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! 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!
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.
yup..stick that thing in the freezer. Should pop out easy.
agreed.... freeze it and let us know what happens
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!
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??
Are you freezing it long enough? You might try spraying it with some cooking spray?
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.
Here is another tip that I also read on making candy plaques that way.......you 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!
Thank you Ladies!! It worked!!!
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!!!
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
Oh, yahhh I'm glad it worked!
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!
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
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!
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