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When I fix stuffed shells, I rinse my shells with cold water for two reason. One is to clean them. Second reason is to wash any excess layer of starches that may be on my shells. You can't get all off until you start cooking but you get the access off. I put enough water and just little more to make sure the water is cover all my shells. Then I add butter, ...


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I think adding a few drips of vegetable oil or honey could help! Always heard other people say that.


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Tempered chocolate spends a bit of time as firm but pliable before it turns completely hard. You could try cutting and shaping the chocolate into panels during this time, then apply them to the cake after they finish hardening.



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