Trouble In Donkey Land! Chocolate Tranfer Help...
Decorating By strawberry0121 Updated 24 Mar 2007 , 1:52am by strawberry0121
I have been planning to do a camoflauge cake with a chocolate transfer donkey on top for my nephews birthday, but I did one and it took FOREVER to set up (humidity??) Then it broke in half. I am wondering if I added too much crisco for the color maybe? It is now raining and I need to do another one. So, I don't want to waste my time doing it if it's the humidity, but I can of course, adjust the crisco down. What do you think?
Should I scrap this idea? If so, do you have a better idea? Thanks!
If it wouldn't set up you definitely had too much crisco. Are you using the crisco to prevent it from seizeing (sp?). It doesn't take much at all-less than you might think. Since you have to get it done today try dialing back on the crisco but I highly recommend flo-coat and paramount crystal to keep the chocolate flowing.
I live in the boonies and it is a 45 minute tri to the closest store that "MIGHT" have those. I guess I will try again and keep my fingers crossed. Thanks!!!
I always add Crisco to my candy melts and have never not had them set up, but I usually do set them in the fridge or freezer for a sec. inbetween colors.
To get the flo-coat and crystal you will probably only find them in a cake supply store. But like New said crisco works great. The time mine didn't set up I got a little heavy handed with the crisco! I think I did the same thing with the veg oil. I added waaaaaay too much!
Well, I tried it again and had no problems. I guess it was just too much crisco. I didn't even use it at all the second time! I will post pictures after I put the cake together tomorrow at the party. Thanks everyone!
Quote by @%username% on %date%
%body%