A Really Off-The-Wall Question About Ct's....

Decorating By Jayde Updated 29 May 2008 , 10:40pm by Jayde

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Jayde Posted 29 May 2008 , 12:39am
post #1 of 6

When you are making your CT's how do you keep your chocolate the right consistancy for piping, without having to stop and re-microwave? Or is that the best way to re-melt to the right consistancy?

5 replies
BrandisBaked Cake Central Cake Decorator Profile
BrandisBaked Posted 29 May 2008 , 12:49am
post #2 of 6

keep them on heating pad...

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redpanda Posted 29 May 2008 , 12:50am
post #3 of 6

I have a heating pad that I keep warm (not hot). I put the disposable icing bags with chocolate in them on top of the heating pad. It works quite well.

Before I had the heating pad, I used an extra large zipper bag filled with tepid water. That worked well, and stayed warm for a long time. I was always worried, though, that the bag would come open and get water all over.

diane Cake Central Cake Decorator Profile
diane Posted 29 May 2008 , 4:58am
post #4 of 6

hmm...that's an interesting tip. icon_confused.gif
i never thought of that. now i have another use for my heating pad. icon_lol.gificon_cry.gificon_cry.gif

DianeLM Cake Central Cake Decorator Profile
DianeLM Posted 29 May 2008 , 1:49pm
post #5 of 6

I use an electric skillet set to the lowest setting. Sometimes I need to put a towel in the pan to buffer the heat. I don't like my CT chocolate to get too liquidy.

Jayde Cake Central Cake Decorator Profile
Jayde Posted 29 May 2008 , 10:40pm
post #6 of 6

Thanks Guys! I appreciate the help.

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