TIP OF THE DAY: Decorate With Sixlets | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Decorate With Sixlets – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Decorate With Sixlets

Recently a friend gave us a cache of Sixlets left over from Halloween. She didn’t want to keep them for next Halloween, and figured we could “do something for THE NIBBLE” with them.

So we started to decorate desserts.

None of our efforts looked as good as the examples on Sixlets’ Facebok Page, so take a look and get inspired.

Sixlets are a boon for easy cake and cupcake decorating.

  • They’re perfectly round hard-coated chocolate candies like M&Ms, but less cloying* and less “commercial.” (M&M’s have their place, and it isn’t everywhere.)
  • They’re available in every color you could want, like jelly beans, but are smaller and easier to work with.
  • They’re larger than colored dragées, and are much more pleasant to eat.
  • They’re sold in individual colors plus seasonal mixes (autumn, Christmas, Halloween, etc.).
  •  

    sixlets-argyle-cake-hellocupcake-230

    You don’t have to be this painstaking, but it sure is impressive. Argyle Candy Cake by Karen Tack and Alan Richardson, authors of Hello, Cupcake!

     

    sixlets_pastel_sixlets-230

    Get ready for Easter: You can buy pastel
    Sixlets in bulk online. Photo courtesy Sixlets.

     

    Sixlets are made by Sweetworks, a Toronto-based company. You may know them in individual packages from the candy stand, but they are available in bulk for serious decorating: in 1, 2, 5 and 10 pound bags.

    The line is certified kosher (OU-dairy) and is gluten-free.

    We used them:

  • To cover the sides of frosted cakes
  • To cover the exposed sides of whoopie pies
  • As cupcake toppings
  • Layered in a parfait
  •  
    We’re planning ahead for a red, white and blue “flag cake” for Independence Day.

     
    Now it’s your turn!

    *Unlike the super-sugary M&M’s chocolate centers, the centers of Sixlets are made from a mix of cocoa and carob, giving them a kind of “malted chocolate” taste.
      




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