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Cake Pops and CRACKS!!!

post #1 of 20
3/18/11 at 5:36pm
Thread Starter 
SO frustrating!!! I am making cake pops for the second time and I am having the exact same experience as last time around...

I make a white cake, crumble finely and mix in just enough buttercream to bring it to a consistency that is pliable. I roll/shape and chill in fridge for 15 minutes - I take them out, let them sit for 3-5 minutes and start dipping them in Merckens Rainbow Coating White. All is going well - after 20-40 minutes they start cracking in a random order - some of the ones I dipped 1st crack, some that I dipped last crack and some that I dipped in the middle crack - but not all of them! What in the world is going on??

Its about 80F in the kitchen today - but last time I made it the temp was about 65F and they did the same thing then....

GAHHH!
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post #2 of 20
3/19/11 at 8:01am
Oh, my, when I opened this I thought I had the answer to your problem, but unfortunately I don't. When I make cake balls, I freeze them completely (often for days before I dip them). If I put the chocolate on them while they're still totally frozen, they always crack, but if I let them sit out for about twenty minutes before dipping them, they're okay. Sorry I don't have any good advice to give you, but I hope you find an answer soon.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #3 of 20
3/19/11 at 8:18am
I get the same problem... its always hit and miss... so when i do an order i always plan for problems and make extras.... its annoying
Erica C.

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Erica C.

www.sweetflamingo.com
Facebook: www.facebook.com/sweetflamingo
Twitter: SwtFlamingo
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post #4 of 20
3/20/11 at 7:42pm
Thread Starter 
I end up doing the same thing as CiNoRi...making a ton of extras. This last time I also started dipping/drying/dipping for a second time to cover the cracks from the first dip. But then the coating is REALLY thick & heavy. Drives. Me. Bonkers.
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post #5 of 20
3/20/11 at 8:09pm
You may have rolled the balls too tightly. Make sure when you roll them just enough to get into a ball shape and hold together. Don't pack them into tight balls because they will want to expand after taking them out of the refrigerator. You should also chill them longer than 15 minutes. I chill mine for at least 2 hours. You can also double dip in order to cover the cracks. Hope that helps.
Dixie Sweet Creations
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Dixie Sweet Creations
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post #6 of 20
3/20/11 at 8:39pm
That's what I remember reading in bakerella's recipe book: rolling balls to tight can cause cracks and if they're too cold when you dip them. and i think you're supposed to put them in the freezer for 15 minutes, then transfer them to the fridge and work with 2-3 at a time. or chill them in the fridge for 2 hours, and again, just take 2-3 out at a time while dipping.

bakerella has a facebook page, you might try asking your question there too. there are lots of people that comment & post that make cake pops all the time.

good luck!
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post #7 of 20
3/20/11 at 9:16pm
Unfortunately, Bakerella has been quite ill and in the hospital lately (I hope she's out by now, but I don't know), so you may not get too much from her Facebook page right now. Here's a link to the thread where I found this out:

http://cakecentral.com/cake-decorating-ftopict-712084.html
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #8 of 20
3/20/11 at 9:20pm
This always happens to me when my cake balls are too cold and they're coated with candy coating that is too hot. I now freeze the cake balls but transfer them to the fridge an hour before dipping so that they soften. I also try to stir the candy melts as much as I can instead of over heating them in the microwave. It's a fine, frustrating line but that temperature difference helped for me! Good luck!
Two Little E's Cakes and Goodies in Portland, Oregon
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Two Little E's Cakes and Goodies in Portland, Oregon
http://www.TwoLittleEs.com
http://www.facebook.com/TwoLittleEs
http://www.twitter.com/TwoLittleEs
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post #9 of 20
3/20/11 at 10:15pm
Hello everyone! I got the solution this weekend after so many tries and figuring this problem out.>Make sure your cake balls/pops are a cookie dough consistency..and do NOT FREEZE your pops anymore!! I made my pops with sticks and placed in refrigerator for hours,,then I while I melted my choc..I let a few out at a time to get less cold,,THEN BEFORE I dip my pops/balls, MAKE SURE YOUR CHOCOLATE IS NOT TOO HOT!!! Let it cool down for a little bit,,once cooled, then dip them and decorate and right after, place back in refrigerator over night or for a few hours at least. I did this and NOT ONE cracked on me like my previous batches did. Ppl on here told me to NOT freeze the pops anymore and refridgerate since the pops will crack while warming to room temp..I'm so glad I found my solution,,do this and you should be fine..
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post #10 of 20
3/20/11 at 10:33pm
....and this is why I do not make cake balls or pops anymore...well that, and no one around here wants to pay more than a buck each icon_rolleyes.gif
"I wanted to buy a candle holder, but the store didn't have one. So I got a cake." Mitch Hedberg
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"I wanted to buy a candle holder, but the store didn't have one. So I got a cake." Mitch Hedberg
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post #11 of 20
3/21/11 at 10:02am
The only time I have my cake pops in the frig is when I'm letting the candy on the stick harden...securing it to the cake pop(maybe 5 minutes). I never freeze them or refrigerate them and I have never had one crack.
Although....I am making some this afternoon and I will be willing to bet all of them will crack since I am posting this. icon_smile.gif
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post #12 of 20
5/29/11 at 2:13pm
I used to have this problem. I stopped putting the cake pops in the fridge or freezer at all. I just roll the cake ball, dip the stick in melted chocolate, and push it into the cake ball. I allow it to dry or set that way for about 30 minutes before dipping the entire thing in the melted candy. I then allow them to set at room temperature until they harden. I never use the freezer or refrigerator at all anymore. It works for me. My kitchen is usually around 75 degrees. It's extremely humid here in SC. I found that none of them crack if I do it that way. HTH!
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post #13 of 20
4/9/12 at 7:55pm
what should be the consistency of the cake to be use for cake pops? I have a chocolate cake recipe that's really moist... I tried to make cake pops using this recipe, but unfortunately my cake pops slides down from the sticks after dipping them in the chocolate and it also cracks! please help!
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post #14 of 20
4/10/12 at 9:23am
In that case maybe you DO need to refrigerate or freeze them, jubeken2005. I always freeze mine (and let them thaw for a little while) because I live in a very warm place, and the chocolate coating wont set up at room temp. If I can get the chocolate to harden, like it does with a very cold ball of cake, it's okay after that at room temperature for some reason - it doesn't melt get soft again.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #15 of 20
4/19/12 at 11:03pm
Cracks are the bane of my life with pops. I spend several very stressful weeks testing and researching to find an answer. I'm currently at a 90% sucess rate (I make several hundred every week) and this is what I believe is important:
DO NOT CHILL YOUR BALLS!!!!!! Cold is your enemy. SImply roll them and dip them at room temperature inless you live in an extremely hot climate and the chocolate won't set a room tempreature.
Add 2 tablespoons of copha per 500g/1lb melts. It helps the chocolate set up faster, great to hot climates. (Sorry USA, that's a Australia tip!)
Don't pack them too tight.
Double dip them to cover cracks.

Once the balls are coated you can refridgerate or freeze them.
Hope this helps!
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PopCakes of Canberra, experience the PopCake revolution!
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