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Cake Pop Roller - Page 12

post #166 of 212
7/23/11 at 8:47am
Quote:
Originally Posted by nanefy



Yeah I have to say I most definitely won't be using a packet mix (and please I don't mean to offend anyone who uses one, but the whole premise behind my business is home made scratch recipes). I really hope that there is a scratch recipe that will work with this or I've just forked out a whole load of cash for something that isn't going to work for me.

However with all that said, I am pretty positive it's just about finding the right balance between recipe and practice...........fingers crossed!



I don't think that should be too hard. From what it looks like the key is getting what looks like a doughlike consistency. There are certainly scratch recipes that are moist enough to produce that consistency.

I am pretty sure based on the email that was linked and the videos that have been linked I could never use this roll out cake balls as I use just enough binder to hold crumbs together. I could never kneed the consistency of the mix I use.
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post #167 of 212
7/23/11 at 12:51pm
OK good news people - I've finally mastered it.

I changed my recipe - I was using a vegan recipe (not because I'm vegan, but it is a super tasty recipe) anyway there was no eggs or milk in it obviously (it's still super moist) but I thought that perhaps that was why it was crumbling.

Anyway I used this recipe here:

http://cakecentral.com/recipes/17277/hersheys-perfect-chocolate-cake

and never used any buttercream at all!!! Basically, as soon as it came out of the oven, I shoved it in my stand mixer and mixed it until it came together (seconds really). It was really doughy, but the longer you knead it, the more together and smooth it becomes. Then I put my frame at the smallest height - the two biggest notches together (if that makes sense) and then rolled it exactly the way she does in the video, one roll forward, one roll back, a half roll forward and a then a couple of nudges. Worked a treat.

Some of the cake balls were a tiny bit squarish, but it takes about 1 second to give them a final roll in your hand. I got 50 balls out of that recipe and it took me about 10 minutes. I know I'll get quicker at it though so I'm really chuffed!

They are cooling in the freezer right now and will post pictures once I've dipped and decorated them.
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post #168 of 212
7/23/11 at 4:03pm
OK - here are a few of the pops I made tonight. Some of them aren't perfect circles, but that's my fault - plus I did ask my fiancee to hand roll the ones that weren't round enough, but he didnt!!! lol.

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post #169 of 212
7/23/11 at 6:59pm
nanefy, they came out BEAUTIFUL!
Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
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Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
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post #170 of 212
7/23/11 at 8:03pm
Thanks - here are the others - these ones are better, more round. I can probably still get them a little more round, but I'm getting there icon_smile.gif

Image[/img]
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post #171 of 212
7/24/11 at 12:41am
Good news on the 'non packet mix'!

I think it must the veg oil thats making the dough pliable.
I have been playing with the B/Crocker packet mix for an hour or so last night and it does roll easily.
Trouble is they either came out squre or a funny shape!?

Just need to get the thickness of the 'slab' correct before cuting into logs.

Here are the very first pops we ever made for a friends engagement party...

Sorry about poor lighting - it was dark and just stopped snowing outside.

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post #172 of 212
7/28/11 at 8:16am
Good on all y'all who can make this &$@^ roller work. My third attempt and NO LUCK AT ALL. The dough just breaks apart. The best result I ever got was square balls. pffth. It's about to join the %!^ cricut.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #173 of 212
7/28/11 at 8:31am
I just got my fabulous bill from customs with the extra £60 bill!!!! icon_sad.gif

I absolutely hate customs!

Leah, did you try using the cake recipe I posted above - I used it straight from the oven, while still hot and didn't use any buttercream. It worked a treat and while not as perfect as the balls that she gets on the video, I know it's more just a case of me practising.

Fingers crossed that you get it to work!
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post #174 of 212
7/28/11 at 8:37am
Quote:
Originally Posted by leah_s

Good on all y'all who can make this &$@^ roller work. My third attempt and NO LUCK AT ALL. The dough just breaks apart. The best result I ever got was square balls. pffth. It's about to join the %!^ .

Seems you just don't have a lot of luck with new gadgets. It does take patience and practice to master new technology, maybe you just need to give it more time and not expect instant results.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
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post #175 of 212
7/28/11 at 8:49am
I've never claimed to have a lot of patience. But one night I tried for nearly 3 hours using different consistencies of dough. That's when I got squares. I tried mixing the dough in the mixer this time. I've tried different heights of the block of dough. I've tried rolling many times and 2-3 times.

Baking a cake specifically to roll it into balls completely defeats my purpose of using the cut off dome from wedding cakes so that they get used and become income producing.

Will keep trying, because I really, really need it to work.

Oh and the little feet fall off and now one is lost.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #176 of 212
7/28/11 at 8:54am
Are you packing the frame tight?
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #177 of 212
7/28/11 at 8:59am
I never really thought about cake scraps Leah - that makes sense. I agree that it shouldn't be this difficult.

I know that she states that she doesn't accept refunds and I don't know about consumer laws in the USA, but here in the UK our consumer laws prevent someone from refusing a refund if the product does not work like it says it will. I'd be pretty hacked off if I spent a good whack of money on something and it didn't do what it promised it would.

It sounds like you've tried pretty much everything, but have you tried rolling it to the smallest height and then taking the frame off and rolling it a bit thinner?
Have you tried adding chocolate ganache to the dough instead of buttercream - just thinking this might help it stick together better because the ganache would set firmer and maybe give a better hold.

I actually haven't made cake pops using scraps and hadn't really thought about, although I will be trying it once I have some scraps to try it with and I'll let you know how I get on.
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post #178 of 212
7/28/11 at 9:13am
[quote="tiggy2"]Are you packing the frame tight?[/quote]

Well, I think so.

The problem with all of us working independently, is that we can't watch and learn from each other in person. Therefore, tiggy2, you need to come over to my kitchen right now. Yes, I've watched the videos.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #179 of 212
7/28/11 at 2:38pm
Send me a plane ticket and I'll be there icon_smile.gif
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #180 of 212
7/28/11 at 7:06pm
Quote:
Originally Posted by leah_s

I've never claimed to have a lot of patience. But one night I tried for nearly 3 hours using different consistencies of dough. That's when I got squares. I tried mixing the dough in the mixer this time. I've tried different heights of the block of dough. I've tried rolling many times and 2-3 times.

Baking a cake specifically to roll it into balls completely defeats my purpose of using the cut off dome from wedding cakes so that they get used and become income producing.

Will keep trying, because I really, really need it to work.

Oh and the little feet fall off and now one is lost.



If you go to the Best Cake Pops facebook page there are many tips and tricks and it sounds like a similar problem others reported then they changed the height of the frames and it worked. There is even a photo gallery showing how people should try to change the frame height. Hope that helps!
Ready for a great summer at the farmers market!
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