Cake Pop Help!

Decorating By 80smuzik Updated 25 Oct 2013 , 6:03pm by 80smuzik

80smuzik Posted 24 Oct 2013 , 6:50pm
post #1 of 5

AI am making a yellow cake tonight 9x13 pan and I want to crumble and hand roll it to make cake pops. I have used this method before and it seems to work since I don't have a cake pop pan. the problem I have been having in the past and I am trying to avoid tonight is adding too much icing as the " glue" after I refrigerate then, then dip into the candy melt they are usually soft and fall off stick after the 1st bite.

I need to know how much icing do I add to make them look nice and smooth like the pic ( sorry if it doesn't upload) and not a soggy mess like mine have been in the past.

I read to use 1tbs but is that really enough to hold together a 9x13 cake? I am using American buttercream

[IMG]http://cakecentral.com/content/type/61/id/3126354/width/200/height/400[/IMG]

4 replies
lcubed83 Posted 24 Oct 2013 , 8:27pm
post #2 of 5

How much icing have you used in the past?

 

If the cake is nice and moist,  you may not need any icing, or 1T may be plenty.  For a whole cake, I only use about 1/3 of a container of icing, maybe 4T, at the most.  It's easy to add 1T at a time, and try rolling one ball, until it behaves as you like.

dee8457 Posted 25 Oct 2013 , 3:42am
post #3 of 5

AIm pretty much the same way, I usually use 1/3 - 1/2 cup. I normally cook 12 cup cakes and if you are using store bought icing then you don't need much. I wad told to use a one cup of icing and my mix came out really soggy and I had use all my cupcakt. But they still came out fine. You really can't go wrong , so I learn from that mistake.

80smuzik Posted 25 Oct 2013 , 6:00pm
post #4 of 5

A

Original message sent by lcubed83

How much icing have you used in the past?

If the cake is nice and moist,  you may not need any icing may be plenty.  For a whole cake, I only use about 1/3 of a container of icing, maybe 4T, at the most.  It's easy to add 1T at a time, and try rolling one ball, until it behaves as you like.

in the past I have used different amounts. the first time I used a whole can of frosting, the second time I made my own swiss meringue buttercream and use a couple spoonfuls . the cake recipe is very moist as I tend to wrap them when they cone out.

80smuzik Posted 25 Oct 2013 , 6:03pm
post #5 of 5

A

Original message sent by dee8457

Im pretty much the same way, I usually use 1/3 - 1/2 cup. I normally cook 12 cup cakes and if you are using store bought icing then you don't need much. I wad told to use a one cup of icing and my mix came out really soggy and I had use all my cupcakt. But they still came out fine. You really can't go wrong , so I learn from that mistake.

I was told the same thing too and it was a mess my hands were covered, so I really don't want that to happen again. they also were very soft to the touch.

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