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I'm sooo over white chocolate... HELP!!!! - Page 2

post #16 of 26
11/16/11 at 8:28am
If you are using white chocolate, you have to melt it at a MUCH lower temp than milk or dark chocolate. Anything other than that will cause it to burn and/or seize (or both!) icon_confused.gif If you have a chocolate melter, use it on "warm" to melt it, otherwise it will burn.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #17 of 26
11/16/11 at 1:33pm
Quote:
Originally Posted by angelleyes

Those are very pretty!!!. What is the recipe with candy melts? I've just worked with fondant so im new to the chocolate molding thing




For one package of Candy melts (13-14 ounces); 1/3 cup of light corn syrup.. melt your candy melts in a bowl in the microwave.. one minute at a time at power # 8.. check and stir every minute until smooth.. stir very well.

cool for about 10 minutes then add the corn syrup,... instantly this is thicken almost set... freeze for 15 minutes.. then knead to play dough consistency.. if U want to color, do it when it comes out of the microwave..
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post #18 of 26
11/16/11 at 7:13pm
Thread Starter 
Quote:
Originally Posted by happyascanbee

Quote:
Originally Posted by angelleyes

Those are very pretty!!!. What is the recipe with candy melts? I've just worked with fondant so im new to the chocolate molding thing




For one package of Candy melts (13-14 ounces); 1/3 cup of light corn syrup.. melt your candy melts in a bowl in the microwave.. one minute at a time at power # 8.. check and stir every minute until smooth.. stir very well.

cool for about 10 minutes then add the corn syrup,... instantly this is thicken almost set... freeze for 15 minutes.. then knead to play dough consistency.. if U want to color, do it when it comes out of the microwave..



Thank you very much for all the help..
I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
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I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
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post #19 of 26
11/16/11 at 9:38pm
Thread Starter 
Quote:
Originally Posted by bobwonderbuns

If you are using white chocolate, you have to melt it at a MUCH lower temp than milk or dark chocolate. Anything other than that will cause it to burn and/or seize (or both!) icon_confused.gif If you have a chocolate melter, use it on "warm" to melt it, otherwise it will burn.





OOO one more question.. If I use colord candie melts with it affect the recipe?
I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
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I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
Reply
post #20 of 26
11/17/11 at 6:06am
Quote:
Originally Posted by angelleyes

Quote:
Originally Posted by bobwonderbuns

If you are using white chocolate, you have to melt it at a MUCH lower temp than milk or dark chocolate. Anything other than that will cause it to burn and/or seize (or both!) icon_confused.gif If you have a chocolate melter, use it on "warm" to melt it, otherwise it will burn.





OOO one more question.. If I use colord candie melts with it affect the recipe?



Some. They all melt at lower temps -- the lighter colors seem to be more prone to burning. Be aware that red seems to be the oiliest of all colors for some reason.

Here's a great thread that will help you with making fabulous modeling chocolate: http://cakecentral.com/modules.php?name=Forums&file=/modules&name=Forums&file=viewtopic&t=728733&postdays=0&postorder=asc&&start=0 Mrs Mudrash is the QUEEN of modeling chocolate and her work demonstrates that.

Fondantgrl, or happyascanbee, whatever she's calling herself these days, did a nice job with the ruffling on this cake: http://cakecentral.com/gallery/2105525
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #21 of 26
11/17/11 at 6:13am
Here's a cake I did using modeling chocolate: http://cakecentral.com/gallery/2198049 The recipe I used kept tearing at the most inopportune places so mixed some chocolate fondant with it and had no problems after that.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #22 of 26
11/17/11 at 6:32am
See if you can find the Ghirardelli white chocolate bars... they melt nicely. The chips are designed to not melt right so they retain their shape in cookies. They usually have a wax like parafin in them. I don't think that the Ghirardelli chips do, but I'd be willing to bet the nestle ones do. Lindt is another easily found brand that tastes great and should melt better for you. Always try to find it in bar form unless you are buying chocolate buttons in bulk.

White chocolate is a pain though...
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post #23 of 26
11/17/11 at 4:18pm
Thread Starter 
Quote:
Originally Posted by bobwonderbuns

Here's a cake I did using modeling chocolate: http://cakecentral.com/gallery/2198049 The recipe I used kept tearing at the most inopportune places so mixed some chocolate fondant with it and had no problems after that.






Wow that's beautuful
I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
Reply
I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
Reply
post #24 of 26
11/17/11 at 4:21pm
Thread Starter 
Quote:
Originally Posted by lilmissbakesalot

See if you can find the Ghirardelli white chocolate bars... they melt nicely. The chips are designed to not melt right so they retain their shape in cookies. They usually have a wax like parafin in them. I don't think that the Ghirardelli chips do, but I'd be willing to bet the nestle ones do. Lindt is another easily found brand that tastes great and should melt better for you. Always try to find it in bar form unless you are buying chocolate buttons in bulk.

White chocolate is a pain though...




LOL I soooo agree with that.. Thank you for the advice
I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
Reply
I have a rock n roll angel watching over me... I'll never forget you and you will always be missed.. R.I.P sweet Stephen



Stressed is desserts spelled backwards... What better desserts is there than a piece of cake
Reply
post #25 of 26
11/17/11 at 9:13pm
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by angelleyes

Quote:
Originally Posted by bobwonderbuns

If you are using white chocolate, you have to melt it at a MUCH lower temp than milk or dark chocolate. Anything other than that will cause it to burn and/or seize (or both!) icon_confused.gif If you have a chocolate melter, use it on "warm" to melt it, otherwise it will burn.





OOO one more question.. If I use colord candie melts with it affect the recipe?



Some. They all melt at lower temps -- the lighter colors seem to be more prone to burning. Be aware that red seems to be the oiliest of all colors for some reason.

Here's a great thread that will help you with making fabulous modeling chocolate: http://cakecentral.com/modules.php?name=Forums&file=/modules&name=Forums&file=viewtopic&t=728733&postdays=0&postorder=asc&&start=0 Mrs Mudrash is the QUEEN of modeling chocolate and her work demonstrates that.

Fondantgrl, or happyascanbee, whatever she's calling herself these days, did a nice job with the ruffling on this cake: http://cakecentral.com/gallery/2105525



Take your pick which name you want to call me.... does it matter ? really ?
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post #26 of 26
11/17/11 at 9:15pm
Quote:
Originally Posted by angelleyes

Quote:
Originally Posted by bobwonderbuns

If you are using white chocolate, you have to melt it at a MUCH lower temp than milk or dark chocolate. Anything other than that will cause it to burn and/or seize (or both!) icon_confused.gif If you have a chocolate melter, use it on "warm" to melt it, otherwise it will burn.





OOO one more question.. If I use colord candie melts with it affect the recipe?



No, the coloring will not affect anything except the color..
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