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cakepops...

post #1 of 9
2/16/11 at 10:53am
Thread Starter 
I've seen and heard two different methods for this...cake and icing mixture & cake and creamer mixture...what do you think is the best method???
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post #2 of 9
2/16/11 at 11:05am
I have only used icing, but the creamer would work the same. I guess it's a matter of flavor. You can probably get more variety using the creamers. Just don't over saturate the cake crumbs.
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post #3 of 9
2/16/11 at 11:15am
I prefer the icing method. My cakes are pretty moist anyway so it doesn't take too much to get the right consistency with just a little bit of icing. I find the creamer makes them too wet in texture and just prefer the cakeball texture with the icing better. Just try it out. Just separate out a little bit into two bowls and add icing to one and creamer to the other and see which one's you prefer. Personally the one with the icing mixed in held up better for me. You would need such a small amount of creamer to get the cake to come together to make the balls that it wasn't worth using that method to me!

Hope that helps some.
"He who passes on dessert drives home with a stomach full of regret."
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"He who passes on dessert drives home with a stomach full of regret."
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post #4 of 9
2/16/11 at 11:16am
I prefer the icing method. My cakes are pretty moist anyway so it doesn't take too much to get the right consistency with just a little bit of icing. I find the creamer makes them too wet in texture and just prefer the cakeball texture with the icing better. Just try it out. Just separate out a little bit into two bowls and add icing to one and creamer to the other and see which one's you prefer. Personally the one with the icing mixed in held up better for me. You would need such a small amount of creamer to get the cake to come together to make the balls that it wasn't worth using that method to me!

Hope that helps some.
"He who passes on dessert drives home with a stomach full of regret."
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"He who passes on dessert drives home with a stomach full of regret."
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post #5 of 9
2/16/11 at 11:34am
I have only used icing...but I bet using creamers would give you lots of flavors to choose from. I think I'll try some this weekend!
Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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Christy

No one can make you feel inferior without your consent. -- Eleanor Roosevelt
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post #6 of 9
2/16/11 at 11:53am
I have used icing and lorann's syrups and honestly I can't put enough syrup or frosting into my cake to effect the flavor. I find less is more with this. If they're too soft they just don't hold their shape or hold on to the stick so for me it's binder not flavor. I have to count on the cake flavor.

Also I used the wilton candy melts and I really feel the taste just totally overwhelmed the cake...what other kind of coating can I use that doesn't taste so sickly sweet.

Thanks
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #7 of 9
2/16/11 at 2:22pm
Thread Starter 
thank you all...think im gonna try it with brownies and fudge frosting...=) i will post the results
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post #8 of 9
1/15/13 at 8:35pm

I know this is an old thread, but in response to the melts, I hate them, I agree they overwhelm the entire pop..I always use real chocolate, sure you have to temper it, but it works better, tastes better and all around is MUCH better than the melts. I also agree the icing mixed in is more of a binder than a flavoring, I prefer icing.

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post #9 of 9
1/15/13 at 8:44pm

Make and Mold tend to taste better and melt better also.  However, I have been doing some research and the folks at Chocoley seem to make a product that might get you closer to that real chocolate taste without having to temper.  So I think I am going to try out some of their wafers.  Has anyone else here tried their chocolate melts?

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