So I always see cute ideas for cake pops but never had an opportunity to make them. I have also never worked with candy melts. I finally have a need for them for my mother in laws 50th. I thought cant be that hard.... apparently I am niave!? I think I started with them too big cuz when I went to dip them they fell off stick. So we went smaller..... ya they still fell off stick as they were drying. Plus my chocolate just doesnt' seem to get thin enough. If anyone has any suggestions I would greatly appreciate it. I really centered my idea around these pops and I cant give anything I think looks like crud.

Also, if i were to make the fondant rose cake pops, do they need to be dipped before I would put petals on?

First of all, you need to chill them before dipping, and I find it helps if I put some chocolate on the stick before inserting it into the pop.

To thin it out you can use shortening or paramount crystals.

And as for the fondant, thats totally your call!

HTH

check out the Bakerella website. She is one of the cakeball goddesses, and has a video on her website. They take practice, but aren't too bad once you get the technique down.

I recently tried cake pops for the first time too. It's s lot harder than it looks. I found chilling the balls help and dipping the stick into candy melts will act as a glue. I still have a lot of practicing to do. Good luck with your project!

Here is what I learned....

chill the balls first..insert stick with a bit of chocolate dipped on it other wise it will fall off.I don't thin down my candy melts as I find the coating slips off and leaves it very thin looking and if you are doing choclate balls with white candy melts you can see through it.I just used a spoon to help cover the pop and then tap it off on the edge.

Thanks for all the tips! I have them chilling as we speak. Lets hope I dont see anymore splatter on my counter!!!

Just made cake pops for the first time this morning and I had the same problem with a couple of them once they started warming up. I kept having to stick the tray in the freezer off and on.

Also noticed on a couple of them, after they sat for a while, a little bit of cake oozed out the bottom where the stick was inserted. Weird or normal?

I tried to add flavoring to the candy melts which I personally don't like the taste of, and I had some problems. The Merkens brand seized up when I added a couple drops of the LorAnn oil flavoring. Luckily I had some vanilla melting wafers (??) that I bought from GSA, and did not have the same problem with those. Was even able to add a couple drops of Americolor blue without it seizing up. Very strange because the melts look identical. Everything I looked up said you could use LorAnn oils with candy melts. Anyone else have this problem?

Not all LorAnn oils are made for chocolate/candy melts. I know LorAnn official website will state if you can use it for that purpose or not. HTH!

Oh I forgot... The oozed bottom is from rolling the cake balls to tightly. When you freeze a tightly rolled cake ball it will expand, just like how water expand when you freeze it, causing it to ooze out. Hope that makes sense. Next time just light roll them into a ball.

I never freeze/refrigerate my cake pops and only stick them in the fridge long enough for the candy to dry on stick after I inserted it in the cake pop (sometimes I just let it dry on the counter) I have heard too many people complain about cracking because of them being too cold. I haven't had one crack yet.

I would never use fondant on them but that's because I see everyone peel it off cakes and I don't want them doing that to bite size cake pops.... and my family would shoot me if I did....they love regular cake pops!

I might try modeling choc for the petels of a rose though, it taste much better IMO.

Also, after making MANY of them, I don't use near as much frosting in the cake as I first did...so they aren't quite as "mushy", maybe that is why the OP's are falling off the stick???