Chocolate For Cake Pops To Thick

Sugar Work By ladyt121 Updated 13 Oct 2012 , 1:48am by Kellbella

ladyt121 Cake Central Cake Decorator Profile
ladyt121 Posted 13 Oct 2012 , 12:00am
post #1 of 4

everytime i make cake pops i melt the chocolate but its not as smooth as i would like i would like for it to be like chocolate fountain chocolate but i cant get that consistency what am i doing wrong

3 replies
letsgetcaking Cake Central Cake Decorator Profile
letsgetcaking Posted 13 Oct 2012 , 1:08am
post #2 of 4

Try adding 1-2 Tbsp. of veg. oil or shortening to your candy melts/chocolate. It will thin it out and make it easier to dip. Also, my mom just tried adding Paramount Crystals to her candy melts when making some cake balls for a wedding.

She said they made a huge difference. I'm pretty sure Bakerella mentioned using Paramount Crystals on her site, too.

Hopefully that helps.

FlourPots Cake Central Cake Decorator Profile
FlourPots Posted 13 Oct 2012 , 1:37am
post #3 of 4

Maybe another brand of chocolate?

I loved working with the Bada Bing melts...I posted 2 pics on this thread:

Kellbella Cake Central Cake Decorator Profile
Kellbella Posted 13 Oct 2012 , 1:48am
post #4 of 4

Just add a bit of just fine thumbs_up.gif

Quote by @%username% on %date%