Cake Ball Condensation

Decorating By emilyc262 Updated 26 Sep 2009 , 2:07pm by brincess_b

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emilyc262 Posted 26 Sep 2009 , 11:54am
post #1 of 3

I'm trying different methods for dipping and have found freezing the balls the best for dipping and for keeping them on sticks if I'm making pops. I freeze the balls (ha) then dip in Merkens. They sit on the counter while I finish dipping and crack. Then they start to sweat which makes the chocolate tacky to touch. Tried putting in frig right after dipping, same problem. Yesterday I was using up some leftover Merkens blue wafers, instead of the usual regular choco one, and this didn't happen. Any ideas? Other than always making blue balls? icon_biggrin.gif

2 replies
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tatorchip Posted 26 Sep 2009 , 2:04pm
post #2 of 3

try a little shortening in your chocolate when melting HTH

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brincess_b Posted 26 Sep 2009 , 2:07pm
post #3 of 3

if you leave them (no touching!) and let the condensation they should be fine. id pressume its because you are dipping cold cake balls, its just to do with all the temperatures going on.

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