Bryant’s Cake & Candy Supplies

7105 Fegenbush Lane

Louisville, KY 40228                        

(502) 231-4453

Mon-Fri 8:00-6:30

Sat 8-3:00

Sun CLOSED                                                                

         

3841 Ruckriegel Pkwy. Ste 103

Louisville, KY

(502) 297-9951

Sun &Mon CLOSED

Tues-Fri 8:00-6:30

Sat 8-3:00

Recipes

Download Bryant’s Recipes here.  

Cake Recipes

Butter cream

 

Candy Recipes

Bourbon Balls

Peanut Butter filling

Coconut Balls

Crème Centers

 

Chocolate Recipes

Peppermint  Brickle

Dreamsickle Candy

Chocolate Crunch

 

14 oz. Candy kote

½ cup heavy whipping cream

 

Chop Candy Kote (you can use a food processor). Heat whipping cream in saucepan just to boiling point. DO NOT BOIL. Remove from heat, add chopped Candy Kote, stir until smooth and glossy. If mixture is too thick, add 1 to 2 tablespoons warm whipping cream. Place cake on cake board cut to fit; position on wire rack over drip pan. Pour glaze into center and work out toward edges. Note: Cake may be iced first in buttercream icing. Let icing set, then pour on ganache. If cake is one layer or perfectly smooth, buttercream icing is not needed.

Basic Ganache Recipe

Candy Clay Recipe

14 oz. candy kote

1/3 cup light corn syrup

Melt candy kote using double boiler method/microwave. Add corn syrup and stir to blend. Pour mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. Candy clay handles better if hardened over night.

Candy clay will be very hard at the start. Kneading a small piece at a time will allow it to become more workable. If it gets too warm simply set it aside or refrigerate briefly.

 

Buttercream Peanut butter Filling