Anyone Used The "cake Bops" Pan?

Decorating By handymama Updated 14 Dec 2011 , 1:13am by HamSquad

handymama Posted 12 Dec 2011 , 5:06pm
post #1 of 22

This is the 2-part pan that makes a dozen or so cake pops--not the Baby Cakes maker. I've read both raving and scathing reviews. Since the real experts live at Cake Central I'm looking to you for the truth. Is it a winner? Also, what's your opinion of the Baby Cakes maker? TIA

21 replies
lovecakes52 Posted 12 Dec 2011 , 5:28pm
post #2 of 22

Hi Tia,
I bought the 2 part pan that makes the cake pops. I didn't like it. For that being said the reason why is because I sprayed my pan and the cake balls kept sticking after about the 2nd time I put them in the oven. The other reason is because I had a huge problem getting them to stick onto the sticks. I have made cake pops before the original way, but I could not get these to stick for anything, everytime I would dip into the chocolate they would fall. I let them sit overnight plus dipped my stick in the chocolate first and put in the ball and let sit in the refrigerator and that still didn't help!

If anyone has any idea's please let me know! I am also curious about the babay cakes machine, if it works pretty good with attaching the stick.

hth!

aundrea Posted 12 Dec 2011 , 5:47pm
post #3 of 22

i just bought the cake pop pan. the one thats been advertise on tv and now avail stores. i am going to try it this weekend. although it looks so easy on tv im sure there will be some kinks to work out.
i dont know if this is the same type of pan that you are referring to.
wish me luck!

lovecakes52 Posted 12 Dec 2011 , 6:00pm
post #4 of 22
Quote:
Originally Posted by aundrea

i just bought the cake pop pan. the one thats been advertise on tv and now avail stores. i am going to try it this weekend. although it looks so easy on tv im sure there will be some kinks to work out.
i dont know if this is the same type of pan that you are referring to.
wish me luck!


I wish you luck aundrea! Please let us know how it works for you! Any suggestions would help! That is the pan that I was talking about,the one on tv and now in stores . icon_smile.gif

aundrea Posted 12 Dec 2011 , 6:38pm
post #5 of 22

ohhhh! ok i will-i was so excited when i saw it at the store- i got it at bed bath and beyond and used my coupon for it. so i only paid 14.99. the tv commerical makes it look so easy that i already know its gonna be a challenge (for me!)
ill let you know how i do.

jlynnw Posted 12 Dec 2011 , 6:57pm
post #6 of 22

I love the purple baker. We have made many cake pops, cake balls, and doughnut holes. I did find it best to dip the pop stick in chocolate, insert, chill then dip. I love these because the cake tastes like cake and not a sugar ball coated in chocolate. Make sure the baker is pre-heated and that prevents sticking.

lovecakes52 Posted 12 Dec 2011 , 7:05pm
post #7 of 22
Quote:
Originally Posted by jlynnw

I love the purple baker. We have made many cake pops, cake balls, and doughnut holes. I did find it best to dip the pop stick in chocolate, insert, chill then dip. I love these because the cake tastes like cake and not a sugar ball coated in chocolate. Make sure the baker is pre-heated and that prevents sticking.


Thanks Jlynnw, I will have to give it a try!!!! I too would prefer the cake taste rather than sugar ball taste. I do have one question since you have used this? What about the outer rim of the cake ball, will it cover after you have covered it in chocolate or do you have to cut it off some how????
Thanks

handymama Posted 12 Dec 2011 , 7:13pm
post #8 of 22

For both types of pans: do the pops come out round or some version of cone-shaped?

lovecakes52 Posted 12 Dec 2011 , 7:27pm
post #9 of 22

Hi Handymama, I do know that the pan does come out round with a slight oval but not muchy. I don't know about the baby cakes though

adamsgama Posted 12 Dec 2011 , 7:38pm
post #10 of 22

I have the purple "Babycakes" cakepop maker. I use it all the time. I even bought a second one for my daughter to use. I love it.
It makes 12 cakepops at a time. If there is too much batter in the cups it will spill over, but once the pop is cool it just breaks off. And yes the seem is covered when you dip it. It only takes, average 3-4 minutes to cook at tray, so you are constantly moving them. 1 cake mix will make at least 60 cake balls.
I do NOT dip mine in the chocolate, I spoon the chocolate over the cold cake pop and shake off the excess. I loose too many when I dip them, Hope this helps.

Adamsgama

lovecakes52 Posted 12 Dec 2011 , 7:53pm
post #11 of 22

Thank You So Much Adamsgama, I will have to give it a try!
I was worried about those rims! haha

imagenthatnj Posted 12 Dec 2011 , 8:00pm
post #12 of 22
Cakery2012 Posted 13 Dec 2011 , 12:17am
post #13 of 22

I have the pan have had great results but once . That was when I didnt follow the directions that come in the box .LOL
Here's My summary from memory and some tips . So make sure you read the directions inside the box.
Start with a dense moist cake recipe . WASC with the sour cream works great . the suggestion in directions is to use pudding. I also use milk instead of water.
1) Spray with butter pam with FLOUR .Do not use oil .spray the insides top and bottom pans and the top out side REDwith the holes.
2) spread batter as directed in directions . Fill each cup in pan completely but do not overfill. scrape stapula across
top to level . Its OK to have some batter inbetween cups .
3.)Donot over bake . some batter will probably come out of
lhoes . usually when it starts to turn golden brown test with a toothpick.for doneness.
4) Remove from.oven .Let cool . after a few minutes while still warm remove the excess from top of pan .When cool enough to touch but still warm remove clips from ends. Remove top part of
pan.
Flip over each ball in the pan . so the bottom brown side is up and the top lighter side is inside the cup. Because the top side is usually more oval . Push them very slightly down till they cool. This will make them perfectly round. unless you would like that more oval pointed end .
Cool balls completely and put in freezer or fridge in airtight container till ready to dip.
when ready to dip take them take out of freezer 1/2 hr before you are ready . melt candy .make a hole where stick
will go.in pop. now dip stick in candy and stick.in hole.
I.put mine on baking sheet and stick in fridge to harden for afew minutes BEFORE dipping the ball in the melt. I hope this helps . Im sorry but Im posting fron my.cell so there may be alots of typo errors .

jlynnw Posted 13 Dec 2011 , 1:35am
post #14 of 22

sorry not to reply - the outter ring falls off once they have cooled no problem

HamSquad Posted 13 Dec 2011 , 2:44am
post #15 of 22

My sister Helen bought the original "bake pop" pans off TV. She brought a set to me 2wks ago and we tried it out with the grand kids. We had a blast! I just used the pan she left me, last Tuesday. Since I had frozen red velvet cake batter in the freezer, I thought what better way to test the pans and use of frozen batter. Well, I must say all worked very well. With the cake pops being made for High Schoolers I knew I wouldn't get the reusable sticks back, so I dipped lollipop sticks in the Wilton candy melts to glue the cake pops on. Overall, I really like these cake pan. As mentioned before, just spray pans with nonstick spray, then add batter, bake for 25 minutes. We had no problems with them popping out! See my pictures for the Red and White Cake Ball.

katebake Posted 13 Dec 2011 , 4:03am
post #16 of 22

I'm really not sure why my post has been directed to the "Naughty cake" discussion area.
For the first time I used my cake pop pan (purchased at Bed Bath & Beyond using one of their great coupons). Anyway, I was disappointed by a few things which I hope are easily remedied with some advice from the manufacturer or even more welcome advice from fellow savvy bakers who have figured it out on their own ;0)
I followed the directions for using (and adjusting) the standard cake mix as well as the prep pans.
I had quite a bit of cake mix left over after I filed the pan - there were no instructions to say that either I should be preparing multiple pans pops bake there appeared an entire separate baking "thing" out of the tops(holes) of the cake pan came a separate set of cake tops.
So my questions - should each pan only be filled 3/4? From one box of cake mix should I expect to have two full pans of cake pops or just one and then throw away all the extra batter? Thanks.




I

Cakery2012 Posted 13 Dec 2011 , 5:26am
post #17 of 22

yes its been my experience you will have batter left over after the first batch . i make another cake or wait let the pans cool clean them upand bake another batch.

Cakery2012 Posted 13 Dec 2011 , 5:33am
post #18 of 22

yes its been my experience you will have batter left over after the first batch . i make another cake or wait let the pans cool clean them upand bake another batch.

HamSquad Posted 13 Dec 2011 , 6:36am
post #19 of 22

My sister Helen had two sets of cake pop pans. We mixed the cake mix according to directions and filled each pop cup at first to the top, which when it baked, it made these chips that easily came off and didn't effect the shape of the cake pop. So we then started filling the pop cups about 3/4 to 2/3 full. We used the pans over to make more than 18 pops, which I think is the amount each pan holds. Since, she left me with one set,after baking the first 18, I just wiped the pan down with paper towels and resprayed and refilled the pan with my thawed out red velvet cake batter I had frozen in my freezer since November 15. Just put leftover cake batter in zip-locked storage bags and freeze. Bake another day. thumbs_up.gif

HamSquad Posted 13 Dec 2011 , 6:37am
post #20 of 22

My sister Helen had two sets of cake pop pans. We mixed the cake mix according to directions and filled each pop cup at first to the top, which when it baked, it made these chips that easily came off and didn't effect the shape of the cake pop. So we then started filling the pop cups about 3/4 to 2/3 full. We used the pans over to make more than 18 pops, which I think is the amount each pan holds. Since, she left me with one set,after baking the first 18, I just wiped the pan down with paper towels and resprayed and refilled the pan with my thawed out red velvet cake batter I had frozen in my freezer since November 15. Just put leftover cake batter in zip-locked storage bags and freeze. Bake another day. thumbs_up.gif

handymama Posted 13 Dec 2011 , 9:07pm
post #21 of 22

Ham Squad--were you using the 2-piece pans that go in the oven or the Babycakes pop maker that sits on your countertop?

HamSquad Posted 14 Dec 2011 , 1:13am
post #22 of 22
Quote:
Originally Posted by handymama

Ham Squad--were you using the 2-piece pans that go in the oven or the Babycakes pop maker that sits on your countertop?




Yes, I have the 2-piece pans with the orange clips that holds them closed while baking in the oven.

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