SugarShannon Posted 30 Jun 2013 , 6:48pm
post #1 of

AHi all, Tried to use candy melts today to do a butterfly transfer for my lemon cupcakes, I melted them, waited for them to cool, then popped the melted choc in a zip lock bag, pushed it to one corner then snipped off the corner, as I started to apply pressure then candy just came out in squiggles rather than smooth lines!!! Tried about 10 times and it was the same, just squirted out in squiggles! Ended up giving up, people are mentioning shortening but will this make a difference? The texture was just claggy really... it looked nice and smooth in the bag but in the bag it just squiggled out, any advice?? Tia!!

2 replies
Elcee Posted 30 Jun 2013 , 9:53pm
post #2 of

I have found that what make the biggest difference is using a piping tip instead of just trying to pipe it out of a snipped bag (Ziploc or piping). The candy cools too quickly at the snipped end of the bag and you have to squeeze too hard and you get squiggles. The metal of the piping tip keeps your candy warmer longer and thus it flows smoother. You can add a tiny bit of vegetable oil to the melted candy.

SugarShannon Posted 1 Jul 2013 , 6:40pm
post #3 of

AThanks !!! I'll try that they seem to be nice to work with if the consistancies right:-)

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