Is there a secret to perfect cake pops? ;I can't seem to get it. If the pop is good the chocolate is messed up. Thanks for your help! :)
A?..not sure if this is THE secret but I refrigerated mine after I made the pops..overnight, then took 1 out at a time andI submergedthem in melted chocolate that I had melted in a chocolate melter..I also added a tsp of veg oil to the chocolate before dipping, tapped lightly on the side of the melter while turning the pop and holding upright so that the chocolate drips down to the bottom..the idea is to not leave a line of chocolate on the pop..when that's done, I hold it upside down rotating it until it hardens enough to stand up without dripping...make sure that you dip your stick in the chocolate then poke it in the cake ball first, the refrigerate. This will prevent the completed pop from falling off the stick..hth!
ABtw, don't add too much frosting or you pops will be too gooey..it should stick together when you squeeze it in the palm of your hand..just to gooey but not gooey..does that make sense ?:-( I've only used the candy melts.
Thanks Soldiernurse, I do put mine in the fridge but not overnight. hummm I put crisco in my chocolate, maybe I'll try veg. oil the next time. The chocolate seems thin in spots and thicker in others. I only add just a tiny bit of icing to the cake because my cakes are moist anyway.
AI do soldier nurses technique as well. You're going to get a lot of good advice from folks on this site. The advice I'd give is that often times the perfect cake pops starts with a good chocolate. I experimented until I found the perfect chocolate/coating to work with. Some people have success with Wilton's. I started with that because its easily accessible, inexpensive and comes in lots of colors. But when I bought a "bad" bag that wouldn't melt properly, I stopped using Wilton's and spent the extra money on a better brand. Not knocking Wilton's because I know it works well for many, but do try others.