mixaleena Posted 10 Apr 2005 , 1:05am
post #1 of

I would like to substitute applesauce for oil in my cakes (I use box mixes) does anyone know the ratio?
1/3 cup & 1/2 cup are typical in the cakes I make.

Also, I want to try to make some of those chocolate decorative pieces (like on the signature grooms cake) any suggestions on how to do that without the chocolate melting and falling over? Maybe I am using the wrong chocolate or something...because I have seen ornate things done out of chocolate so there has to be a way..

Thanks so much.

Mixee

8 replies
GHOST_USER_NAME Posted 10 Apr 2005 , 3:21am
post #2 of

equal measures. 1/2 cup oil equals 1/2 cup apple sauce. I do it all the time in my spice cake, banana cake and other cakes like that.

GHOST_USER_NAME Posted 10 Apr 2005 , 3:23am
post #3 of

I just use regular chocolate chips melted and molded or laid out. Then when it's cool you're good to go.

Lisa Posted 10 Apr 2005 , 3:37am
post #4 of

I don't know about the chocolate chips. They haven't been nice to me. I tried molding a chocolate piano using choc chips and it wouldn't come out of the mold. It also never got really hard. It might be better to use coating chocolate or candy melts.

mixaleena Posted 10 Apr 2005 , 1:29pm
post #5 of

I used chocolate chips, and when I stood the candies up in the cake, they melted and fell over. Maybe I will try with candy melts and see what happens.

mixaleena Posted 10 Apr 2005 , 8:09pm
post #6 of

I tried using Candy Melts today...and they still melt. Should I not freeze them? Should I just let them cool on their own? Maybe it is just inevitable that they are going to melt?

I also tried the applesauce instead of oil thing in the cake and that didn't turn out too well...also the cake formed a hard spot in the center at the bottom that tasted and looked like egg...dont know what that was about.


Thanks all
Mixee.

erinlynn22 Posted 10 Apr 2005 , 8:21pm
post #7 of

Temper the chocolate. I know there are a bunch of websites on how to do it, but tempered chocolate will come out strong and shiny. It might take a few tries to get it right, but once you do you'll be happy.

Lisa Posted 10 Apr 2005 , 8:34pm
post #8 of
Quote:
Originally Posted by mixaleena

I tried using Candy Melts today...and they still melt. Should I not freeze them? Should I just let them cool on their own? Maybe it is just inevitable that they are going to melt?

I also tried the applesauce instead of oil thing in the cake and that didn't turn out too well...also the cake formed a hard spot in the center at the bottom that tasted and looked like egg...dont know what that was about.


Thanks all
Mixee.





Candy melts shouldn't melt at room temp. Do you think the warmth from your fingers when you handle them is causing them to melt?

mixaleena Posted 11 Apr 2005 , 2:35am
post #9 of

Maybe it is from handling them, but they melt the second I touch them which makes it hard to transfer them to a cake...Also it was pretty warm today...maybe they are just thin and melting because of the heat too.

The chocolate chips I used the last time though fell over just sitting on top of the cake. They were fine when I handled them, but then melted while sitting on the table.

Can you temper Candy Melts? Aren't they already tempered?

Mixee

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