so I did alot of cake pops for the bazaars recently and I have a few questions for those that are familiar with them. The chocolate almond bark worked EXTREMELY well. I added a touch of veggie oil and it was a dream. When I tried the pink and white candy melts however they were much more difficult to work with. It seemed hard to get a smooth, even constency. It seemed I had to add much more veggie shortening, but by that time it looked really uneven and...gross. Anyone have thoughts on why? Why the chocolate seems to work so much better than the colors?
when I said veggie oil the first time I meant shortening oops!