Help!! Can't Get The Candy Melts Out Of My Pan!!!

Sugar Work By cankj Updated 15 May 2007 , 7:54pm by NATH

cankj Posted 27 Apr 2007 , 1:09am
post #1 of 16

I am trying to make the castle cake in the 2007 yearbook. You pour the melted candy melts into the bottom of a regular-size Wilton castle pan. I have read and re-read the instructions and tried it twice - my castle won't come out!! When I use "force", it breaks & cracks! icon_cry.gif It won't just "fall out into my hand"!

The directions do not say ANYWHERE that I should grease the pan.

I need HELP from the masters-hopefully tonight!!!

Thanks so much!

15 replies
jenncowin Posted 27 Apr 2007 , 2:53am
post #2 of 16

Are you letting the candy melts harden on their own at room temperature or are you putting it in the freezer? I've found that chocolate pops out of molds better if you freeze it. Not sure why, but it does for me.

rezzygirl Posted 27 Apr 2007 , 2:56am
post #3 of 16

yup..stick that thing in the freezer. Should pop out easy.


southrnhearts Posted 27 Apr 2007 , 3:02am
post #4 of 16

agreed.... freeze it and let us know what happens icon_cool.gif

ladyonzlake Posted 27 Apr 2007 , 3:14am
post #5 of 16

Yep, freezer.

cankj Posted 27 Apr 2007 , 3:07pm
post #6 of 16

Ladies -

The freezer did not work! I did it twice. The first time, I decided that I had too much chocolate in the pan, so I reduced it for the second try. I only put the 2nd one in the freezer for 2 minutes and it cracked in the pan.

Plus, even after it cracks, I have to BANG it against the table to get the pieces out! icon_mad.gif

I am so frustrated!! I am using the Wilton castle pan - it is full-sized - meaning it uses 1 cake mix.

I know I have seen this exact cake a couple times in the gallery!

Any other thoughts??


ladyonzlake Posted 27 Apr 2007 , 4:19pm
post #7 of 16

Are you freezing it long enough? You might try spraying it with some cooking spray?

KoryAK Posted 27 Apr 2007 , 5:49pm
post #8 of 16

No cooking spray, it will mess greatly with the finish on your chocolate.

How hot is the chocolate when you are putting it in? It should be no hotter than body temperature (meaning it feels the same or cooler than your lip when you dab the choc onto it) for it to set up nicely. Let it set at room temp, them place into the freezer for just long enough until it can pop out easily. If you put it in fot too long it will become brittle and can crack.

southrnhearts Posted 28 Apr 2007 , 4:38am
post #9 of 16

Here is another tip that I also read on making candy plaques that need to cut a board that will fit INTO the pan. This is for flipping the candy over (since it is a large size). It is supposed to aid in keeping your plaque from cracking. Also remember when pouring in your chocolate...think of the depth of one of wiltons candy "molds" for roses or hearts or whatever...try to keep the depth of your castle within that same size. IF its too thin, of course it wont be stable and crack. And if its too heavy, I think that would add to getting it out of the pan.

And the earlier post is definately right....too hot is a big mistake !

HTH and let us know again what happens! thumbs_up.gif

cankj Posted 29 Apr 2007 , 1:48am
post #10 of 16

Thank you Ladies!! It worked!!! icon_biggrin.gif

It took 6 tries, but my husband got involved after the 5th. He said my pan was bent up a little (it's brand new) and he made sure the cake was level in the freezer - with his 3 foot long level!!

So, it came out in one piece and I could not have done it without your help! I added more melts to it - 2 lbs. total across the 6 attempts. I kept it in the freezer twice as long - that's what did it - that and the thickness!!

I will post the completed cake when I finish it! I am so excited!!!

Thanks again!
Amy thumbs_up.gif

southrnhearts Posted 29 Apr 2007 , 2:27am
post #11 of 16

woohoo....i know i speak for us all when i say,
we are proud of you girlie...cant wait to see the pic!

way to stick with it thumbs_up.gif

ladyonzlake Posted 29 Apr 2007 , 2:35am
post #12 of 16

Oh, yahhh I'm glad it worked!

cankj Posted 30 Apr 2007 , 12:09am
post #13 of 16

So, now I don't know how to post a picture in my reply here, but I did post the cake in the forum under children's birthday cakes. I think you can also find it by looking at the cakes under my username!

Thanks so much again!!

The birthday girl loved it! icon_biggrin.gif


southrnhearts Posted 30 Apr 2007 , 6:24am
post #14 of 16

your castle was really pretty and i read your description there about the dowels (sticks) being too long...those are easily trimmed to any size using a good pair of wire cutters

also if you made a two layer cake it would be sturdier to support the heavy weight of the candy castle...just another tip

youre doing great work
lol i suck at drop flowers and yours are just right... wtg
and keep posting pics

gateaux Posted 30 Apr 2007 , 6:49am
post #15 of 16

Wow you did a great job on the cake. Glad it finally worked for you. Those late night fiasco's are always just horrible. Glad it came out and you did too!

The Freezer is my Chocolate's best friend!

Good Luck on your next chocolate piece!

NATH Posted 15 May 2007 , 7:54pm
post #16 of 16

i have done chocolate and put it in a pan. you must grease it with butter. see my jewel box made with chocolate. i put it in the freezer unter the side was release and i tur it over and it drop by it self and if you want to cut it, you must wait a little bit to be softer


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