ZANDA PANDA Specialty Bakeware Baking Molds Cake Molds
Zanda Panda Specialty Baking Molds





Zanda Panda specialty molds can be used for traditional baking, but to really pick up the intricate details of the designs and achieve truly stunning results, we highly recommend using one of the methods below.

'No-Bake Backwards Cakes' using Zanda Panda specialty molds can be fast and simple for when you're in a hurry, or more involved when you have the time. For a very easy, but truly elegant result, use either quick-tempered chocolate, the chocolate/parrafin method or confectionary coating for the shell, add store bought or pre-baked cake or ice cream and your favorite fillings and finish the surface with gold Luster Dust highlights. Kids can make a No-Bake Backwards Cake with edible clay all by themselves! Fondant and marzipan are also great choices.



BASIC DIRECTIONS:




COATINGS:

These coatings are as easy as they are elegant. They will pick up all the intricate details of the mold and have a soft, satiny sheen. For an absolutely stunning presentation, finish by adding edible 'metallic' highlights with Luster Dust on the details. Fondant and marzipan are also very good choices for coatings.

Chocolate Coating (Tempered or the 'Fast & Easy' way)

Confectionary Coating





EDIBLE CLAYS:

In addition to using confectionary coating and chocolate to make the shell for your No-Bake Backwards Cakes and kid's projects, you can use these edible clays, too! Kids can constuct a No-Bake Backwards Cake completely by themselves using the edible clays.

Peanut Butter Clay

Chocolate Clay (Dark)

Chocolate Clay (Milk and White)

Sugar Clay

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BASIC DIRECTIONS:
  1. PAINT or PRESS
    A. Paint chocolate or confectionary coating into the mold
          or
    B. Roll out and firmly press edible clay into the mold (great method for kids).

  2. FILL & CHILL
    Fill the interior of the mold with layers of store bought or pre-baked cake or ice cream and your favorite fillings -be creative! In warmer weather, chill before demolding.

  3. DEMOLD
    To remove cake from mold, place serving plate over open mold, invert mold and plate togerther. Starting at rim, gently loosen the mold from the detailed areas of the cake and carefully demold.

To add some glitz, finish by painting details with gold or colored Luster Dust.
Use a small artist's brush or new sponge eye shadow applicator to apply a mixture
of Luster Dust and a clear alcohol-based flavoring, such as lemon extract.


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No-Bake Backwards Cake


CHOCOLATE COATINGS

ChocolateChocolate Coated N-BBC

Chocolate Coated No-Bake Backwards Cake with gold Luster Dust Details

Two methods: Tempering and the Fast & Easy way



Chocolate Coating


Tempering

The best way to use chocolate in a mold is to temper it. This technique is a little fussy. Here are some websites with very good directions for tempering chocolate (scroll down for the fast & easy method):

http://www.ghirardelli.com/bake/chocolate_tempering.aspx

http://www.candylandcrafts.com/temperingchocolate.htm

http://chocolatealchemy.com/temperingmolding.php

Paint a shell of tempered chocolate into mold, being sure to cover the lowest (detailed) areas of the mold.


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Dotted Bar Short

Fast & Easy

Quick-Tempered Chocolate

Finely chop chocolate or use chocolate chips. Melt two thirds of the chocolate in the microwave for thiry second intervals, stirring in between with a silicone or rubber spatula. Keep the temperature below 120F. When chocolate has melted, add the remaining one third in three batches, stirring until smooth after each addition.

Using a pastry brush, paint the melted chocolate into your mold. Be sure to brush into the crevices, brushing out any trapped air bubbles.

 

Choolate-Baker's Wax Method

Another easy way, or when you're in a hurry, is to add baker's wax or paraffin to the chocolate. This recipe was given to me by a wonderful person at a great chocolate shop in New London, CT. It gives a crisp, shiny coating without having to temper the chocolate:

Basic proportions are:

   1/2 block of paraffin or Baker's Wax to 1 pound of chocolate

The addition of wax gives the chocolate a nice gloss and helps it hold up better in warmer weather. Melt the wax and chocolate separately, over a double boiler or microwave on half power for 30 second intervals (I like to melt the wax in the double boiler and the chocolate in the microwave). Add the wax slowly to the chocolate, stirring constantly. Brush into the mold using a pastry brush, being sure not to trap air in the recesses of the mold. Chocolate coatings look great because they pick up even the finest details in the mold. (Back to top)


Important points:

  • The wax is very flammable, use a very low heat when melting.
  • Keep everything very dry when working with chocolate, even a tiny drop of water will cause the chocolate to "seize" and make it unusable for brushing into the mold (it can still be used for baking).
  • Please supervise children when using this method.
For more information about chocolate and paraffin visit:

http://www.baking911.com/pantry/other.htm#PARAFFIN%20WAX

http://www.baking911.com/chocolate/melt_temper.htm#TO%20MELT%20BAKING



For the Unicorn Mold
use 1½ lb bag of chocolate chips to ¾ block of baker's wax or paraffin.

For the Carousel Mold
use 2 lbs of chocolate chips to one block of paraffin.



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No-Bake Backwards Cake


CONFECTIONARY COATING


Confectionary coatings (a.k.a. summer coating) come in a variety of pretty colors. Unless they're chocolate flavored, they do not contain chocolate and are vanilla flavored. They contain milk solids and vegetable fats.

You can find confectionary coating online or at craft stores that carry cake decorating supplies, such as Michael's and Jo-Ann Fabrics. Wilton and Merckens are good brands.

This makes a very impressive cake coating because it picks up all the fine detail in the molds.

Cameo Cake
"Cameo finish" using confectionary coating in two colors and gold Luster dust



You will need:

  • Confectionary coating
  • Pastry brushes
  • Bowls for each color used


Directions:
  1. Melt confectionary coating in the microwave, at 30 second intervals, stirring in between until melted.
  2. Brush into the mold, making sure to completely fill the recessed areas, taking care not to entrap air bubbles.
  3. You can use more than one color, by painting one color into the lowest points in the mold, wiping edges to remove any overpainting, allowing to harden, then painting a second color over the first. This is how the "Cameo finish" is made.
  4. Make sure that your coating is thick enough, you should not be able to see the high spots of the mold through the coating.
  5. For a very elegant finish, use gold Luster Dust to add highlights. Just use a small artist's paint brush and mix with a clear alcohol-based flavoring, such as lemon extract.


For the Unicorn Mold
use 2 bags of confectionary coating.

For the Carousel Mold
use 2½ to 3 bags of confectionary coating.


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EDIBLE CLAYS:


In addition to using confectionary coating and chocolate to coat your No-Bake Backwards Cakes and kid's projects, you can use these edible clays, too!

Kids can constuct a No-Bake Backwards Cake completely by themselves using the edible clays. Just roll out the clay with a rolling pin, press into the molds, fill with layers of cake and their favorite filling and invert onto a plate (young children might need a little help flipping the plate and mold over and de-molding). See the demo for more information.

Here are three recipes for edible clay:

Peanut Butter Clay

Chocolate Clay (Dark, Milk and White)

Sugar Clay


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Peanut Butter Clay

You will need:

  • 1 cup creamy peanut butter
  • 1 1/2 cup instant powdered milk
  • 3 tablespoons honey

  1. Mix peanut butter, powdered milk and honey together in a medium sized bowl.

  2. If clay is too dry, add a little more honey, if too moist, add more powdered milk
If using clay in molds, it should be fairly stiff in order to hold the details from the mold


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Chocolate Clay - Dark


You will need:
  • 1 pound (16 ounces) semi-sweet chocolate
  • 2/3 cup light corn syrup
  • Cookie sheet
  • Paper towels


1. Finely chop chocolate and place in a clean, dry bowl or use chocolate chips.

2. Microwave chocolate at half power for 30 second intervals, stirring in between until melted or use a double boiler to melt.

3. Stir in corn syrup thoroughly and scrape the paste from the bowl. Allow the paste to cool and harden.

4. Squeeze cocoa butter from plastic on paper towels before kneading.

5. Lightly dust work surface and chocolate with sifted cocoa powder. Divide the batch into workable pieces and knead until smooth and pliable.



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Chocolate Clay - Milk and White


You will need:

  • 1 pound (16 pounces) milk or white chocolate
  • 1/2 cup light corn syrup


This recipe is not as stiff as the Dark Chocolate one.

Follow Chocolate Clay Recipe above.

*Note: I was amazed at how much cocoa butter oozes out of the chocolate clays. The reason, I have heard, is that the chocolate is actually a powder, surrounded by fat (cocoa butter). When moisture (corn syrup) is introduced, it mixes with the powdered chocolate and essentially turns to mud, thereby separating the fat from the cocoa powder. So have a lot of paper towels handy. It makes a smooth, satiny clay after the fat is worked out of it, with a very slight translucency.



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Sugar Clay

Also known as rolled buttercream

You will need:

  • Vegetable shortening (Crisco
  • Light corn syrup (Karo)
  • Powdered (confectioner's) sugar

  1. Mix equal parts corn syrup and shortening.
  2. Add confectioner's sugar. Use utensil or mix by hand.
  3. Test consistency. Clay should hold its shape, but not be too stiff for modeling. If too soft, add a little more powdered sugar. It should be smooth, but not have a sticky feel.



For use with molds, you'll want a slightly stiffer clay.



For the Unicorn Mold:
  • 1 1/2 cups corn syrup
  • 3/4 cup vegetable shortening
  • 1 1/2 bags powdered sugar
  • 2 teaspoons vanilla or your favorite flavoring


For the Carousel Mold:
  • 2 cups corn syrup
  • 1 cup vegetable shortening
  • 2 bags powdered sugar
  • 2 teaspoons vanilla or your favorite flavoring


  1. Blend corn syrup, shortening and vanilla.
  2. Add confectioner's sugar to form a stiff clay.
  3. Test consistency by pressing a small amount against the mold. It should release easily, hold the detail and not have a sticky feel.


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