I was told that cake pops were very simple, but mine were a disaster! I rolled a baked chocolate cake (basic boxed mix) with a tub of store bought icing, then chilled on sticks. I then dipped them into orange candy melts but the candy melts didn't go on smooth as I see in other pictures posted on CC. I made 48 pumpkin cake pops and 47 of them cracked! What am I doing wrong? Please help!

Hey, Im sorry this happened to you. I can't help you because the same happened to me it all looks so easy. I hope somebody can help us

like all things cake, its never as easy as it looked.
id query the use of tub frosting - might just not be stiff enough to hold the shape, so it moves, the chocolate coating cracks.
theres lots of posts on here (and bakarellas blog too) about the whole coating process - it can take several dips to get a smooth finish. some people add a bit of oil/ crisco/ butter to the candy melts.
xx

Don't just dump in an entire container of frosting! Start out by crumbling the cake, and taking a palm full and smushing it in your hand. See if it holds together. If it's holding together pretty well, add a little.. A LITTLE frosting at a time until it's the texture of moist brownies... no more! The last batch I made (just this weekend) equalled 1 1/2 cake recipes and I bet I only used 1 cup of homemade buttercream(at the very most)--which is much thicker than canned frosting.

You've got your mixture too soft to hold it's shape.

You may not have had your candy melts complelty melted if it doesn't go on smoothly. I'm not sure why it cracked, unless the coating went on too thick because it wasn't melted properly.

Your candy melts may have been too hot, also. That can cause it to go on unevenly. Make sure it flows off of your spoon evenly, then try it with your cake pops. If your cake pop is too cold, the candy will crack when it is put on.

You've gotten some great advice here! I just wanted to add that if you were tapping the stick on the side of the container where you were dipping, that can cause them to crack and fall off too.

Bakerella taps her wrist, as it smooths out the chocolate without putting too much force on the pop. The chocolate also smooths better if you add a bit of crisco to the melted chocolate. There's no exact amount, but just add a little at a time until you get a smooth, pourable consistency.

Also, I put mine in the freezer for 10+ minutes instead of the fridge. I think they chill and hold their shape better this way.

HTH!

Watch this video. Maybe seeing it is better than reading instructions:

http://www.amazon.com/dp/0811876373/?tag=cakecentral-20

Thank you for the excellent advice. I think I need to try using less icing next time and see if that helps. I've actually ordered Bakerella's book but it hasn't arrived yet...maybe I should have waited! lol I'll chalk this one up to experience!

I agree about not adding too much frosting. The first time I made them, I used too much frosting and they were very mushy. I did them as cake truffles in mini muffin cups rather than on a stick, otherwise I think they would have just melted right off the stick!

Definitely listen to the advice you've been given by everyone else here ... use just enough frosting to make everything hold together and no more than that.

The second time I made them, my cake was very, very moist, so for one box of cake mix I ended up using less than half a can of frosting.

HTH. Good luck!

If you used a whole tub of icing then they were too moist. Also, if the chocolate was lumpy it may have been too thick. You can add shortening to it to thin it out.

I always have issues with chocolate cake pops and now only do them in vanilla. I think the chocolate is just to moist.

Also all of bakerellas instructions tell you to take the pop directly out of the fridge and dip. I seem to always end up with cracked chocolate when I do that. So I tested it a few weeks ago. Made them to the instructions, putting them in the freezer for 15 minutes to ensure they hardened up. Dipped the sticks and left them on the counter over night.

Dipped them the next day and had the best results I have ever had. There was no moister like all the previous batched I had made.

Have a read of this thread,I posted some instructions

http://cakecentral.com/cake-decorating-ftopict-695218-.html

OMG! Thank you guys so much!!!!! I was doing all wrong. My cake balls were too big, too wet, too cold and my chocolate too thick! I appreciate the guidance. I will try this week

you can redip the cakeballs if they crack or try to fill the crack in with candy melts by using a toothpick.