Flavouring Cake Pops

Decorating By wickedpops Updated 12 Apr 2013 , 1:44am by Baking Queen

wickedpops Cake Central Cake Decorator Profile
wickedpops Posted 10 Apr 2013 , 9:34pm
post #1 of 6

AHi there, im new to cake central and also to making cake pops. Im hoping you guys can advise me on flavouring my cake pops. Ive got some great recipies but Im wondering if I wanted to use a flavoured essence such as a fruit flavour or a liquor like baileys/rum is it better to add this to the cake batter before baking or add it to crumbled cake mix?? Grateful for any suggestions. Also, im having difficulty painting faces onto cake pops, black edible ink pen wont work on white choc, ive tried painting with finest brush i can find, black lustre dust mixed with a little vodka but my lines still look a little rough with a brush a pen would be neater, again id be grateful for your advice. Thanks :0)

5 replies
Baking Queen Cake Central Cake Decorator Profile
Baking Queen Posted 10 Apr 2013 , 10:41pm
post #2 of 6

AHello and welcome! I'm fairly new too, but not new to cake pops! I would actually add the flavoring into the batter and bake because if you add the flavor to the ball, you can risk changing the consistency because of even a few drops of liquid can ruin your dipping chocolate as it would "curdle it" and then no more dipping for you. However make sure to research just the right amount of flavor essence so that when baking, the flavor doesn't diminish as I found when I think I put the perfect amount of vanilla extract in a cake, once baked, the flavor is hardly noticeable! Anyway just keep that in mind i would recommend. About painting in pops, I have never attempted that for I find it wayyy easier just to pipe on them(just my preference). Unfortunately, my only advice would be just practice makes perfect. Hope I helped! Good luck with your cake pops I am so obsessed with their delicious flavors;)

leah_s Cake Central Cake Decorator Profile
leah_s Posted 10 Apr 2013 , 11:05pm
post #3 of 6

AUse candy writers to write/draw on cake pops.

wickedpops Cake Central Cake Decorator Profile
wickedpops Posted 11 Apr 2013 , 6:59am
post #4 of 6

AHi baking queen, many thanks for the advice. Ive only recently started making the pops for family and friends but Ive had some really good feedback. Im doing my first craft fair soon so want to make sure, Ive got good flavours in my cakes. I will do what you suggest and play around with the flavours its just trial and error until its right, good excuse to eat lots of practice cake ha :D Ive tried piping with size 0 nozzel (melted choc) i need to draw ting mouth and expressive eyes but the lines still look a little thick not fine enough. Will keep practising. Do you pipe melted choc or do you use something else for piping? Glad you love cake pops as much as I do :0)

wickedpops Cake Central Cake Decorator Profile
wickedpops Posted 11 Apr 2013 , 7:03am
post #5 of 6

AHi Leah, thanks for the suggestion. I thought the edible pens Id bought would do the job but apparently they are sugart art pens ( ha Im so a newbie :0) )

I will have a look online for candy markers, Im in the Uk and not sure where to get them from, will check out the web. Thanks again

Baking Queen Cake Central Cake Decorator Profile
Baking Queen Posted 12 Apr 2013 , 1:44am
post #6 of 6

AAwe what a shame! I just finished writing a paragraph and then it didn't submit now have to start over. Anyway, that sounds fun to do cake pops for a craft show haven't done that yet. I would be intimidated as you would have to make lots of extras..too much time for me lol! I think I found your problem!! I would highly recommend piping your cake pops withroyal icing not melted chocolate as piping with chocolate is hard for beginners(heck it's hard for anyone!!) So piping with royal icing would insure you have a more perfected design as you would have more control with it(make sure your icing is perfect consistency however) and you would have to worry about your designs getting ruined in packaging as royal icing is firm once it dries. I would also use tip #1 to pipe as (not to familiar with tip 0 where I live haven't heard of it?) when you pipe, the icing won't 'break' when it comes out of the back and walst your piping. 

Quote by @%username% on %date%