Marking this because this thread has a lot of great tips!

If you are lucky enough to be close to a Wegmans grocery store,they have milk,dark,and white chocolate melting wafer in the bulk candy section. They are way better than Wiltons and the beauty is that you can get as little or as much as you want because you buy it by the pound.

hi everyone, i am a newby baker and have read all your posts... this is great!

i haven't tried the cake pops but with all your tips, i will surely try it over the weekend...

I have tried at least 4 times to dip the cake pop--without any success. I have tried the melts and that was the worst thing (even tried 2 separate times), I have used melted icing--my own and a store bought can.  I have used chocolate chips.  The only thing I CAN get to work is making a fabulous cake ball ( and also brownie pops).  I have really really tried everything I can but can never make the coating 'work'.  can anybody help me?  I am more than willing to try ANY ideas or suggestions.

Hi Sandy!  What problems are you having?

I have tried 6 or 7 times to make cake pops--I have found and successfully made some delicious scratch cakes but--- I make the balls and they look great but I cannot get them dipped. They don't fall apart --it's the dip part. I have tried melted candy melts, chocolate chips, melted canned icing, my own icing recipe (thinned down)--nothing works!!! I am very discouraged but am not defeated am will try again but I sure hope you can help me with the coating. I have tried freezing the cake pops first, I've treied chilling them overnight, I've tried chilling the cake and then making the crumbs. I really want to make these work--even if not with lollypop sticks. Any help would be immensely appreciated!!  I am willing to try anything you can suggest.
 

What about the "dip part" is the problem? Are they coming off the sticks, is your coating to thick and is making them lumpy or uneven? Can you explain the exact issue that you are having a problem with so we can brainstorm some tips to help you?

yes, more details please!  There are a number of different ways cake pops can go wrong.

If your coating cracks once it sets, then the cake part itself is likely too cold.  Refrigerate for only about 10 minutes before dipping.

If the cake pop falls off the stick while dipping, the coating is probably too thick.  Add some shortening or paramount crystals to thin it out a bit first.

If you get blobby bits on your cake pop while dipping, the chocolate was probably not melted enough.  Add some more.

Also... it is possible to overhead the chocolate or candy melts.  When this happens, it will get a bit chunky and there is no saving it.  

I've tried the sticks but they aren't the problem. It's the coating or icing part--when I melt whatever, I get no-where!  whatever I use doesn't work. candy melts get one big pile, icing thickens too fast, chocolate chips harden before I can get to use them (even when melted). I have tried chocolate bars and added a little buter so it doesn't get too thick, I've tried even using that ice cream topping that is suppose to make a 'shell',, My daughter has even tried to follow the recipe as given to see what I'm doing wrong but she all together gave up (but she does make an awesome zucchini bread:). I can get the sticks to stay in but it's the dipping that just will not owrk for me. I make a fabulous tasting brownie for brownie pops this past Sat for 2-yr Birthday--followed brownie recipe and it was good (from Land o' Lakes) followed the directions on Sat night (party was Sun) and not go.  I am 100% determined to make these  but have no clue what's wrong!
 

Are you keeping your candy melts warm the whole time you are dipping them? Sounds like they may be getting cold and then thickening, making the actual dipping harder than it should be. Thin your candy melts with shortening or a little bit of veg oil to make it easier to dip. I like to dip mine at least twice to make them nice and smooth. I'm still not understanding what your exact problem is. Is the stick coming out of the cake pop when you dip, are you having trouble covering the cake pop completely in the coating, or is it trying to keep the coating liquid enough to dip the cake pop?

I like to use candy melts or almond bark over chocolate chips. The key for me is to keep the coating warm and on the thin side of consistency. I use a fondue pot to keep it warm, you can use a crockpot or double boiler also.

Actually it is both. I can't  keep the icing liquid enough to coat.  I will try the mini crock pot I have after I melt them in the microwave to keep the icing warm enough.  Thank--I am determined to make these until I have something worthwhile to show.
 

its my cupcake addiction. .she's really good and doesn't miss a beat!

I think I found some solutions--dipping the stick in the melts before the actual dipping and using Crisco shortening to thinken it or make it more usable. Plan on trying some of these ideas in next few days.  Will report how it goes. Wish me luck!!

ASandy, I'm having the same issues. I'm finding that Wilton's melts will melt but not really stay hot even in my chocolate pot. I'm going to try candiquik and see what happens. :-(