chris77 Posted December 11, 2006 Share Posted December 11, 2006 Ok have a question....I'm too perfectionistic for my own good....do your tarts have a dip in them at all...not a major dip, but a slight dip? I'm trying to get a formula for a perfetly smooth top and it's not happening...just wondering if I'm being too anal about this.Secondly, on clamshells, do you pour to the top of the dividers, or all the way to the top of the clamshell?Thanks!Chris Quote Link to comment Share on other sites More sharing options...
StephD Posted December 11, 2006 Share Posted December 11, 2006 On my clamshells I pour up to the top, but not too far up, I want it to close.Stephanie Quote Link to comment Share on other sites More sharing options...
MaryAnnKacz Posted December 11, 2006 Share Posted December 11, 2006 My tarts do have a slight dip also. The last ones I made, I let cool on top of stove that was still warm, no dips. I think it has to do with how fast they cool. I may try turning my oven on warm just for a few minutes, then turn it off about an hour before I pour. I use Ezsoy and a little beeswax. I hate those dips! I get them mostly in the ones I make in the mini muffin pans. Quote Link to comment Share on other sites More sharing options...
newbeme Posted December 11, 2006 Share Posted December 11, 2006 I noticed that that last ones I poured out of one batch had the dip, but the first didn't. I think that the last ones might have been poured to cool ?But I am new at this so I'm not sure. Quote Link to comment Share on other sites More sharing options...
islandgirl Posted December 11, 2006 Share Posted December 11, 2006 I find if I pour cooler, I don't get the dips. santa cool Quote Link to comment Share on other sites More sharing options...
newbeme Posted December 11, 2006 Share Posted December 11, 2006 Like I said, I 'm new at this and this is the first time I got the dips out of maybe, 20 trays.... I hope to pour some today and I'll let you know what happens....:embarasse Who knows, I might have candle eyes along with candle nose:cheesy2: Quote Link to comment Share on other sites More sharing options...
chris77 Posted December 12, 2006 Author Share Posted December 12, 2006 thanks for the replies...poured 130 last night into clamshells and they look great....going to try to pour cooler in the metal tart molds.thanks again,Chris Quote Link to comment Share on other sites More sharing options...
newbeme Posted December 12, 2006 Share Posted December 12, 2006 I poured between 115-118 no dips :Dmini muffin trays :embarasse Quote Link to comment Share on other sites More sharing options...
Sharon in PA Posted December 14, 2006 Share Posted December 14, 2006 I have a question for those of you that pour the clamshells. What I am picturing are the ones with like, 6 divided sections that folks can break apart and melt as many as they'd like... ok, my question is, how MESSY are these to pour? I have no problem pouring into the mini muffin pans, sometimes they can be if I am in too much of a hurry, or if my hand slips. So, in my mind, filling up those shallow little plastic compartments would tend to be nerve-wracking and not make a huge mess!Can I get some tips from you all? During off season, I may want to try something new, I have lots of folks who buy my tarts, and I thought they'd get a kick out of trying them! Quote Link to comment Share on other sites More sharing options...
chris77 Posted December 14, 2006 Author Share Posted December 14, 2006 it's not messy at all....the clamshell holds 2.5-3oz of wax....you fill the clamshell to the top so all 6 cavities fill as well as the remainder of the clamshell to the edge....there is no mess at all...just pour, let it cool, and shut the top when you are done! I've poured a couple to test and it couldn't be easier.I have a question for those of you that pour the clamshells. What I am picturing are the ones with like, 6 divided sections that folks can break apart and melt as many as they'd like... ok, my question is, how MESSY are these to pour? I have no problem pouring into the mini muffin pans, sometimes they can be if I am in too much of a hurry, or if my hand slips. So, in my mind, filling up those shallow little plastic compartments would tend to be nerve-wracking and not make a huge mess!Can I get some tips from you all? During off season, I may want to try something new, I have lots of folks who buy my tarts, and I thought they'd get a kick out of trying them! Quote Link to comment Share on other sites More sharing options...
Sharon in PA Posted December 14, 2006 Share Posted December 14, 2006 Thanks Chris, what did you think of them?I LOVE the idea of not individually wrapping and labeling the suckers, and lots of my customers buy 4 packs of the same scent anyway, so this would prolly be easier all around... Quote Link to comment Share on other sites More sharing options...
MissyK Posted December 14, 2006 Share Posted December 14, 2006 Oh, I love the clamshells and they are so much easier than pouring into those molds and having to pop them out hoping they will not break! The clamshells you just pour it in and close the lid. Couldn't be easier and then you can just pop them out 2 or 3 at a time. However many you may need. They are awesome! Quote Link to comment Share on other sites More sharing options...
Sharon in PA Posted December 14, 2006 Share Posted December 14, 2006 OK, 2.5-3oz wax- what do you guys charge for these, if I might ask?And folks like 'em right? Quote Link to comment Share on other sites More sharing options...
chris77 Posted December 14, 2006 Author Share Posted December 14, 2006 of course folks like 'em! They are getting very popular. I think $3.00 is about average for these. I'm sure others will chime in if they charge more or less. Quote Link to comment Share on other sites More sharing options...
Sharon in PA Posted December 15, 2006 Share Posted December 15, 2006 I went ahead and ordered some from MC! I'm excited to try these and say goodbye to wrapping!!!Thanks for all the great help!!! Quote Link to comment Share on other sites More sharing options...
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