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Review - Babycakes Cake Pop Maker - Page 2

post #16 of 241
FromScratchSF, I'm glad you found the babycakes pop maker. I did the vanilla recipe that comes with the box, just to try it, and they turn out so cute, we couldn't stop eating them.

Next time I will definitely use one of my recipes for better flavor. Like you the first batch was not very good but the others were much better. I did use a ziploc bag to fill to the top and flipped them after 3 minutes to get a golden color on all sides. I did not dip them in chocolate so I'm not sure how they would hold with the stick.

I posted some pictures.
post #17 of 241
Quote:
Originally Posted by imagenthatnj


We're getting too technical here.



that's funny. I was happy she put "purple nsf scoop" as opposed to "I used my scoop". then there will be posts saying what scoop, where you get it from and blah blah blah..

(although unfortunately, all purple scoops don't hold the same amount icon_eek.gif )
post #18 of 241
A lot of people don't know about those colors and codes. Maybe it would have been better to say "1 2/3 Tbsp (7/8 oz)"? Mine is not purple. I guess mine is not certified!

I am also glad she didn't say "I used my scoop."
post #19 of 241
the nsf is the cert, not the color.. sometimes them lil silly scoops don't even say the ounces.. I wish there was one standard
post #20 of 241
Thank you imagenthatnj for posting the website for the babycakes in the Cake Pop Roller thread.
post #21 of 241
Quote:
Originally Posted by GatuPR

Thank you imagenthatnj for posting the website for the babycakes in the Cake Pop Roller thread.



Ha! I was just telling my boyfriend that he must get to Kohl's asap, because I posted that link and I'm the only one who doesn't have it!! (Of course he won't go...lol)

I'm stuck at the office usually the whole day long and there are no Kohl's in NY city!

And now that Jen tried it, I know it works!
post #22 of 241
Hhmmmm. This reminds me of a pan I got when I lived in Japan several years ago to make takoyaki. I wonder if it makes the same size balls as the cake one. Mine isn't electric but it could possibly work. I might have to try it sometime.
Here's one similar to mine.
http://www.amazon.com/eKitron-EK_0203062-Takoyaki-Pan-H5180/dp/B0006FLNDM
Here's an electric one I found that makes 24 balls but it's pricey!
http://www.amazon.com/Electric-Takoyaki-Pan-Pancake-Puffs/dp/B000MXCDVO

So does the cake ball one have a lid or top that comes down like a waffle iron? With mine, you have to keep turning the balls to cook them and get them round.
post #23 of 241
Yes, Babycakes for cake pops has a lid that completes the balls.

I was going to try an ebelskiver pan, but someone said she tried it and there was no way to make them totally round. I wonder if your takoyaki maker works.

http://thebabycakesshop.com/products/cake-pop-makers/cp-12
post #24 of 241
May I ask all you cake ball bakers, How do you keep your chocolate from cracking.... I made some and 1 out of 2 or 3 cracked. Any instructions or suggestions to keep this from happening is greatly appreciated...
SweetBeginnings
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SweetBeginnings
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post #25 of 241
imagenthatnj, it was me concerning the ebelskiver pan. Because they bake one side at a time, there is a big seam around it.

FromScratch, so are two enough? I went out this afternoon and got my second one at Kohl's (the other en route through ebay). They have more. I was hoping that I could have this machine going with a timer while I do something else. Also, have you tried recipes like carrot cake?

Big question... why not real chocolate? I have coated things in real chocolate all my life. I didn't know about candy melts until a Wilton class last year. My wholesaler sells fine chocolate for $10 lb. Somehow our depressed WV town is the home of DeFleuri's fine chocolate manufacturing company. By the way, my home town is not my market. I have a much more affluent city about ten minutes away. I am only offering the real stuff because I market myself as an artisan bakery. The pops on the internet are fine chocolate.
post #26 of 241
Thread Starter 
Quote:
Originally Posted by scp1127

imagenthatnj, it was me concerning the ebelskiver pan. Because they bake one side at a time, there is a big seam around it.

FromScratch, so are two enough? I went out this afternoon and got my second one at Kohl's (the other en route through ebay). They have more. I was hoping that I could have this machine going with a timer while I do something else. Also, have you tried recipes like carrot cake?

Big question... why not real chocolate? I have coated things in real chocolate all my life. I didn't know about candy melts until a Wilton class last year. My wholesaler sells fine chocolate for $10 lb. Somehow our depressed WV town is the home of DeFleuri's fine chocolate manufacturing company. By the way, my home town is not my market. I have a much more affluent city about ten minutes away. I am only offering the real stuff because I market myself as an artisan bakery. The pops on the internet are fine chocolate.



I don't know if 2 will be enough, but it's all the room I have for! I am now not so worried about baking them fast enough, I'm more concerned about dipping/cooling.

I have a great chocolate glaze recipe as well as a ganache that I think will work fine, I was just trying to use the petit four icing so I could get more variety of flavor, like adding lemon oil or almond oil to the pops. I added lemon zest and oil to the lumpy glaze and put it on a yellow cake ball and it was super yum. Again just need to remake with non organic sugar.

J
post #27 of 241
Thread Starter 
Quote:
Originally Posted by lilthorner

Quote:
Originally Posted by imagenthatnj


We're getting too technical here.



that's funny. I was happy she put "purple nsf scoop" as opposed to "I used my scoop". then there will be posts saying what scoop, where you get it from and blah blah blah..

(although unfortunately, all purple scoops don't hold the same amount icon_eek.gif )



LOL I get very technical when it comes to my product... I don't see very many people that do that but if you don't know how much your product weighs before and after how can you figure how much batter to make and what your profit will be? Yeah, Imma geek.

I thought all the NSF scoops were color coded regardless of manufacturer, so sorry if that was confusing in my original post.

icon_biggrin.gif
post #28 of 241
I buy my scoops (dishers) from Sur La Table because the mechanism is easier. They don't come in colors, just the numbers on the scoop.
post #29 of 241
they are color coded, but I found out when I bought a yellow one from one place and a yellow from another.. thats what I was talking about..

I have written on the bottom of my pans how many cups each pan takes.. so my layers are the same size, etc..
post #30 of 241
Quote:
Originally Posted by scp1127

I buy my scoops (dishers) from Sur La Table because the mechanism is easier. They don't come in colors, just the numbers on the scoop.



Me too, stainless steel with the capacity written on them.

Let us know when you try the machine scp1127. I'm waiting for your test, too. I just got cakeballs at Starbucks for my godchild tonight (10 years old) and he cut them open and didn't even want to try them because "that doesn't look like cake inside."


Quote:
Originally Posted by FromScratchSF

LOL I get very technical when it comes to my product... I don't see very many people that do that but if you don't know how much your product weighs before and after how can you figure how much batter to make and what your profit will be? Yeah, Imma geek.

I thought all the NSF scoops were color coded regardless of manufacturer, so sorry if that was confusing in my original post.

icon_biggrin.gif



Don't ever change...that's part of your charm.
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