Cake Pop Dilemma

Sugar Work By hollyheartscuppycakes Updated 28 Dec 2010 , 3:58pm by hollyheartscuppycakes

hollyheartscuppycakes Cake Central Cake Decorator Profile
hollyheartscuppycakes Posted 28 Dec 2010 , 1:55am
post #1 of 4

So I followed the directions and everthing looked good until the chocolate coding firmed up and then they started cracking and even oozing clear stuff. I used red velvet cake mixed with cream cheese frosting. Has the cracking happened to anyone else? Any ideas or suggestions would be great.

Thanks!!!

3 replies
G_Cakes Cake Central Cake Decorator Profile
G_Cakes Posted 28 Dec 2010 , 2:04am
post #2 of 4

I had that issue and it was because I dipped my cake pops in while they were frozen solid.

All I did was wait for about an hour at room temp and redipped them again.

HTH

mommakabob Cake Central Cake Decorator Profile
mommakabob Posted 28 Dec 2010 , 2:19am
post #3 of 4

Yep, I'd say they are too cold. I sometimes add a bit of veg. oil to the chocolate and that has oozed out before as well. If I put them in the freezer, it is only for 15 min. Good luck!

hollyheartscuppycakes Cake Central Cake Decorator Profile
hollyheartscuppycakes Posted 28 Dec 2010 , 3:58pm
post #4 of 4

Oh great! That's an easy fix icon_smile.gif

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2026 © Cake Central Media Corp. All Rights Reserved.