Cake Pops

Decorating By makupwmn Updated 22 Jun 2010 , 11:36pm by MariaK38

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makupwmn Posted 21 Jun 2010 , 5:20pm
post #1 of 3

ok, so I love these little guys, however I am having some troubles.
How do you prevent the cracking?
How do you get a smooth finish?
What type chocolate is everyone using?
thanks!

2 replies
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frosteddreamsbakery Posted 22 Jun 2010 , 8:27pm
post #2 of 3

I have had luck with those "candy melts" which you can buy at the craft store. I don't think they are "real" chocolate but they come in lots of colors and super easy to melt in the microwave and dip the pops. I usually freeze my pops before dipping because the chocolate sets faster and they don't break apart, or at least make sure they are cool.

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MariaK38 Posted 22 Jun 2010 , 11:36pm
post #3 of 3

hi! mine used to crack all the time, too. I stopped freezing them before dipping and the cracking stopped. also, let the dipping chocolate sit for a couple of minutes so it's not so hot when you dip.
it helps to refrigerate the cake/icing mixture for an hour or so before you form it into balls... they stay together a bit better that way.
good luck with your cake balls!

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