Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › How to make candy thin
New Posts  All Forums:Forum Nav:

How to make candy thin

post #1 of 9
8/14/11 at 3:07pm
Thread Starter 
I have tried to make cake pops but the chocolate is to thick and when i shake it it starts to break. What am i doing wrong could anybody give me any advise on how to go about and making my cake pops better. Thank you very much. icon_redface.gif
Reply
Reply
post #2 of 9
8/14/11 at 3:20pm
You can thin candy melts, chocolate bark or real chocolate by adding shortening. I usually use bark and add 1 Tbsp of shortening per 4 oz. of chocolate bark.

I'm not sure what part is "breaking", but most people chill the cake balls, dip the stick in chocolate and then insert. When that has set up a little bit, you dip the ball (don't stir, just dip in and out) and then gently tap to release the extra coating.

If your cake ball is coming apart, it may not have been mixed or packed well enough.
"Begin at the beginning and go on till you come to the end; then stop." Alice in Wonderland
Reply
"Begin at the beginning and go on till you come to the end; then stop." Alice in Wonderland
Reply
post #3 of 9
9/8/11 at 9:23pm
iF YOU THIN WITH SHORTNING, WILL IT STILL GET SOLID ENOUGH FOR A MOLD? PICTURE FRAME, OR WHATEVER?
Reply
Reply
post #4 of 9
9/9/11 at 5:19am
I don't usually mold chocolate, so I don't really have experience with that. However, the pops do solidify at room temperature, so it might be worth a shot. I would just thin a small amount and test in the mold you are considering.
"Begin at the beginning and go on till you come to the end; then stop." Alice in Wonderland
Reply
"Begin at the beginning and go on till you come to the end; then stop." Alice in Wonderland
Reply
post #5 of 9
9/9/11 at 5:31am
shortening will work, but Paramount Crystals are better.
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.
Reply
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.
Reply
post #6 of 9
9/9/11 at 6:01am
I have to agree with leah_s the Paramount Crystals are the best thats what I use with my chocolate to pour in molds it thins it out just enough hth
Every time I step into the kitchen to bake it's like an adventure : )
Reply
Every time I step into the kitchen to bake it's like an adventure : )
Reply
post #7 of 9
9/9/11 at 6:09am
What are Paramount Crystals please?
Art comes in many forms.
www.texasgalgallery.com
www.sweetinspirationsblog.blogspot.com
www.cancer2curedjourney.blogspot.com
Reply
Art comes in many forms.
www.texasgalgallery.com
www.sweetinspirationsblog.blogspot.com
www.cancer2curedjourney.blogspot.com
Reply
post #8 of 9
9/9/11 at 6:19am
What's the measurement? 1 tbsp. per 8 oz, 1 tsp. per 4 oz? Or do you just add until you get the consistency you're looking for?
Reply
Reply
post #9 of 9
9/9/11 at 12:20pm
Sorry it took awhile Paramount Crystals are chips of partially hydrogenated palm kernel oil combined with lecithin and citric acid (as a preservative) for the use in confectionery coating and chocolate work. When used it keeps the chocolate fluid. Used similarly to cocoa butter in chocolate work, except paramount crystals have virtually no flavor (tasteless). wow I didn't know what they were exactly either until I looked them up lol I usually use about 1/4 tsp. to about a half a bag of the candy melts and add little flakes at a time til its as I like HTH : )
Every time I step into the kitchen to bake it's like an adventure : )
Reply
Every time I step into the kitchen to bake it's like an adventure : )
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › How to make candy thin