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coating cake balls help please

post #1 of 12
6/24/11 at 6:14pm
Thread Starter 
How can I make the icing on the cake balls smooth and professional looking. I have made them melting the chocolate but it seems to be to thick. There were bride and groom cake pops in the gallery I would like to know how to make the suit for the goom. Any help would be appreciated. Thanks
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post #2 of 12
6/24/11 at 6:16pm
that happened to me too the first time, I just added shortening to my candy melts to make it thinner so i could get a smoother cake pop!
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post #3 of 12
6/24/11 at 6:25pm
Thread Starter 
thanks. I am going to try that
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post #4 of 12
6/24/11 at 6:32pm
Add shortening to thin it and also make sure that your chocolate is warm enough. Keeping the chocolate warm is key.
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post #5 of 12
6/24/11 at 7:21pm
do you add shortening (like Crisco) while heating the chocolate or stir it in after it's melted???
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post #6 of 12
6/24/11 at 7:24pm
Paramount crystals are even better than shortening.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #7 of 12
6/24/11 at 7:24pm
I melt it with the chocolate. If I need to add more after I melted the chocolate, I just melt the shortening in the microwave and stir it into the chocolate that way.
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post #8 of 12
6/24/11 at 7:30pm
I add crisco as well, I've heard about the paramount crystals but have no idea where to get them. One thing that seems strange to me....when I use RED candy melts, they always come out smooth and perfect without adding anything! Just the red...something about them...strange!
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post #9 of 12
6/25/11 at 1:01am
For the groom, dip the entire cake ball in white chocolate and let it dry.
melt your dark chocolate, but dip your groom at an angle. Angle to the right, then angle to the left. Dont dip him the same way you normally dip a cake ball but covering the whole thing with chocolate. ya know? It'll take a couple of practice tries but then youll get it.
after its dried, I use a tootpicj to draw on the bottons and bow tie.
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post #10 of 12
6/25/11 at 2:34pm
Thread Starter 
Thanks for the help. Again
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post #11 of 12
6/25/11 at 6:34pm
Quote:
Originally Posted by sparkle25

I melt it with the chocolate. If I need to add more after I melted the chocolate, I just melt the shortening in the microwave and stir it into the chocolate that way.



Can you tell me how much crisco to melts you use?? Thanks!
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post #12 of 12
6/25/11 at 8:57pm
I had the same problem with melting chocolate - it would always come out too thick and clumpy when I wanted to either coat cakepops or when using chocolate molds...Paramount Crystals are AWESOME!! I heard that Crisco alters the flavor of the chocolate, but PCs do not. You can purchase it at any cake/chocolate supply store or online at Amazon. Add more or less to get the desired consistency while melting. I tried it for the first time tonight and I put my spoon in the choc after it was melted and when I pulled my spoon out, the chocolate ran off like water. I was so super excited!!
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