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Topic Title: covering cakes with candy melts
Created On Friday February 05, 2010 2:32 PM

frogmarkham
Posts: 1

Posted: Friday February 05, 2010 2:32 PM

Has anyone tried covering cakes with melted candy melts? When I try it they turn out very bad even after a few times. I have even tried freezing the cakes to help the candy cover better. Please Help

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MARIE J
Posts: 12029

Posted: Sunday February 07, 2010 9:32 AM

Is the candy thick, and maybe lumpy ? You need to thin it

2 ways - either make a ganache, or thin the chocolate

Making a ganache - if you're using Wilton's candy melts, add 1/2 cup heavy cream (I think it's on the back of the bag

)

Thinning - add some crisco, or canola oil to the chocolate - about 5 TBSP is the measurement that other forum members have given !

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cakelioness
Posts: 2

Posted: Sunday May 02, 2010 9:22 AM

Sorry for the late reply. Water and chocolate do not go, they are enemies. If you freeze your cake and add warm chocolate to it the cake will begin to thaw and the water from the thawing process will also cause you great problems as it breaks down the chocolate. Chocolate should be melted in plastic bowls that have never been used for such items as spaghetti sauce as the oils stay as well as the dyes and flavors. chocolate is at its best between a temperature of 86-89 degrees. If adding crisco or other things that need to be melted, they should also be added at the same temperature as the chocolate to keep it from breaking down. The temperature change can also cause the chocolate to become discolored or cause a swirling old look to the chocolate when it dried. Hope this helps!

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lbrandl72
Posts: 6

Posted: Tuesday May 25, 2010 12:15 PM

yes I did this last night, roll it out thin. The only issue that I found was that due to the warm weather it had beads of water on them. But it tasted GREAT!