Flavors - Homemade Princess Party Favors: Decorated, Chocolate Covered Rice Crispy Treats
Hi friends. Yesterday, I learned all about Flavors - Homemade Princess Party Favors: Decorated, Chocolate Covered Rice Crispy Treats. Which may be very helpful if you ask me therefore you. Homemade Princess Party Favors: Decorated, Chocolate Covered Rice Crispy TreatsKids parties are fun, but high-priced too. The good news is you can make the decorations yourself and the party favors. Here's a treat I think you will like. Chocolate Covered Rice Crispy Treats shaped and decorated into any shape you want depending on the opening and the man who is celebrating. Today let's focus on a tiny girl's party. What great theme is there of course then a princess party? So you could make rice crispy treats shapes like princess crowns, princess gowns, glass slippers and a royal carriage, all covered in chocolate, using white chocolate so you could color them pink, white, purple and so on. The method for manufacture these delectable and fun-looking treats is similar to how you make cut out sugar cookies, except you decorate with chocolate, this will add flavor to them more so than frosting or royal icing. You can add details like crown points, buckles, lace on the gown and so on using more chocolate or decorating candies like sugar pearls. I prefer to use a rice crispy treats method from scratch. I duplicate the method depending on the size of the cookie cutters. The bigger the cookie cutter, the smaller the batch will be. Princess crowns will be bigger where the glass slippers will be smaller.
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Melting Chocolate, Supplies and Decorating Steps
Melting Chocolate. The most important trick to make this process easier is the set up. You should set up your decorating middle point first. Some of the special supplies you will need are a coffee saucer, plastic sauce bottles and extra caps, some tall and wide glasses, a sauce pot and bowls for toppings. Then melt the chocolate and pull out the treats from the refrigerator. As for melting the chocolate I suggest for this scheme you use the microwave on lower power. The method I have advanced of melting the chocolate in sturdy plastic sealable bags makes it easier to transfer the chocolate into the plastic sauce bottles. To declare the chocolate in a warm liquid state I place the filled sauce bottles inside a partially filled glass with warm water, Not Hot, and this glass sits inside a partially water filled large pot. This pot sits on a burner or stove over a tiny simmer. The sauce bottles are permanently in experience with a low heat which keeps the chocolate melted, but the Do Not Let Water touch the chocolate.
Decorating with Chocolate. My chocolate decorating method is much cleaner and more precise, so you can originate details with colors without manufacture a mess. The chocolate filled sauce bottles allow you to frame and fill sections of the treats with distinct colors. The trick here is decorating in phases. Decorate part of the treats, let them dry, then do the next step. To add information to the treats you can use sugar pearls, colored sugar crystals or naturally draw details with distinct colors of chocolate. It's very important to know what you want your treats to look like before you begin to decorate. If you know how to draw then make straightforward drawings of each treat and take notes as to what colors you wish to use. If you can't draw then just characterize the designs in words. Write the descriptions down.
To save you time and hassle I work with one treat design at a time. Do not make two distinct ones in the same batch, for example, if I want to make the princess crown and the glass slipper I just work with one, cease it completely then work on the next treat design. These treats stay fresh for some days so you do not need to make them all at once. Here are some straightforward tips to succeed when decorating with chocolate. You will frame the treat, let it dry, then fill the frame with chocolate. If your treat requires complicated colors, then work in sections. cease one section of each treat, then do the next part for all of them. When adding sugar pearls or other ingredients you must add them to the chocolate while it is still wet or the items will not adhere.
Here's some more illustrated tips. manufacture Outlines. This is not for show just naturally to originate a "fence" in which to fill the rest of the chocolate coating. Using a sauce bottle and working with one treat at a time. originate a chocolate border nearby the edges then set aside on the baking tray. originate borders for all treats first before attractive to the next step. Let dry for a few minutes. Filling in the Outlines. One treat at a time fill each treat with chocolate using the sauce bottles. I find it easier to start from the "close" to the edges then work towards the center. Do not completely fill. Leave a space in the center. Do Not Let Dry immediately tap the treat on the saucer by grabbing the treat by its sides until chocolate fills the empty spaces. Set treat back in tray and go to next treat. These are some basic tips to help you cease your treats.
Packaging
The easiest way to container your treats is in cellophane bags tied off with pink or white, thin ribbons. Make lollipops out of your treats by sticking them with thin, rounded lollipop sticks. Both the cellophane bags and lollipop sticks are sold at baking furnish market or craft stores. You can even find them at many Walmart Superstores.
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