I want to make cake pops for my son' s birthday and wanted know if I can use poured fondant? Most people on youtube videos used candy melts. Do they taste better that way? I have the bake pops pan and feel that if I use the melts I am missing icing.
Thanks for your help
Are you talking about Wilton Candy Melts? I've had nothing but trouble with those. My bakery just started using a poured fondant called Fondip that works great. It sets pretty fast though, so we can only dip about 10ish pops before having to remelt the stuff. Takes color fantastically well too. Comes in Vanilla and Chocolate. Only the vanilla can be tinted though, for obvious reasons.
I always use real chocolate but I love, love, love the look of these ones from Peggy Porschen's new book, she uses liquid fondant: http://www.youandyourwedding.co.uk/receptions/trends/peggy-porschen-boutique-baking?page=2
Thanks, so I should return the Wilton's melt? Has any tried the Wilton melts? Please share your thoughts before I return them.
In my experience the Wilton melts are very inconsistent...some melt fine, others just melt into a thick, gloopy mess. Adding oil or shortening to make them runnier, in some cases using lots of it, affects how hard the melts set up and sometimes they stay really soft. So I use real white chocolate and colour it. Sometimes I add a handful of Merckens candy melts to start the colour off, or I will use that brand if the customer wants super white pops. So yes, if you don't have another use for them, I would take them back and find an alternative.
I only use melted chocolate and if i want it a certain colour I add powdered colour to white chocolate. I have used other stuff before but this works best for me.
Please let us know how the bake pan works. I've never tried it and I always assumed it would be difficult to dip soft cake.