I made a few cake balls and then melted the wilton candy melts. When watching a vid on found on the CC that linked to Bakerella it seemed that my melts were not "runny" enough, the melted very creamy and smooth, but when I put the cake ball into the bowl it did not coat the ball evenly. It seemed like it should be runnier so the extra can roll off the ball and leave a smooth ball.

I learned that adding a lil milk does nothing but make it all chucky and hard very quickly! lol I thought that it would but I had to try and see for myself.

you can add either veggie shortening or paramount crystals to help thin it out:

https://www.ckproducts.com/productdetails.asp?getresults=3673

If you can still get it at Sam's buy the Ghirardelli dipping bars. They can also be ordered on line last time I checked.

Far better than anything else I've ever used in consistency and taste. The bars at Sam's are 6.48 for a 2 1/2 lb bar. They come in White and doulbe milk chocolate. While the maker sells them for 12.00 each.

cakeymom

I don't like to use Wiltons because of consistency & taste. I like Merckens. If I need to thin it out a bit, I'll use the paramount crystals too.

I've added a little crisco and that seems to do the trick, I've never heard of the crystals, where I can I find them? I use Wilton Melts and they taste fine.

I bought both wilton and merckens this past weekend. The pink merckens was thik and difficult to dip with but the wilton (gasp!) melted without any problems and I didnt have to use crystals or veg oil to thin it.
I normally use Chocoley but I just wanted to try the Merkens. I dont think I will be buying any more of that.

Does anyone else find the Wilton melts to be inconsistent? I'm convinced they have to be very fresh...and they'll behave well. If they are older, I think they don't melt as well, and will clump. I really wish they'd put an expiration date on the bags. I've bought bags that seemed fresh, while others didn't. The lavendar color is often discolored in the store...the whole rack! Anyone else have that happen?

I haven't used Wilton's to cover cake balls. I also don't have anywhere close to me that carries Merkens and haven't ordered any online.

I always use the blocks of the candy bark from grocery stores. I will melt about 3-4 blocks and add a few squares of bittersweet or semi-sweet Ghiradelli's chocolate in with it. I've never had issues with it not melting smooth or not covering smooth. I haven't added Crisco either.

i've had good luck with the almond bark candy from walmart. comes in vanilla and milk chocolate. i had no luck with candy melts either. i'd love to try them again with the paramount crystals though.

We used candy melts last night and added about 2 tablespoons of shortening and it worked great. My problem is I hate the flavor of candy melts. I'm going to try and hunt down the ghirardelli dipping bars thanks for the tips

I used Nestles` vanilla chips last night with a little Crisco. Worked fine other than my cracking issue....which I've read is because the balls were too cold.

I always use the Wilton for the color variety and if using just white or chocolate I use the blocks from Walmart. I always add Crisco solid to the melts to keep it from seizing up and also for a smooth coat.