Cake Pop And Fondant Question/help

Decorating By angelad2356 Updated 26 Aug 2014 , 3:19am by FrostedMoon

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angelad2356 Posted 29 Jul 2014 , 11:53am
post #1 of 6

Wondering if anyone can help me out with this....I made some cake pop mini purses, about the size of 2 regular pops on a stick, iced them with buttercream icing put the fondant on and some of them the fondant started to get very soft almost melting, (they were chilled)  I made 2 cakes one with oil the other with butter.. now  I did not keep track of which was the butter cake, which was the oil cake. Do you think that the oil in the cake pop seeped out causing the fondant to do this?, were the butter is more solid which would not seep out right?  Would the icing not stop the oil from seeping through?, if so why would a regular sized cake not make the fondant melt?  I did not want to use chocolate.

Thank you!

5 replies
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Norasmom Posted 29 Jul 2014 , 11:31pm
post #2 of 6

Yes, the oil seeped out for sure.

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Valscake Posted 30 Jul 2014 , 3:57am
post #3 of 6

We recently did about 250 cake pops for a wedding..The oil in the cake often seeps out.  The chocolate cracked and leaked.  It seems cake pops are temperature sensitive to being in and out of the fridge and if any of the cake "ball" is exposed (not covered completely) the oil will deteriorate the fondant or chocolate.


All I can say is never again..

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angelad2356 Posted 30 Jul 2014 , 12:32pm
post #4 of 6

Thank you for your replies!  Wow, I feel for you having so many to do and this happens...I was freaking out with just 24!! 

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gscout73 Posted 26 Aug 2014 , 1:53am
post #5 of 6

I think it is less likely oil from the cake and more likely the oil from the buttercream. I can't imagine any way that oil blended in cake batter and baked into a cake is going to seep out. Now, if your cake pops are made with cake crumbs that are glued together with buttercream as the bonding agent, it is most likely the oil from THAT buttercream that is seeping. I speak from experience, because I have made baked cake balls, coated with candy-coating, and had no oil draining out, but did experience it when I used crumbs blended with buttercream to roll into balls. I was told at that time it was too much buttercream in combination with the Florida heat.

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FrostedMoon Posted 26 Aug 2014 , 3:19am
post #6 of 6

I'm not convinced it's the buttercream.  I haven't done a ton of cake pops, but those that I've made have always been with cake crumbs & buttercream.  My last order was for about 50 cake pops and they needed to look perfect.  I followed directions to make a cake with very little oil by replacing almost all the oil in the recipe with applesauce.  Even though these were made in the summer and with buttercream, not a single one leaked oil.

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