Cake Central › Cake Forums › Cake Talk › Cupcakes! › Cake pop debate!
New Posts  All Forums:Forum Nav:

Cake pop debate! - Page 5

post #61 of 71

In my area, the business is going strong!  I only make cake pops.  I am in awe of cake makers, but for me, cake pops are my thing!  If the fad passes eventually, then I will move on to something else. I have been so busy that I have a hard time keeping up. 

For me, since I make a lot of designed and shaped cake pops, the crumbled cake is the way I make them.  If I use frosting, it is very little.  I use many different things to bind the crumbs, not always frosting.  Everyone has their own preference and I have people who prefer a piece of cake instead of a cake pop.  So I refer them to a local cake maker who does awesome work.  We try to work together to make both businesses soar!

As far as candy coating....I use almond bark and color the white to the colors I want them to be.  I have used make and mold candy wafers...they are not too bad.  But some colors have a funny flavor to me.

I don't have a roller as I make a lot of shaped designs and I am not sure I want one with all the reviews I have seen on them.  And the expense of them.  I am still weighing that out in my head....will I be able to make more quicker(make more money to pay for the thing)? Or will it just be a pain to use and a waste of money for me?  The debate is endless!  :-D

post #62 of 71

My advice on the roller - save your money.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #63 of 71
Teezerts, I agree with you on the crumb method. I find maximum control with this method. Also, I find that you can prep at various stages-having the cake made; having the crumbs pre-made; having the balls pre-made; as well as freezing the balls, and thawing before dipping; and even having the
Cake balls dipped with the sticks pre-prepped, too are great ways to streamline the process.
post #64 of 71

Traditional cake pops are so much better, my kids love coming in the kitchen and mixing the crumbs+icing together...have you tried making cake pops with jams instead, it will give you the same result but healthier:king: 

post #65 of 71
Mouna09,

Yes, I've used jams and have gone as far as making my own frosting-powdered sugar, cream cheese and vanilla extract. If I want intense flavor, I'll add cake crumbs to the frosting and process it in the food processor for smoothness.
post #66 of 71

The cake pop "maker" is just baked cake in a sphere.

 

Actual cake pops should be more dense and truffle like.

 

The way I make them and was taught is by taking totally baked cake or cake scraps and finely grinding them in a food processor. Then you take the finely ground cake and put in your stand mixer with the dough hook attachment. Churn on medium speed until the cake has a play-dough consistency (it can sometimes take 5-15min depending on what flavor cake). This method makes the cake pop super dense and rich and more like a truffle. There is NO icing added in this method. You then proceed as normal and roll them in a ball and dip with candy melts or chocolate.

post #67 of 71
Feasters241,

You described the texture of my cake pops to the tee-truffle like/play-dough. And, when I add icing, it's not much at all, which keeps the cake pops from being overly sweet.
post #68 of 71
Quote:
Originally Posted by mommachris View Post


Am I the only person  that makes them with flavored coffee creamer instead of icing?

I sold hundreds of them made that way.

 



mommachris


 



Do you use the liquid coffee creamer or powdered?

And I love the idea of using a bit of jam or whipped cream.

I make Oreo Cookie balls, no frosting because they have their own already. I just break the cookies up and then put them into the blender until they're a bit mushy. Then I roll them up and use those Wilton chocolate candy melts to coat. I do this with my brownies that don't come out of the pan very well too, when they're hot they're gooey enough to roll into balls, and more finger licking later! xD
Edited by craftybanana - 1/5/14 at 6:33am
I should be sleeping Zzzz
Reply
I should be sleeping Zzzz
Reply
post #69 of 71

I have had many customers who tell me my cake pops are better because they are richer. I always mix cake crumbs and frosting for my cake pops. I personally don't like the cake ball makers because I feel they are dry. 

post #70 of 71
 

Quote:

Originally Posted by craftybanana View Post
 
Quote:
Originally Posted by mommachris View Post
 


Am I the only person  that makes them with flavored coffee creamer instead of icing?

I sold hundreds of them made that way.

 

 


mommachris

 



Do you use the liquid coffee creamer or powdered?

And I love the idea of using a bit of jam or whipped cream.

I make Oreo Cookie balls, no frosting because they have their own already. I just break the cookies up and then put them into the blender until they're a bit mushy. Then I roll them up and use those Wilton chocolate candy melts to coat. I do this with my brownies that don't come out of the pan very well too, when they're hot they're gooey enough to roll into balls, and more finger licking later! xD

i add a bit of cream cheese into my oreo balls, HEAVEN!! ;) 

post #71 of 71
We make cake pops the good old fashioned way by crumbling our cakes and adding minimal frosting to keep them in their shape and so they are not dry. I, personally, do not like the cake pop maker and believe it is not the true way to make a cake pop. Everyone is different though. Just go with what works for your needs icon_smile.gif

400
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cupcakes!
Cake Central › Cake Forums › Cake Talk › Cupcakes! › Cake pop debate!