snazzycakes1
Posted 29 Aug 2012 , 12:18am
post #1 of 6
why is the chocolate coating cracking on my cake balls and pops. and do you know how to fix this?
5
replies
Cakery2012
Posted 29 Aug 2012 , 2:04am
post #3 of 6
Are you putting them in the freezer ? For how long ? Its ok . But leave them set out for a few minutes before dipping them.Unless they are frozen solid then you wilk need to let them sit out longer. Its the extreme difference in temperatures.
snazzycakes1
Posted 29 Aug 2012 , 1:13pm
post #4 of 6
thanks for the advice, the difference in temp makes perfect sense, but everything i read says to refridgerate or freeze first for easy dipping........
Cakery2012
Posted 29 Aug 2012 , 4:27pm
post #5 of 6
Yes I do freeze them for 10-20 mins . BUT leave them sit for a few minutes before dipping. If you freeze them longer than about 30 mins youwill need to leve them sit for a few more .I have made tons of them .
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