Cake Pop Help

Decorating By Ahunt Updated 4 Jun 2011 , 6:16pm by LoriMc

Ahunt Posted 4 Jun 2011 , 6:00am
post #1 of 12

So I always see cute ideas for cake pops but never had an opportunity to make them. I have also never worked with candy melts. I finally have a need for them for my mother in laws 50th. I thought cant be that hard.... apparently I am niave!? I think I started with them too big cuz when I went to dip them they fell off stick. So we went smaller..... ya they still fell off stick as they were drying. Plus my chocolate just doesnt' seem to get thin enough. If anyone has any suggestions I would greatly appreciate it. I really centered my idea around these pops and I cant give anything I think looks like crud.

Also, if i were to make the fondant rose cake pops, do they need to be dipped before I would put petals on?

11 replies
motherofgrace Posted 4 Jun 2011 , 6:27am
post #2 of 12

First of all, you need to chill them before dipping, and I find it helps if I put some chocolate on the stick before inserting it into the pop.

To thin it out you can use shortening or paramount crystals.

And as for the fondant, thats totally your call!

HTH icon_smile.gif

mom2twogrlz Posted 4 Jun 2011 , 6:35am
post #3 of 12

check out the Bakerella website. She is one of the cakeball goddesses, and has a video on her website. They take practice, but aren't too bad once you get the technique down.

LisaPeps Posted 4 Jun 2011 , 8:26am
post #4 of 12
Quote:
Originally Posted by motherofgrace

First of all, you need to chill them before dipping, and I find it helps if I put some chocolate on the stick before inserting it into the pop.

To thin it out you can use shortening or paramount crystals.

And as for the fondant, thats totally your call!

HTH icon_smile.gif




Totally agree with this.

For my rose pops I used modelling chocolate for the petals... tastes nicer than fondant and doesn't dry out as much as fondant.

I would also suggest that you start your balls off as tear drop shapes as you would a gumpaste rose.

sweet56pooh Posted 4 Jun 2011 , 9:34am
post #5 of 12

I recently tried cake pops for the first time too. It's s lot harder than it looks. I found chilling the balls help and dipping the stick into candy melts will act as a glue. I still have a lot of practicing to do. Good luck with your project!

Kiddiekakes Posted 4 Jun 2011 , 1:22pm
post #6 of 12

Here is what I learned....

chill the balls first..insert stick with a bit of chocolate dipped on it other wise it will fall off.I don't thin down my candy melts as I find the coating slips off and leaves it very thin looking and if you are doing choclate balls with white candy melts you can see through it.I just used a spoon to help cover the pop and then tap it off on the edge.

Ahunt Posted 4 Jun 2011 , 2:57pm
post #7 of 12

Thanks for all the tips! I have them chilling as we speak. Lets hope I dont see anymore splatter on my counter!!! icon_cry.gif

LoriMc Posted 4 Jun 2011 , 3:03pm
post #8 of 12

Just made cake pops for the first time this morning and I had the same problem with a couple of them once they started warming up. I kept having to stick the tray in the freezer off and on.

Also noticed on a couple of them, after they sat for a while, a little bit of cake oozed out the bottom where the stick was inserted. Weird or normal?

I tried to add flavoring to the candy melts which I personally don't like the taste of, and I had some problems. The Merkens brand seized up when I added a couple drops of the LorAnn oil flavoring. Luckily I had some vanilla melting wafers (??) that I bought from GSA, and did not have the same problem with those. Was even able to add a couple drops of Americolor blue without it seizing up. Very strange because the melts look identical. Everything I looked up said you could use LorAnn oils with candy melts. Anyone else have this problem?

sweet56pooh Posted 4 Jun 2011 , 5:39pm
post #9 of 12

Not all LorAnn oils are made for chocolate/candy melts. I know LorAnn official website will state if you can use it for that purpose or not. HTH!

sweet56pooh Posted 4 Jun 2011 , 5:43pm
post #10 of 12

Oh I forgot... The oozed bottom is from rolling the cake balls to tightly. When you freeze a tightly rolled cake ball it will expand, just like how water expand when you freeze it, causing it to ooze out. Hope that makes sense. Next time just light roll them into a ball.

TinkerCakes Posted 4 Jun 2011 , 6:06pm
post #11 of 12

I never freeze/refrigerate my cake pops and only stick them in the fridge long enough for the candy to dry on stick after I inserted it in the cake pop (sometimes I just let it dry on the counter) I have heard too many people complain about cracking because of them being too cold. I haven't had one crack yet.

I would never use fondant on them but that's because I see everyone peel it off cakes and I don't want them doing that to bite size cake pops.... and my family would shoot me if I did....they love regular cake pops! icon_smile.gif

I might try modeling choc for the petels of a rose though, it taste much better IMO.

Also, after making MANY of them, I don't use near as much frosting in the cake as I first did...so they aren't quite as "mushy", maybe that is why the OP's are falling off the stick???

LoriMc Posted 4 Jun 2011 , 6:16pm
post #12 of 12
Quote:
Originally Posted by Jason-Lisa



Also, after making MANY of them, I don't use near as much frosting in the cake as I first did...so they aren't quite as "mushy", maybe that is why the OP's are falling off the stick???




I agree. I think I used too much icing, and the cake was strawberry which is naturally heavier. Probably didn't help the situation.

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