I am attempting to make a giant cupcake with a chocolate liner. I ordered pink Mercken's candy melts online and they were mildly melted on arrival. I melted them down, added some crisco to thin them, painted the pan with a brush as alot of people suggested in other posts. The first time, I placed the pan in the freezer in between the 2 layers of chocolate. When I unmolded the liner, I heard the dreaded chocolate "snap." The second time I placed the pan in the refrigerator after the first coat and by the time I took it out (15 mins or so) to put the second layer on, there were numerous cracks . The 3rd time I let it set at room temp for 10 minutes then put it in the fridge for a few minutes= cracks. What could be causing this? I was afraid to try to paint over the cracks since the chocolate will already be compromised. The cake will be traveling 4 hours in 90 degree weather (in a cooler in the AC tho).... just dont want to chance it! Its for my daughters party so Im almost to the point of throwing in the towel and ordering a cake at the beach But I thought I would see if anyone has any suggestions (is the chocolate i just spent $8 bad?!?!). Thanks!
post #1 of 5
6/13/12 at 6:20am