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dipping cake pops

post #1 of 11
Thread Starter 
ok, so I can make the cake pops, make them stay on the sticks, but I don't have much luck with the chocolate that you dip them in. I have only tried the Wilton candy melts, but it seems that it is too thick to just "dip" the cake pops in. What kind of chocolate is best for dipping? Something that is actually thin enough to dip and pull the cake back out. And any other tips welcomed, thanks
post #2 of 11
you thin the candy melts out with vegetable shortening. After you melt them, add a little shortening and stir til its all melted. Its thin enough when you move the small spatula back and forth rapidly and you get little waves or ripples.
post #3 of 11
Thread Starter 
I tried adding veg oil, only about a tsp or two. So, is that not enough? I had 1 1/2 bags of the candy melts that I melted.
post #4 of 11
My pops are cracking too much and it never happened before. I am making sure that my pops are not too cold and candy is not too hot but still...help.
When life gives you bad cake, make cake pops out of them
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When life gives you bad cake, make cake pops out of them
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post #5 of 11
Thread Starter 
I did put my cake pops in the freezer for about 15-20 minutes and this really helped firm them up, but not too much. I was in a hurry, my daughter's friend was wanting to sample them for an upcoming event so I was short on time.They tasted great, if I can just get the dipping chocolate right icon_sad.gif
post #6 of 11
Dont put my pops in the freezer. I freeze the cake first. then let it thaw and roll my pops out then (before any cooling because the pops are still cold) i dip the sitck in the chocolate then the cake ball it gets stiff right then and there. Then I place half in the fridge (not freezer) and dip the other half. I then switch and put the dipped pops in the fridge while I dip the second half. They only need to stay in about 5 minutes. I haven't had a melted pops or a pop fall off the stick since I started doing it that way. I also thin my melts with shortening
24 years old, Mom to no one and damn proud of it lol. 
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24 years old, Mom to no one and damn proud of it lol. 
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post #7 of 11
dont use oil, use vegetable shortening, and I add it a spoonful at a time until I get the ripples when I move my spatula back and forth in it quickly, thats how I tell its thin enough. And if you dip really cold cake balls in, it will get hard too quick. I too dip my sticks in the chocolate. I put them in the fridge long enough so the chocolate that is around the stick thats in the cake is firm, then I take them out and dip them.
post #8 of 11
Thread Starter 
ok, I will try veg shortening next time, thanks.
post #9 of 11
Paramount Crystals work even better than veg shortening. They are cocoa butter.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #10 of 11
Thread Starter 
I just googled the Paramount Crystals, sounds exactly like what I need, thank you so much for the suggestion thumbs_up.gif
post #11 of 11
Adding shortening or veg. oil causes the chocolate to stay soft & dull when set.

Adding paramount crystals allows the chocolate to retain its snap & shine when set.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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