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Easier way to coat cakepops? - Page 2

post #16 of 29
Quote:
Originally Posted by bakerNtheMaking View Post

Thank You CakePro I Will Definitely Try Veg Oil.

 

 

y'know--you kinda help make up for my lack of capitalization--tHANK  yOU :grin:

if you had your own tv show what would be your favorite commercial/sponsor

i think i'd like ghirardelli and hershey for starters...

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if you had your own tv show what would be your favorite commercial/sponsor

i think i'd like ghirardelli and hershey for starters...

Reply
post #17 of 29

The only chocolate I have luck with dipping cake balls is Almond Bark.   Everything else is too think and I just hate to add shortening/oil. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #18 of 29
I always put my leftover melts in a ziplock baggie while they're still melted and then seal it almost all the way and then flatten it/push all the air out and then seal it all the way. They harden super quickly cause it's so thin an then they're already in an airtight bag for storage.

I also use Wilton's melts and I find that I always need a spoon or so of shortening added.
post #19 of 29

not to be too OT. I let my extra candy coating harden on foil or butcher paper. spread in thin sheets. Break them up and pop back into the original bag.  I cut the bags open as close to the original top seal, then re-seal the bag with my seal-a-meal.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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post #20 of 29
Agree with the above, my job's big on Semper use, not entirely sure what the grocery store equivalent would be, but it's thinner also. Cake pops are pretty much the devil and a waste of everyone's time unless you're charging like $10 each lol. I hate them so much.
post #21 of 29

Wilton candy melts are way too thick.  And when you add veg oil or crisco, they take forever to get hard.  I like A.C.Moore's brand, Make'n'Mold.  I also like Merckens, but I've only tried the brown chocolate wafers, none of the colored ones.  Cake pops are such a pain!

post #22 of 29
You're Welcome, Its This Darn Phone.
post #23 of 29
Thanks Guys ForAllThe Input.
post #24 of 29

perhaps a light coating of Poured Fondant would work, it flows easier and coats thinner.

 

CakePops must really be a kid thing, big sugar bombs coated in confectioners candy coating.

A thin coating of tempered couverture chocolate seems like an option.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
Reply
~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
Reply
post #25 of 29
Quote:
Originally Posted by bakerNtheMaking View Post

I Am havingThe Hardest Time coating My Cakepops Smoothly. Can Someone Tell Me What I'mDoing Wrong?


Same problem here, would really need some help/advice.

post #26 of 29
people have said to add a little bit of veg oil, or use a differant kind of choc. I havent tried it since ive asked. maybe ill try today.
post #27 of 29

I use the melts from Hobby Lobby and thin them with a bit of paramount crystals if necessary.  I have the melting pot from Wilton.  I like it because I don't have to babysit it if I'm doing a bunch of other stuff in the kitchen.  I just put it on the melt setting and stir every now and then.  It keeps it at the perfect temperature and doesn't scorch the candy.

 

I strongly dislike the Wilton candy melts.  Strongly.

post #28 of 29
Quote:
Originally Posted by AnnieCahill View Post
 

I use the melts from Hobby Lobby and thin them with a bit of paramount crystals if necessary.  I have the melting pot from Wilton.  I like it because I don't have to babysit it if I'm doing a bunch of other stuff in the kitchen.  I just put it on the melt setting and stir every now and then.  It keeps it at the perfect temperature and doesn't scorch the candy.

 

I strongly dislike the Wilton candy melts.  Strongly.


I agree. Wilton candy melts taste kind of medicinal.

Question: What are paramount crystals?

post #29 of 29
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