Dipped Cake Balls Are Tacky

Sugar Work By DaveInTulsa Updated 27 Jan 2011 , 9:40pm by motherofgrace

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DaveInTulsa Posted 31 Dec 2010 , 3:16am
post #1 of 14

I've been making cake balls for a few months and one problem that keeps me stumped is that sometimes when the cake balls set up, they are kind of tacky or even sweaty. I thought maybe my candy melts (make n mold) were too hot, so I adjusted the temperature, but the problem is still there. I dipped several batches tonight, and the half that I dipped in white vanilla were fine, and the half I dipped in red vanilla were not. I cant figure it out. Can anyone help a guy out? I do add a tablespoon or 2 of shortening to thin it out, but I do that with every batch.

13 replies
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G_Cakes Posted 31 Dec 2010 , 3:49am
post #2 of 14

It's your cake balls LOL they are too cold when you dip them, you can also get themcracking if to cold as well.

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DaveInTulsa Posted 31 Dec 2010 , 4:01am
post #3 of 14

Interesting. I've tried dipping them at different temps, because I wondered if they weren't cool enough. Not frozen, just chilled. I'll try them closer to room temp?

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mbark Posted 31 Dec 2010 , 4:33am
post #4 of 14

lol, reading your title I thought you meant tacky like lacking style

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mbark Posted 31 Dec 2010 , 4:53am
post #5 of 14

hee hee hee...

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indydebi Posted 31 Dec 2010 , 1:07pm
post #6 of 14
Quote:
Originally Posted by mbark

lol, reading your title I thought you meant tacky like lacking style



yeah, me too! icon_lol.gif

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Auntie_RaRa Posted 31 Dec 2010 , 2:10pm
post #7 of 14

I usually dip at room temp and don't have any problems with cracking. I might pop in freezer for a hot minute or two if I'm in a hurry to help the chocolate set up a faster. I use Merkens Super White and Peter's brand. Me and the Wilton's chocolate don't get along. Never tried make 'n mold brand.

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-K8memphis Posted 31 Dec 2010 , 2:52pm
post #8 of 14

Could be the potential extra moisture in the red food coloring.
I don't know if you buy it already colored red, or if you color it yourself.

If you color it yourself with red powder--then it's not extra moisture. But otherwise that might be it.

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cylstrial Posted 21 Jan 2011 , 1:15pm
post #9 of 14
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by mbark

lol, reading your title I thought you meant tacky like lacking style


yeah, me too! icon_lol.gif




Me three! I was thinking, they are so cute!

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JulieMN Posted 22 Jan 2011 , 2:19am
post #10 of 14
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by mbark

lol, reading your title I thought you meant tacky like lacking style


yeah, me too! icon_lol.gif




Ditto! Glad to see that isn't what you were saying icon_biggrin.gif

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BlakesCakes Posted 27 Jan 2011 , 6:59pm
post #11 of 14

Adding shortening or veg. oil to chocolate or candy melts will cause it to set up softer and without the shine & snap of tempered chocolate.

If you want it to set up shinier and "snappier" then using paramount crystals to thin them out for dipping will work better.

HTH
Rae

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motherofgrace Posted 27 Jan 2011 , 7:15pm
post #12 of 14

could you use parrifan wax instead of paramount crystals?

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BlakesCakes Posted 27 Jan 2011 , 9:05pm
post #13 of 14

Pariffin wax was used before the advent of paramount crystals. It´s not a food product & isn´t digestible.

The Food and Drug Administration has not approved paraffin for human consumption.

Paraffin is a by-product of crude oil extraction, and can irritate the skin and intestinal tract lining. Ideally, pariffin sold in a specialty shop for candy making should be the most pure--more pure than that sold for, say, sealing canning jars.

I still strongly recommend using the paramount crystals, as they ARE digestible and food grade and don´t have a "waxy" feel to them when added to the chocolate.

Rae

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motherofgrace Posted 27 Jan 2011 , 9:40pm
post #14 of 14

ok thanks, I just heard you could use it. I will have to order some in from the states and its a pain lol

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