The way I eventually managed to do it was to poke a hole in the ball, then freeze for a few minutes. Dip the end of the stick in chocolate and insert in the cold ball, then dip in chocolate.
I have been to cake pop h#@# - Page 2
Cake Central Top Picks
I have always dipped the sticks in chocolate, and poke them into the already made cake balls. Then I put them in the fridge for about 20 minutes. Take them out, let the chill come off most of the way, about 10 minutes. Then dip them. I find that way there is less cracking (the cracking happens from the cake expanding as it warms up to room temperature).
Also, after dipping the whole cake pop... I wait 24 hours until decorating them just so I can see for sure if any are going to crack (they will do so by then). Then I just give those ones one quick extra dip. Wait for those to set up and go about decorating... I made super cute Mickey Clubhouse ones recently (no pictures) and double dipped those just to be on the safe side because I was in a time crunch.
I recommend the 24 hours to sit, though.
The key is very little binder. And keeping them out of temp fluctuations. And not using W candy melts. I use Merckens or Peters. And always have Paramount crystals to add if needed to thin the choc. I melt small aamounts in a glass measuring cup.
I baked the cake, shredded it with a fork, added about a cup of icing to a 9x13 pan of cake. I froze them because I had so many to do and I didn't have time to do them all in one day. I took them out of the freezer and let them thaw for about an hour and then dipped the stick in chocolate and inserted it into the cakeball. I proceeded to dip. I think most of my problem was air in the chocolate. I don't have a warmer so I melted my chocolate in the microwave in a measuring cup. I then sat the measuring cup on top of a tart warmer (candle tart). The measuring cup never got hot to the touch as it was 3 inches from the flame and I don't think the chocolate was to hot. The temperature change may have been the problem. I used 2 different kinds of chocolate (Wilton melts and Merkens). I was having so much trouble that I switched to CandiQuick. It worked better and I finally got through it.
I've just had a bride ask if I do them. I am hesitant as this will mean doing a lot of them. I have cake and left over melts to play with. I guess I will play around with it again. I've had issues with fondant and didn't quit, I've had other cake disasters and didn't quit.
Can you tell I'm trying to convince myself I can do this. GET BACK ON THE BIKE. They are popular......
- 3 Posts. Joined 7/2010
- Location: SW Kansas
- Select All Posts By This User
Edited by leah_s - 12/22/12 at 10:51am
And I bet they're made in Bangladesh or china, in a sweat shop, and taste terrible, and are loaded with chemicals to stay mold-free while they ship them over on a barge!!
- 331 Posts. Joined 9/2009
- Location: Bay Area, Ca
- Select All Posts By This User
I haven't gotten into them, since I hate the ones I had, and it makes me start to gag when I think of them...boxed mix with tub icing, the size of a caramel apple, mushy and prechewed texture. GAG!!! But they are still popular, and I like money