Cake Pops Chocolate Cracking

Baking By cakegroove Updated 4 Aug 2010 , 2:22am by Donnabugg

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cakegroove Posted 26 Jul 2010 , 2:01am
post #1 of 3

Do you make cake pops? What's the proper M.O. for length of time in the freezer vs. counter time before covering in chocolate? I am fairly positive my chocolate is cracking because the cake pop balls are too cold. However when they are NOT cold enough they don't hold well on the stick. Any advice?

2 replies
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mamawrobin Posted 26 Jul 2010 , 2:03am
post #2 of 3

I put mine in the fridge rather than the freezer. They are cold enough to dip but not cold enough to crack the chocolate coating.

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Donnabugg Posted 4 Aug 2010 , 2:22am
post #3 of 3

I had the same problem with the cracking. It's a fine line but all mine are frozen..I take them out and leave on counter for 10 minutes or so or in the refridgerator for 30 minutes or so....hth

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