Trying Cake Pops For The First Time...

Baking By QTCakes1 Updated 9 Sep 2011 , 2:51pm by QTCakes1

QTCakes1 Cake Central Cake Decorator Profile
QTCakes1 Posted 3 Sep 2011 , 12:29am
post #1 of 11

So, I've decided to try cake pops for the first time and I have a few questions. icon_biggrin.gif

First, I'll will be making red velvet cake pops with cream cheese frosting. Now, most of the recipes I've seen are cake mixed with either powdered sugar based frosting or canned frosting. My plan is to use a creamcheese frosting made out of cream cheese, white chocolate, and butter. Will that make a difference? I'm thinking no, but I'm not the expert, so I could be wrong in this. Also, has anyone made these using SMBC/IMBC?

Second, what is the texture of the cake pop? Is it brownie like or more stiff. I'm not sure of the ratio of cake to buttercream, so I'm thinking if I know the texture, I can figure out the ratios.

Third, from what I understand, once rolled you put them in the freezer for a couple of hours, stick lollipop stick in melted chocolate, then stick into cake ball, stick back in freezer, once set, dip in chocolate. Are these steps correct? Do the need to be frozen solid the first time? What size is the average cake pop? I've seen them about 2", is this correct?

Fourth, I see that they are always dipped in compound chocolate. Is there a specific reason for this or is it because chocolate can be such a pain in the butt to temper? Does it go on smoother?

And fifth, I am open to all suggestions and hints. I really appreciate everyone's help. Thank you! icon_smile.gif

10 replies
gigiofknb Cake Central Cake Decorator Profile
gigiofknb Posted 3 Sep 2011 , 3:46am
post #2 of 11

I have the book "Cake Pops" by Bakerella and the basic recipe they use for pops is a crumbled 9X13 cake and 2/3 of a 16 ounce can of frosting. I use a liitle less because I think that makes them a little mushy. I have used the cream cheese icing and worked great. It also says that they should be put in the refrigerator for several hours but only in the freezer for 15 minutes. You want them firm not frozen. They will sweat when they thaw and fall off the stick (personal experience). lol I mix a little crisco with the chocolate. The rest of your steps look correct to me. It is a trial and error, delicious error at that. My granddaughter and her friends LOVE when I mess up. They eat them even if they do fall off the stick. Good luck, they take a lot of time, at least I think. Hope this helps. icon_smile.gif

zirconiag Cake Central Cake Decorator Profile
zirconiag Posted 3 Sep 2011 , 4:15am
post #3 of 11

i just make my 1st cake pop yesterday and i used IMBC. I don't it matters what type of icing you use, as long u can bind them together. I throw in some ganache for my 2nd batch

Ruth0209 Cake Central Cake Decorator Profile
Ruth0209 Posted 3 Sep 2011 , 4:42am
post #4 of 11

Start with small amounts of icing in your crumbled up cake and ONLY use as much as it takes for them to bind together like a meatball or they'll be mushy and disgusting.

Do not freeze them. As gigi... said, they'll sweat and crack the chocolate as they harden if they're frozen. Just put them in the fridge for a couple of hours so they're firm.

I use a small icecream scooper to make mine.

QTCakes1 Cake Central Cake Decorator Profile
QTCakes1 Posted 3 Sep 2011 , 1:46pm
post #5 of 11

Thanks everyone! I sure was about to throw them in my freezer! I didn't get any notices for replies, the thread wasn't in my watched topics, and I didn't know they had moved the thread to cupcakes, so I'm sorry if it looked like I was ignoring responses. I'll let you know how they go over and WISH ME LUCK! I so do not want them to fall off! icon_biggrin.gif

cole10 Cake Central Cake Decorator Profile
cole10 Posted 3 Sep 2011 , 2:13pm
post #6 of 11

When you dip them, try and cover just a little of the stick underneath the cake pop. This will help with them staying put.

QTCakes1 Cake Central Cake Decorator Profile
QTCakes1 Posted 3 Sep 2011 , 6:27pm
post #7 of 11

Okay, so I'm gonna say it was a fail, not an epic fail, but a fail none the less. I thought I had the meatball thing going, but I probably could have used more binder. They stuck togther, but being squished togther, cause there was still crumbs at the bottom of the bowl. So, they broke. I also think I put the lollipop stick into far. They actually went through the whole ball, which I am sure weekend the structure. I didn't think I had push them in that far, but I guess I did. And last, how do you get them perfectly smooth!?! I'm sure if I had a little more binder, I could have got a smoother finish, but I'm not sure. They were a little bumpy. Do I need to dip them twice and that would smooth them better? And I couldn't dip them, cause they would break. I had to pour the melted almond bark over them. And all I had to get from the store was almond bark. Will they cover butter with compound chocolate? But they did taste good!

Ruth0209 Cake Central Cake Decorator Profile
Ruth0209 Posted 4 Sep 2011 , 12:18am
post #8 of 11

Sounds like you needed more binder. I forgot to mention that I like to use ganache because it doesn't seem to get so soggy. They do have to hold together. I put the sticks in and then chill them. Mine are always a bit lumpier than others I see. I don't want to put so much binder in them that they're mush balls so I'll take the lumpiness over that. Try again. You'll get it figured out.

QTCakes1 Cake Central Cake Decorator Profile
QTCakes1 Posted 4 Sep 2011 , 1:13am
post #9 of 11

Thanks. They actually didn't taste too bad. I always they thought would be mushy and overly sweet, but they were actually pretty good. And I think I'm with you on the lumpy over the mush, cause I saw some mix example and it looked like dog food mush. Just saying.

Mamasan Cake Central Cake Decorator Profile
Mamasan Posted 6 Sep 2011 , 5:04am
post #10 of 11

IMO, demographics play a large part in you cake to frosting ratio. I use 5 ounces of frosting per 9 x 13 pan. It gives me 48 cakepops.

Also, dip your stick in the melted chocolate (1/4" or so) then place stick in cakepop.

Make sure your crumbs are really tiny and consistent. If a lump seems big, rub together with smaller crumbs to break apart.

I try to mix icing and cake together one day ahead of time, it gives cake and icing a chance to blend and again, give you a more uniform consistency.

HTH icon_biggrin.gif

QTCakes1 Cake Central Cake Decorator Profile
QTCakes1 Posted 9 Sep 2011 , 2:51pm
post #11 of 11

Yes, that does! Thank you. I'll give the "dough" a chance to set. I'll think that'll make a huge difference. Sorry for not responding sooner. I'm not geting my notices.

Quote by @%username% on %date%