AHi. I have just started making giant cupcakes. I make it and it looks great but a while later be chocolate mould is cracking. Why is this? Thanks
Are you using the pan to make a mold out of chocolate and putting the cake in that? It could just be expansion or that your chocolate isn't thick enough.
I have made a giant cupcake liner using the pan and candy melts or chocolate several times. I have never had it crack. I would guess that the chocolate was to thin.
ACan you help my case is stuck and won't budge it's been in the fridge long enough and I've used enough chocolate my mould is metal could this be the issue!! ( it's my first attempt!)
Sometimes it helps to put it in the fridge right after you coat it (too late now), but the freezer shocks the chocolate into coming away from the mold enough to release easily. You don't need to keep it in there too long. A couple miniutes should do it. And I agree with the others, sounds like you made your mold too thin.
AThank
Original message sent by DeniseNH
Sometimes it helps to put it in the fridge right after you coat it (too late now), but the freezer shocks the chocolate into coming away from the mold enough to release easily. You don't need to keep it in there too long. A couple miniutes should do it. And I agree with the others, sounds like you made your mold too thin.
A
Original message sent by clarebush1
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