Review - Babycakes Cake Pop Maker
Baking By FromScratchSF Updated 13 May 2012 , 1:40am by unctoothlady
Update: I used the plunger to fill some of the cake balls I made yesterday. I did my lemon cake and used a raspberry preserve I had on hand. Popped them in the freezer, then put on a stick and attempted to dip in petit four icing.
Plunger was a little clumsy to work with, and it was really hard to guestimate how much filling I was adding. It also leaves a MASSIVE hole. My 1st thought would be to put the stick in the already existing hole of filling but it was too big and my stick kept falling over, even after freezing. So I put my stick thru the side. Unfortunately you can see the hole from the filling and the icing did not harden properly on it. Again, it tastes really good and it's a nice surprise to come across the bit of jam but it kind of killed the look of the pop. So, I'll still do this but I'll have to dip the pop in some sort of sprinkle or topping to hide the hole better. I think it'll look great after I do this.
Using petit four icing instead of candy melts or ganache: My ganache is really heavy and overpowers my yellow cake, so after 3 different recipies, I settled on Martha Stewart's petit four icing (recipe on Martha Stewart.com). I don't love that it's made with corn syrup but it's the only one that did not crystalize and become gritty as soon as it dropped below 120 degrees (which makes sense, the corn syrup prevents crystalization). It's tricky finding the right consistency and temperature for dipping - too hot and it doesn't cover very well, too cold and it glumps, is too thick then drips down the stick, but once I figured it out it dries nice and hard and really seemed to seal in the freshness of my cake ball, which is exactly what I was looking for.
So, for you more advanced bakers out there that want to take these to a super gourmet level, try using petit four icing. My husband literally ate 6 of these testers last night and grabbed another handfull to take in his lunch box today. I will be making my final product for sale this weekend and will post pics when I'm done.
Jen
I called all the Kohls in my area and no ones has them in stock right now! Hopefully they will come in next week! It will probably be a race for one!
Ask the store when their next truck is, that will sometimes give you an idea of when to expect them to arrive and then it will sometimes take a day for everything to make it from the trailer to the sales floor
I called all the Kohls in my area and no ones has them in stock right now! Hopefully they will come in next week! It will probably be a race for one!
Ask the store when their next truck is, that will sometimes give you an idea of when to expect them to arrive and then it will sometimes take a day for everything to make it from the trailer to the sales floor
Good idea, hopefully someone will know!
Update: I used the plunger to fill some of the cake balls I made yesterday. I did my lemon cake and used a raspberry preserve I had on hand. Popped them in the freezer, then put on a stick and attempted to dip in petit four icing.
Plunger was a little clumsy to work with, and it was really hard to guestimate how much filling I was adding. It also leaves a MASSIVE hole. My 1st thought would be to put the stick in the already existing hole of filling but it was too big and my stick kept falling over, even after freezing. So I put my stick thru the side. Unfortunately you can see the hole from the filling and the icing did not harden properly on it. Again, it tastes really good and it's a nice surprise to come across the bit of jam but it kind of killed the look of the pop. So, I'll still do this but I'll have to dip the pop in some sort of sprinkle or topping to hide the hole better. I think it'll look great after I do this.
Using petit four icing instead of candy melts or ganache: My ganache is really heavy and overpowers my yellow cake, so after 3 different recipies, I settled on Martha Stewart's petit four icing (recipe on Martha Stewart.com). I don't love that it's made with corn syrup but it's the only one that did not crystalize and become gritty as soon as it dropped below 120 degrees (which makes sense, the corn syrup prevents crystalization). It's tricky finding the right consistency and temperature for dipping - too hot and it doesn't cover very well, too cold and it glumps, is too thick then drips down the stick, but once I figured it out it dries nice and hard and really seemed to seal in the freshness of my cake ball, which is exactly what I was looking for.
So, for you more advanced bakers out there that want to take these to a super gourmet level, try using petit four icing. My husband literally ate 6 of these testers last night and grabbed another handfull to take in his lunch box today. I will be making my final product for sale this weekend and will post pics when I'm done.
Jen
Wow great info! You have been busy. I might try it wilth my bismark needle tip, it looks like it will be smaller than the one they provide and maybe the stick will fit.. When I can finally find one I will let you know if it works 
Jen, you make me laugh! I was thinking of asking her if they plan on coming up with removal plates inside so we could make different shaped cake pops (like hearts, stars, clowns, etc, or at least the most popular shapes other than round). And you're right...maybe they can throw in an extra cooling tray or two. Am hoping to get one myself soon, but DH said maybe as a Mother's Day present....
I don't want to start a big debate but I'm sticking with the traditional way of making cakeballs/pops. Part of their appeal is the dense-truffle like texture and many flavor combos that you can come up with.
My daughter who lives on campus has been to the nearby Starbucks and has eaten their pops. She thinks they are awful & so boring!!! She later took her roomies some of my cakeballs and they also agreed. I also have a huge fan base for the cakeballs that I don't want to alienate.
So while I think this machine is cute and will be good for the home baker who just wants a quick and easy batch, I am sticking with making mine the "old fashioned" way. Sometimes, you just can't rush quality and since I am charging my customers for these little treats, I want to give them their money's worth!!
I don't want to start a big debate but I'm sticking with the traditional way of making cakeballs/pops. Part of their appeal is the dense-truffle like texture and many flavor combos that you can come up with.
My daughter who lives on campus has been to the nearby Starbucks and has eaten their pops. She thinks they are awful & so boring!!! She later took her roomies some of my cakeballs and they also agreed. I also have a huge fan base for the cakeballs that I don't want to alienate.
So while I think this machine is cute and will be good for the home baker who just wants a quick and easy batch, I am sticking with making mine the "old fashioned" way. Sometimes, you just can't rush quality and since I am charging my customers for these little treats, I want to give them their money's worth!!
This thread is to review the machine and to share my success/failure with it for those who are interested in it. Really not to debate your way vs. my way of making a cake pop, especially when only one of us has actually had both versions.
Just sayin, maybe wait to judge until after you've actually had a cake pop made by someone using this machine before determining it would be boring, lack flavor combos, lack quality or that it's shortchanging paying customers? 
In short, I'm an artisan gourmet baker that would never use Crisco, fake "chocolate" candy melts, box cake mixes, or anything prepackaged and sell that to anyone, let alone feed it to my family. I'm sure you didn't just mean to call the product and recipes I've been busting my butt over the past 3 days to make into a high-quality artisan gourmet treat and share those results with the caking community as any of the things you've described above. Right? 
Jen
I don't want to start a big debate but I'm sticking with the traditional way of making cakeballs/pops. Part of their appeal is the dense-truffle like texture and many flavor combos that you can come up with.
My daughter who lives on campus has been to the nearby Starbucks and has eaten their pops. She thinks they are awful & so boring!!! She later took her roomies some of my cakeballs and they also agreed. I also have a huge fan base for the cakeballs that I don't want to alienate.
So while I think this machine is cute and will be good for the home baker who just wants a quick and easy batch, I am sticking with making mine the "old fashioned" way. Sometimes, you just can't rush quality and since I am charging my customers for these little treats, I want to give them their money's worth!!
I have made them both ways. The ones I just made are quality cake balls, I just didn't decorate them the way I usually do since I was testing my new appliance.
Perfect post, FromScratch. It is very hard to offer an artisan product based on crumbled up cake. Most people are using box mixes and coffee creamer or crisco icing. And not one person on this site has mentioned real chocolate when making these things. So if old fashioned means the above ingredients, they will never be sold by me. I have made truffles, brownie balls, and cheesecake balls. They were covered in real chocolate. I am also purchasing the cake ball roller for $200.00. But I doubt crumbled cake will go in it. I have experimented with artisan cake chunks slightly rolled and brushed with liqueur. These were good. But it wasn't smashed cake. I didn't cover them in chocolate, as I was just experimenting. But I am going to cover some.
By the way, cake balls in the form of doughnut holes and ebelskivers, which are similar to what the Babycakes machine makes, have been around forever. Cake balls are new. So I think we are actually doing it the "old fashioned" way.
To all of you with this new machine, try using liqueurs to flavor. Buy the mini bottles and experiment... Grand Marnier, Sambuca, Bailey's, Godiva, Chambord. And don't rule out rolling them in fine cocoa powders like truffles. I am also planning to try glazes. Picture these on a dessert bar in little cups with cocktail forks nearby.
To all of you with this new machine, try using liqueurs to flavor. Buy the mini bottles and experiment... Grand Marnier, Sambuca, Bailey's, Godiva, Chambord. And don't rule out rolling them in fine cocoa powders like truffles. I am also planning to try glazes. Picture these on a dessert bar in little cups with cocktail forks nearby.
What a wonderful idea!!! I can almost taste them...
[quote="scp1127"] And not one person on this site has mentioned real chocolate when making these things.quote]
I only use real chocolate when making cake balls.. made some mud cake balls coated in beautiful white chocolate for my latest creation. And yes, I use crumbled cake, however, I have been making a super delicious scratch mud cake recipe of late.. I must say you definitely can taste the difference.. even when crushed and mixed with chocolate ganache for cake balls.
I do think a scratch recipe cake ball from this machine dipped in a fine couverture chocolate would go down real nice... and I'm definitely fantasising about a Frangelico flavoured ball right about now 
So excited, my Kohls had them in stock! (they are on sale for $26, use Kohls $5 off coupon plus their 15% off of everything pass and they were $20 bucks!) Picked up 2 yesterday, but here's a warning for you, check your boxes. Once opened one was obviously a return, no sticks, no fork and the plastic bubble sheet inside was melted, so someone packed it back up while the machine was hot 
Gonna return today & hope there's another there, but at least I got 1! good luck everyone, it's really cute, I can't wait to play! Andrea
So excited, my Kohls had them in stock! (they are on sale for $26, use Kohls $5 off coupon plus their 15% off of everything pass and they were $20 bucks!) Picked up 2 yesterday, but here's a warning for you, check your boxes. Once opened one was obviously a return, no sticks, no fork and the plastic bubble sheet inside was melted, so someone packed it back up while the machine was hot
Gonna return today & hope there's another there, but at least I got 1! good luck everyone, it's really cute, I can't wait to play! Andrea
WOW...same thing happened to me!!! I wonder why they are returned them? My box looked worn, so I asked them to check it at the checkout. There was no sticks or the plunger. They took me to customer service to locate another in which we found three more at another store. They damaged that one out. Too bad they they threw away that tray too. I'm going to try the recipe that comes in the booklet.
Cutiepiecupcake, I can see that you and I and quite a few others on here would greatly benefit from some shared recipes. I haven't offered them for sale yet. I have just been playing with them. I don't think my area has even heard of them yet, so I have some time. Glad to hear about gourmet pops. I haven't priced them yet either. With food prices going up, I don't bother to price until I'm ready to sell.
I finally got to use my babycakes machine this weekend. I did like it, but I think I will keep on making them by hand. I will keep the machine and use it for when I want to make smaller cake pops.
Here they are http://cakecentral.com/gallery/2000936
OK, pic of some of the pops I made...
http://cakecentral.com/gallery/2001233
Sold via food truck at an event this weekend, I made mini cupcakes and brought these pops - and they were a big hit!
Jen
I had some trouble loading a picture on this thread so I did what everyone has been doing.
Here are my cake pops using the BabyCakes Cake Pop maker.
http://cakecentral.com/gallery/2001433
http://www5.jcpenney.com/jcp/XGN.aspx?SearchString=BabyCakes+Cake+Pop+maker&JSEnabled=false&mscssid=&cmResetCat=true&hdnOnGo=true&submit+search.x=14&submit+search.y=5
That's the cupcake maker, not the one we are discussing.
OK another tip - so the little cooling tray was great, but only holds 12 balls at a time. So if you are making more then 12 you are a little stuck because unless you cool them in something round they will flatten on one side. I got a solution! I popped them into egg carton (I order 15 dozen eggs at a time) and then popped them straight into the freezer. Worked great! I even used the same egg cartons, poked holes in them and used them as stands to dip and display.
Jen
OK another tip - so the little cooling tray was great, but only holds 12 balls at a time. So if you are making more then 12 you are a little stuck because unless you cool them in something round they will flatten on one side. I got a solution! I popped them into egg carton (I order 15 dozen eggs at a time) and then popped them straight into the freezer. Worked great! I even used the same egg cartons, poked holes in them and used them as stands to dip and display.
Jen
I was thinking of just using styrofoam lol
Does anyone know how to get the pops perfectly round. I keep trying and I keep getting pops that are round on the bottom and flatter on the top. I have tried 2 cake mixes and a cake mix doctor recipe that has sour cream in it. The babycakes website days it works with cake mixes. I know it isn't the machine. I tried pancakes and brownies and got perfectly round balls. So... It must be the batter or something I am doing. What kind of recipe do you use to get round balls? Thanks!!!
I think you would need a scratch cake recipe. I'll try that recipe on the instructions. More like a pound cake. The doctored cake mix I did made the cake balls really light and not dense enough.
I used a lemon WASC and they turned out great. Maybe you have to pht a little more batter in each well.
Does anyone know how to get the pops perfectly round. I keep trying and I keep getting pops that are round on the bottom and flatter on the top. I have tried 2 cake mixes and a cake mix doctor recipe that has sour cream in it. The babycakes website days it works with cake mixes. I know it isn't the machine. I tried pancakes and brownies and got perfectly round balls. So... It must be the batter or something I am doing. What kind of recipe do you use to get round balls? Thanks!!!
The bottom of the machine is where the heat is coming from. I flip them and give them a minute before I remove them. It works for me.
Does anyone know how to get the pops perfectly round. I keep trying and I keep getting pops that are round on the bottom and flatter on the top. I have tried 2 cake mixes and a cake mix doctor recipe that has sour cream in it. The babycakes website days it works with cake mixes. I know it isn't the machine. I tried pancakes and brownies and got perfectly round balls. So... It must be the batter or something I am doing. What kind of recipe do you use to get round balls? Thanks!!!
Did you read the beginning of this thread?
"I used my regular scratch yellow buttermilk cake, it's more dense and holds flavoring really well.
Each cavity takes about .8 oz (purple NSF scoop), or about 1 tbsp. of batter. My 1st batch I underfilled and it didn't work out. My 2nd batch I added more batter. Your overflow seeps out of the cavities but the result is a perfectly round ball of cake. It does have a little seam but after dipping I couldn't see it. "
And are you doing that? You might need more batter. I haven't gotten my machines yet, but I'm planning on putting enough batter in there.
You might also need a denser cake. These might work.
http://smittenkitchen.com/2009/07/best-birthday-cake/
http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/
(Vanilla buttermilk cake)
But definitely, might be the amount of batter. Let it overflow a little.
I tested my theory about using a scratch recipe to make the cake balls. At first, I used a doctored cake mix. Okay, but room for improvement. Look at these. They are perfect!
http://cakecentral.com/gallery/2004261
Quote by @%username% on %date%
%body%