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Now is the
time when we start to prepare creative ideas for our
product lines to fill the upcoming fall and holiday
seasons. This year promises to be BIG on the dessert
gel
candles, with so many new ways to incorporate paraffin
and gel together, leaving our customers squealing
with delight.
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

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

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.

Unique
Fudge Brownie Sundae Candles

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!
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