Giant Cupcake Candy Melt Liner

Sugar Work By KristyM Updated 24 Jan 2011 , 12:22am by DeezTreatz

KristyM Posted 18 Jan 2011 , 3:10pm
post #1 of 7

I have read on here that many people have used candy melts to make the "liner" of the wilton giant cupcake pan. I tried this a couple of times and both times it stuck to the pan horribly. Others have said it just pops out, oviously I am doing something wrong. Can anyone tell me how to do this?

6 replies
infinitsky Posted 20 Jan 2011 , 3:26pm
post #2 of 7

Compare your way of doing it with the below website. It has a pictured tutorial. It might help.

DeezTreatz Posted 23 Jan 2011 , 1:25am
post #3 of 7

Thanks for the posting - I am making one for this weekend!

How far in advance can you make your chocolate liner?
Should I store it in the fridge?

DeezTreatz Posted 23 Jan 2011 , 9:29pm
post #4 of 7

anybody? lol

KJ62798 Posted 23 Jan 2011 , 9:47pm
post #5 of 7

The candy melt liner doesn't need to go in the fridge once it is set. If you keep it in something airtight (large zippy bag, plastic container, wrapped in cling wrap) it will be fine for a long time so it is fine to make it ahead of time and then wrap it up. Just be sure to keep it somewhere cool and out of direct sunlight so it doesn't melt or fade.


luckylibra Posted 23 Jan 2011 , 9:58pm
post #6 of 7

I found the silicone mold easier to make the chocolate liner from since it folds down and is easy to take off the chocolate. I have one in my pics. I tried the wilton pan initially and had trouble, even after freezing like many said. Good luck

DeezTreatz Posted 24 Jan 2011 , 12:22am
post #7 of 7

Thank you!
I just made it! Success! lol I used the cake mold pan - I wasn't expecting it to slide right out so easily ..
I titled it over and it just fell out - thankfully it didn't crack! lol


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