FleurDeCake Posted 20 Jul 2010 , 4:24am
post #1 of

Hi ... I am trying to make 150 cake pops for a fund raiser for my grandaughters theatre group... And I am having trouble with melting the candy melts.... microwaved in 30 sec intervals but it just didnt get smooth enough to dip pop in to for a smooth finish .. What am i doing wrong .. Using Wilton candy melts

20 replies
mbark Posted 20 Jul 2010 , 4:44am
post #2 of

if they aren't fresh they won't melt properly

FleurDeCake Posted 20 Jul 2010 , 4:46am
post #3 of

how are you supposed to know if they are fresh or not

mbark Posted 20 Jul 2010 , 4:47am
post #4 of

if they don't melt they're not fresh LOL
anytime to run & get a new bag?

honeyscakes Posted 20 Jul 2010 , 4:55am
post #5 of
Quote:
Originally Posted by mbark

if they don't melt they're not fresh LOL
anytime to run & get a new bag?



agreed!
oh i've heard some decorators add 1 tablespoon of shortening to the candymelts.
good luck!
- h

FleurDeCake Posted 20 Jul 2010 , 5:05am
post #6 of

ok tried another bag and apparently the first one was not fresh...
. icon_cry.gif melted the new bag and pops dipped nicely .. but as the choc hardened, it got cloudy and cracked.I am assuming that the cake was too cold .Any help

doramoreno62 Posted 20 Jul 2010 , 6:15am
post #7 of

Yes, shortning will thin the melts out and you will be able to dip them easier. Parafin flakes work even better, I get those at my cake supply store. I think it is hardened shortning and shaved into thin flakes. They melt instantly when mixed with warm melts. Hope this helps!

FleurDeCake Posted 20 Jul 2010 , 6:22am
post #8 of

thanks so much

CandyLady Posted 20 Jul 2010 , 12:05pm
post #9 of

sounds like you are getting your chocolate too warm by reheating. I have one of those 1970's warming trays...I put layers of paper towels on top and lay my melted chocolate bowl on that...keeps it warm and thin and you don't have to keep reheating...you could also use a heating pad...electric skillet with a bit of warm water...do NOT get any water in your chocolate or you will have a brick. Good luck..

nana_marta Posted 20 Jul 2010 , 12:23pm

candylady- great tip about the electric skillet! Why is it that sometimes the easiest things ellude my thinking? Thanks!!

CandyLady Posted 20 Jul 2010 , 12:26pm

we had several ideas in candy class and that was one...I just love my old warming trays...you can usually find them at garage sales.
Pat

FleurDeCake Posted 20 Jul 2010 , 9:41pm

thanks so much . I dont have an old warming tray or a skillet . I tried to put the melted choc. that was in a pyrex bowl in a pot of a little simmering water bu the steam go to it and it seized up. This has become a real pain and I have to have them done by tomorrow.. Thanks for all the help and keep it coming .

cs_confections Posted 20 Jul 2010 , 9:46pm

Don't know if it would help, but what about a crock pot on low/warm? Or putting your bowl on a heating pad? Or do you have one of those little electric coffee cup or candle warmers? Good luck!

tokazodo Posted 21 Jul 2010 , 1:00am

I think I remember seeing that if chocolate seizes, you can add a tsp/tblsp of shortening at a time, and keep stirring. Good luck!

kitty122000 Posted 21 Jul 2010 , 2:00am

make sure to dip the stick in chocolate before putting the ball of cake on the stick. if they are cracking the cake is too cold, let it sit a few minutes and try again!

FleurDeCake Posted 21 Jul 2010 , 3:32am
Quote:
Originally Posted by cs_confections

Don't know if it would help, but what about a crock pot on low/warm? Or putting your bowl on a heating pad? Or do you have one of those little electric coffee cup or candle warmers? Good luck!




Thnaks so much I just remembered that i had bought a small crock pot for exactly purpose

BlakesCakes Posted 21 Jul 2010 , 4:01am

It's best to melt candy melts or reg. chocolate in a PLASTIC microwave safe bowl--fewer hot spots than glass. 30 second bursts at 50% power, stir, repeat until 90% melted then stir well to get out lumps.

If too thick for dipping, add PARAMOUNT CRYSTALS (found in cake deco stores) for pieces that set up shiny and snap when eaten. If you want a dull, soft finish, then add shortening or veg. oil. Parafin is no longer recommended as it isn't digested.

When choc. or melts set up cloudy, it means that they were overheated during melting and the fats have separated and are now coming to the surface during the cooling process.

HTH
Rae

FleurDeCake Posted 21 Jul 2010 , 10:12am
Quote:
Originally Posted by mbark

if they don't melt they're not fresh LOL
anytime to run & get a new bag?




Duh....LOL

FleurDeCake Posted 21 Jul 2010 , 10:16am

Thanks Rae.. you are such a treasure and so smart ...

FleurDeCake Posted 22 Jul 2010 , 7:10am

Ok guys, thanks for all of the help. The cake pops came out fine , not perfect but good .. and they taste great. Again thank you al l for all of the help

BlakesCakes Posted 22 Jul 2010 , 6:58pm

Great news!

Rae

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