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Questions about cake pops - Page 2

post #16 of 46
Merken`s isn't chocolate though either. I haven't tried it so I don't know if it tastes better than wilton, but I can't imagine that any artificial chocolate could taste as good as actual chocolate. icon_smile.gif And since it works just fine to cover cake pops, why not use the real stuff that your body won't just turn into a toxic clog in your tummy? icon_biggrin.gif
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 #17 of 46
I love the idea of using cookie cutters to make different shape cake balls. I am definitely going to try them sometime soon.
post #18 of 46
Thread Starter 
For the remaining cake pops, I used semi sweet dark chocolate and melted it. It tasted good and have quite a few good comments. So I am so not using wilton now icon_smile.gif

THanks everyone
post #19 of 46
Thread Starter 
Today, I tried the cake pop with white chocolate but it did not work out... Hmmm ... Back to more research
post #20 of 46
Wow!! I do just the opposite as some of you. I freeze my cakeballs solid, maybe refrig for about 5 minutes after that and then dip immediately. I found whenever I let them defrost any more than that, I had a problem with them staying on the stick when I dipped them. Yes, some do crack every time....Bakerella says this is from rolling the cake balls too tightly. They will expand but if you roll them just so they are sticking together instead of cramming them together it gives them room to expand without cracking the shell. That definately has helped with less cracking. Also, I've found that homemade cakes work much better for me than box mixes. Not only do the box cakes seem to crack more, the oil leaks out through the crack.
We must let go of the life we have planned, so as to accept the one that is waiting for us. Joseph Cambell
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We must let go of the life we have planned, so as to accept the one that is waiting for us. Joseph Cambell
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post #21 of 46
If you use chocolate chips do you have to add any shortening so that it hardens?
I'm particularly interested in white chocolate since I have to make some colored ones in September but would like for the chocolate to get hard. If u do need to use it do you know how much? I would normally just use almond bark but if I can use chocolate chips thats even better.

Thanks for any advice icon_smile.gif
post #22 of 46
Thread Starter 
I had no luck melting white chocolate chips... icon_sad.gif

Another question... can I use wilton icing color gel to color my melted white chocolate?
post #23 of 46
I'm battling a stressful birthday cake order that includes 40 individually wrapped cake pops as party favors. I've tried twice this week to make a trial run of a few cake pops..but had no success.
I made a pound cake recipe & used 1/2 cup buttercream, shaped them into cars (Disney cars theme). I bought the Cake Pop book & followed the instructions of shaping the pops, chilling for 2 hours, dipping the sticks in the chocolate & inserting them into the pops & again chilling for 2 hours. When it came time to dip, I used Wilton candy melts & it wasn't thin enough..so I added some canola oil. Although it covered well, it either didn't set or the cake pop had condensation.

Any tips or ideas would be greatly appreciated!!
post #24 of 46
I always freeze my cake balls (haven't tried pops yet) until they're pretty
solidly frozen, and I've never had a problem with cracking. I always mix real chocolate chips or white chocolate chips with candy melts, and I always get a nice, smooth surface that tastes great, too.
post #25 of 46
Quote:
Originally Posted by emfledd7

I'm battling a stressful birthday cake order that includes 40 individually wrapped cake pops as party favors. I've tried twice this week to make a trial run of a few cake pops..but had no success.
I made a pound cake recipe & used 1/2 cup buttercream, shaped them into cars (Disney cars theme). I bought the Cake Pop book & followed the instructions of shaping the pops, chilling for 2 hours, dipping the sticks in the chocolate & inserting them into the pops & again chilling for 2 hours. When it came time to dip, I used Wilton candy melts & it wasn't thin enough..so I added some canola oil. Although it covered well, it either didn't set or the cake pop had condensation.

Any tips or ideas would be greatly appreciated!!



I've never mixed the Wilton candy melts w/ canola oil, but I do mix it with crisco. Usually a tablespoon per cut of wilton melts. The candy always dries hard and it makes them a little bit shinier. HTH icon_smile.gif
post #26 of 46
Quote:
Originally Posted by emfledd7

I'm battling a stressful birthday cake order that includes 40 individually wrapped cake pops as party favors. I've tried twice this week to make a trial run of a few cake pops..but had no success.
I made a pound cake recipe & used 1/2 cup buttercream, shaped them into cars (Disney cars theme). I bought the Cake Pop book & followed the instructions of shaping the pops, chilling for 2 hours, dipping the sticks in the chocolate & inserting them into the pops & again chilling for 2 hours. When it came time to dip, I used Wilton candy melts & it wasn't thin enough..so I added some canola oil. Although it covered well, it either didn't set or the cake pop had condensation.

Any tips or ideas would be greatly appreciated!!



Using canola oil is a NO NO! if you have to thin use shortening. Vegetable oils are a liquid and will prevent your chocolate from hardening. Shortening on the other hand will melt when heated in the chocolate but when cool it goes back to it's solid state.
post #27 of 46
While I prefer real chocolate to candy melts, I have used both. I usually add paraffin crystals to thin it a bit. You can try a bit of shortening if you are using real chocolate, but with candy melts, oils usually make it worse.
post #28 of 46
Thread Starter 
i've got one more question with regard to cake pops... can i mix white chocolate with the candy melts?

thanks
post #29 of 46
I always mix regular white chocolate with white candy melts, and it works out just fine. It also tastes a lot better than candy melts alone.
post #30 of 46
Quote:
Originally Posted by Crazyforcupcakes

I usually mix about half candy melts and half real chocolate chips. Tastes much better that way!



I do this too. The chocolate flavor really comes through while giving a smooth, even coating. icon_biggrin.gif
"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel."
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"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel."
- Maya Angelou
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