Red Candy Is Driving Me Crazy

Sugar Work By dot79 Updated 17 Dec 2012 , 11:57pm by nzbellydancer

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dot79 Posted 3 Aug 2012 , 9:27pm
post #1 of 3

Coating some red velvet cake pops last night, I used the ck red cans melts and also white candy with red powdered colluding - to make it last longer, and boy was it thick & lumpy! No matter how many times I put it in the microwave it was still lumpy and not melt. By no means was it burnt! I added paramount crystals to it then it became too thin, so I added more candy melts. In the end the red velvet missed out this week because I was too frustrated, but it scares me as I have 170 red rose cake pops to do next week. Can anyone help me??? Am I just better off using the food coloring with white melts???

2 replies
 doramoreno62  Cake Central Cake Decorator Profile
doramoreno62 Posted 19 Sep 2012 , 9:30am
post #2 of 3

I always have problems with the red melts too. But I add the paramount crystals and it helps. You probably added too much. Next time, try melting them using the double boiler method. it might help.

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nzbellydancer Posted 17 Dec 2012 , 11:57pm
post #3 of 3
Quote:
Originally Posted by doramoreno62 

I always have problems with the red melts too. But I add the paramount crystals and it helps. You probably added too much. Next time, try melting them using the double boiler method. it might help.

Fully agree - go with melting them in a double boiler - of bowl over pot of water (make sure it seals tight) as the microwave method may have too much moisture for the red melts if its ending up in a cookie dough texture rather then smooth

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