Comments on: Chocolate Covered Cherries, Part 2

By: katey

katey — Sat, 06 Nov 2010 05:20:00 +0000

Awesome! I just read about making a disc of chocolate to put the cherry on to keep it from leaking out the bottom, DUH! I’ve been trying for years to figure out how to do it and make it look nice, thank you sooooo much, you have kept me from pulling out to much of my hair!:-)

By: The Other Tiger

The Other Tiger — Mon, 09 Nov 2009 23:28:24 +0000

Thanks! I got mine at Chef Rubber, but it's A LOT of invertase, and it needs to be refrigerated. I only used a few teaspoons of it at the most, I think, and the rest has been taking up room in my fridge ever since. Amazon has a small 1 oz bottle available. The shipping is steep, but it still works out to less money than buying the big bottle from Chef Rubber. I know there are a lot of websites that carry it, though, so you might just Google and see what you can find. If you have a local cake decorating supply store--an independent one, or one that caters to more serious cake decorators--you might try there, too. I think the one here in Seattle had it when I was last there.

By: Erin Langford

Erin Langford — Thu, 05 Nov 2009 02:18:37 +0000

Your recipe sounds amazing!! Where do I buy invertase?

By: heidileon

heidileon — Tue, 13 Jan 2009 08:37:00 +0000

Hi, I really want to try to do this!!

By: Hayley

Hayley — Sat, 03 Jan 2009 15:25:00 +0000

Thanks for the friend request on Foodbuzz, I love your site! And those cherries look gorgeous.

By: HoneyB

HoneyB — Sat, 03 Jan 2009 11:14:00 +0000

Thanks for finding me as it brought me here! This is a great blog and I look forward to following you! Gorgeous cookies below!!

By: Hayley

Hayley — Fri, 02 Jan 2009 23:41:00 +0000

Wow, those are beautiful! Looks like lots of work, but it seems like it’s worth it. Great job