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cake pops problems

post #1 of 29
Thread Starter 
Hi There,

I have tried making cake pops 3 times now, and every time I have the same problem. I use Wilton candy melts to coat them, but after a while, grease starts to drip out from the bottom of the cake pop. I am assuming that it's the butter from the cake or buttercream. Has anyone else had this problem, or have any advice for me?

Thanks
Pauline
post #2 of 29
Yes, that has happened to me and probably most people that have made cakepops at one time or another. Are you using box cake mixes? I do not have that problem when I use scratch cake. So, it must have to do with the oil added into the cake. Also, make sure the cakeball is completely coated so there is no way for the oil to leak out...that being said those little suckers do have a tendency to crack. I admire people who can make these perfectly round, smooth, non-blemished cake pops. They are NOT as easy to make as they look!!
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 #3 of 29
It has never happened to me after hundreds of cake balls. I always use doctored cake mixes, so I doubt it's that. I DON'T use icing or creamer in my cake balls, so I'll bet that has something to do with it.
post #4 of 29
I use frosting to hold my cake balls together, and I've never had a problem with oil or grease :/ I've heard people have issues with oil when they use Wilton candy melts to make modelling chocolate; are your cake balls getting warm? The most likely culprit does sound like oil in the cake mix though - the first ones I made were from a cake mix, and sat in mini cupcake wrappers instead of on sticks, and when I lifted them up after a day or so they'd left small, oily marks on the paper casing (as I'd only covered the top/sides). If you're making your own mix it could also be from the amount of butter in the cake, if you're using any more than usual?
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post #5 of 29
I think that the amount of frosting called for in the recipes for cake balls is way too much and makes them sploochy and not appetizing. I use only enough frosting to hold the crumbs together; I use a scant tsp. at a time. I don't have a problem with grease.
post #6 of 29
I made tons over christmas. I only had a couple get greasy . Im.not sure . But I believe it was the coating didnt completly cover the bottom and oil or butter pooled and leaked out .I baked them.all from scratch . I dont know why maybe they did get warm ?
post #7 of 29
If you just use cake you won't have that problem. Just knead and squish your cake until it's the consistency of cookie dough. It takes a little while and you want to use cake that's been dried a little. At the bakery I worked for this is how she made cake balls and they were the most popular thing she sold. Trimmings off other cakes work great for this. It makes a very dense rich ball of cake that's not too sweet. We would use meatballers to portion and then roll smooth.

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post #8 of 29
Diane, what do you use to hold your cake together? I only Use a tiny bit of icing and sometimes I use a liqour (bailys) but only enough for the cake to bind together.
Lyndi M.
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Lyndi M.
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post #9 of 29
I'm kinda protective of my recipe since I've turned so many of my customers and friends into cake ball snobs. They only like mine. icon_smile.gif

But, since I first learned of this technique at a DOS, I feel a sense of obligation to pass it on.

The secret ingredient in my cake balls is melted chocolate. I'm going to respectfully refrain from giving quantities or instructions. icon_smile.gif
post #10 of 29
I made them once and I had a similar problem. It wasn't grease, but the actual cake portion that seeped out around the lollipop stick. It happened after the candy coating was hard.


So, if you do a 9x13 amount of cake, how much icing is correct to add? Also, I noticed Bakerella uses cream cheese icing a lot. It's ok to use buttercream, right?
post #11 of 29
I have never had this problem but i also just use enough icing to get my cake like dough. and i make sure the whole thing is covered. i use butter cream as well, works great.
post #12 of 29
Thanks for replying! I have a lot of cake pop questions, and I really haven't found a good reference source.

So does anyone add flavoring to the white candy melts? My customer wants creme bouquet flavor for the pops. I'm going to do creme bouquet cake, with buttercream for the inside. I guess I will just use the white candy melts plain?

If you do want to flavor candy melts, will regular extract mix in, or will it seize up?
post #13 of 29
I've had this problem before and find it has nothing to do with using icing, which I always do. For me, it was using cake recipes that have oil in them. I only bake from scratch - never use box recipes. I have just adjusted my recipes - I use butter instead of oil. It takes a little tweeking to get the perfect flavor, but it has helped.

Also, make sure the cake pops or cake balls are cool when you're dipping them - not too cold or the chocolate will crack once it dries. You can leave them in the refrigerator and take a few out at a time while you're dipping. I put them all on parchment paper on a large cookie sheet, then sit the cookie sheet on top of a pan full of ice. This way I'm not running back and forth to the fridge. Works great!

Good luck!
post #14 of 29
I would flavor the cake - not the candy melts. I make peppermint flavored cake pops over Xmas and they turn out amazing with the extract in the cake mix. (Just a tiny bit!!)
post #15 of 29
Candy melts can be flavored just like anything else - - just make sure you're using oil-based flavorings, not water or alcohol based.

Scratch or box doesn't matter. If you coat your pops completely, everything is sealed inside and you won't get anything leaking out.
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