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I have been to cake pop h#@#

post #1 of 34
Thread Starter 

I have been to cake pop h#@# and I'm never going back.  Cracking, oozing, colors not coming out right, you name it....it went wrong.  100 of them.  Then I left the last few of them on my kitchen counter last night wrapped and still in the styro and the morning sun melted a few of them.  I wouldn't make these things again if the president ordered them. 

 

I kept envisioning the workers in Asia hand painting millions of ceramic pieces for the Dollar Tree.  And  my salary for them will be about the same as what those poor people make.

 

Never, never, never again.

post #2 of 34

I have cake pops on several occasions without any problems.  I used Baby Cakes cake pop maker so the cake pops were baked cake, not cake and icing mixed.  Maybe that is why I didn't have any problems with oozing.

 

I dipped the pops in chocolate thinned with paramount crystals.  I have never had any crack.

"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #3 of 34

I've made hundreds of cake pops and finally ate one about a month ago. That little sucker was delicious! 

 

I make them the old-fashioned way but I don't use frosting in the cake and never refrigerate them. I mix the cake crumbs with Torani syrup or chocolate syrup or ice cream topping - I've even used lemon pudding.  You only need something to make them hold together.  Once the pops are rolled they don't go back in the fridge or freezer and I dip them asap.  The cracking comes from cold cake being dipped in warm coating and I've never had anything ooze out of them. 

post #4 of 34
I also made cakepops the hard way....I feel those taste the best....using the babycakes cooker doesn't make a yummy moist gooey cakepop. I own a babycakes cakepop maker they make dry little cakes not a true cakepop. Just my opion.....here's a video on trouble shooting on how to make cakepops and I highly reccomed using the wilton melting pot like she does in the video
http://m.youtube.com/#/watch?v=qFpQcQ4E92A&desktop_uri=%2Fwatch%3Fv%3DqFpQcQ4E92A
post #5 of 34

I hear you, OP. I hate those little things. I did 30 once, and just about covered my kitchen with blue chocolate. You'd have to pay me about $5 each to try those again.

post #6 of 34

I just got a baby cakes pop maker today.  Can't wait to try it out tomorrow - we have a Christmas party Tuesday.

post #7 of 34

I like using the baby cakes cake pop maker because I don't like cake pops that are not just cake on a stick with chocolate.  The mushy kind are a terrible texture to me.  I can't stand those.  Also, using the cake pop maker is so fast.  You can make several dozen in a matter of minutes.

"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #8 of 34

I mostly do them the old fashioned way.  But use VERY little icing in the mixture.  Or even ganache.  But not much - just until it holds together.  I think that's the problem with cake pops where people object to the texture - too much binder.  Anyway, I've learned to keep them out of the fridge/freezer.  Once you learn to make them and keep them at room temp for the entire process, you won't have cracking problems.  I have the Easy Roller (pretty much hate it), but I did use it to "finish roll" some of the order this week.  Make a ball, plop it in the grooves of the Roller and give it a quick roll to compact them and round them.  Worked fairly well, and saved a wee bit of time, but mostly it saved my hands. 

I once got an order for 750 of them for a wedding, so I had to get with the Cake Pop Program quick.  Did 93 for a pick up this morning.  I still consider that a small order.  I can sell as many of these things as I can make on the Dessert Truck.  People love them.  Me, not so much.

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 34

Well, I must say I'm not terribly impressed with the Baby Pop maker.  My cake pops came out looking more like acorns, even when I overfilled the little dips.  And they're smaller than the pops I make the old-fashioned way.  But they do bake up in about 3-4 minutes so I can make a ton of them really fast. Since they're my contribution to a Christmas party we're attending, they'll do.

post #10 of 34
Thread Starter 

Leah,  I realize they are extremely popular, but how much do you have to charge to profit? They are extremely time consuming.  Much more so than a cupcake.  Am I doing something wrong?  The rolling, tapping, etc. to get rid of the excess chocolate is so slow.  If you have to add ears, eyes, feet it takes even more time.  I can bake and decorate 24 cupcakes pretty fast.  No way I can do 24 cake pops in the same amount of time. 

post #11 of 34

I made one order this year for Cake Pops.

 

For my son's birthday. Because I love my son.

 

I won't do them for ANYONE else!!

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #12 of 34

They get easier for me every time I make them.  The first time I made them took forever and they weren't all that great.  Now, I would prefer to make them more than cupcakes.

post #13 of 34
I get $1.75 each. I NEVER will do more decorating than streaking them with an alternate color of chocolate. My pricing works for me.
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.
Reply
post #14 of 34

I know I'm under-priced...box of five for five dollars.
However they aren't that much work for me having done so many on them I just get on a roll and can do about 8 dozen in one and a half hours.
My binder is flavored coffee creamer, use Wilton melts thinned a bit, never put them in the fridge during the making process.
I'm selling them right and left in my tiny little town.
They have almost paid for half my new stove in just the last month.

Guess they aren't for everyone. I'd rather do them than fondant cakes. So there it is.

 

mommachris
 

wife to David for 25 years
mom to 13 blessings
Nine who are still living at home that range from 22 to 4 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.

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wife to David for 25 years
mom to 13 blessings
Nine who are still living at home that range from 22 to 4 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.

Reply
post #15 of 34

I had an order for 200 that took me 9 hours total. They were a disaster, please LEAH share how you do them? Here is what i did:

 

melt choc in wilton warmer. Mush cake and mix with icing as binder, roll into balls, stick stick into chocolate and push into ball. Freeze for 30 minutes, then dip in chocolate and wait for excess to drip, add sprinkles. BUT some of mine would not stay on stick and fell into chocolate and it was a mess..how do you do it if you dont freeze them first?

Yes I am legal. Now move on and bake..
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Yes I am legal. Now move on and bake..
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