coating a round item

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Permalink Reply by Wendy DeBord on March 20, 2009 at 10:47am

The red cake is sprayed red. Notice how the color sort of absorbs into the cake.

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Permalink Reply by Wendy DeBord on March 20, 2009 at 10:53am

These are rice krispie treats dipped in white chocolate compound mixed with melted cocoa butter......as I'm suggesting you do. The coating does have a shine and it doesn't sink into the item like a spray will.

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Permalink Reply by david m. williams on March 21, 2009 at 12:11am

thank you for taking the time to guide me though this ,so i guess the last question would be what is the recipe i need to do this coating? thanks again { i did a couple recipes today at work from different cookbooks ,but like you said earlyer they all had that yellow look}

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Permalink Reply by Wendy DeBord on March 21, 2009 at 10:24am

You really don't need an exact recipe.........I don't use one. Just melt your white chocolate compound (I still treat it like real chocolate and melt it gently) and stir in cocoa butter flakes/bits or even pre-melt your cocoa butter.

You can see the compound thinning, becoming more liquid like as you add the cocoa butter. If you add too much cocoa butter the compound gets too transparent to coat your cake well. Just add more compound chocolate to balance it. Test the opaqueness as you go so it will coat you cake nicely.

Dip your cake while it's frozen so it will set instantly and be easier to handle.

HTH

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Permalink Reply by Irma Wiese on March 23, 2009 at 11:21am

Is there a particular brand of cocoa butter that you use to thin compound choc? I tried doing this one time and the cocoa butter i used gave it a bad taste.

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Permalink Reply by Wendy DeBord on March 23, 2009 at 12:17pm

Hum..........perhaps your cocoa butter was spoiled or inferior. Cocoa butter on it's own shouldn't have any real taste or smell. I use cocoa butter from Albert Uster Company.

You can add flavorings if you want, since white compound isn't that flavorful. Any oil based extract will work, for example you can add orange oil or lemon oil. More and more oil based flavors are coming on the market continuously....like nut oils, flower oils, etc...

Permalink Reply by Wendy DeBord on April 4, 2009 at 7:50am

So have you done these yet? How did it go?

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