I am making cake pops for a friend and she liked this technique of drizzling as shown in this pic http://cakecentral.com/gallery/1930166

I tried doing it with white chocolate in a ziploc bag and snipping one end off but it did not have a neat spiral look like that.

Can someone please guide me on how to get this look? Thanks in advance!

I would put the melted chocolate in an icing bag and use a small tip....you'll get a more uniform look than you got using the ziploc bag.

Thanks but is there a way to get them round and spirally like that? I doesn't seem to work :/

I would slowly spin the cakepop while applying the chocolate.

Sorry, I can't think of a better way to describe what I'm talking about...I wish I could show you. lol

Thanks cakestyles... one last question though! Would you hold the cake pop horizontally or vertically while spinning it gradually?

I'm still practicing this technique. I use a snack-size ziploc baggie and snip the tiniest part off the corner of it.

With my left hand, I hold the cake pop by it's stick, horizontally, and my right hand is ready to squeeze out the design. I turn or slowly spin the cake pop in my left hand while squeezing out the circular design.

Thanks so much FabricGal... I'm gonna practice!

When you use a baggie, your hole will be football shaped and have two seams. If you want that look, get the $2 tip and pastry bags.

Thanks scp1127, you are very helpful and always answer on all my posts!! I appreciate it!!

Your'e welcome pj. I learned that the hard way.

I always thought that if I needed to, I would get one of those battery-operated, spinning lollipop holders to spin it for me, provided they don't spin that fast!

I agree with scp1127 to get a perfect line use a tip with a pastry bag... Though I think you should start with a smaller tip. Chocolate is very runny and a lot will come out of a small hole...
Another thing have you tried to PM that CC user she might have the answer to your question

HTH

Cupcations, I put, "$2", indicating that it was rather inexpensive to do it right. You are right though. A #1 would be good. I often use parchment bags so that I can snip it as small as I need. But not everyone wants to fold those bags.

No, but my "g" is starting to stick. So if you all see my edits, I'm "puttin" in missing g's.

I agree on the #1 tip with thinned chocolate. Also--you need to do this over a large pan and/or huge piece of Reynolds freezer paper, shiny side up. You'll have a lot of chocolate drizzle that will go everywhere but the pop. Using freezer paper allows you to scrape up the extras and re-use.

I too learned the hard way to drizzle on the paper and get a fine, thin, line BEFORE applying to the pop (in my case, fresh dipped strawberries). If you don't do that IMPORTANT step, you get giant globs when you initially start applying the drizzle.

For the spiral, hold the pops at a 45 degree angle (like the axis of the earth) and spin. Looks like she drags the final "spin" on top off to the side.

here's a video, http://www.facebook.com/video/video.php?v=130274417050125


I suggest using a parchment cone and snipping the tip a tiny bit. if you use a metal tip you will struggle with the melts getting hard from the cold metal and you cannot just pop it in the microwave to reheat because it's metal!

I was reading an email from Bakerella today for some cake pops she made, and she also said that you should use a tip. The reason for this being that when you cut the tip out of the ziploc bag you have seams that won't allow for the circular flow from the bag. Bakerella really knows her stuff when it comes to cake pops. So you may really want to try using a round piping tip.