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Decorating By dl5crew Updated 20 Oct 2006 , 5:02pm by formerbuckeye

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dl5crew Posted 20 Oct 2006 , 4:37pm
post #1 of 8

I can't find one about making chocolate drizzle. I know this is a dumb question. I melted the white chocolate, but it seems to plop not drizzle. What is the correct way to do this?

7 replies
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cakeatopia Posted 20 Oct 2006 , 4:40pm
post #2 of 8

add some crisco to it to thin it out a bit.

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LucyintheSky Posted 20 Oct 2006 , 4:41pm
post #3 of 8

I've done this on cookies before, not cakes, but I'm sure the concept is similar. To make the chocolate "flow" better, I add a tiny bit of shortening to it when melting. Just a teaspoon or so seems to work.

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indydebi Posted 20 Oct 2006 , 4:46pm
post #4 of 8

your chocolate may be a bit old, or you may be overheating it. I've found that when I micro-wave melt and leave it in a bit longer than normal,it tends to get thick.

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dl5crew Posted 20 Oct 2006 , 4:48pm
post #5 of 8

Thank you so much everyone for your quick replies. I'm making brownie cups. Some w/ Andes Candy bits, smoe w/Heath bar crunch, some Plain. I thought white chocolate drizzled on top would be yummy.

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indydebi Posted 20 Oct 2006 , 4:58pm
post #6 of 8

That WILL be good! I have a chocolate cookie that I add chopped marischino cherries and drizzle melted white chocolate and call them "Chocolate Covered Cherry Cookies". How are you doing the drizzle? I put mine in a disposable pastry bag, snip the end off and drizzle away!

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dl5crew Posted 20 Oct 2006 , 5:01pm
post #7 of 8

I will also use a pastry bag as long as the chocolate behaves like it should.

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formerbuckeye Posted 20 Oct 2006 , 5:02pm
post #8 of 8

I agree that you may need to add a small amount of either Crisco or butter. Because white chocolate has no cocoa butter, it has less fat and doesn't seem to melt as "thinly" as milk or dark chocolate.

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