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Cake Pops

post #1 of 8
5/9/11 at 5:11am
Thread Starter 
I made my first batch of cake pops this weekend. They turned out pretty good. Taste amazing. But, next time I make them, I want the dipped part to be thicker and last out of the refrigerator for a couple hours without melting. How can I do this?
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post #2 of 8
5/9/11 at 5:31am
What are you using to coat them? When I made them I used the candy wafers and it was so thick I had to thin it with a little shortening. They still coated pretty thick.....and it was actually hard to for me to get them smooth. They never tried to melt either. I'm glad this topic was started. I need some perspective too. icon_biggrin.gif
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post #3 of 8
5/9/11 at 8:08am
Thread Starter 
This batch had a chocolate coating that I had to thin out to cover all I had. Without thinning it, it would have been thicker to the consistency I was looking for. But, I'm curious if a chocolate covering can even be made without some melting after sitting out. Not sure what candy wafers are...
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post #4 of 8
5/9/11 at 8:21am
Thinning put chocolate will make it more like a ganache, which won't dry rally hard like regular chocolate will.

Also, If you are using real chocolate and you don't temper it, it won't behave properly. I've had issues where the chocolate seems too soft when it wasn't properly tempered.
If chocolate is tempered properly, it should not get soft or melt, unless it is hot in the room. If you put a chocolate bar out, it doesn't melt, right? Same thing.

A lot of people use candy melts, such as Wilton's, Make'n Mold, Merckens, etc. the first two can be difficult to work with. Merckens works much better. A friend just found this out. I told her to buy Merckens, but she didn't buy enough, so had to run to the store and got Wilton to finish off her project. She said the difference is unbelievable. The Merckens was much easier to melt and stayed smoother, as well as tasted a lot better.
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post #5 of 8
5/11/11 at 2:42am
Quote:
Originally Posted by SecretAgentCakeBaker



A lot of people use candy melts, such as Wilton's, Make'n Mold, Merckens, etc. the first two can be difficult to work with. Merckens works much better. A friend just found this out. I told her to buy Merckens, but she didn't buy enough, so had to run to the store and got Wilton to finish off her project. She said the difference is unbelievable. The Merckens was much easier to melt and stayed smoother, as well as tasted a lot better.



I use Wilton's to cover my cakepops and have never had an issue with them melting even when kept out for hours. Although I am currently looking for something else my nephew really wants me to make him some but can't use Wilton's due to peanut allergy. Where do you get the Merckens at not sure that I have seen that one?
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post #6 of 8
5/11/11 at 3:07am
Walmart carries vanilla and chocolate almond bark...i use that if I run out and they work great...cheap too!!!
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post #7 of 8
5/11/11 at 4:16am
MrsBowtiy, I wasn't saying that the Wilton melts after it sets up. What I mean is it doesn't always melt well when you are using it. It can get clumpy and thick and not coat as smoothly as Merckens or real chocolate. Some people then try to thin it out, which will cause it to not set as nicely as it should. If it is thinned too much, any brand of coating may have melting issues when left out. I think what really happens is that they just stay soft and never harden up. I have not had the issues with Merckens as I do with Wilton.

I usually mail order the Mercken from Global Sugar Arts or Jennifer Dontz because I want the super white. I can get brown chocolate and the regular white, which is a bit off white, locally at a candy shop or at a spice/baking supply shop. I don't buy the colors because I don't want to store them. I buy white and have candy colors on hand and color small amounts myself when I need it.
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post #8 of 8
5/11/11 at 4:23am
i just use regulare chocolate and if u temper ur chocolate it will last out without melting. aid u want the coating to be thinner u can just coat it 2 times
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