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Questions about cake pops

post #1 of 46
Thread Starter 
hi,

I know cake pops usually come in the shape of a ball. Will I be feasible to use a cookie cutter and get them in the shape of a star?

After the pops have been coated with candy melt or even chocolate... If I am to put it in the fridge, wouldn't it condense when I bring it out and get them ready for display? Will that spoil the cake pops look?
However, if I don't put it in the fridge... Will it hold in the hot n humid temperature?

Thanks in advance...
post #2 of 46
I have a Wilton valentine kit that came with a silicone mold for heart shaped pops. I know M's has a star shaped mold. I think that would work. You could do it with a cutter, just have to pack it in tight. That's how Bakerella does the bases of her cupcake pops.
post #3 of 46
ABSOLUTELY! You can use cookie cutters to make any shape pops! The simpler the shape, the better. I have done starts (see pic), hearts and flowers.

I do NOT recommend storing in the fridge (unless you have used perishable ingredients such as homemade cream cheese frosting). If you must do so, Bakerella suggests that you wrap them individually in treat bags and place in an airtight container.

Either way (cold or not) cake pops do NOT like warm weather! The chocolate will soften/melt in hight temps. If displaying for a party, try to keep them indoors or in a cooler until just before serving.
post #4 of 46
sorry... it didn't attach my pic. I'll post it in my gallery, and you can see it there!
post #5 of 46
everytime i make cake pops almost all but 1 or 2 will crack! any suggestions?
post #6 of 46
Quote:
Originally Posted by sugarxosugar143

everytime i make cake pops almost all but 1 or 2 will crack! any suggestions?



When making your pops, do you put them in the fridge or freezer to harden up before you dip them? If you do, you need to make sure you give them enough time to come back closer to room temp before you dip. If they are too cold when you dip, they will expand when they warm up and crack your coating. I usually only put them in the fridge for 10-15 minutes, and usually let sit out on the counter for about 5-10 minutes. Hope that helps!
post #7 of 46
@ sugarxosugar143 - Do not FREEZE cake pops before dipping. Chill them in the fridge for at least 15 minutes. I usually chill mine longer to be sure they are set in the center. Then I dip the sticks and push them into the balls until all are on sticks, put them back in the fridge for 5-10 min and then start dipping. I had this problem a lot when I first started making them, but hardly ever happens to me now. GL!
post #8 of 46
Quote:
Originally Posted by CAC74

Quote:
Originally Posted by sugarxosugar143

everytime i make cake pops almost all but 1 or 2 will crack! any suggestions?



When making your pops, do you put them in the fridge or freezer to harden up before you dip them? If you do, you need to make sure you give them enough time to come back closer to room temp before you dip. If they are too cold when you dip, they will expand when they warm up and crack your coating. I usually only put them in the fridge for 10-15 minutes, and usually let sit out on the counter for about 5-10 minutes. Hope that helps!



ill try that next time! thanks!! icon_smile.gif
post #9 of 46
I was actually just thinking about this sort of thing this morning. I make some cake balls & the chocolate was getting condensation on it after I dipped them, and if I dipped a second time, the chocolate was seizing up due to the moisture.

Next time, I'll just try chilling them in the fridge before I dip them.
I'm up to my elbows in powdered sugar....LIFE IS SWEET!!!!
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I'm up to my elbows in powdered sugar....LIFE IS SWEET!!!!
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post #10 of 46
Thread Starter 
I just tried the cake balls today with Wilton candy melts and I totally regretted!!! Oh boy... Now I know why many of you says that it taste horrible. I ate one, my husband ate one... We threw the rest into the bin. It is horribly sweet and after drowning ourselves with lots of water, the tastes lingered... Eewww...

I'm sorry if there are Wilton candy melts lovers out there but I think I will not be using it again.

I have another 15 uncovered cake balls, I will melt dark chocolate to cover it instead...


And thanks to all who have given me valuable advices... It has been a wonderful learning journey
post #11 of 46
I usually mix about half candy melts and half real chocolate chips. Tastes much better that way!
post #12 of 46
Thread Starter 
But I wanted the cake pops to be of baby blue ... Can I use white chocolate and then put in the colouring?
post #13 of 46
Maybe mix blue candy melts with white chocolate?
post #14 of 46
I never use candy melts, because they are just hydrogenated oil and sugar and other chemicals. And they taste SO much better with real chocolate! Yes, you can color white chocolate. I use Ghirardelli, and when I need it colored, I use the whitechocolate with gel color added.
I homeschool because I don't believe in the mass production of human beings.
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I homeschool because I don't believe in the mass production of human beings.
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post #15 of 46
I personally use & like Mercken's Chocolate. To color, I get the white & use the candy colors & flavorings from my cake/candy supply store.
~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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