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I made a batch of 60 cake pops this week using Guittard coating and a 1/4 cup paramount crystals per pound of coating. I made them as I normally do - roll, pop in fridge for 30 minutes, let warm up on the counter while I melt the chocolate, dip and insert sticks, let set a few minutes, then start dipping. In the past I have used candy melts, and hated the flavor ( too sweet), but didn't really have any cracking issues. I much prefer the less sweet Guittard coating, but over half wound up cracking. Should a different process be used with Guittard?

I was thinking of trying the Make 'n Mold brand too - anyone know if they are overly sweet like Wilton?
I'll never fit in a size 6 if I keep having cake for breakfast.
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I'll never fit in a size 6 if I keep having cake for breakfast.
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