Can't Dip Cake Pops. Pls Help.

Decorating By georgia zanin Updated 1 Oct 2013 , 11:44am by georgia zanin

georgia zanin Posted 28 Sep 2013 , 11:17pm
post #1 of 17

AHi everyone I'm new to cupcake central and I'm having trouble with cake pops. :-( When I make cake pops i decorate them by dipping them in the choclate.The first couple work then the choclate will start to harden and when I re melt it the choclate just stiffens and I need to start again. If you have anything that can help me that would be perfect thanks.

I also have trouble with them falling off the sticks when in the dipping process Can anyone help with this?

I'm also In Australia (Melbourne)

16 replies
cupcakemaker Posted 28 Sep 2013 , 11:22pm
post #2 of 17

AYou can thin the chocolate with veg oil. Dip the sticks in chocolate, put the sticks in the pops. Leave to set before dipping.

georgia zanin Posted 29 Sep 2013 , 7:20am
post #3 of 17

AThanks will thus stop the choclate from hardening so fast too? :)

georgia zanin Posted 29 Sep 2013 , 7:21am
post #4 of 17

AThanks will thus stop the choclate from hardening so fast too? :)

cupcakemaker Posted 29 Sep 2013 , 7:52am
post #5 of 17


georgia zanin Posted 30 Sep 2013 , 1:24am
post #6 of 17

AThank you will give this a try tomorrow

BrandisBaked Posted 30 Sep 2013 , 2:30am
post #7 of 17

AYou can also use shortening - which is what I use. Oil will always remain liquid whereas shortening will solidify again once it cools down. So it really depends how soft you want your chocolate to be.

georgia zanin Posted 30 Sep 2013 , 7:48am
post #8 of 17

AI will give both a try tomorrow and see witch works best for me thanks heaps. :):-):-)

Rosie93095 Posted 30 Sep 2013 , 3:29pm
post #9 of 17

If you have an electric heating pad, you can wrap you bowl in it after you melt your chocolate to help maintain the temperature.

DanaG21 Posted 30 Sep 2013 , 4:09pm
post #10 of 17

I use a candle warmer to set my glass measuring cup on to keep it warm.  You can also use an electric skillet filled with water to keep your containers warm and your chocolate in a melted state.  I use shortening mixed in the chocolate as well.  Good luck.

damiller5516 Posted 30 Sep 2013 , 4:19pm
post #11 of 17

AWhat is the shortening to cholocalte ratio? Also, can I use chocolate chips and melt them in a double boiler (don't have microwave). Is that better than candy melts? I have used candy melts before but they always seem to not come out smooth. Any suggestions?

BrandisBaked Posted 30 Sep 2013 , 4:37pm
post #12 of 17

AI just add a tiny bit of shortening at a time and stir until I get the consistency I want. I also use an electric griddle on the lowest setting to keep my chocolate warm - I keep the chocolate in glass bowls on top of the griddle, and any piping bags with melted chocolate are left on a dish towel on top as well. I never have to re-melt.

I do line the griddle with foil to keep it clean.

Donnawb Posted 30 Sep 2013 , 4:42pm
post #13 of 17

I use shortening or paramount crystals to thin my chocolate.  It sounds like you might be getting your chocolate too hot when you reheat it.  During the dipping process, occasionally reheat your chocolate at 50% power in the microwave for 30 seconds.  Also, try using different containers to heat your chocolate.  Glass, ceramic, silicone, plastic all react to heat differently when you put them in the microwave and can affect how your chocolate reacts.


As far as chocolate chips, they really aren't made for candy dipping and won't dry correctly.  If you don't have a microwave, I would melt candy melts in a double broiler.  You have to melt them slow and stir them a lot for the chocolate to be smooth.  The chocolate can't get too hot, or it will be lumpy and hard.   If it's too thick after it's melted, add some shortening or paramount crystals to it and stir until completely melted into the your already melted chocolate.

damiller5516 Posted 30 Sep 2013 , 5:05pm
post #14 of 17

AThank you...I will do that. Off to get candy melts

BatterUpCake Posted 30 Sep 2013 , 8:18pm
post #15 of 17

Ugggghhh...what are those flakes you can add to keep it thin? Paramount!! Those will help

CakeChemistry Posted 30 Sep 2013 , 8:29pm
post #16 of 17

ACould you not just make ganache? Once it's made (as long as you don't over boil the cream or burn the choc) it keeps stable and you just blast it with a bit of heat to make it runny again, dip your cake then pop in the fridge for a minute?

georgia zanin Posted 1 Oct 2013 , 11:44am
post #17 of 17

AThank you all. Just to let you know shorting was the best. :):):grin:

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