Gel Candle Designs: Summer Pie Candles

Dessert gel candles are a big hit — and  with so many new ways to incorporate paraffin and gel together, leaving our customers squealing with delight.

Note: Non-food, not-edible candle items.

We, at BioMax, are very pleased to be able to bring you another packaging idea that can be a “2-in-1″ surprise. We now have pie slice containers in which you can actually pour 150-160 degree molten paraffin, to mold your pie slice base. Then adding the toppings of your choice, you have a completed candle, quick and simple. After final creation of your candle, you can then sell the candle in the same container package. Another feature is that they are even ’stackable’, for ease in packing and shipping.

This month we feature instructions on several ‘pie-slice’ designs as well as cheesecake and brownie slice sundaes. The pie slices and cheesecake slices are formed and packaged inside the pie slice containers, and the brownie slice is actually poured from our new silicone ‘cake slice’, and is boxed in the square clear container package-see pictures. So let’s get on with the show!

Peanut Butter Pie Candles

Wax & Gel Candle Pies

We poured a caramel-colored paraffin into the pie slice container. As the paraffin cools, it will shrink just enough to drop out of the pie container. Some customers are spraying the containers with a non-stick cooking spray to make the release even easier. You can also place the poured containers in the freezer to speed up the set, in this hot weather. When the piece is cooled, drop it out and use your B.E.T. (BioMax Embedding Tool) to pierce the center wick hole. Thread a 50’s series wick through the bottom and place the wax back inside the container, to help shape the topping you will create in the next step.

For our peanut butter pie, we wanted lots of fluffy whipping and a chocolate ‘gel’ drizzling. We melted white paraffin from our ‘whipping cream blend’ scented with our new Peanut Butter Cup FO. Allow the paraffin to start to set so that you can lift chunks of wax and place on the top of your pie base. It will be pliable and easy to form and mound with your fingers. Our grand finale is drizzling chocolate scented and colored gel over the top of the ‘whipping cream’.

VARIATIONS: With just some changes to the shading of the paraffin and gel, you can use exactly the same technique to make Butterscotch cream pie slices also. We used a more ‘caramel’ color on the pie base and the gel, and scented with our new Butterscotch Caramel FO. Similarly, using brown paraffin and gel, you have Chocolate Silk Pie. With more yellow based, you have Lemon or Banana crème- don’t forget those wax banana slices and wax chocolate crumb topping! The ideas are only as endless as your taste buds!! At the Chicago convention this last weekend, we even made a German Chocolate Pie slice, using some stearic and soy flakes and wax pecan pieces with over-pouring of gel scented with German Chocolate FO.

Fruit-Topped Cheesecake Candles

Wax & Gel Candle Cheese Cakes

And who says we can only do pies??? A ‘cheesecake’ base can be made with a very pale cream-colored paraffin base (exactly as the steps above) and scented with Cheesecake FO.

After the wick has been loaded and the base returned to the container, just lay your wax fruits on top of the cake base, and pour COOLED and thickened (colored & scented) gel over the entire top. Whether blueberries, strawberries, cherry, raspberries, etc.. trim the wick to ¼” and you have a masterpiece! In our picture, we created a Strawberry Cheesecake Candle. These candles whip-up in no time, and you can mass-produce. (If you simply don’t have the time and/or space to pour the paraffin bases, we also have them pre-poured in the containers to get you started.)

Variation: Similar.. with a tan-colored base, we added wax ‘cooked apple slices’ to the top, and poured cooled apple scented gel and sprinkled dutch apple crumb topping. We topped that layer with a wax ice cream scoop and re-poured more apple gel for a wonderful syrupy Dutch Apple slice candle.

Wax & Gel Candle Pies

Unique Fudge Brownie Sundae Candles

Wax & Gel Candle Brownies

Since the pie slice containers allow for the shape of the bottom crust, we found that we couldn’t use this container for a ‘cake slice’ mold because we needed the size to be different for authenticity. So we created a silicone mold for a cake slice. We have a single-layer mold OR a double-layer mold which has a third cavity for a thin ‘oozing’ icing filler for the middle. We will unveil the double layer cake in a future article, however, this month we used the same single layer mold, poured about half full, to create a brownie wedge slice.

Pouring a deep chocolate-colored and scented paraffin, we again used the BET tool to pierce the wick hole and threaded it from the bottom. (Remember to leave your wicks longer for the toppings you will add.) Next we threaded a wax ice cream scoop and then poured semi-cooled fudge scented gel over the slice and the ice cream scoop and topped it with the bright red wax cherry. This candle packages in our square clear container box making it simple to take for shows and leaving customers smiling as they carry off their newest prize. It also would fit inside the ‘Fresh Baked’ boxes or the little folding candle boxes.

NOTE: Candles must ALWAYS be removed from container packaging and boxes prior to lighting!

Article & Design by Patti Smith, Design Artist
BioMax Candle Supply ~ www.biomax1.com

Gel Candle Designs: Southern Pecan Pie Gel Candle

"pecan pie" Gel Candles

Wicks: We use a 60’s series wick in our 5-inch pie. Some prefer to use three 50s wicks. This depends on the amount of light you want and the speed to burn the candle down.

Seat the wick on the bottom of the aluminum pie pan by dipping the wick into the melted gel. Use our BET tool to tightly seat the wick against the pan. The gel is strong enough to hold the metal tab in place and the surrounding solidified gel will hold it in place.

The zinc-core wick will stand erect and you can snip off the extra height just above the top of the pie tin so that the wick does not become unwieldy as you work around it.

Dye: Depending on the volume of dye used, the Maple sugar liquid dye will produce from a champagne color to a tea or cola color to a deep, rich chocolate or coffee color. The liquid colors are wonderful for shading your colors. Use a little to get pastels; add more dye for a deeper, more vibrant color.

Pour this ‘dark’ gel just about an inch so that the metallic bottom of the pan will not shine through the pie.

Sprinkle a few stearic flakes if you want a look that is a little more opaque.

Scent: Southern Pecan Pie FO gives an authentic holiday aroma.

Next, add a few un-melted chunks of gel around the wick to speed up your candle-making (less gel to melt, cools the hot liquid gel faster and speeds the ’set’ to your candle.) In this manner, when you add the wax pieces (see below) to the top of your pie, the cooled gel won’t melt them.

Continue to pour more liquid gel, colored to the degree you desire for the final pie top.

Pie Crust: When the gel is almost to the top rim of the tin and is a cooler temperature, you are ready to ‘install’ the round crust. Just lay it in place on the tin rim. The wax crust by itself will look very naked and so we always ’slurp’ the gel onto the crust to get that authentic, baked look …just like from our ovens.

Adding Embeds: Once the pie has cooled sufficiently and you can ’stir’ the wick and see thickness set in the gel, it is time to add your wax pecan halves, pieces and chips. Because you used chunks of un-melted gel underneath, the nuts should not sink, but make sure you have enough ’set’ to the gel before adding.

If the nut embeds start to sink, simply pull them out, pull off the gel and re-add them a few minutes later.

Topping Glaze: we pour just a bit of cool gel over top of the pecans to get the glazed nice look and ‘full pie’ appearance.

Place your pie on a glass plate to add to the beauty… and you will surely have the attention of your guests and customers.

Display in mini pie boxes.

Article & Design by Patti Smith, Design Artist
BioMax Candle Supply ~ www.biomax1.com

Gel Candle Designs: Tropical Fruit Pie Gel Candles

Here we have a new summer fresh pie rendition… a Tropical Fruit Pie gel candle with a wax ‘graham cracker crust’.

Tropical Fruit Pie Gel Candle

Fill your pie tins with the usual colored and scented gel so customers get the long burn time. We used our Tropical Fruit fragrance.

Next – add some whitening crystals to a little melted gel to ‘top off’ the pie… for the creamy ‘pudding pie’ look. Allow to slightly thicken and pour over the top surface.

Next we spooned our new graham crust (wax) around the rim of the Pie.

Now arrange your pieces of tropical fruits, mounded in the center to look authentic and attractive.

The next step is to drizzle semi-cooled/thickened clear/scented gel over the top surface to lock the fruits and crust together and add that professional glaze.

Finish with a sprinkling of the wax coconut….place in your packaging box, and watch the customers flock to you!

Article & Design by Patti Smith, Design Artist
BioMax Candle Supply ~ www.biomax1.com

Gel Candle Designs: Celebrating the USA – Dessert Gel Candles

CELEBRATING THE USA with Red, White and Blue USA Dessert gel candles

Red, White & Blue Celebrate USA Gel Candles Cake

Starts with our snack cake white paraffin cake (poured from a rectangular tin), with center hole for wick.

We used our gel whitener to create our opaque ‘white icing’. allowing the gel to cool and resemble *icing ready to pour*.

The entire candle is scented with Birthday Cake FO.

We poured the gel icing over the cake, allowing it to nicely drip over the sides.

Then we set a row of strawberries or raspberries on the outside top edge.

Inside the berries, we filled-in with blueberries and centered a gold star by the Wick.

We finished off the candle with a flag embed at each corner and blue glass Unity Ribbon in the center.

The final touch was a pouring of cooled clear gel scented with Berries and Cream FO to add shine and seal the candle. Such fun and so easy!

Article & Design by Patti Smith, Design Artist
BioMax Candle Supply ~ www.biomax1.com

Gel Candle Designs: Cupcake Gel Candles

The cutest life-size cupcake gel candles with wax ‘Candy’ hearts~

Gel Candle CupCakes with Mini Wax Hearts

Whether you pour your own paraffin or buy the cupcakes & whipping top pieces pre-poured, embeds these cupcake candles of the most fun to make.

Simply thread the wick through the cupcake base and through the whipping top.

Next melt some clear gel and scent with your favorite CAKE TYPE scent or FRUIT TYPE (we used our Wild Cherry)

Allow the gel to semi-cool until it is thick like icing, drizzle over the whip topping to create the authentic shine.

Next place your wax ‘candy hearts’ in position on the whipping top and drizzle once again the clear thickened gel over the hearts.

Praline Gel Candles Dessert Candle Designs

We love how the gel acts as our ‘glue’ to hold the pieces together. This is a super easy candle to make and real eye stoppers for glancing customers. Just add the clear box and tie with a Valentine Ribbon! YUM!!!

The Ideas are simply endless.

These votive size ‘tarts’ with pecans and praline toppings with Pecan Pie Fragrance is your marketing winner!

Article & Design by Patti Smith, Design Artist
BioMax Candle Supply ~ www.biomax1.com

Gel Candle Designs: Gel & Paraffin Sundae Candle

This chocolate sundae gel candles was an idea that came to my head at 7:00 am when  I ran out of gel and had some parrafin wax.

Gel & Parrafin Sundae Candles

Wick the glass.

Melt the paraffin, then whip and then add Chocolate-Type fragrance oil.

Use an ice cream scoop after almost set up to create wax ice cream scoups.

Stir a small amount of gel with a lot of brown dye. (6 drops in 1 pound of gel) to create the syrup.

With the chocolate Scent added, drizzle into the sundae glass.

Then use a spoon to push remaining whipped parrafin into sundae glass.

Then use the scoop to drizzle the syrup on top.

Then add imitation wax chocolate morsels, mini wax Oreo’s and imitation wax cherries before you do anything put wick in sundae glass.

Linda Mc Innes of Creations By Lynn

Valentine Gel Candles with Cherries in a Cloud and Chocolate Gel Candle Designs

After Christmas, the first thing we do is try to find a way to drop those few extra pounds that the holidays seem to attach to our bodies. What happens next? Valentine’s Day. These Valentine Gel Candles are filled with beautifully decorated red, satin heart-shaped boxes of zero calories.

Have your cakes and candies with Romance and conversation, instead of fat and sugar. And spend the evening with someone you love.

We have many wonderful wax pieces to give us a start at building some of the most tempting candles you can imagine. Whether you start with a fudge brownie base or a cake or pie, as you learn to use paraffin and gel together, you find another way that the ideas are simply endless.

Pay attention to restaurant dessert trays and the pictures in cookbooks as you can recreate all of it with candles.

Please note that all references made in this article to food items are actually non-edible  ‘WAX’

This month we feature our ‘Cherries in a Cloud’ candle and also our ‘Death by Chocolate’…. what a way to go! A description for building the candles comes now. the delightful scent and fun will come when it is given as a gift and enjoyed.

CHERRIES IN A CLOUD GEL CANDLES

We start our Cherries in a Cloud candle with a wax heart, colored a light beige candle coloring, and scented with our Butter creme Vanilla.

(We have predrilled the hole in the center for the wick. and for goodness sakes… make and sell candles to BURN… not merely to grow dust!! Life is too short!)

Remember not to clip the wick too short; wait to see the finished height of your candle to decide where to cut the wick.

Next we melted some opaque white paraffin and scented with Wild Cherry gel candle safe fragrance. Once the paraffin has melted, remove from heat and allow it to start setting up. At this point you can use any kind of utensil to stir and fluff.  Some candle makers like to add a little gel to their paraffin, and make it a little more flexible instead of brittle.

Next pick up pieces of the white ‘whipping cream’ wax and form little pieces to line the outside edge of the heart. Think of decorating a cake. in fact with all the dessert candles; just pretend you are using real food items. Build and decorate the candles with the same ‘culinary’ eye. If you wish, you could put a border of whipping cream at the plate baseline of the heart and also on the top cake surface. If you find the pieces
become too set, you can re-melt a bit of the paraffin, allow it to cool till slightly thickened, and drizzle over your whipping cream pieces to lock them together. Even if drizzles of the wax flow over the side of the
‘cake’, it simply looks like icing or ice cream melting and flowing.

Once you have your whipping cream border(s) where you want them, then fill in the area inside the white border with wax cherries. Your last step is to melt gel, color with red and scent with Wild Cherry. You want to allow the gel to cool until it is ‘thick syrup’ stage.

Pour over the cherries, filling in the nooks and crannies. The wick should be trimmed approximately1/4  inch above the highest peak of the candle. Make sure the candle looks symmetrical and attractive to the eye. And DON’T  lick fingers!!! It doesn’t taste the way it looks!!!!!
Our second feature candle is DEATH BY CHOCOLATE GEL CANDLE DESIGN

In our preparation work, we first poured some dark brown wax, scented with Milk Chocolate or Chocolate Fudge FO, into a shallow pan about 1/8  thick.

When the wax is almost hard, yet pliable, cut pieces and curl for chocolate curls and chunks.

We also used some of our wax Teddi Grahams, cut into pieces to resemble walnut chips. Our wax chocolate crumb topping will act as an “Oreo” type sprinkle. Always find ways to make multiple uses of the items in your *candle stash.

We start with our mocha colored snack cake base. Again, a hole is predrilled for the 50s series wick in the center of snack cake. You can use any type of white wax piece to build the height of this candle… molded mini bundt, ice cream scoop, or whipping cream dollop. Thread this piece also onto the wick. Thus you have the ‘body’ of the candle and simply need to add the scented ‘toppings’ for the appeal and pizzazz.

We then melt gel and scent with Milk Chocolate FO and colored with mocha brown coloring, either using liquid dyes or color palettes. Again, the SECRET is to allow the gel to THICKEN like syrup. If you pour it hot, it will simply melt your base pieces and run all over the plate.

We pour our gel from the melting pot to a microwave safe, handled pan with spouts. You can swirl the gel in this pan to hurry the ’set’. When it looks ‘gooey’ start pouring over the top of your ice cream scoop and
allow to run down the sides. You want it thick and delicious looking. Multiple layers will add a ‘richer’ look also.

While the gel is still warm, sprinkle some chocolate crumb topping, walnut chips (cut from teddi grahams) and push your chocolate curls randomly to look attractive. Remember NOT to cover over all of the white ice cream scoop or you will have nothing other than a dark brown ‘glob’. You want to see the color contrasts.

You can add a wax cherry at the top, next to wick if desired. We like to also drizzle the chocolate gel onto the plate, decoratively, and sprinkle more crumb topping to decorate the serving plate and candle base.

There you have it.. you will be amazed how authentic you can design dessert candles. Package them in the window dessert boxes and your customers will take three looks and STILL ask “Is it real?”  My answer?? I have never created ANYTHING but REAL!!!. Of course. ‘Perspective’  is in the eye of the beholder.

Article & Design by Patti Smith, Design Artist
BioMax Candle Supply ~ www.biomax1.com