ChocolateCakeRecipes.net

cake wax usage?

has anyone ever heard of cake wax. i have a reciepe of my grandmother's that calls for mixing cake wax with chocolate when you melt it in a double broiler, then you dip a cookie in it and let it cool. does anyone know what that is, where to get it and if you think it would be a necessary ingrediant or can i just melt the chocolate and dip the cookie and be done with it.

Public Comments

1. No you don't need it.... Just add a little butter and then you dip a cookie in it and let it cool.
2. My guess is that this was something added to chocloate in order to make it 'harden' after the cookies were dipped. You can now by chocolate that is for this specifically. That probably contributed to the demise of cake wax.
3. No you don't need it. They make bakers chocolate for that purpose. Cake wax is to make the chocolate harden faster.
4. I bet when they say cake wax they mean paraffin.
   
   My grandmother used it for recipes. I looked online and found this information about it.
5. Okay, I did a search and found out that cake wax would be considered a "cake of edible wax" by most people. That said, avoid the snowboarding wax and candlemaking wax -- definitely not edible.
   
   Paraffin is just about the most popular edible wax in candymaking and fruit preserving and when my grandparents were canning . . . I would swear came in cakes.
   
   I think grandma meant paraffin. Gulf Household Paraffin Wax is considered the standard. Hopefully grandma used either weight or teaspoon or tablespoon measure or else you might have a really hard time converting the recipe.
6. Sounds like they mean parrafin wax.
   It's not exactly necessary, although it will make your life a whole lot easier as it will improve the consistency of the melted chocolate, and keep it from getting thick when melted, and it will also give a nice shiny finish to your chocolate once it sets, which is hard to do with just plain chocolate if you're not an expert and REALLY know about all the proper temperatures and stuff. (you often end up with a whitish film over the surface of the chocolate - it's nothing bad, just doesn't look nice, it's the cocoa butter that separated from the rest of the chocolate)
   
   You should be able to find parrafin wax at your grocery store in the section with the baking supplies, it probably comes in blocks in a box.