cfpeoples Posted 11 Jun 2012 , 1:47am
post #1 of

Trying to make my first cake pops. I have bakeralla's book....and the pops taste great. The problem is when i try to dip them. I have the Wilton candy melts and microwaved them like it said in the book. I even added a litle vegetable oil as it suggested because it was too thick. But it is STILL to thick. They are not even remotely smooth! What i am doing wrong? Thanks in advance!

7 replies
Occther Posted 11 Jun 2012 , 1:49am
post #2 of

I have had the same problem with Wilton's melts. Not sure if they are old or just inconsistent. I buy Mercken's or Peter's.

cfpeoples Posted 11 Jun 2012 , 1:48pm
post #3 of

Thank you. I'll try a different brand

IlliniBaker Posted 11 Jun 2012 , 2:24pm
post #4 of

I had the same trouble many times with the Wilton brand. I started using almond bark and they come out perfect! You might try that next time.

debbief Posted 11 Jun 2012 , 3:40pm
post #5 of

I just had the exact same problem trying to make cake pops this weekend. I also used wilton melts. I just figured it was me and I stink at the whole cake pop thing. Maybe I'll give it another try with a different brand sometime.

I was so excited because I bought the cake pop pan and they baked perfect....just couldn't make the dipping part work -(

sillywabbitz Posted 11 Jun 2012 , 6:29pm
post #6 of

When I did them with Wilton melts I had to add a LOT of shortening to thin it out enough for cake pops. It did work but I probably added 4-5 tablespoons of shortening to 2 cups of melts.

3beautygirls Posted 11 Jun 2012 , 6:38pm
post #7 of

I use the chocolate wafers from the Bulk Barn, I'm not sure what brand they are... they work well, but I always have to thin them with oil.

You also have to make sure the cake balls are really smooth too before dipping. Don't swirl and just dip it in and lift up...

CakinKimi Posted 12 Jun 2012 , 1:01am
post #8 of

Another option is to use regular chocolate chips. I have used semi-sweet and white chocolate, and they turned out great!

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