snazzycakes1 Posted 29 Aug 2012 , 12:18am
post #1 of

why is the chocolate coating cracking on my cake balls and pops. and do you know how to fix this?

5 replies
cakefan92 Posted 29 Aug 2012 , 12:34am
post #2 of

Do not put them in the fridge or freezer - - the difference in temperatures between the cold cake balls and the warm coating is what causes them to crack.

Cakery2012 Posted 29 Aug 2012 , 2:04am
post #3 of

Are you putting them in the freezer ? For how long ? Its ok . But leave them set out for a few minutes before dipping them.Unless they are frozen solid then you wilk need to let them sit out longer. Its the extreme difference in temperatures.

snazzycakes1 Posted 29 Aug 2012 , 1:13pm
post #4 of

thanks for the advice, the difference in temp makes perfect sense, but everything i read says to refridgerate or freeze first for easy dipping........

Cakery2012 Posted 29 Aug 2012 , 4:27pm
post #5 of

Yes I do freeze them for 10-20 mins . BUT leave them sit for a few minutes before dipping. If you freeze them longer than about 30 mins youwill need to leve them sit for a few more .I have made tons of them .

jgifford Posted 30 Aug 2012 , 12:53am
post #6 of

I tried leah_s's suggestion not to even refrigerate them, and it works beautifully. I don't use any frosting in them either unless they just won't hold together otherwise. Haven't had one crack since. thumbs_up.gif

Quote by @%username% on %date%

%body%