How To Neatly Dip Items To Get Clean Finish?

Sugar Work By CharliesMom09 Updated 26 Oct 2010 , 4:53pm by CharliesMom09

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CharliesMom09 Posted 25 Oct 2010 , 6:48pm
post #1 of 5

I'm a beginner, and I just tried dipping RKT apples in candy melts. What a mess! Most apples look like they're rotting or melting or something (link below). How do you neatly dip & dry items to get a smooth, clean finish? I'd like to try making cake balls, but would first love some tips on the dipping process. Many TIA!

My rotting/melting apples:

4 replies
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Cakegirl313 Posted 25 Oct 2010 , 7:38pm
post #2 of 5

Not sure if this is possible for you on these apples, but what about using a lolli pop stick inserted in the bottom. Dip them upside down while holding the stick. To get the excess off just spin it back over the chocolate. Then to dry them, poke the sticks in some styrofoam lined with parchement paper or some kind of rigging device like this. The bottoms where the sticks are won't be exactly perfect but since you are setting the apples on their bottoms anyways they should come out fine. You could either remove the stick or just use it in our cake to keep them in place. I make a lot of candies with chocolate, Another tip, not sure if you know it but you want to keep the candy melt nice and melted so it stays smooth so my tip for that is to heat your candy up like you would and then put that bowl on top of a heating pad set to medium. This will keep the chocolate a perfect temp. without letting it get to hot or harden. I hope this helps out. Your cake looked really nice though. icon_smile.gif

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Stephy42088 Posted 25 Oct 2010 , 7:55pm
post #3 of 5

Many people have this problem when the candy melts are not thinned out enough. When just melted on their own they are quite thick and difficult to work with. I always add a generous amount of shortening and/or vegetable oil to get the right consistency and it works out so much better. and I don't use as much chocolate!

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Cakegirl313 Posted 25 Oct 2010 , 9:04pm
post #4 of 5

Also instead of using the shortening, you can use a product made for melting chocolates called Paramount Crystals. They work really well for chocolate that won't thin out. Usually this happens when the chocolate has already "bloomed" If you want a place to order them from just PM me and I can let you know.

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CharliesMom09 Posted 26 Oct 2010 , 4:53pm
post #5 of 5

Thanks so much! I'll try thinning the chocolate next time. I didn't think of that!

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