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Cake Pops (didnt know where to post this)

post #1 of 4
4/19/12 at 7:55pm
Thread Starter 
Hey everyone. I have a big order of cake pops coming up (450) and I was wondering if you guys knew how early I could start making them? I want to start now (eight days ahead of the due date) but I don't plan on refrigerating them because I don't want them to crack or have a problem with condensation Do you guys think this is too early? I'm thinking they'll be okay. but of course I don't want to be wrong either.
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post #2 of 4
4/19/12 at 10:33pm
Believe it or not you can freeze decorated cake pops. I had a huge order that was due a day after I returned from a vacation and I had them all ready (individually wrapped in cellophane bags, tied with curling ribbon) I put them in shoebox sized rubbermaid type containers and froze them. I took them out of the freezer and didn't open the boxes till they were completely thawed. They were as fresh as the day I made them. I did try freezing a few samples first to make sure it worked icon_smile.gif
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post #3 of 4
4/20/12 at 8:05pm
Would you consider sharing your recipe?? I think I used to much frosting when I made them last time. I have only made them once but want to make them for my daughters graduation...thanks!!
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post #4 of 4
5/9/12 at 2:12pm
Thread Starter 
Sorry I didnt respond to this sooner! But I took ur advice! They turned out wonderfully! Thank you!


And Annie Im not sure if u meant me or Itsacakepop! But if ur using canned frosting then half a can will do the trick for one cake recipe. If ur using ur own then Id say about a cup (or less) it def depends on the cake u baked. Cakes that are dry require a little more frosting where as really moist cakes need very little. Basically u just want to add JUST enough to keep them bound together. My suggestion would be that if your unsure... Just add a little at a time until ur able to easily make little balls without them falling a part! Good luck!
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