I have been to cake pop h#@#

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.

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. 

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

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.

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

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.

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.

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.

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!!

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.

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.

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
 

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?