Dipping Cake Pops And General Cake Pops Question I
Decorating By sberryp Updated 20 Mar 2013 , 9:42am by Lizelard
Sometimes I have issues when I am dipping the cake pops in the chocolate where they fall off the stick while dipping. What can I do to ensure that this will not happen? I do dip the stick in chocolate and then insert it into the cake pop and then put them in the fridge. Any suggestions? Thanks in advance.
Refrigerated cake pops are good for a long time. Also, if you can learn to work with these things at room temp (not putting them into either the fridge or freezer prior to dipping) you will eliminate any cracking, if that is a problem. I sell these on my Dessert Truck and a "small" batch would be 9 dozen, made at night while watching TV.
I personally don't much like them, but what the heck, I sell a ton of them.
sberryp, no problem! If they fall off the stick perhaps u can try this:
- make sure your chocolate is not too thick.
- make sure the balls are not too big and heavy.
- before you stick the lollipop sticks unto the ball, dip the tip on your stick unto the melted chocolate and then stick it unto the ball. Put in the fridge for a little while, then proceed to dipping the ball unto the melted chocolate.
Hope it wasn t confusing! 
Not confusing at all. I am having a bad cake pop day. Usually I don't have problems with the chocolate not being smooth but today is one of those days. Any suggestions for getting the chocolate smooth? The balls are still falling off the stick. I think the chocolate is too thick. I had to walk away from it for a moment because I had 90 cake pops and have already messed up 4 and I need 80. Please help with any suggestions.
There s something called paramount crystals that u can add to it to thin the chocolate. If you don t have time to get some online, I use crisco and add 2 or three teaspoons to a pack of chocolate melts and stir it in while I m melting the chocolate. It worked wonders for me!
If the are too big, they will be too heavy once dipped and fall off the stick. I use 1 Tbsp. of "dough" and it is the perfect size.
I think in this case..yes.
Crisco is solid at room temp and veg. oil is a liquid.
Wouldn't suggest that substitution.
mommachris
How do you make them the cake pops and how do you frosting them the wedding pop ones?
if your looking for something similar to these....i dipped them in white first (i tinted the chocoate grey as this was the grooms colour) when the white is dry you dip it your cake pop at an angle in the other colour one side at a time to create the waistcoat. have fun x
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