Cakepops...

Baking By Mo-Mo73 Updated 16 Jan 2013 , 4:44am by RhinoPops

Mo-Mo73 Posted 16 Feb 2011 , 6:53pm
post #1 of 9

I've seen and heard two different methods for this...cake and icing mixture & cake and creamer mixture...what do you think is the best method???

8 replies
msulli10 Posted 16 Feb 2011 , 7:05pm
post #2 of 9

I have only used icing, but the creamer would work the same. I guess it's a matter of flavor. You can probably get more variety using the creamers. Just don't over saturate the cake crumbs.

BCo Posted 16 Feb 2011 , 7:15pm
post #3 of 9

I prefer the icing method. My cakes are pretty moist anyway so it doesn't take too much to get the right consistency with just a little bit of icing. I find the creamer makes them too wet in texture and just prefer the cakeball texture with the icing better. Just try it out. Just separate out a little bit into two bowls and add icing to one and creamer to the other and see which one's you prefer. Personally the one with the icing mixed in held up better for me. You would need such a small amount of creamer to get the cake to come together to make the balls that it wasn't worth using that method to me!

Hope that helps some.

BCo Posted 16 Feb 2011 , 7:16pm
post #4 of 9

I prefer the icing method. My cakes are pretty moist anyway so it doesn't take too much to get the right consistency with just a little bit of icing. I find the creamer makes them too wet in texture and just prefer the cakeball texture with the icing better. Just try it out. Just separate out a little bit into two bowls and add icing to one and creamer to the other and see which one's you prefer. Personally the one with the icing mixed in held up better for me. You would need such a small amount of creamer to get the cake to come together to make the balls that it wasn't worth using that method to me!

Hope that helps some.

ChRiStY_71 Posted 16 Feb 2011 , 7:34pm
post #5 of 9

I have only used icing...but I bet using creamers would give you lots of flavors to choose from. I think I'll try some this weekend!

sillywabbitz Posted 16 Feb 2011 , 7:53pm
post #6 of 9

I have used icing and lorann's syrups and honestly I can't put enough syrup or frosting into my cake to effect the flavor. I find less is more with this. If they're too soft they just don't hold their shape or hold on to the stick so for me it's binder not flavor. I have to count on the cake flavor.

Also I used the wilton candy melts and I really feel the taste just totally overwhelmed the cake...what other kind of coating can I use that doesn't taste so sickly sweet.

Thanks

Mo-Mo73 Posted 16 Feb 2011 , 10:22pm
post #7 of 9

thank you all...think im gonna try it with brownies and fudge frosting...=) i will post the results

chollyhale Posted 16 Jan 2013 , 4:35am
post #8 of 9

I know this is an old thread, but in response to the melts, I hate them, I agree they overwhelm the entire pop..I always use real chocolate, sure you have to temper it, but it works better, tastes better and all around is MUCH better than the melts. I also agree the icing mixed in is more of a binder than a flavoring, I prefer icing.

RhinoPops Posted 16 Jan 2013 , 4:44am
post #9 of 9

Make and Mold tend to taste better and melt better also.  However, I have been doing some research and the folks at Chocoley seem to make a product that might get you closer to that real chocolate taste without having to temper.  So I think I am going to try out some of their wafers.  Has anyone else here tried their chocolate melts?

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