbling. It will be
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hot when it comes out of the oven so don't touch it yet. You can use a microwave instead to melt
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the candy just in a bowl or using a mold. I'm crushing these candies to blend the colours more
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subtly than on the first mermaid tail I made and now I want to show you the different effects of
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using the oven and the microwave. With crushed candy you have a lot more control over the
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colouring of the decoration compared to using whole candies where you have large blocks of colour
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Put the mold in the microwave for between 30 seconds and one minute until it's bubbling and
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there are no solid chunks of candy left. Look at those beautiful colours but it's easy to overheat
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candy in the microwave and if that happens the colour will become duller as it cools. To remove
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the candy from a silicon mold is easy. The mold is flexible so just push upwards from underneath it
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and you'll pop the shape out. Look at the difference in the colours of the candy, the bright colours of
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the one that was melted in the oven compared to the dull colours of the one from the microwave
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If you're enjoying this tutorial please click the thumbs up button to like it and subscribe to my
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channel for a new cake decorating tutorial every week! To remove candy from a cookie cutter is a
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bit trickier. Once it's cool lift it off the tray and snap off any pieces of candy that have leaked
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out of the mold. Now you'll notice that the candy is down at the bottom of the cookie cutter and
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intuitively you'd push it out of that bottom side but it's much more likely to crack that way than
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if you flip it over and push the candy out through the top of the cookie cutter. Push gently all over
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the shape, nudging it out bit by bit until it pops out of the other side of the cookie cutter and you
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have a perfect candy cactus or whatever shape you've chosen. If you don't have cookie cutters
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or silicon molds you can create decorations without them. Use a tray lined with parchment paper and
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melt the candy in a bowl and then drizzle it onto the parchment paper. Look at the difference between
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the candy you pour immediately after melting compared to leaving it to cool for just a minute
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until it stops bubbling and then when you pour it you have more control over the design because the
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drizzle will be thinner and it won't spread out like it does when it's really hot. When these
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decorations cool you can lift them up easily off the parchment. To attach candy decorations to a
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cake, pipe details onto the top of a cake and this frosting will be soft and sticky so you can push
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the candy straight into it. I'm using my 4 Minute Buttercream and when it sets, after about 30
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minutes in the fridge, it gets very firm and it will hold the candy in place while you transport
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it and serve it. The ruffles were piped with a petal tip, a number 104, and for these ones here
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I'm using a 1M tip. For lots of cake designs and cake decorating techniques check out my online
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Cake School and if you join my club you'll get access to all of my classes. The link is in the
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top of the screen and in the video description or go to www.britishgirlbakes.com. Thank you for watching
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