Cakepops And Air Bubbles In The Candy

Decorating By Leanneh Updated 23 Jun 2011 , 4:02pm by Rach80

Leanneh Posted 23 Jun 2011 , 10:47am
post #1 of 9


I am having trouble all of a sudden for some reason with my cake pops and too many air bubbles in the candy. Even if I try and pop some then gently tap to cover the hole up, when they start drying, little holes appear - maybe up to 10 per pop! Driving me mad!

Anyone had this problem and worked out the reason. Am spending forever, fixing them!

I don't freeze my pops, just chill for 2+hrs then take out a small batch at a time and dip after 10mins of being out of the fridge, any sooner and I find they crack. I melt my candy in the microwave on defrost.


8 replies
Lita829 Posted 23 Jun 2011 , 11:51am
post #2 of 9

Hmmm...that's a tricky one. I've never had any problems with air bubbles but have had problems with splitting. I find that freezing them for 15 min and dipping about 4 min after they come out of the freezer works best for me. If you dip them too soon, they will crack because the cake pop expands as it comes to room temp.


Leanneh Posted 23 Jun 2011 , 11:56am
post #3 of 9


I used to have a problem with cracking hence why I leave them out for longer....maybe that's the problem?!?!? I did also wonder whether melting the candy too quickly might be the issue. It is driving me seriously bonkers - got a big order next week of 420 and can do with out this!!!!

Do yours really not crack when they have only been out of the freezer 4mins.

Lita829 Posted 23 Jun 2011 , 12:10pm
post #4 of 9

[/b]420 CAKE POPS.....I'd be getting ready to go bonkers, too icon_eek.gif . WOW!!! I have found that leaving them at room temp for roughly 4 min after coming out of the freezer stops them from splitting. Mind you, the most Ive ever made was 120 and that is when Bakerella came to my old job for a book signing.

I feel your pain because I know that, while cake pops are cute and yummy as can be, they can be a major PITA to make.

Good luck and tell us how they came out icon_smile.gif

Lita829 Posted 23 Jun 2011 , 12:14pm
post #5 of 9

Sorry about that last post....I didn't mean to bold the entire message icon_redface.gif How fast are you melting your chocolate? I have a 1300 (I think) watt microwave and I melt it on the defrost setting over 3-4 minutes, stirring every 30 seconds after the first 2 minutes. I also use Wilton's candy melts. I have never had any problems out of them.

Dayti Posted 23 Jun 2011 , 12:31pm
post #6 of 9

I think the air bubble problem arises when you stir the chocolate/melts too quickly, since you are incorporating air into it. Try a "folding" action instead, and see if that helps.

Lita829 Posted 23 Jun 2011 , 12:34pm
post #7 of 9
Originally Posted by Dayti

I think the air bubble problem arises when you stir the chocolate/melts too quickly, since you are incorporating air into it. Try a "folding" action instead, and see if that helps.


DianeLM Posted 23 Jun 2011 , 2:06pm
post #8 of 9

I also think it's air incorporated during stirring. After you've stirred, tap/bang (whateve is between those two - heavy tap or light bang?) on the counter a few times to see if air bubbles rise to the top. If they do, gently swipe through them with your spoon or spatula and continue tapping until you don't see any more air bubbles.

Rach80 Posted 23 Jun 2011 , 4:02pm
post #9 of 9

Yeah, this is right up my alley! I make more chocolates than cakes! Okay, I melt lots of choc in the microwave as well, so I'm sure you know that the candy melts will still look in tact, for the most part even when melted. You need to stir vigorusly to melt the rest of the way. If the melts are completely smooth when you remove fromt he microwave then have statred to burn. You might not see it, or smell it, but they have reached the burning temp. This could be causing the bubbles. Try melting a cup at a time for 30 seconds, stir good. If needed put back in and do 8-10 second intervals until you can stir them and get them smooth. Every mircowave is different, mine takes 42 seconds for 1 1/2 cups of Merckins candy melts. Also, each type of candy melt will take different melting times, dark chocolate will melt faster (more oil) color chocolate will take longer. It takes playing with but can be done with no bubbles! Good luck.

After all that: try makig a double boiler, it works great and you don't have to work so fast to prevent cooling! I use a saucepan and glass bowl! Works like a charm! When doing a couple hundred pounds of chocolate this is what I do, you have a big order there I'd say try this!

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