Chocolate Red

Decorating By Hellocat3 Updated 15 Aug 2015 , 7:57pm by jgifford

 Hellocat3  Cake Central Cake Decorator Profile
Hellocat3 Posted 14 Aug 2015 , 5:17pm
post #1 of 4

Hi need help chocolate red merckens to stiff , crisco not helping 

3 replies
 AAtKT  Cake Central Cake Decorator Profile
AAtKT Posted 15 Aug 2015 , 1:54pm
post #2 of 4


Paramount Crystals can be added...  Maybe it would help...


More information is needed...

When you say "too stiff", do you mean too thick?  Clumping?

Are the melts not warm enough?

Did you overheat the melts?  

Are the melts expired/old?



 kakeladi  Cake Central Cake Decorator Profile
kakeladi Posted 15 Aug 2015 , 3:35pm
post #3 of 4

Usually that means the choco is OLD &/or it was overheated.  Adding Crisco is about all you can do.   Paramount  crystals is basically the same thing as crisco only made from coconut oil.

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jgifford Posted 15 Aug 2015 , 7:57pm
post #4 of 4

Red is the worst color to melt, of any brand.  I usually end up melting plain white and adding a ton of red coloring to it.

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