I've made the giant cupcake several times using the candy melts to make the shell. They turn out beautiful...........until it comes to cutting them. If I'm where there's access to hot water to heat the knife first, it's fine. Without a hot knife it's almost impossible to slice without the shell breaking off. I was wondering how ganache would hold up as a shell? Any suggestions?
post #1 of 3
3/21/12 at 4:30pm