Thanks, I'm using the WASC recipe.  I'm hoping that 1 batch will do it. :)  My pops are about 1 inch or maybe 1/14 ??  I don't know I have not measured. 

AI've had luck with finding melts on Amazon.com or check websites that sell Merckens melts

Why does the chocolate get super thick?  Did I heat it too much?  and why does it get little round circles on the surface when i put it in the fridge?   Pink did not do it but the green did ,.

I actually made some at work this week.  We had extra scrap pieces of brownies, so I added some caramel buttercream and coated in dark chocolate.  I used a white chocolate drizzle over the tops.  My boss has never made them before, but likes the outcome of what I did.  I think we might be making more along the way, lol.

Happy Baking

Chef Deb

AI have never made cake balls before but this thread has me motivated to try! I was thinking choc. Cake with strawberry jam with some buttercream. And choc ganache to cover. Would that work? Sorry for the stupid question.

AGanache will not work as it is too soft. It really need to be chocolate.

I am dying to know how everyone make gorgeous and perfect cake pops!  My sister bought me the electric cake pop maker, but the pops fall off the sticks sometimes and the chocolate never looks perfectly smooth etc.  I see SO MANY gorgeous perfect cake pops everywhere and would love to know the secret.  THANKS!!

I was told to get the sticks to stay on, dip them first in the melting chocolate then insert into the cake ball.

I tried that too and some still fell off! LOL

AI'm sorry but what does WASC mean?

White Almond Sour Cream cake   http://cakecentral.com/t/584319/the-original-wasc-cake-recipe