Coating For Cake Pops Help!!!

Baking By ngandara Updated 28 Sep 2011 , 3:28am by SAHCaker

ngandara Posted 28 Sep 2011 , 3:11am
post #1 of 4

I am trying to decorate cake pops and I bought the Wilton colored chocolate. I melted it and it gets really hard and chunky : / I don't feel like it stays soft for very long and it's heavy and pulls my cake pops off...any ideas what I can do to make the chocolate softer/runnier? I have had better luck with almond bark but it doesnt come colored : (

3 replies
sabileos1 Posted 28 Sep 2011 , 3:20am
post #2 of 4

if it gets chunky and thick its usually being over heated..u can add shortening and it thins it out.. i usually add shortening every time i am melting and cover with 2 coats and it works great!!

ngandara Posted 28 Sep 2011 , 3:26am
post #3 of 4

Thank you! How much shortening do you normally add?

SAHCaker Posted 28 Sep 2011 , 3:28am
post #4 of 4

Try adding shortening. Not much, just a tsp or so. It should make it easier to work with. Also, it sounds like the melts might be seizing...are the pops chilled? Might be more helpful if you google your question using cakecentral as one of your query words. I think there is a already a topic about pops on here. HTH.

Quote by @%username% on %date%