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Cake pop debate! - Page 2

post #16 of 70
I just found out my hubby got me the pans tO make them for my birthday, so I am excited to try them that way. I am not a fan of the texture of the crumb/icing combo. My question is what if you took the filler nozzle and added a hint of icig in the middle if the pop? Think it would work? Can't wait to play!
post #17 of 70
Quote:
Originally Posted by melanie-1221 View Post

I dislike cake pops period.  I have toyed with the idea of putting a stick in different flavor donut holes and dipping them in chocolate and decorating. That appeals to me more than chummed up cake and mushed icing. Too sweet and the texture is not appealing. 

Kids love them thoughthumbs_up.gif

Chummed up cake! My new way to describe them, but how many people know what chum is? And "not appealing" is the understatement of the year ;-D

Quote:
Originally Posted by ANDaniels View Post

I just found out my hubby got me the pans tO make them for my birthday, so I am excited to try them that way. I am not a fan of the texture of the crumb/icing combo. My question is what if you took the filler nozzle and added a hint of icig in the middle if the pop? Think it would work? Can't wait to play!

I do that with mine, with filling and all manner of things;-) I have even cut it open, and jammed frozen ball of ganache in it.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #18 of 70
Thread Starter 
I ended up making them with the crumbs and icing - still not the biggest fan of it that way however they were for kids so I hope they'll enjoy them.. My first time making them and I think they turned out ok icon_smile.gif
post #19 of 70

Those came out great! I can't get just plain round ones to look decent and I've been trying for months.

Great job.

post #20 of 70
Thread Starter 
Yes I agree it's hard to get plain ones to not look lumpy! I love the idea of using donut holes - I'm going to try that next time!
post #21 of 70

I never get to make mine out of cake scraps because my husband eats them all before I can. 

post #22 of 70

I prefer the crumbs way as I tell me husband I don't like cupcake on stick.  You can do more the crumb way and a lot more variety.  It will just depend kinda like some people really like a cake using a cake mix (nothing wrong with that) then those who like a bake scratch cake.  My husband use to like cake mix but I stopped and went completely scratch now after eating that way for awhile he can tell the difference in cakes.

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Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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post #23 of 70
Quote:
Originally Posted by Annabakescakes View Post

Chummed up cake! My new way to describe them, but how many people know what chum is? And "not appealing" is the understatement of the year thumbs_up.gif
I do that with mine, with filling and all manner of things;-) I have even cut it open, and jammed frozen ball of ganache in it.

Ooh! Yay! Exciting!
post #24 of 70
The thing about the crumb method is you can make the different shapes. Sadly I have not seen a pop maker that does that yet!
elsewhere.
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elsewhere.
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post #25 of 70

Am I the only person  that makes them with flavored coffee creamer instead of icing?
I sold hundreds of them made that way.
 

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.

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post #26 of 70

way too sweet the crumbled and icing way.  We have a limitation on them because I can't use the candy coating (contains dairy) so I always coat them in either white or dark chocolate and everyone seems to like them that way including me, but chocolate doesn't go with everything so flavor options are limited. I've tried using poured fondant, but even with the cake balls that are cooked to shape, that is way too sweet. 

post #27 of 70

I'm really not a fan of cake pops in general, I hate the frosting/cake mixture, way too sweet and gummy for me... but then, I've never been a fan of really sweet things or food on a stick :)

 

I use jsut enough unsweetened whipped cream to hold the crumbs together, and dip them in real chocolate.

I tried the ball maker, but people seemed to get a bit thrown off if they didn't get the truffle like texture, (aka: cake mush), when they bit in. With the cream, you don't get the too sweet, overpowering flavour of frosting, just a moist bite of cake.

Candy melts are a whole other issue, lol, too thick, too sweet and too fake.

post #28 of 70

I'm a cake pop virgin. I've never had the chance to eat one and I heard they were a PITA to make, so haven't tried. If I ever see one that looks/seems reasonably 'fresh' maybe I'll try one...but so far haven't come across one yet. 

 

ps- also candy melts sort of freak me out...it's like sugary plastic, right?

post #29 of 70

Wow, the flavored creamer and unsweetened whipped cream binders sound delicious, and like a great way to keep them from being overly sweet. Thanks for the suggestions mommachris and scrumdiddlycakes!

Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #30 of 70

I sell as many of these as I can make on the Dessert Truck.  I buy sticks by the box of 1000.  The key is to use the tinest bit of icing with the crumbs.  Most people use way too much - like twice too 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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