karess Posted 19 Oct 2013 , 9:57am
post #1 of

I added cake pops to my menu this year. Every flavor so far has been fine with no problems, but for some reason when I use carrot cake as my cake for the cake pops my sticks turn yellow-y orange like this (white cake pop w/ silver flower): *This change in color on the stick doesn't happen immediately...it generally occurs within the next 24 hours from completion of the cake pops. 

Luckily this was made for a family member but does anyone else have this problem or know a way to prevent this from ever happening again?

 

My cake pops are made from a mix of crumbled cake and buttercream. I dip my stick in the candy coating before inserting it into the cake ball as well. Any advice or suggestions would be great!

8 replies
Dayti Posted 19 Oct 2013 , 11:02am
post #2 of

It's just the colour from the cake being absorbed into the paper stick from the centre of the pop and making it's way down/up it. There's nothing you can do, other than use plastic sticks. It happens to me too, if that's any consolation, though only with red velvet cake pops, chocolate seems fine!

Dayti Posted 19 Oct 2013 , 11:02am
post #3 of

Very pretty pops by the way!

karess Posted 20 Oct 2013 , 3:23am
post #4 of

Thank you so much Dayti! I'm glad to hear that I'm not the only one that has these problems with cake pop sticks. 

matthewkyrankelly Posted 20 Oct 2013 , 3:37am
post #5 of

You might try pre-dipping the sticks to coat them.  Then dip the sticks again right before inserting in the cake pop.

karess Posted 20 Oct 2013 , 4:31am
post #6 of

Quote:

Originally Posted by matthewkyrankelly 
 

You might try pre-dipping the sticks to coat them.  Then dip the sticks again right before inserting in the cake pop.

Ooh! This sounds like a great idea! I will try this - thank you!!

Godot Posted 20 Oct 2013 , 7:42am
post #7 of

AUse a plastic stick instead of a paper one. Or refuse to make carrot cake pops to avoid it being unsightly.

Sophie213 Posted 27 Jan 2014 , 7:27am
post #8 of

You're using too much oil on your cake mix, use a little less than half of what is recommended. Also, don't use too much frosting to bind it all (spoon full should be enough) mix with a mixer ( like a kitchen aid stand mixer). This should help. :)

karess Posted 27 Jan 2014 , 7:35am
post #9 of

The cakes I use for my pops are made from scratch (butter based recipe). I don't use much buttercream to bind the cake pops and use my kitchen aid stand mixer to make the "dough" as well. I tried the method of dipping the stick twice and it has worked pretty well for me so far. Thank you though! Also, I've heard that replacing applesauce for oil completely in box mixes can help with the yellow sticks (found out from both "@DivasDelights" and "@CakePoppn" on Instagram).

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