Welcome to the Confectionery House Blog! “Quality supplies for the serious baker, cake decorator, and candy maker” These are the words that our company was built off of 18 years ago. We started small, but with a big dream, a little store front, a lot of product and a plethora of knowledge, the Confectionery House was born. Our dream was to help others find the answers that we once struggled to find in craft stores and the cake decorating aisle at our local department stores. We wanted to offer quality products with the knowledge to use them to their potential as well as share the tips and tricks we have learned along the way. A lot has changed in 18 years; our store front and internet presence are continuing to grow, but the way we connect with our customers is still the same.READ MORE
Welcome to our blog, another way for us to connect with you, our customer. We look forward to being able to share all of our ideas and knowledge with you whether you are near or far.
Confectionery House Team.
- Fill your cupcake wells 1/2 to 2/3 full Make sure you have two cupcake pans available so you won't have to cool one pan before you finish baking all your cupcakes. Two 12 well cupcake pans should be enough for one batch of cupcakes.
- Make sure to choose the right cupcake liners. A lot of the liners on the market today are made in china. Their dyes occasionally will leak into your cupcake batter. Confectionery House solid color cupcake liners are grease proof, stay true to color, never leak into batter and the dyes are FDA approved food safe
- Don't over-mix your batter. Over-mixing causes your cupcakes to be a bit denser and chewy rather than light and moist.
- All ingredients should be at room temperature before mixing your cupcake batter. By doing this, you will ensure the ingredients will mix evenly and your resulting cupcake batter will be better and produce better results. Mixing cold ingredients into your batter could result in having a lumpy batter, which in turn can cause you to over-mix your batter.
- Bake your cupcakes at the proper oven temperature. Always preheat your oven to the correct temperature before putting your cupcakes in the oven. You might want to use an oven thermometer to make sure your oven is set to the right temperature. If your oven cooks food faster at the rear of the oven, then make sure you rotate your cupcake pan halfway through the baking time.* You can use your favorite cake batter to make cupcakes. A recipe for an 8 inch layer cake usually makes 20-24 cupcakes. Bake for approximately 20 minutes, and check for doneness using a toothpick or cake tester inserted into the center of the cupcakes. When the toothpick comes out clean, the cupcakes are done.
- Test for doneness after the minimum cooking time. You don’t want your cupcakes overdone or burnt. If the cupcakes aren't finished cooking after the minimum time, then place them back in the oven for some additional cooking time.* For the freshest taste, cupcakes are best eaten within 1-2 days. You can also freeze undecorated cupcakes for up to 3 months.
Pumpkin Pie Truffles combine two of our favorite things into one! Here at Confectionery House, we've been making these for years. We thought it was time to share this recipe with you! Things you will need: To make the "Pie Shell" you will need: Large Peanut Butter Cup Candy Mold 1 LB Merckens White Candy Coatings 5-6 pieces of Merckens Milk Chocolate Candy Coatings To make the "Pie Filling" you will need: 1 Lb Merckens Orange Candy Coatings 1/2 cup Heavy Cream 1 tsp. ground Pumpkin Pie Spice 1/4 tsp LorAnn Pumpkin Flavoring Step 1. Make Your "Pie Shells" In a microwave safe bowl, melt 1 LB white candy coatings + 5 disks of milk chocolate candy coatings. (if you have never melted candy coatings before please see : how to melt candy coatings) Once melted, pour into the large peanut butter cup candy mold. Once all cavities of the mold are filled, let things set up at room temperature for approximately 10 minutes. After about 10 minutes you will see the edges start to set up, and the center will still be melted. Flip the mold over and dump the chocolate from the mold. We recommend doing this over parchment paper so you can re-use the chocolate you have dumped out. Use a spatula to clean off the excess chocolate that will have dripped on the mold. ***You can place the parchment paper with the melted chocolate into the refridgerator so that you can easily pull it off the parchment and re-melt the chocolate. *** Let your shells set up. Next, you'll make the "Crust". Fill a disposable piping bag with the same chocolate you used to make the shells (re-melt if needed). Cut a small opening in the piping bag. Just large enough so you have control. Drizzle back and forth around the edge of your shell to make the look of crust. Like this Step 2: Make the Pumpkin Truffle Ganache Filling In a microwave safe bowl, melt 1 Lb orange candy coatings (see : how to melt candy coatings) In another microwave safe bowl, heat 1/2 cup heavy cream in the microwave for 25 seconds, stir and place back into the microwave for another 25 seconds or until just before it starts to boil. You don't want to boil the heavy cream, just scald it. Add the heavy cream to the melted candy coatings while stirring. As you stir, your heavy cream and candy coatings will start to incorporate and become satiny smooth. Now add 1 tsp ground pumpkin pie spice, and 1/4 tsp LorAnn Pumpkin flavoring. Pour the "filling" into the shells you previously made. Place in the refridgerator for 20 - 30 minutes or until filling has firmed.