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I have been to cake pop h#@# - Page 2

post #16 of 34

The way I eventually managed to do it was to poke a hole in the ball, then freeze for a few minutes. Dip the end of the stick in chocolate and insert in the cold ball, then dip in chocolate.

post #17 of 34

I have always dipped the sticks in chocolate, and poke them into the already made cake balls. Then I put them in the fridge for about 20 minutes. Take them out, let the chill come off most of the way, about 10 minutes. Then dip them. I find that way there is less cracking (the cracking happens from the cake expanding as it warms up to room temperature).
Also, after dipping the whole cake pop... I wait 24 hours until decorating them just so I can see for sure if any are going to crack (they will do so by then). Then I just give those ones one quick extra dip. Wait for those to set up and go about decorating... I made super cute Mickey Clubhouse ones recently (no pictures) and double dipped those just to be on the safe side because I was in a time crunch.
I recommend the 24 hours to sit, though.
 

post #18 of 34
Shanny, if they're falling off the stick there's too much binder. I mix the cake crumbs with a fork and use a portion scoop to get uniform amounts and a basic ball shape. Roll into a compact ball, place on tray and let them dry. Then dip the stick into choc, stick stick into ball, dip, tap and place stick into a block of styro to dry. I do NOT put them in the fridge or freezers as that always caused problems for me.

The key is very little binder. And keeping them out of temp fluctuations. And not using W candy melts. I use Merckens or Peters. And always have Paramount crystals to add if needed to thin the choc. I melt small aamounts in a glass measuring cup.
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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 #19 of 34
Thread Starter 

I baked the cake, shredded it with a fork, added about a cup of icing to a 9x13 pan of cake.  I froze them because I had so many to do and I didn't have time to do them all in one day.  I took them out of the freezer and let them thaw for about an hour and then dipped the stick in chocolate and inserted it into the cakeball.  I proceeded to dip.  I think most of my problem was air in the chocolate.  I don't have a warmer so I melted my chocolate in the microwave in a measuring cup.  I then sat the measuring cup on top of a tart warmer (candle tart).  The measuring cup never got hot to the touch as it was 3 inches from the flame and I don't think the chocolate was to hot.  The temperature change may have been the problem.  I used 2 different kinds of chocolate (Wilton melts and Merkens).  I was having so much trouble that I switched to CandiQuick.  It worked better and I finally got through it.

 

I've just had a bride ask if I do them.  I am hesitant as this will mean doing a lot of them.  I have cake and left over melts to play with.  I guess I will play around with it again.  I've had issues with fondant and didn't quit, I've had other cake disasters and didn't quit. 

 

Can you tell I'm trying to convince myself I can do this.  GET BACK ON THE BIKE.  They are popular......

post #20 of 34
I'd estimate that your still using too much icing. Start with half a cup.
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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 #21 of 34
Also, get a bag of Paramount Crystals.
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 #22 of 34
Thread Starter 

Thanks Leah.  New batch this weekend.  Will try less icing. 

post #23 of 34

I have to agree with this. For me, I actually start at 1/4 cup and go from there. In some cases even 1/2 cup can be too much. But then, my cakes are usually pretty moist- so much so, that I probably don't even need the icing.
 

post #24 of 34
The mixture should not form a ball in the bowl. It should only come together when you roll it. BTW, Sam's Club was offering a box of 25/4 flavors of cake balls for $14.99. smh
Edited by leah_s - 12/22/12 at 10:51am
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 #25 of 34

Thank you for your help Leah! def too much icing then, I will try again:)

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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post #26 of 34
Thread Starter 

What?  25 for 14.99.  Let them have at it.  My time is worth more than that.

post #27 of 34
I've always done my pops in a food processor. It helps to actually not need any binder at all. And then reading how Leah does hers, with no chilling, I tried it on my last order and had ZERO cracking. Thanks for that tip. They actually do set up, in about the same amount of time, too.
post #28 of 34
Quote:
Originally Posted by kblickster View Post

What?  25 for 14.99.  Let them have at it.  My time is worth more than that.

And I bet they're made in Bangladesh or china, in a sweat shop, and taste terrible, and are loaded with chemicals to stay mold-free while they ship them over on a barge!!
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post #29 of 34
I've many of these, mostly the "old fashion" way.I agree with Leah as far as just a tad bit of frosting or whatever binder your using. I use all kinds of things to bind them together. Kaluha, flavored creamer, any kind of liquour wil do. or just a tad of frosting. I have picked up a few good tips here. Not to freeze or chill them in the fridge. Makes sense. I've also used the cake pop maker. Unless you use really moist dense cake, they usually don't come out that greaat. My sons say there too "boring" when I make them in the poppper. I personally don't like the texture of cake pops, they remind me too much of mushy, squishy cake. Which of course they are! Anywhoo, thanks for all the great tips, I always learn something new here on CC!icon_biggrin.gif
Lyndi M.
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Lyndi M.
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post #30 of 34
With just the dab of icing or flavors creamer, or alcohol, does it actually add much flavor? Most people have dead taste buds and can't taste the chemicals in things, I doubt they would notice the hint of Irish cream... But for some reason, I'm thinking people mean a tablespoon or two of it, for a 9x13.

I haven't gotten into them, since I hate the ones I had, and it makes me start to gag when I think of them...boxed mix with tub icing, the size of a caramel apple, mushy and prechewed texture. GAG!!! But they are still popular, and I like money icon_wink.gif
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