How in the world do you paint very thin lines on chocolate without the lines bleeding?

catsareniice1 · October 2014

How in the world do you paint very thin lines or very small details on chocolate without the lines bleeding?

I tried using some sugar icing tubes but I made a mess. It was too thick for fine lines. I need to make some bridal shower candy for my sister's shower and would rather make them myself than spend over $2-$2.50 per chocolate lollipop.

I guess this is sort of money related

abrewer5 · October 2014

If you do the base color then let them cool completely until the chocolate is hardened/dry and then add the lines it should work. You can try using a thin paintbrush to apply the lines.

catsareniice1 · October 2014

abrewer5 said:
If you do the base color then let them cool completely until the chocolate is hardened/dry and then add the lines it should work. You can try using a thin paintbrush to apply the lines.

Thanks! I did this too the thinnest brush still was not thin enough. I also did the base first and let it harden before pouring the chocolate. I paint without bleeding all the time but can't seem to master the thin lines. When I paint them initially before pouring the chocolate the lines are even and dry. I don't get it.

Princess_Lily · October 2014

After the chocolate hardens (24hours in fridge), take a thick frosting (like buttercream). Put the frosting in a piping bag with a tip of your choice, and pipe the frosting on. This will create the thin lines your looking for. Once piping is done, place pops in freezer to get the frosting to set/harden.

Wilton sells a 20pc. tip kit for 25.00, and piping bags are 10.00max. If you go to Michaels, they sell the tips.

You can paint details, yes, but usually brushes are used for placing onto cakes, etc edible glitter.

catsareniice1 · October 2014

Princess_Lily said:
After the chocolate hardens (24hours in fridge), take a thick frosting (like buttercream). Put the frosting in a piping bag with a tip of your choice, and pipe the frosting on. This will create the thin lines your looking for. Once piping is done, place pops in freezer to get the frosting to set/harden.

Wilton sells a 20pc. tip kit for 25.00, and piping bags are 10.00max. If you go to Michaels, they sell the tips.

You can paint details, yes, but usually brushes are used for placing onto cakes, etc edible glitter.

Thank you! I will try this! 24 hours to harden seems like a very long time though.

Princess_Lily · October 2014

Well, you could also place them in the freezer too if you want it to harden quicker, but that also might make them freeze solid.

You just want something that is cool enough to make the frosting hard - but not ice cube hard, all. What about place it in the freezer for 6hrs? Whatever your comfortable with.

Cake shops tend to bake cakes 3days in advance actually.

Day 1: Bake Cake, cool down & Crumb Coat
Day2: frost
Day 3: serve

catsareniice1 · October 2014

Princess_Lily said:

Well, you could also place them in the freezer too if you want it to harden quicker, but that also might make them freeze solid. You just want something that is cool enough to make the frosting hard - but not ice cube hard, all. What about place it in the freezer for 6hrs? Whatever your comfortable with. Cake shops tend to bake cakes 3days in advance actually. Day 1: Bake Cake, cool down & Crumb Coat Day2: frost Day 3: serve

A friend of mine who makes these just told me 15-20 minutes in the fridge and 5-6 minutes in the freezer. They will not become any more set by leaving them in the fridge for an entire day or 6 hours in the freezer.

Princess_Lily · October 2014

I think its really for scheduling purposes, when cake companies bake 5+ cakes a day.

I read it on a cake forum called "cake central"

artbyallie · October 2014

catsareniice1 said:

Princess_Lily said:

Well, you could also place them in the freezer too if you want it to harden quicker, but that also might make them freeze solid. You just want something that is cool enough to make the frosting hard - but not ice cube hard, all. What about place it in the freezer for 6hrs? Whatever your comfortable with. Cake shops tend to bake cakes 3days in advance actually. Day 1: Bake Cake, cool down & Crumb Coat Day2: frost Day 3: serve

A friend of mine who makes these just told me 15-20 minutes in the fridge and 5-6 minutes in the freezer. They will not become any more set by leaving them in the fridge for an entire day or 6 hours in the freezer.

You want them more than just set, though. You need them cold all the way through. At least an hour in the fridge to be sure. And get the decorating tips if you don't have them. What are you trying to put on them? Ideally it should be melted (tempered!) chocolate or royal icing.

Princess_Lily · October 2014

Royal is wonderful, I forgot about it.

I'm hoping to make sugar cookies at Christmas time this year with Royal Icing. IMO it's the closest thing to drawing, on food.

How in the world do you paint very thin lines on chocolate without the lines bleeding?

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