Cake Pops

Baking By monosylabicgirl Updated 12 Apr 2012 , 2:53am by monosylabicgirl

monosylabicgirl Posted 6 Apr 2012 , 10:30pm
post #1 of 4

whats the best dipping chocolate for cake pops?
I've tried the wilton candy melts and I hate that it takes forever for the pops to dry to a hard shell... i also don't like to stick them into the fridge for a few minutes to create the hard shell... if anyone knows of dipping chocolate that hardens without throwing it in the fridge, please share. thanks!!!

3 replies
bloch Posted 7 Apr 2012 , 10:56am
post #2 of 4

I use bittersweet chocolate or white chocolate half kg slabs that you get. When I buy them from the store I do not put them in the refrigerator. As they are solid at room temperature. So I just melt the choc and dip the chilled pops. You can sprinkle stuff on it and then keep it out for drying. It will get solid in no time. No need for putting them in the fridge. It works perfectly fine. It wont work if the chocolate was already in the fridge. You need to buy/have the chocolate which was normal/solid at room temperature. Let me know how it went Im sure it ll work icon_smile.gif

leah_s Posted 7 Apr 2012 , 11:26am
post #3 of 4

I use Merkens. Cake pops (having now made gazillions of them) will have fewer problems if they stay out of the fridge until they are finished. Once they're wrapped you can store them for a long time in the fridge.

All of the candy coatings (Merkens, Classen) get firm at room temp.

monosylabicgirl Posted 12 Apr 2012 , 2:53am
post #4 of 4

Thanks for info! I'll try the baking bars but I really want to get my hands on some merkens candy melts. I hear they are great but I only find them online.

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