CottageGirlSkills Posted 19 Sep 2012 , 5:23pm
post #1 of

I just completed my first attempt at Cake Poppers...*whew* thumbsdown.gif not my favorite. Even after watching many videos and reading numerous forums...some of them were still too cold and the white chocolate cracked. Does anyone know the correct amount of time to freeze the cake poppers so that they are cold enough to cover easily, but won't crack once the chocolate sets?? HELP PLEASE~! icon_redface.gif

3 replies
mom2twogrlz Posted 19 Sep 2012 , 5:45pm
post #2 of

I don't know if there is a specific time, I make them an leave them in the freezer til needed. In fact, I have about 50 of them waiting for use right now. I let mine come up to a soft frozen state, colder than the fridge, but not hard. And it is important that your chocolate isn't too hot also. That will make them crack. It is a trial adn error proccess, and if they crack, just redip and give them another coat. That is where sprinkles and sandign sugar come into play, they hide the small imperfections.

kakeladi Posted 19 Sep 2012 , 6:03pm
post #3 of

If you mean cake balls on a stick I have *never* fzn them. Usually I dip them at room temp. Yes, it takes a bit longer for the choco to set up but so what? One can put them in the frig if you want to get them cold but not the fzr.

CottageGirlSkills Posted 20 Sep 2012 , 1:16pm
post #4 of
Quote:
Originally Posted by mom2twogrlz

And it is important that your chocolate isn't too hot also. That will make them crack.




I think you hit the nail on the head! the chocolate was very hot so I am sure that was the problem because the balls werent hard just not soft. Thanks Mom2twogrlz!! They were a hit regardless so I'll take it icon_biggrin.gif yay!
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