Friday, April 19, 2013

Wide vs Narrow - A resin disaster turns into a triumph!

Sometimes when you're working with resin you miscalculate how much resin you need and don't have quite enough resin to fill your mould. Disaster! Right?

So what to do?

Well you could mix up more resin and try to match the colour. Or top it up with a contrasting colour so it looks like it was meant to be multi coloured. Or you could do what I did with this one - work with what you've got.

The thing is, you don't always have to fill your mould to the top. With simple shaped bangles like the one below, you can get away with underfilling the mould.

Here's a bangle cast from one of my cuff moulds. It's a substantial 33mm across the widest part of the bangle.

And here's the same bangle, cast in the same mould but it measures just 19mm across the widest part!
You can really see the width difference when they are side by side.

So it's not always a disaster when you don't have enough resin to fill your mould. You will have some extra work to do to put the shape back into the top of the bangle but it makes your mould much more versatile!

'Til next time.....

Tuesday, April 2, 2013

Easter Egg Cake Pops

If you love Tim Tams, then you'll love these cake pops! They are simple enough for children to make because there is no baking required and you can whip up a batch in no time at all. Shape them into Easter eggs instead of balls and you have a yummy and easy Easter treat. Here's how to do it.

The base of these cake pops couldn't be easier to make: all you need is a packet of Tim Tams and cream cheese.

Place the Tim Tams and 1/3 cup of cream cheese into the food processor and pulse until they are almost smooth.

Then use an ice cream scoop to scoop out evenly sized portions.

Shape them in your hands....

..... until they are egg shaped.

Refrigerate them for about 15 minutes to firm them up.  You may need to keep doing this whilst you are working the mixture as it is quite soft in warm weather.

Whilst they are in the fridge, mix a drop of food colouring into some cake decorating fondant until it is well mixed. Make as many colours as you like.

Roll the fondant out thinly and cut it with a small flower cutter.

Next, melt some quality cooking chocolate. I used Cadbury Melts Real Dark Chocolate buttons because of its rich chocolatey taste and perfect dipping consistency.

Push a cake pop stick into the base of the "egg" and dip it into the chocolate, then add a few fondant flowers in pretty pastels to decorate the chocolate.

What could be easier!

'Til next time....