I attempted to make some cake pops out of my scrap red velvet cake...i used cream cheese frosting for the binder...but they did not hold together well. once i put the stick in they fell apart...Is there a tutorial on this site for cake pops? thanks!
The cake balls need to be chilled for awhile before dipping. Then dip your stick in the candy coating or chocolate before inserting into the cake ball, then dip into the coating. If you google bakeralla (I think that is how it is spelled) she gives instructions on her site on how to make cake pops.
I have made cake pops many times, you also may have added too much of the binder. I have not thinking, done it with an intire can of frosting and they fell apart. But if you use the recipe Bakerella uses they stay togeather better. Plus the chilling as was mentioned by teacup.
Crumble the cake with your fingers so there are no large pieces. It has to be very fine crumbs. Then using a FORK start mixing in your frosting. Mix until it is completely blended into the cake. Start with a small amount of frosting and keep adding it until it is the right consistency. I do it completely by feel. Too little frosting and they will not stick together. Too much frosting and they will be big goo balls. I keep testing if it is the right consistency by rolling test balls. If they don't stick together with relatively easily with light pressure add more frosting. I freeze mine and then before I work on them transfer them to the fridge. Dip the stick in some melted candy and put in cakeball. Then dip.
thank you all very much...I will try another batch...wish me luck
I had big problems with the pop falling apart when I first started! Here are my top tips (all learnt the hard way!):
- As others have said, use the right amount of frosting as your binder. Some cake mixes (especially those labelled "moist") required very little. For one recently, I only had to use 2 tablespoons, whereas for previous ones, I used the 3/4 of a jar that Bakerella suggests. Add the frosting bit by bit, until you form a firm dough that is not too tacky but will roll together nicely.
- Make sure your cake balls aren't too big. If they are too large, they are more likely to falter under the weight of candy coating during dipping. I make mine about 1.5 inches in diameter. It is best to use a measure to get a consistent size. I'm not affiliated with them, but I use the OXO good grip small cookie scoop, which I find to be just right.
- Then chill your cake balls once you've rolled them. A couple of hours in the fridge or a short burst of 15 minutes in the freezer. Leave them out for a few minutes before you dip them though as they expand a little with the heat and if you dip them too soon, your beautifully dipped coating might crack. (Although adding a little vegetable shortening to your candy melts will reduce this risk and make for smoother dipping).
Very best of luck with your pops!
Just an FYI on Red Velvet. I made some not too long ago and the red dye streaked my white candy coating. I would make sure have two separate white coatings, one to "crumb coat" the pop, then dip it a second time once dry in the fresh white.