Cake Pops - I Hate White Chocolate...do You?
Sugar Work By CiNoRi Updated 6 Mar 2011 , 2:58am by tryingcake
Ok is is me (I'm assuming so! 
?
Whenever i use white chocolate melts it NEVER coats and nicely as the Dark/milk Chocolate ones do. As soon as i dip and start to tap off the exess, a completely smooth cake pop starts looking lumpy and wrinkly. I have tried, more oil to thin it, less oil, hotter chocolate and cooler chocolate.
Any suggestions on why this is happening?
I have the same problem. I have always used the white almond bark so I thought that was the reason. I even added a little shortening as I have heard it helps but that didn't make much of a difference. The other thing I wondered is if the pops were too cold making the chocolate set up too quickly. My next plan of attack was to try the Wilton candy melts instead of the almond bark.
Hurm, maybe try real white chocolate? I have never had luck using candy melts at all (and think the flavor of the white tastes nothing like real white chocolate). Anyway it's much easier for me to work with butter and cream then it is to mess with crisco and oil.
You candy melts can also be old, check the expiration.
Better luck,
Jen
Hmmmm, maybe you are causing a rippling effect across/around the cake pop when you tap it to get excess off.
What if you dip - then just hold the cake pop still above the bowl for about 10 seconds and let the excess *just drip* off........... perhaps.
Bluehue
I agree on using real chocolate. I used pink candy melts last weekend for the first time to write "BOWL FOR THE CURE" across a donation cake. I used the 1.5 inch letter molds. The melts were lumpier and needed to be tapped down unlike my experience with real chocolate. I don't mean there were lumps, but it seemed to want to start to solidify as soon as I took some out of the pot for the molds. But, for my letters, they worked fine.
I have the same issue... I think it might be that the chocolate is being overheated.
Maybe you are getting some water in your chocolate? Even just the condensation from the cold cake pops can cause that effect in my experience. Cake pops are such a pain lol
I recently had the same problem with white coating. I've made HUNDREDS of cake balls with white, dark and every other shade with no problem.
The only difference with my recent batch is they were not made with chocolate cake. They were made with butter pecan cake. Other than the cake flavor, my method was exactly the same as it has always been.
I tried dipping them chilled, dippiing them at room temp, thicker coating, thinner coating, spinning, tapping, no tapping --- nothing worked! I'm just as stymied as you all are.
I had my first cake pop's experience last night with some girlfriends.who had never made them before either. I would agree that the white chocolate coating was a bit more lumpy then I expected. Also by the time we were finished decorating the pops, the chocolate had started to crack along the edges (We were trying to make baby blocks.) What causes that? I figured maybe we dipped the pops well they were too cold? Do cake pops 'settle' like a regular cake?
Sorry, I am not trying to take this thread over. I just have some related question...Thank you in advance!
I had my first cake pop's experience last night with some girlfriends.who had never made them before either. I would agree that the white chocolate coating was a bit more lumpy then I expected. Also by the time we were finished decorating the pops, the chocolate had started to crack along the edges (We were trying to make baby blocks.) What causes that? I figured maybe we dipped the pops well they were too cold? Do cake pops 'settle' like a regular cake?
Sorry, I am not trying to take this thread over. I just have some related question...Thank you in advance!
Well, we had shaped them into small cubes. Most of the cracks were along the edges of the cubes, on the bottom sides.
I agree on using real chocolate.
Yep.
Warning: Choco-snobbery ahead.
I dislike *all* melts/summer coatings. I get disgruntled when melts/ summer coatings are labeled as "chocolate." I'm also not a huge fan of white chocolate. I thought I didn't like any white chocolate until I accidentally tried some Green & Black's. It's excellent, though ivory colored with vanilla bean specks. I've found that El Rey brand chocolate tends to make thinner coatings than other brands, but I usually only use dark or semi-sweet, so I'm unsure about the consistency of their milk or white choc.
Disclaimer: Just my preferences, and it's one of the few foods or things I'm snobbish about. I'll buy clothes from WalMart, and generic food brands for most things. But chocolate....that's a whole different level.
Of course, the cost can be prohibitive, so I don't eat or make them very often. That's probably a good thing for my thighs!
speaking of the cracking..I followed the instructions of letting your cake pops warm up just a tad, when taking out of freezer so they aren't too cold for the chocolate to crack..SO, I dipped mine today and they were great, BUTTTT,,I was also told to not put them in freezer once, dipped,,just keep out for room temp/ refridgerate..SO,,I left them to dry up at room temp and as they looked soo beautiful..cracking occurred a 1/2 hour later I noticed!!!!!!!!!!!!! So,,after I followed all of the dang instructions on how to properly,,I still get the cracking and NO, the cake pops were NOT extremely cold when dipped and my chocolate was cooled down a little prior to dipping so my pop won't break.. So frustrated..AND I do add some shortening to chocolate for a smoother dip,,so could the shortening cause this?? OR what else?? I don't understand,,and so I dipped them AGAIN and it helped,,but why on earth does this happen in first place after all I explained?? I LOVE doing these,,but hated the outcome with cracking..errrr 
I don't have a problem with it not sticking - I don;t like how it yellows after drying hard. And not even a prety yellow - a dingy stale color... yuck!
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