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dipped cake balls are tacky

post #1 of 13
Thread Starter 
I've been making cake balls for a few months and one problem that keeps me stumped is that sometimes when the cake balls set up, they are kind of tacky or even sweaty. I thought maybe my candy melts (make n mold) were too hot, so I adjusted the temperature, but the problem is still there. I dipped several batches tonight, and the half that I dipped in white vanilla were fine, and the half I dipped in red vanilla were not. I cant figure it out. Can anyone help a guy out? I do add a tablespoon or 2 of shortening to thin it out, but I do that with every batch.
post #2 of 13
It's your cake balls LOL they are too cold when you dip them, you can also get themcracking if to cold as well.
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post #3 of 13
Thread Starter 
Interesting. I've tried dipping them at different temps, because I wondered if they weren't cool enough. Not frozen, just chilled. I'll try them closer to room temp?
post #4 of 13
lol, reading your title I thought you meant tacky like lacking style
post #5 of 13
hee hee hee...
post #6 of 13
Quote:
Originally Posted by mbark

lol, reading your title I thought you meant tacky like lacking style


yeah, me too! icon_lol.gif
post #7 of 13
I usually dip at room temp and don't have any problems with cracking. I might pop in freezer for a hot minute or two if I'm in a hurry to help the chocolate set up a faster. I use Merkens Super White and Peter's brand. Me and the Wilton's chocolate don't get along. Never tried make 'n mold brand.
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Veronica....Auntie to Chris, James, Marcus and Ja'Nae

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post #8 of 13
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by mbark

lol, reading your title I thought you meant tacky like lacking style


yeah, me too! icon_lol.gif



Me three! I was thinking, they are so cute!
post #9 of 13
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by mbark

lol, reading your title I thought you meant tacky like lacking style


yeah, me too! icon_lol.gif



Ditto! Glad to see that isn't what you were saying icon_biggrin.gif
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Where the heart is willing, it will find a thousand ways. Where it is unwilling, it will find a thousand excuses.
-----------------------------------------------------
"I did then what I knew then, when I knew better, I did better." Maya Angelou
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post #10 of 13
Adding shortening or veg. oil to chocolate or candy melts will cause it to set up softer and without the shine & snap of tempered chocolate.

If you want it to set up shinier and "snappier" then using paramount crystals to thin them out for dipping will work better.

HTH
Rae
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They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #11 of 13
could you use parrifan wax instead of paramount crystals?
post #12 of 13
Pariffin wax was used before the advent of paramount crystals. It´s not a food product & isn´t digestible.

The Food and Drug Administration has not approved paraffin for human consumption.

Paraffin is a by-product of crude oil extraction, and can irritate the skin and intestinal tract lining. Ideally, pariffin sold in a specialty shop for candy making should be the most pure--more pure than that sold for, say, sealing canning jars.

I still strongly recommend using the paramount crystals, as they ARE digestible and food grade and don´t have a "waxy" feel to them when added to the chocolate.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #13 of 13
ok thanks, I just heard you could use it. I will have to order some in from the states and its a pain lol
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