ha ha yeah I went through this again recently after baking LOADS that didnt peel before!
The key….fill cases so they come at least 3/4 up when baked
Bake them a tad bit longer like you said, I know it gives the top a little ‘crust’ but its the crust that keeps your cases on! You can always add syrup to them when they are cooled to soften it
Dont seal them in a box or tupperware…they ‘sweat’ and then peel. Keep them in a box with the lid slightly open
Chocolate seems to peel more than vanilla
Thanks for bringing this subject up…..im sure it will help ALOT of people!!
