I saw a post on here from 2007 where someone else had this problem and ganache was suggested, but I'm supposed to be able to teach them to do it with candy melts! I also see where they suggest doing it with brownies cut in small sizes. I just don't get it! Help!
However, in the Project Class directions and in the Wilton Yearbook and even in the Brownie Book it says simply to cover the little cakes with candy melts. It doesn't say anything about ganache. Believe me, I'd love to use ganache, but that's not what the instructions say.
I have an old Wilton book "The Complete Wilton Book of Candy" that I absolutely LOVE!, that is copyrighted 1981 that also has you using candymelts only to cover the petit fours- it tastes like a candy bar w/ cake inside- too thick!! I think that it is definately NOT cheating to use some shortning- anything to insure a student's desire to want to keep on learning & adapting a recipie to work FOR you, not against!!
Here is a link from the Wilton's Idea site on Petit Fours .... using ganache made from candy melts. You absolutely cannot coer cake or cookies with candy melts without thinning.
Thought you might like this link and you can find links to some of the other info pages Wilton has on petit four type cakes and candy melts ^_^
Wishing you Great Luck ^_^
Scroll down the page til you came to the Ganache link:
I asked my Class Marketing Supervisor and she said she herself had difficulties with that, so she forwarded my email on to the class designer/developer. I will let you all know what I hear about his/her answer!
When I cover petit four with Candy Melts, I add shortening to the melted melts to thin them down (about 1 tablespoons per bag). I also freeze the cake first then dip it into the candy melts using a bamboo skewer. I don’t dip the bottoms though, only the top and sides since they are frozen. This keeps the condensation from forming on the candy coating.
This is the answer, which pertains to teaching this technique, forwarded from Lori Ellis who is a Certified Lead Trainer:
See Cora’s response…however this is not what is in the Candy book….and it would be impossible to have frozen cake in class. This is why I would bring prepared samples to class and just walk the students through the steps. Showing each step…but having a finished sample that looks good.
So... do you all use more than 1 T shortening/oil per bag? I wonder b/c I used more than that and it wasn't enough, so I thought.
Do a couple of test pieces. You can always add a little more oil if you need too.
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