DaveInTulsa Posted 31 Dec 2010 , 3:16am
post #1 of

I've been making cake balls for a few months and one problem that keeps me stumped is that sometimes when the cake balls set up, they are kind of tacky or even sweaty. I thought maybe my candy melts (make n mold) were too hot, so I adjusted the temperature, but the problem is still there. I dipped several batches tonight, and the half that I dipped in white vanilla were fine, and the half I dipped in red vanilla were not. I cant figure it out. Can anyone help a guy out? I do add a tablespoon or 2 of shortening to thin it out, but I do that with every batch.

13 replies
G_Cakes Posted 31 Dec 2010 , 3:49am
post #2 of

It's your cake balls LOL they are too cold when you dip them, you can also get themcracking if to cold as well.

DaveInTulsa Posted 31 Dec 2010 , 4:01am
post #3 of

Interesting. I've tried dipping them at different temps, because I wondered if they weren't cool enough. Not frozen, just chilled. I'll try them closer to room temp?

mbark Posted 31 Dec 2010 , 4:33am
post #4 of

lol, reading your title I thought you meant tacky like lacking style

mbark Posted 31 Dec 2010 , 4:53am
post #5 of

hee hee hee...

indydebi Posted 31 Dec 2010 , 1:07pm
post #6 of
Quote:
Originally Posted by mbark

lol, reading your title I thought you meant tacky like lacking style



yeah, me too! icon_lol.gif

Auntie_RaRa Posted 31 Dec 2010 , 2:10pm
post #7 of

I usually dip at room temp and don't have any problems with cracking. I might pop in freezer for a hot minute or two if I'm in a hurry to help the chocolate set up a faster. I use Merkens Super White and Peter's brand. Me and the Wilton's chocolate don't get along. Never tried make 'n mold brand.

-K8memphis Posted 31 Dec 2010 , 2:52pm
post #8 of

Could be the potential extra moisture in the red food coloring.
I don't know if you buy it already colored red, or if you color it yourself.

If you color it yourself with red powder--then it's not extra moisture. But otherwise that might be it.

cylstrial Posted 21 Jan 2011 , 1:15pm
post #9 of
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by mbark

lol, reading your title I thought you meant tacky like lacking style


yeah, me too! icon_lol.gif




Me three! I was thinking, they are so cute!

JulieMN Posted 22 Jan 2011 , 2:19am
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by mbark

lol, reading your title I thought you meant tacky like lacking style


yeah, me too! icon_lol.gif




Ditto! Glad to see that isn't what you were saying icon_biggrin.gif

BlakesCakes Posted 27 Jan 2011 , 6:59pm

Adding shortening or veg. oil to chocolate or candy melts will cause it to set up softer and without the shine & snap of tempered chocolate.

If you want it to set up shinier and "snappier" then using paramount crystals to thin them out for dipping will work better.

HTH
Rae

motherofgrace Posted 27 Jan 2011 , 7:15pm

could you use parrifan wax instead of paramount crystals?

BlakesCakes Posted 27 Jan 2011 , 9:05pm

Pariffin wax was used before the advent of paramount crystals. It´s not a food product & isn´t digestible.

The Food and Drug Administration has not approved paraffin for human consumption.

Paraffin is a by-product of crude oil extraction, and can irritate the skin and intestinal tract lining. Ideally, pariffin sold in a specialty shop for candy making should be the most pure--more pure than that sold for, say, sealing canning jars.

I still strongly recommend using the paramount crystals, as they ARE digestible and food grade and don´t have a "waxy" feel to them when added to the chocolate.

Rae

motherofgrace Posted 27 Jan 2011 , 9:40pm

ok thanks, I just heard you could use it. I will have to order some in from the states and its a pain lol

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