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Giant Chocolate Cupcake Liner...HELP

post #1 of 4
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Using the Wilton Giant Cupcake Pan, I have tried using CK Chocolate Melts to create a giant liner. Twice I have been unsuccessful in removing it from the metal pan. I understand many have had great success using Wilton Candy Melts, which I would willingly do in a heart beat if they (the colors I need) were actually available in my area. I have spent a week traveling around trying to locate them. I placed an order with Wilton, however they will not arrive in time. Can anyone tell me if they have had success with any other brand of Chocolate Melts? Or if there is something I can do to the brand that I do have to make it work? Many thanks!
~I want adventures that excite me at dawn, challenge me by day and surprise me by night!
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~I want adventures that excite me at dawn, challenge me by day and surprise me by night!
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post #2 of 4
i use a silcon mold when making my liners, however have you thought about maybe lining the mould first with greaseprrof paper? youd have to fiddle around abit and make sure you really get it all into the crease, but i would expect it would be much much easier to remove! hth
Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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post #3 of 4
I saw on Amazing wedding Cakes, Chris Garren did a big cupcake and the way he made the liner was taking a cake board (rectangular one) and folded it back and forth, like you would making a little hand fan with a sheet of paper in a hot auditorium :0)

Then, he laid a sheet of modeling chocolate (or maybe fondant - I can't recall) and shaped it over that so it had that folded/wave to it. Then they let it harden a bit and laid it on in a few sections around the cupcake.

It was last week's episode I believe. Anyway, looked pretty cool. You may want to play around with something like that...
post #4 of 4
Did you stick it in the Fridge for a little bit before you tried to remove the chocolate from the pan?
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