My Cake Pops Have Spots!?

Decorating By PhunCakes Updated 5 Jan 2015 , 3:36am by JULY GRACE

PhunCakes Posted 25 Sep 2014 , 2:08pm
post #1 of 13

ASo yesterday night I ventured into the world of cake pops and had a couple issues. Luckily Google solved most except this...[IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3288472/width/350/height/700[/IMG]

Anyone run into this problem? They look like freckles :(

12 replies
MissCuteCupcakes Posted 25 Sep 2014 , 8:49pm
post #2 of 13

And this is why I have a love hate relationship when it comes to making cake pops :cool:

 

What type of chocolate did you use?

 

And what process did you use to make the cake pops?

 

Maybe we can start there to figure out what happened.

-K8memphis Posted 25 Sep 2014 , 8:55pm
post #3 of 13

maybe your chocolate did not melt properly because the dots are so concise -- but that's what i think of -- like did you melt chocolate chips? could be those pesky little chocolate chips top knots that did not melt all the way? 

PhunCakes Posted 25 Sep 2014 , 9:00pm
post #4 of 13

A

Original message sent by MissCuteCupcakes

And this is why I have a love hate relationship when it comes to making cake pops 8)

What type of chocolate did you use?

And what process did you use to make the cake pops?

Maybe we can start there to figure out what happened.

I'm using callebauts white and milk choc. Did crumbs+IMBC then fridge then dip. The chocolate melted all the way and looked really nice. I left them in the kitchen overnight and woke up to this :/

-K8memphis Posted 25 Sep 2014 , 9:08pm
post #5 of 13

Quote:

Originally Posted by PhunCakes 

I'm using callebauts white and milk choc.
 

 

discs or chips -- it also could have bloomed a bit before you melted it and the little blooms came through your melting process intact? if it had been in different temperatures it could have developed some condensation -- might have been too cold then too warm -- cocoa butter bloomed slightly  and didn't re-melt for you  --

 

unless you have some added salt or sugar that did not incorporate i like this blooming answer :-D

PhunCakes Posted 25 Sep 2014 , 9:11pm
post #6 of 13

AEhhh.. callets? You lost me at blooming. Unless we're talking flowers I'm illiterate :(

-K8memphis Posted 25 Sep 2014 , 9:25pm
post #7 of 13

bloom is chocolate improperly stored that causes either sugar or fat to form on the surface looks whitish to some degree -- so that's possibly what that is -- the chocolate is not bad it's just out of temper -- you know how it has to be heated up & down to get in temper -- it's very finicky --

 

 it's just a guess on my part -- was it on the yellow ones?

PhunCakes Posted 25 Sep 2014 , 9:27pm
post #8 of 13

AYeah on both. I use the same chocolate for clay and have had no issues. They're stored in a shelf and locked airtight in their bags.

-K8memphis Posted 25 Sep 2014 , 11:13pm
post #9 of 13

chocolate is a finicky substance and temperature maintenance is critical to it's performance -- it's been summer here in the states -- i mean even 10 minutes too long in your car on the way home could do it -- or 30 minutes sitting on a loading dock somewhere could change the temperature and bloom the choco -- then if it didn't get hot enough to melt evenly just that little bit --it made polka dots

 

if the sun shines on that cupboard at any time during the day or any place the chocolate was before you got it even in winter -- it's such an even sprinkling of little polka dots -- it looks as if some of the choco might not have been kept in temper -- it could be something else but this is also a possibility  -- air tight is not necessarily a factor -- it's about the temperature all the way through the chain of custody -- i don't know for sure what it is -- 

 

just a thought for you

PhunCakes Posted 25 Sep 2014 , 11:22pm
post #10 of 13

AWow. Wasn't aware choc was so sensitive. Thanks for the input.. thinking back I might have warmed it a little too much in the melting process also. I'll try again with more attention to the temperature and see what happens.

Lagasse Posted 29 Sep 2014 , 2:25pm
post #11 of 13

AYou could always try tempering the choco yourself before dipping. As I myself have only made cake pops once i could not say what went wrong and why you have the polka dots. Just running off of what K8memphis is saying. If it is a temper issue then I would try tempering before using. It may take a little time and practice but may also solve this issue.

akahoney Posted 3 Oct 2014 , 3:48pm
post #12 of 13

AI find that making cake pops in the summertime can be hard. The chocolate melts b4 it gets shelved then I get bad chocolate I hate it!!!

JULY GRACE Posted 5 Jan 2015 , 3:36am
post #13 of 13

ESO puntitos son aire que suele pasar cuando se mueve mucho el chocolate al disolver por ello se debe dar unos golpes antes de usar y estar pendientes por q en el momento que salen podrias rellenar ese pequeño huequito

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