Here the problem; my chocolate cake pop batter is a Little bit greasy. Due the oil in this cake, the Pops doesnt Côme really hard for the dipping and also, some oil come out of the chocolate sometimes.
I dont want use an other recipe because the goal is saving the left over of the cake.
Do yo have a tips for this kind of cake? I try to put cornstach un the batter to absorb the oil, but I dont like the startchy mounth feeling.
I also try to put melted chocolate into it to harden when refrigerate. But not the best...
Send me your tips!!!
put less oil in the cake batter
Thank you for your reply.
Of course, it's logic but doing that, I change the consistency of the intregral cake. Dont can do that. The cake is actually good like is it. :)
When I make cakes that use a lot of oil instead of other shortenings, like butter, I substitute a little more than half of the oil out for apple sauce. Give it a try, I can't tell the difference.
I always put my cake pops in the freezer before dipping.
I also freeze my cake pops before I cover in chocolate.
try it -- it won't change that much
Thank you for all your reply!
I will try it!! :)
But the chocolate on the cake pop doesnt crack when the cake pop come out right from the freezer?
This is the recipe that I use:
Put the cake pops in the freezer BEFORE you dip them in chocolate. Form the cake mixture into a ball, dip the stick in melted chocolate and insert into the ball. Pop into the freezer for at least 30 minutes so they are very firm. Then dip them in chocolate. Because the cake mixture is cold, the chocolate will set quickly.
I would definitely substitute at least 1/2 cup of apple sauce for part of the oil.
Yes this is what I understand (before dipping). I'm juste wondering if the chocolate crack after because that can cause a thermic choc.
Ok for the cake recipe. Thanks!
I've never had a problem with the chocolate cracking after I dip the pops. You do not need to let them freeze completely solid, just nice and firm. You are most welcome. Best of luck!
Ok thanks!! :D