How Do They Get Cake Pops So Perfectly And Uniformly Round?

Baking By sugarMomma Updated 9 Aug 2011 , 10:38pm by QTCakes1

sugarMomma Posted 3 Aug 2011 , 10:54pm
post #1 of 15

It must be a mold? Can anyone send me a link or directions?

14 replies
pzkcakes Posted 4 Aug 2011 , 12:53am
post #2 of 15

Check out bakerella.com, she's all about cake pops. She also has a book on cake pops that can be helpful.

tiggy2 Posted 4 Aug 2011 , 1:10am
post #3 of 15

You can roll them by hand or use the new roller (about $250)

brown_suga Posted 4 Aug 2011 , 1:15am
post #4 of 15

Try this link
http://www.preparedpantry.com/meatballer-maker.aspx

They come in different sizes, this is even better than a cookie scoop because it's round on both sides. Good for cake pops and truffles etc...

tiggy2 Posted 4 Aug 2011 , 1:19am
post #5 of 15
Quote:
Originally Posted by brown_suga

Try this link
http://www.preparedpantry.com/meatballer-maker.aspx

They come in different sizes, this is even better than a cookie scoop because it's round on both sides. Good for cake pops and truffles etc...


Thats's good for a starting point but you'll still have to shape them a little. Babycakes ?Cske Pop Maker" workse pretty well and it's only about $30. You'll end up with some that have slight ridges around them but the coating will cover most of it. However, cake mix batter WILL NOT work in it. The recipes that come weith it work very well.

MadMillie Posted 4 Aug 2011 , 1:28am
post #6 of 15

This was a recent post that I found interesting. I just bought a 3D hard candy mold (1inch or 1 3/4inch). Haven't tried it yet to know if it will work the same way. I also bought a meatball maker, but mine wasn't as round as the one posted above. I think I will buy one of those for bigger cake balls.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=725422&postdays=0&postorder=asc&&start=15

G_Cakes Posted 4 Aug 2011 , 1:35am
post #7 of 15

I use a meat baller, not sure if thats the correct name or not but it looks like a pair of scissors but has a half ball attached at each end.
just open it up and grab your crumbled cake and close like a pair of scissors and presto instant ball.

Makes everything uniform and same size and using a cake mix i can get aroung 32 balls out of it.
balls... my sister inlaw found them for me at a local chinese market and paid 2.00 for them but you can find them online and just pay the shipping.

HTH

SweetcakesCT Posted 7 Aug 2011 , 4:49am
post #8 of 15

I was wondering the same thing about getting the pops round. Okay, so I can try the meatballer. But how about when you put them on the cookie sheet to freeze/refrigerate? Don't you still get that flat bottom?

fondantgrl Posted 7 Aug 2011 , 5:23am
post #9 of 15

I really do not use anything but my hands... sometimes it is the coating that is the "not-so-perfect", when the chocolate kind of bulges out..but the toppings or decorations kind of covers it up. these I made last month...

Image

motherofgrace Posted 7 Aug 2011 , 5:28am
post #10 of 15

Mine are hand rolled, but they dont look "perfectly" round until they are rolled in sugar! Its like photoshop for cake balls! lol

G_Cakes Posted 8 Aug 2011 , 11:02pm
post #11 of 15
Quote:
Originally Posted by SweetcakesCT

I was wondering the same thing about getting the pops round. Okay, so I can try the meatballer. But how about when you put them on the cookie sheet to freeze/refrigerate? Don't you still get that flat bottom?




I pack the cake balls night and firm this avoids the dent on the bottom but not always.

If I am putting them on a stick I insert it into the flat bottom or just lay them in a wrapper flat side down. Either way they never last long enough for anyone to complain about the shape!

carmijok Posted 8 Aug 2011 , 11:22pm
post #12 of 15
Quote:
Originally Posted by SweetcakesCT

I was wondering the same thing about getting the pops round. Okay, so I can try the meatballer. But how about when you put them on the cookie sheet to freeze/refrigerate? Don't you still get that flat bottom?




I must have made 10 million of those things at the bakery I worked for. We used the meatballer to portion. Then we hand rolled them to get them smooth. They didn't seem to get the flat bottoms you're concerned about...but then when we dipped in chocolate they would get a base we'd have to trim around when we put them on the parchment paper to dry. Trim the chocolate close enough and they look extremely round. If you're putting them on a stick then just dip and let the chocolate run off a bit and stand them up to dry in a foam board or something.

QTCakes1 Posted 8 Aug 2011 , 11:31pm
post #13 of 15

Okay, so I have never made these cakeballs before, but I really like how they look. So, I have 3 questions for you experts out there, are you supposed to freeze them first before you dip them (I read that somewhere), and can they made using mud cakes, and do they always have to have a type of binder? I was just thinking with the way maud cakes are, you may not need a binder. Thank you.

carmijok Posted 9 Aug 2011 , 12:38am
post #14 of 15
Quote:
Originally Posted by QTCakes1

Okay, so I have never made these cakeballs before, but I really like how they look. So, I have 3 questions for you experts out there, are you supposed to freeze them first before you dip them (I read that somewhere), and can they made using mud cakes, and do they always have to have a type of binder? I was just thinking with the way maud cakes are, you may not need a binder. Thank you.




We never used a binder. Just smooshed the cake til it was like the consistency of cookie dough. Really knead it, squeeze it and smash it. Just make sure your cake isn't too fresh. We used to bake cake for cake balls, crumble it and let it air dry overnight to get it ready to roll. Too fresh and it gets oily. If you are making cake pops I would freeze them...after dipping your stick in chocolate and inserting it in the cake ball. They fall off rather easily if they aren't adhered well.

QTCakes1 Posted 9 Aug 2011 , 10:38pm
post #15 of 15

Thank you!

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