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
Did you refrigerate the pop before coating? If so, that is most likely the culprit. I found this out the hard way when making a bunch of cake pops for a baby shower. After a lot of googling I learned that chilled pops will most likely crack because as the the cake/frosting mixture starts to warm up it expands thus causing the cracks. So just let your pops sit out until they are room temp and this should hopefully solve your problem.
@Freckles0829 How long can you leave them out at room temp? Or how far in advance would you recommend making them? I need to make only a dozen for this coming Sunday, but I also work fri/sat/sun.
Thank you! I feel like the longer they sit at room temp the "oilier" they become. If that makes any sense? lol
I've only made cake pops a couple of times, but I always partially freeze mine before I insert the stick and dip them. They certainly were not room temp when I dipped them and I've never had a problem with cracking and I can't guess when the leaking thing is. As I've said before, I do always keep my cakes and cake pops refrigerated.
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