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Cake pops and cake balls

post #1 of 12
Thread Starter 
I'm not sure what I'm doing wrong, but everytime I try to make cake pops and cake balls, the candy melts crack as they dry. I thought that it was because the cake was too cold mixing with the melted chocolate so I froze them for shorter amounts of time and made sure I melted the chocolate slowly. They still cracked, and because they weren't frozen, they fall off the stick/fall apart when I dip them. What am I doing wrong?

I also tried to make the cupcake pops by Bakerella, and I can not seem to get them right either! They didn't form right with the cookie cutter, and they were a mess to dip. I don't know how she makes them look so easy, but I could not do it!
post #2 of 12
I had the same problem when I was freezing them, so now I only stick them in the fridge, no freezer, and don't have a problem.

As for them falling off, I don't know what to say. I have that happen every once in awhile, but then I just pop them back in the fridge for a few minutes and they are better.
post #3 of 12
There's a video on Amazon by bakerella, promoting her book.

Do you guys immerse the stick in the candy melt before you insert it in the cakepop?

She warns about not swirling the cakepop in the candy melt too.

http://www.amazon.com/Cake-Pops-Tricks-Recipes-Irresistible/dp/0811876373
post #4 of 12
Quote:
Originally Posted by imagenthatnj

There's a video on Amazon by bakerella, promoting her book.

Do you guys immerse the stick in the candy melt before you insert it in the cakepop?

She warns about not swirling the cakepop in the candy melt too.

http://www.amazon.com/Cake-Pops-Tricks-Recipes-Irresistible/dp/0811876373



Great video thanks for posting!!! Just bought the book today icon_smile.gif
post #5 of 12
I also learned to never freeze the pops or balls, and keep them cold. I only work with five or so at a time. Also, I let them harden at room temp. then put in fridge.... I think the cracking comes from too quick of a temp. change.
T.
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T.
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post #6 of 12
These are the instructions for how I did mine. They are from xkfayex, I pm'ed her after I saw hers and she was very helpful.

first off... you just need chocolate.. if you add cream it will not set and with ultimately turn to ganache. i'm not sure where exactly you are located, but we have candy melts that are white chocolate (but come in many different colors).. and also almond bark (that has no almonds in it ... strange) that work the best.

-bake full recipe (usually 9x13 in pan size) of any flavor of cake

-once baked allow to cool completely (do not put in freezer.. the steam from being hot will create water and makes it mushy)

-place cake in large mixing bowl (you can break it down into smaller batches if you dont want to make 50 cake pops your first time)
**break cake into crumbs (i just use a fork and flake through it)

-add buttercream frosting to crumbed cake to bind.. i start with a full 9x13 cake using a heaping table spoon of frosting, then add a little more at a time til you get to the right consistency, which is just slightly moistened looking)

-i use a small icecream scooper to pull out cake so there is a uniform size. roll balls of cake with hands and place on wax paper covered cookie sheet

-once all cake balls are made, put the cookie sheet in the freezer for about an hour (any longer they start to sweat and the chocolate does not bond well to the ball)**in this time you can melt the chocolate that you are using.

as for the actual decorating: i keep styrofoam around to stick the cake pops into to allow drying..

-take cake balls out of freezer.

-i personally find it easiest to dip the bottom of the cake ball into the chocolate and then insert the stick into the center of the chocolate (picture to explain http://www.flickr.com/photos/37961896@N04/4946835676/ ) (you dont need to cover half it in chocolate during the step.. its just enough to bond to the cake ball and hold the stick in place)

-place on styrofoam board to allow to dry (you will want to wait until the cake gets to room temperature at this point before making the final dip or they will crack from the temp difference)

-you'll be able to do about 20 to 30 on your first couple tries before the cake gets too soft to handle.. so if you need to put them back in the freezer that is ok.

-once you have the naked cake pops to room temp, dip them into the chocolate. i use a bowl deep enough to cover the cake pop completely so i dip straight into it and shake excess chocolate off as i pull them out of the bowl.

****this is the point you can sprinkle with sugar sprinkles so they will stick to the chocolate.

-set back on styrofoam to dry.

*** if you want to do drizzles of other colors on top, i recommend waiting til the cake pop is dry then doing the chocolate drizzle.



for storage do not put them in the refrigerator (the chocolate will sweat)
just leave them at room temp in an air tight container for up to 5 days. the stick will begin to turn yellow due to the oil from the buttercream but the taste will not be affected, its just not as clean and pretty

Heres a link to how mine came out on my first attempt

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1823248

And this is why xkfayex inspired me!! http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1788832
post #7 of 12
Thanks for the instructions!!
post #8 of 12
Thanks for the information!
post #9 of 12
Thread Starter 
Thank you for that advise!! I'm going to try that today!
post #10 of 12
One of the main reasons candy melts crack is due to moisture. Since you are using moisture to hold the cake ball together, a good trick is to put the rolled balls in a 300 degree oven for about 8 - 10 minutes - your goal is to dry the very outer crust of the ball. Let cool, then dip in the candy melts.

If you are using 'real' chocolate, this step is very important.
post #11 of 12
My favorite cake balls are now using the family size brownie mix. If you bake it in a 9 x 13 pan for the amount of time called for, you don't need anything additional to make the balls. Let the brownies cool completely in the pan and then just crumble in a bowl. You use everything except the outside edges which are too hard. The remainder sticks together perfectly when formed into balls and you don't need any additional binders. If you want different flavors just add extracts or oils to the batter. There are endless choices but my favorites are raspberry and amaretto.
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"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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post #12 of 12
thanks for link and info icon_smile.gif
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