Thank you for the tutorial! Your pops are beautiful! I have tried cake pops a handful of times and have had varying degrees of success..and figured I'd never get the hang of it. These tips will be helpful and I"m encouraged to give them another try. I know that a big problem I had was adding too much frosting..the whole can was way too much..and I didn't roll my balls smooth enough, for sure. Thanks again for taking the time to make this tutorial!
Lovely tutorial. Thank you so much for answering all my questions BEFORE I had to ask them!
Thanks so much.
Thanks, definitely going to try this.
I bought one of the pans to make the perfectly round balls without adding frosting to the cake and form them yourself. I was so excited waiting for it to get here! It came a few days before Christmas, and I haven't touched it yet. I bake all the time, but I had some doubts after the thing arrived, now I feel I can tackle these babies!! Thanks for the info!!
thank you very much ... you put a lot of effort in this tutorial and it deserve it ... thumb up :D
Thank you!!!! Thank you!!! Thank you!!! Glad to know it's not just me :)
thank you for the tips!
Great tutorial, I can't wait to try it out. I had given up on cake pops because they never work for me, so this is awesome and will probably give it another try! :)
FANTASTIC tutorial!!! thank you, thank you, thank you!!! I have experienced almost every one of the problems you describe, and I had not figured out how to solve the cracking! Looks like there will be cake pops made at my house this weekend! yeay!
Thank you for this tutorial, I've had problems making these especially cracks, until my hubby bought me the baby cakes cake pop maker, but this troubleshooting is so helpful I just might try doing them again.
Love this tutorial. Thanks! I've never tried cake balls before, but my daughter is constantly asking me to make some. Maybe with this tutorial by my side, I'll have a little more than just "beginners luck'.
Thanks so much for all your info. Can't wait to try them again using this info.
How can far in advance can you make them, and how do you store cake pops which are wrapped in a clear baggie?
Cake pops are my downfall. Can do all kinds of beautiful cakes but the pops are never a success for me. I will try all your tips. One question though: do I have to use canned frosting, is that necessary for success. I hate canned frosting and would prefer to use my own homemade frosting.
Awesome tutorial....so detailed. Thank you for sharing. Flourbud, my wedding cake instructor made cake pops for brides using any trimmings from her wedding cake, he didn't use any frosting. One of the purposes of the frosting is to help keep the cake ball stay together, and to add another flavor element, but if your cake is moist enough you don't need the frosting. My instructor would just use flavored sugar syrups or liquors keeping with the same flavors in the wedding cake adding the necessary moisture to the cake. The flavor options are endless!
This is awesome! I had the leaking "oil" problem on some cake pops I made a few weeks ago - appreciate the advice!
The cakeball pan is fine but how would you mix already formed cake balls with the frosting? It's the mixure of Cake and icing that makes the cakeball or cakeball pop unique. It's moist and cakey and dipped in chocolate. I've found that adding just enough frosting to moisten the cake is enough to have a firm and stable cake ball for dipping and will stay on the lollipop stick too. Also it doesn't matter what frosting you use, I've used store-bought and my own frosting, doesn't make a difference. I've made hundreds of them, everytime I have cake scraps, I roll them into balls and store them in the freezer in Chinese Takeout containers or Ziploc bags, just defrost them enough so they are still chilled but not frozen and dipping them in your warm but not super hot chocolate will be super easy. My cakeballs comes out perfect every time, no leakage or Cakeball poop (that's funny)
Thank you so much for the details! I tried last summer for a surprise party, and failed to the point of tears lol.... with the falling off the stick (red velvet was just too moist and heavy) and then the cracks. I think I just may try again in a smaller scale just to hope the tips work!
I tried them using white chocolate. But white chocolate was stiff and hard to dip even with the addition of shortening. They did not come out smooth enough. Does the brand or quality of white chocolate make a deifference to melting. If so can you recommend a good one. Also I found them waaay too sweet. Are candy melts less sweet than white chocolate?
Thank you!!! Excellent tutorial! I have gone through several of these issues myself at different times, especially with the candy melt or chocolate. I finally purchased Merckens chocolate coatings and this has worked great for me. One question though, should the pops be refrigerated when done? or can they be left out at room temperature, what do you recommend? and again Thanks for sharing!!!
Just an FYI for those that don't want to use canned frosting...or any frosting in your cake balls. This was our biggest seller at the bakery I worked for and we just used cake that we had smooshed down and kneaded until it was the consistency of cookie dough (it can take a bit of effort but keep kneading and it will turn into dough). It makes for a less sweet cake ball, but very rich. We also used meatballers to portion and then roll smooth by hand. I don't make them because I never could get the hang of dipping and having them look as beautiful as these. I will have to try these tips on my next batch of left-over cake scraps! Oh... and to address I question I just saw...the bakery left the coated cake balls unrefrigerated.
wow what a great tutorial/article thankyou. I am going to try and make some cake pops this weekend hopfully with mimimal problems after reading this
Thanks for the great info!!! I was wondering why I sometimes got the cracks!!
Great Tutorial! I have been making Cake Pops for a long time, and these are some additional tips for perfect results: 1. Do not add frosting to the cake crumbs- this causes the cake to crack and uneven results. Instead, Crumble cooled cake (I use the entire cake) with a FOOD PROCESSOR and the plastic blade. The mixture will be perfectly smooth and adhere together without adding frosting. It still is delicious WITHOUT the added frosting.
2. Candy Melts are frustrating to use because the consistency changes very quickly, as they cool. Even thinning the consistency with vegetable oil or shortening has limitations. I used an electric Candy Melting pot with continual heating and still had difficulty dipping my cake pops.
3. Candiquick stays "liquid" longer than candy Melts and is easier to use. If you can keep the coating continually warm(electric melting machine, warming tray, etc) the dipping process goes much faster.
4. I use a 1" retractable "ice cream" scooper(disher) and form all the balls before melting the Candyquick. I put the formed cake balls on a parchment lined cookie sheet with sides, and set into freezer while I melt candyquick.
5. Make sure to anchor the styrofoam with something heavy BEFORE adding freshly dipped pops. The styrofoam WILL tip from the weight of the cake pops if you do not do this!!
5. Put the sticks in all the cake balls and let them chill in the fridge. I dip the sticks individually in candyquick and center in cake balls. I leave them on cookie sheet in fridge, to chill and set up.
6. I have all my sprinkles/decorations lined up in small bowls at my work station. I take 4 Cake balls out of fridge at a time. Dip cake ball in Candiquick just far enough to cover, than lift out, tap off excess, add sprinkles/decoration and secure upright in styrofoam to set up. Repeat until finished. Allow Cake Pops to completely dry (15-20 minutes) before packaging. Store at ROOM TEmperat
I hope this helps and you get PERFECT cake balls everytime!!!
This is so perfect ! I never thought to cut off the sides and bottom ! Thanks !!
I use my small rice cooker as a double boiler. I put water in the bowl that you cook the rice in , then I have a small metal bowl that fits perfectly inside it - I heat up the water on cook, then switch it to the warm setting and it keeps the candy coating at the right temperature for dipping.
Thanks so much for the info, it is great. I always use the cake pop maker. I always thought it would taste kind of gummy and too sweet your way. But I think I'll give your way a try. Thanks again.
This was a real helpful post. thanks!
Tha k you this post is SO Helpful
Thank you, very helpful.I have problems with the stick coming out and the cake ball falling in.
I'm having problems to melt chocolate, white chocolate and candy melts for cake pops, do not melt.
I am following the instructions but does not melt.