Hi, so im new to the whole cake pop making thing. I've been reading up on all possible cake pop troubles with camdy coating and how to thin out the chocolate melts if its on the thicker side. I made red velver cake pops and ive used as little frosting as possible but just enlugh to make the cake stick and roll into balls perfectly. ive let them chill enough time before dipping them into chocolate. However after i have dipped the cake pops into the chocolate and let them set ive noticed that most of them have cracked and were leaking :( out of the 25 i made 23 were cracked or had leakage. Any tips for someone who is starting out on how to get that perfect coating and the perfect cake so i don't run into problems like these and avoid them as much as possible?
TIA
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