everytime i make cake pops i melt the chocolate but its not as smooth as i would like i would like for it to be like chocolate fountain chocolate but i cant get that consistency what am i doing wrong
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chocolate for cake pops to thick
post #2 of 4
10/12/12 at 6:08pm
- letsgetcaking
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Try adding 1-2 Tbsp. of veg. oil or shortening to your candy melts/chocolate. It will thin it out and make it easier to dip. Also, my mom just tried adding Paramount Crystals to her candy melts when making some cake balls for a wedding.
http://letsgetcaking.blogspot.com/search/label/cake%20balls
She said they made a huge difference. I'm pretty sure Bakerella mentioned using Paramount Crystals on her site, too.
Hopefully that helps.
http://letsgetcaking.blogspot.com/search/label/cake%20balls
She said they made a huge difference. I'm pretty sure Bakerella mentioned using Paramount Crystals on her site, too.
Hopefully that helps.
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post #3 of 4
10/12/12 at 6:37pm
Maybe another brand of chocolate?
I loved working with the Bada Bing melts...I posted 2 pics on this thread: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=746715&highlight=
I loved working with the Bada Bing melts...I posted 2 pics on this thread: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=746715&highlight=
Flickr Cake Pics: http://www.flickr.com/photos/partyflours/
Flickr Cake Pics: http://www.flickr.com/photos/partyflours/
post #4 of 4
10/12/12 at 6:48pm
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