Cake Central › Cake Forums › Cake Talk › Cupcakes! › Review - Babycakes Cake Pop Maker
New Posts  All Forums:Forum Nav:

Review - Babycakes Cake Pop Maker

post #1 of 241
Thread Starter 
So I read on another thread that someone picked up one of these little machines at Kohles on sale this weekend for $20. So I jumped in my car, drove 3 cities over to the closest Kohles and picked up 2 of them for myself. This machine is out of stock lots of places and I had to have them look "in the back" to see if they had one, it was not on the floor nor in their computer (or online).

Overview: The Babycakes Cake Pop maker looks like a small waffle iron but has 12 round cavities for your cake batter and bakes balls for making cake pops.

The Appeal: I don't like the texture of cake balls, it reminds me of chewed-up cake on a stick. I also was not interested in the bake cake>moosh cake with icing>roll into ball>freeze>put on stick>freeze>dip>rinse>repeat. Too much work. But if a machine baked cake into a ball, that would be something else entirely.

In the box: Pretty cool actually, besides the machine, it comes with sticks, a little fork for "flipping"(which looks like a fork you would use for dribbling chocolate), a plunger for adding fillings to your cake balls, and a plastic tray to set your balls in to cool that doubles as a stand for the finished balls on a stick to dry and set up.

Machine heats up super fast. I want to say 2-3 minutes.

I used my regular scratch yellow buttermilk cake, it's more dense and holds flavoring really well.

Each cavity takes about .8 oz (purple NSF scoop), or about 1 tbsp. of batter. My 1st batch I underfilled and it didn't work out. My 2nd batch I added more batter. Your overflow seeps out of the cavities but the result is a perfectly round ball of cake. It does have a little seam but after dipping I couldn't see it.

Cooking time: 5 minutes, but after removing the balls and checking the cooked balls later in the day I think I am going to bump down to 4 minutes as I thought they were slightly overcooked for my batter. Your results may vary.

Finished ball size: 1.5" ball, which is about the size of the Starbucks cake pop. Weight: varies on your batter, but my finished balls consistently weighs .45 oz, or about the same amount of cake as in my mini cupcakes.

Worth it? I think so, nobody in my area except Starbucks sells cake balls so I think I'd be able to come close to mass producing to sell these using 2 or more of these machines. However I have read here that other people make much larger balls, but I've never seen dimensions/weight posted.

Now I just need to figure out a yummy gourmet coating without having to use disgusting candy melts. icon_biggrin.gif

TFR,

Jen
post #2 of 241
Thank you so much, Jen!
post #3 of 241
Jen, thanks for the info; very helpful. I use the candy melts but I doctor them up with liqueurs. Godiva works wonders with that stuff. You don't need much. Raspberry Pucker is another great one. Give 'em a shot! (no pun intended...lol) Everyone I've ever made them for, eats 'em up and and raves about the flavors.
Major life events require sugar.
Reply
Major life events require sugar.
Reply
post #4 of 241
Jen, I use Guittard A'peels or even patisserie coating instead of candy melts.. of course A'peels are technically "candy melts" but they taste better! better quality
post #5 of 241
OK...I am running to Kohl's as soon as the kids get out of school!!! I don't ad frosting to mine because I too hate the gooey mushy taste. One more gadget to find a home in my already over stuffed cupboards!!!
Cake makes everything better!!!!
Reply
Cake makes everything better!!!!
Reply
post #6 of 241
Kohl's is holding mine for pick-up tomorrow icon_lol.gif . Thanks for the review!
post #7 of 241
FromScratch, do you feel that multiple units are a help, or will one do the job? I have one coming from mail order and haven't tried it yet.
post #8 of 241
Quote:
Originally Posted by lilthorner

Jen, I use Guittard A'peels or even patisserie coating instead of candy melts.. of course A'peels are technically "candy melts" but they taste better! better quality



What is "patisserie coating" if you do not mind me asking? Were do you buy it from?
Shoot for the moon and even if you miss you will still land among the stars!!!
Reply
Shoot for the moon and even if you miss you will still land among the stars!!!
Reply
post #9 of 241
My Kohl's has it for $29.00 and they had a few available last week when I was there. I was thinking about giving it a try. I think I will pick one up this week. I hope it cuts back some of the time it takes me to do them.

Did you place a stick on your cake balls? Did it holp up well?
post #10 of 241
Thread Starter 
Multi units: For me, I have a cafe that approched me about making them, so that means I'll need probably 2 dozen x 3 cafes every day. For that type of production I'll want as many going as possible. But, it just took me under 14 minutes to make 3 dozen with one unit @ 4 minutes a batch.

Sticks: I've been messing with them all morning... I just attempted Mahalo's petit four icing (since I hate candy coating - it's an artificial fake chocolate thing for me, I don't care how great it may taste). I tried making it with organic sugar and organic powdered sugar - and it's really gritty and thick. I am going to remake it with processed sugar/p. sugar and see if I can get the correct consistency. Sometimes organic just doesn't work, but I have to start there since it's part of my business mission statement. But as of right now, the organic coating I attempted to make is pulling the cake off the stick and is WAY too thick.

Tastes yummy though, and I LOVE that it's real cake under all that lumpy goop icon_biggrin.gif
post #11 of 241
infintsky, "patisserie coating" is a product also by Guittard that is more fluid than their a'peels. it is still a confectionary coating such as candy melt
post #12 of 241
I'm surprised they aren't showing the product on the website at all. I was wondering about picking up one myself. I may just have to swing on by! Luckily I have 2 Kohl's stores within 10 miles of me.
post #13 of 241
Thanks! icon_biggrin.gif
post #14 of 241
What on earth is a "purple NSF scoop"?
post #15 of 241
Quote:
Originally Posted by FlourPots

What on earth is a "purple NSF scoop"?



lol.

I guess it is this spoon:

http://www.webstaurantstore.com/40-disher-purple-7-8-oz/92247187.html?utm_source=Google&utm_medium=cse&utm_campaign=GoogleShopping

"certified by the NSF"?

http://www.nsf.org/

We're getting too technical here.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cupcakes!
Cake Central › Cake Forums › Cake Talk › Cupcakes! › Review - Babycakes Cake Pop Maker