I have made the cake pops on the stick, but I haven't made them just as truffles so I was wondering what the best way is to dip them and where to set them to harden without a bunch of wasted coating and so they look nice. Also does anyone add like chocolate chips or nuts to their cake mixure?
I will be following this thread.
I just did some this weekend with vanilla cake and added toffee bits then dipped in chocolate using a dipping tool, rolled them in toffee bits and put them on wax paper. they hardened perfectly round. I put them in mini cupcake foils after that to serve. I add bits to them all the time to give it the extra kick of flavor
A little off topic, but hopefully still a helpful hint. I don't own the "dipping" tool, instead just use a plastic fork with the two middle tines broken off. I'll be following this thread also as I want to someday try my hand at the cake pops... love the way they look with endless possibilities.
I haven't perfected a way to do it easily or evenly yet. I just started, so I am interested to know how to dip as well.
As far as ingredients. I have experimented with toffee bits, butterscotch bits, Andes Mints bits, and a rocky road one with marshmellows and nuts.
A toothpick works great.
Karen-Do you leave the toothpick in until hardened and then take it out? I tried skinny bamboo skewers that I read about in another post, but messed the balls up trying to get them off the skewer.
Try easing it off with another toothpick. Maybe skewers are harder to get out since they're thicker.
I freeze the balls for just a few minutes then push a toothpick in them for dipping. When they are done coating, I let them set for just a seconds, then twist and wiggle the toothpick out gently. It leaves a hole in the top but the finish is perfect everywhere else. I usually wind up drizzling them or throwing more toppings on top anyway, so the hole has never been a problem!
I use a toothpick, too, but I dip, shake off the excess and stick the toothpick into a styrofoam block covered in plastic wrap. I drizzle the topping on while they are on the styrofoam. When the coatings harden I pick it up the ball by sliding a fork under it, pulling it out of the styrofoam, removing the toothpick and then placing it in a paper liner.
How not to get the bits of the cake crumb into the chocolate? I have that problem even though I freeze the cake ball before. Could it be too much frosting?
I stick a toothpick into each one, dip, tap the side of the toothpick (with the truffle hanging over the bowl) on the side of the bowl, letting the excess drip off.... and then stick the toothpick into a piece of styrofoam. Once it's set up I twist the toothpicks and pull them out. I'm left with a nice round ball and just a tiny hole in the bottom which you can tap a little chocolate to fill it or just pop the truffle in a candy liner (mini cc liner) and call it a day!
There is a short video by Bakerella on Cake Pops... she makes it look easy. You can search for that, and hopefully it will help.