My sister wanted cake pops for her birthday that everyone in the family could eat (my kids are allergic to dairy). Instead of candy coatings I used the poured fondant recipe on the wilton website.
Let's start with the good. A very easy recipe, went on the first 10 cake pops like a charm. I think the key to success was that I dipped the sticks in the poured fondant attached them to the cake balls and let them sit for about 15 minutes to set.
Now for the bad, after the first ten or so, the fondant was cooling and very thick. It was way to heavy for the cake balls so when I dipped them in the weight of the fondant dislodged the balls from the sticks and some even broke apart. I tasted one of the broken ones and OMG the cake pops with the poured fondant was so sweet i knew I would be in a sugar comma in about 10 seconds.
This was my first time having cake pops, they can't all be this sweet can they?
I added some water and reheated the poured fondant, I let it get to about 140 degrees F. Then next three pops were easy, the fondant was so thin I didn't have to wait long for the excess to shake off, I thought I was on a roll when it started to cool down again and it turned into a mess of grainy hard sugar crystals. I knew I wasn't supposed to let it get over 100F, and there is a reason why.
Needless to say, i thought about bringing it back up to 225F and to reform the sugar, then letting it cool down but I'm too lazy for that.
I think I have to try these with candy coating to compare for taste, but I think these are just too sweet and I will never want to eat cake pops with poured fondant, let alone serve them to others.
Try keeping your fondant bowl on pot of hot water to kept the temp even while you use it.