First time making cake pops, I froze the cake balls, took the out dipped sticks into candy melts, put back into freezer.
Then I put a tiny bit of crisco into candy melts to thin it, it was a bit thick. Then dipped into cany melts and tapped off the excess,
They looked great at first but within 30 mins the first batch begun to crack.....
I thought maybe it was a temperature issue..as it is allready getting hot here in TX so I lowered the AC and went for it again, yet the same thing....cracked coating....
What am I doing wrong?
And once I do get them made, can I stick them back into the freezer, until I need them on Friday, or should I leave them out on the counter?
If they were frozen too long they were too cold to be dipped. I only freeze mine about 20-30 mins. before dipping. I've never frozen them after dipping so I can't answer that part of your question.
I agree with tiggy2- they're too cold! The chocolate is setting too fast, so it's cracking. I refrigerate mine for about 30 minutes before dipping.
How long are you keeping them in the freezer for? They really should be in there for just a couple of mintues I never have left them in there for more than 5 min. they don't need to be frozen, just chilled a bit to firm up. they are cracking because they have been in there too long
You are probably leaving them in the freezer before dipping too long. I have done that and they crack. You can put them back in the freezer no prob cause I have done it to get the chocolate hard quickly but if you leave them in there too long before dipping, the chocolate cooled too fast which causes the cracks.
I agree with the pops being too cold. I always thought it was because of the expansion and contraction thing - things that are cold contract then when the warm up the expand - too cold = bigger cracks
Ahh, thank you all,
so it is a tamperature issue, just not the issue I was thinking, lol, that should be an esay fix then,