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Covering oreos.... - Page 4

post #46 of 53
Thanks Cupcake900! I had better increase that order. icon_razz.gif

Toleshed: I know that several places carry Merckens, but I order a lot from Country Kitchen SweetArt. I like them because they have a lot of product and they ship quickly.

http://www.countrykitchensa.com/
You can take the girl out of Minnesota, but you can't take Minnesota out of the girl!
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You can take the girl out of Minnesota, but you can't take Minnesota out of the girl!
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post #47 of 53
I can get the Merckens from my local cake supply store. Do you have one anywhere near you?
Margie
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Margie
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post #48 of 53
I do butternut - thanks
post #49 of 53
Quote:
Originally Posted by SueW

Can you put a chocolate transfer sheet on top of an oreo that was dipped using a mold? Does that make sense? I see really cute designs on some of the choco dipped oreos but they all seem to be hand dipped and I have a few molds. Thanks!


i would think that there would be 2 ways to do this:
1- cut the transfer sheet to the exact size of the mold- place it face up in the bottom, and then do the chocolates. this seems like a big pain.
2- do the molds as usual, but lay the transfer sheet on top. this way what is usually the bottom becomes the top, but it will have a polished finish due to the transfer sheet.
i hope this makes sense.
good luck!
post #50 of 53
The bottoms of mine always have a milky thread through the chocolate. That wouldn't look nice. Do you know how I can get rid of that?
post #51 of 53
Quote:
Originally Posted by butternut

Do you add anything to your Merckens to make it shiny? I used it and it just wasn't shiny like I had expected. Tasted really good though.



I popped mine in the freezer for a few minutes after dipping in the Merckens and that seemed to give it a nice shine.
post #52 of 53

These look great why don't mine???

 

What is the easist process for doing these in the wilton mold? Do you fill the whole cavity then add melted chocolate or fill it halfway - add the chocolate & cover? I just can't seem to get it to work either way...

 

HELP! Someone, anyone-- thank you!

Nani
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Nani
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post #53 of 53

I have only read a coupld of the responses.

Have made these for yrs and yrs and never used a mold. (check out my pix - I think there is a plate or two of them)  Peg818's reply is right on.  Just dip into melted choco and bounce the fork (holding the cookie) on the edge of the bowl to get rid of excess choco before laying down to dry.  I never refrigerate them, just let them sit at room temp to dry.

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