Simply Mouthwatering...Make a Centerpiece with Delicious Dessert Candles
Basic wax mixtures and procedures used
Make candles shaped like milkshakes, ice cream sundaes, etc. in decorative dessert glasses, or with their own wax exteriors. Not the best-burning candles these, they decorate, instead of providing reliable candlelight.
I made unscented dessert candles. But there's no reason for you not to add a delicious, natural, fruit or ice-cream fragrance to your candles.
Don't fancy the candles with the wax exteriors? Mold your candles in decorative dessert glasses, using the following temperature guidelines:
For the wax containers: pour wax at 65˚C (149˚F), gradually, in layered stages, using a water-bath after each layer.
For the glass containers: pour wax at 82-88˚C (179.6-190.4˚F) all at once.
Making the Wax Bowls:
Melt enough paraffin wax to fill a glass (or metal) dessert bowl or kitchen dish. Warm the bowl, by pouring warm (not boiling) water over the sides, or resting the bowl in a dish with warm water. Pour the wax at 88˚C (190.4˚F). Leave until a skin forms, (usually 20-30 minutes). Cut the skin off. Pour the wax back into the double-boiler or wax melter.
Neaten the inside edges with a smooth-edged knife.
Leave to set at room temperature, or in a water-bath. Aid mold release, by placing the set bowl in the fridge for 20 minutes.
Heat an old saucepan or iron on the stove top. Neaten the rim of your bowl.
Make the wax shell at least 5 mm thick, otherwise it will be too fragile to work with. You might have to make 2 or 3 test bowls, to find the correct setting time.
How to Make the Ice Cream Sundae Candle
You can form the wax shapes with an ice-cream scoop instead of ball candle molds. Thick, almost-set, whipped wax holds it's shape well.
- A dessert dish or pudding bowl
- Paraffin wax
- A wick sustainer
- Container wick
- Red, blue and yellow candle dyes
- 2-sided ball candle moulds, 5 or 6cm (2-2.4") in diameter
1. Make a wax bowl
at least 5 mm (0.20") thick.
2. Thread a primed wick onto a sustainer, and tighten with pliers.
3. Pour a bit of melted wax into the wax bowl. Press the wick in firmly.
4. Melt 50g (1.76oz) stearin. Add 450g (0.99lb) undyed paraffin wax. Pour into a pan. Leave to set, and divide into 4 or 5 batches.
5. Dye one batch a creamy color. Let the wax cool until a skin forms. Whip the wax with a fork, until frothy, and just firming up. Pack the wax into the 2 separate ball mould halves. Leave to set.
6. Dye the other wax batches 3 or 4 different ice-cream colors, and do the same half-ball molding with each color.
7. Arrange a few "ice-cream" shapes in the wax bowl. Use the left-over waxes from these shapes, and prepare whipped wax. Pack wax around the wick, and between the wax shapes. This gives your wax arrangement better cohesion, and makes for a more even-burning candle. Arrange more wax shapes on top. Pack whipped wax around the wick. Leave to set.
8. Melt a small amount of bleached beeswax, or mix beeswax and paraffin wax. Dye it red. Leave the wax to cool. Form a small berry shape, by hand. Do the same with green wax, for leaf shapes. You may use biscuit cutters for the leaves.
9. Melt 2-3 tablespoons pure stearin in a pouring jug. Dye it a rich chocolate color. Mix yellow, blue, and red candle dyes to get a rich chocolate colour. Leave to cool to 55˚C (131˚F). Pour over your ice-cream sundae arrangement. Quickly stick the berry and leaves into the still-warm wax.
How to Make Your Own Chocolate Mousse and Milkshake Candles
- A dessert glass
- Paraffin wax
- Beeswax (optional)
- A wick sustainer
- A container wick
- Red, yellow and blue candle dyes
- A water-bath (a small bucket will do)
- A wicking needle (or skewer)
Milkshake candle instructions:
1. Thread a primed wick through the sustainer and tighten with pliers.
2. Grease a dessert glass very well with cooking oil. Make a wax shell
no thicker than 5 mm (0.20"). Pour the liquid wax out, and press the wick into the soft center. Leave to set. Make another shell in the glass's base, and cut out the center (an apple-corer works well), while the wax is still soft.
3. Fill the wax base with whipped wax. Stick the wax top firmly in. If it doesn't stick, melt a small amount of beeswax, (much better sticking ability), pour it into the base, and attach the 2 sides together.
4. Overdip the jointed section in 93˚C (199.4˚F) paraffin wax for 3 seconds.
5. Balance a wicking needle on the wax shell's rim, and fasten the wick to it.
6. Prepare enough pink stearin/paraffin wax mix, to fill the wax shell. Leave to cool to 65˚C (149˚F). Pour the wax to two-thirds of the wax shell height. Insert the candle into a water-bath.
7. Let the rest of the pink wax cool, until a skin forms. Whip until foamy and frothy. Remove the candle from the water-bath. Spoon whipped wax in, not quite to the top. Return the candle to the water-bath.
8. Whip the left-over pink wax till thick. Remove the candle from the water-bath for the final time. Untie the wick. Trim to about 5 cm long. Spoon more wax to the top of the wax shell.
9. Make a wax straw (optional): pour undyed wax into a small, flat container. Cut a long strip from the almost-set wax. Leave to set. Round the edges with a hot knife. Insert the wax "straw" into the candle. Leave to set completely.
11. If the candle base has rough edges, neaten in a hot saucepan.
Chocolate mousse candle instructions:
As for the milkshake candle, dyeing the wax a chocolate color instead. Pour the wax gradually, in layers, at 65˚C, almost to the top of the wax shell. Place in the water-bath, after each layer.
Melt cream-colored stearin/paraffin wax mix. Cool and whip. Pipe or spoon onto the candle, to resemble a dollop of cream.