Cake Pop Help Using Leftover Cake Needed

Baking By pamalbake Updated 2 Jul 2014 , 1:16am by FrostedMoon

pamalbake Posted 30 Jun 2014 , 7:54pm
post #1 of 5

AI want to make pops using 3 different leftover cake flavors and frosting. I'm only making around 45 or so. How much cake and frosting do I use for each ? I have seen 1/4 c for a out an 8" cake but I don't have an 8" cake, just leftovers of each .thank you!

4 replies
Gingerlocks Posted 30 Jun 2014 , 10:06pm
post #2 of 5

To be honest I crumb up my cake, and add butter cream until it "feels" right..I know that's not a big help, but they are cake pops, you can't really go too far wrong with  ingredients cake crumbs, butter cream, coated in chocolate/candy melts/whatever..

pamalbake Posted 1 Jul 2014 , 2:11am
post #3 of 5

Ok thanks.  I made some last year and they were a disaster, although my family thought they were good.  Oozing out of the bottom, cake balls.  I think I put way too much frosting in them or something. Really mushy.  I'll go bit by bit with feel then.  Thanks.

taliapenn14 Posted 1 Jul 2014 , 5:05am
post #4 of 5

In agreement with Gingerlocks, I also just added buttercream until it felt right and made my cake pop balls nice a secure without being overly iced.  You can always add if it's not enough but its hard to subtract.  I would also suggest testing out your cake pops with different amounts of buttercream and see which one is more sutable to your taste as far as shape and amount of buttercream used.

 

Good Luck!

FrostedMoon Posted 2 Jul 2014 , 1:16am
post #5 of 5

I've spent some time researching this in the past, and most cake pop gurus swear that most recipes have too much frosting and that you should only use about 2 tablespoons of frosting per cake being broken up.  I've made them a few times and my one big mistake was to include a few crusty bits from a leftover cake.  Definitely don't do that!  Made it impossible to not have lumpy cake pops.

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