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How to frost a cake pop?

post #1 of 6
Thread Starter 
Just wondering what the easiest or best way to frost these little balls is...I just bought the maker last night and wanted to make some balls for a birthday party tomorrow, chocolate cake with mint buttercream, and vanilla with ganache possibly....
Do you dip them? Does the buttercream harden or do you need to cover with fondant? And are you supposed to use those thick lollipop sticks?

Any tips appreciated!! Although I am sure that I will be practicing a lot!!
I've learned so much from my mistakes..... I'm thinking of making a few more!
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I've learned so much from my mistakes..... I'm thinking of making a few more!
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post #2 of 6
you dip them in melted chocolate.
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 #3 of 6
Thread Starter 
well that seems easy enough! thanks- I guess I will just flavor the chocolate with mint rather then using mint buttercream icon_smile.gif
can't wait to go home and try something new!
I've learned so much from my mistakes..... I'm thinking of making a few more!
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I've learned so much from my mistakes..... I'm thinking of making a few more!
Reply
post #4 of 6
For some good pointers, go to www.bakerella.com (the guru of cake pops) or try looking for the tutorial of The Pioneer Woman's website: http://thepioneerwoman.com/cooking/2009/03/cake-pop-lesson-1-the-cake-ball/. (Not sure if the link will work.) Bakerella went to The Pioneer Woman's ranch and there are some really good step-by-step instructions there. I just made some chocolate mint balls myself for Christmas, adding 1/2 tsp of peppermint extract to 1 pound of the artificial chocolate wafers and it was just the right amount of flavoring (in my opinion!). If you use real chcocolate, remember you have to temper it...have fun!
post #5 of 6
Thread Starter 
Thanks, I'm not sure how to temper chocolate, so I guess I will pick up some wafers- thank you for the advice!
I've learned so much from my mistakes..... I'm thinking of making a few more!
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I've learned so much from my mistakes..... I'm thinking of making a few more!
Reply
post #6 of 6
I've discovered a peppermint flavored melts from Wilton. I used it on my white chocolate dipped pretzel rods. Yum!!! The melts are white with red specks.
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