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Dipping Cake Pops and General Cake Pops Question I

post #1 of 21
Thread Starter 
My sorority sister is picking up cake pops on Friday for an event Saturday.I would like to start dipping them tomorrow because I have 80 to do will they be ok for Saturday? Should I put them in the fridge?is tomorrow to early to start them?
post #2 of 21
The fridge worked fine for me when I made cake pops. I think it should be good.
post #3 of 21
Thread Starter 
Thanks for replying, do others agree that it's ok?
post #4 of 21
I make tons of cake pops and they will be just fine if you go ahead and dip them and store them in the fridge. I've had people eat them a week later and they are still fresh and delicious.
post #5 of 21
Thread Starter 
Thanks for replying. I just want more than one opinion. Thank you ladies. Let get started. Lol have a great baking Wednesday.
post #6 of 21
Thread Starter 
Sometimes I have issues when I am dipping the cake pops in the chocolate where they fall off the stick while dipping. What can I do to ensure that this will not happen? I do dip the stick in chocolate and then insert it into the cake pop and then put them in the fridge. Any suggestions? Thanks in advance.
post #7 of 21
If they are falling off the stick, that means there is too much frosting added to the cake crumbs. If you've already made the mixture, add more cake crumbs to it so the frosting ratio goes down.

Also, freeze the pops for 15 mins before dipping. HTH!
post #8 of 21
Refrigerated cake pops are good for a long time. Also, if you can learn to work with these things at room temp (not putting them into either the fridge or freezer prior to dipping) you will eliminate any cracking, if that is a problem. I sell these on my Dessert Truck and a "small" batch would be 9 dozen, made at night while watching TV.

I personally don't much like them, but what the heck, I sell a ton of them.
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 #9 of 21
Leah, do you work with them at room temp? Don't they fall off?
post #10 of 21
sberryp, no problem! If they fall off the stick perhaps u can try this:
- make sure your chocolate is not too thick.
- make sure the balls are not too big and heavy.
- before you stick the lollipop sticks unto the ball, dip the tip on your stick unto the melted chocolate and then stick it unto the ball. Put in the fridge for a little while, then proceed to dipping the ball unto the melted chocolate.
Hope it wasn t confusing! icon_smile.gif
post #11 of 21
Thread Starter 
Not confusing at all. I am having a bad cake pop day. Usually I don't have problems with the chocolate not being smooth but today is one of those days. Any suggestions for getting the chocolate smooth? The balls are still falling off the stick. I think the chocolate is too thick. I had to walk away from it for a moment because I had 90 cake pops and have already messed up 4 and I need 80. Please help with any suggestions.
post #12 of 21
There s something called paramount crystals that u can add to it to thin the chocolate. If you don t have time to get some online, I use crisco and add 2 or three teaspoons to a pack of chocolate melts and stir it in while I m melting the chocolate. It worked wonders for me!
post #13 of 21
Thread Starter 
I used the Crisco and it worked. Thanks a Million! Cc and YouTube are my life savers
post #14 of 21
Yay!! Happy it worked out! thumbs_up.gif
post #15 of 21
If the are too big, they will be too heavy once dipped and fall off the stick. I use 1 Tbsp. of "dough" and it is the perfect size.
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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