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Cake pop debate! - Page 4

post #46 of 71

Cute infographic, but you're right about saving your money for an Agbay, leah_s. I would never use a cake pop baker, because as far as I'm concerned, the only reason for making cake pops in the first place is to use cake left over from leveling and trimming! LOL. That said, I might invest in a roller if I find out they really work and take less time than rolling balls by hand. But where I live, you can't get either a cake pop roller or an Agbay, so I guess this discussion is moot (sad face and sigh).

Marianna
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Marianna
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post #47 of 71

I really don't like cake pops much either and I really hate the cake and icing way to make them.  They do seem like already chewed up food and just don't taste very good to me.  The ones at Starbucks are awful but the kids seem to love them (especially the 6 year old).  I used to make them with icing and crumbs but now make them with my babycakes maker and they are much easier this way.  They were always too heavy the other way and I tried not to add too much icing but they still where heavier and harder to dip.  And I totally hate the taste of candy melts so I always use real chocolate instead. Either way to make them though sucks and I hate making them though and try to talk anyone wanting these into doing push pops instead.

post #48 of 71

 

Cake Pops, first time, made them way too big, used Merkins white candy coating. Couldn't get the candy coating smooth so I just sprinkled pastel confetti on them.  Yellow Butter cake with SMBC icing.  They each weighed 2 1/2 oz....... huge & heavy.

 

I Let the balls firm up overnight in fridge, then stuck the sticks in them.  I think I'd rather use Petit Four icing on them, as it flows better & looks smoother.

 

And it was kinda weird the pre-digested smush of cake. I'll test them on kids  but  it's easier to make a family size layer cake, or cupcakes,  than mess with these. I'd evaluate my experiment as a failure.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #49 of 71

I've done both. I like the crumb & icing because I don't waist all the cake I trim off my cakes. I also think the pan pops crumble easy when I'm dipping them so I have to be very careful not to tap too hard.

post #50 of 71
For all of you interested in the cake pop roller someone posted before about a similar device much cheaper.

http://pinterest.com/pin/9148005466079921/
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post #51 of 71

Wouldn't catfish bait be tiny?

Linda
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Linda
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post #52 of 71
Quote:
Originally Posted by MBalaska View Post
 

 

Cake Pops, first time, made them way too big, used Merkins white candy coating. Couldn't get the candy coating smooth so I just sprinkled pastel confetti on them.  Yellow Butter cake with SMBC icing.  They each weighed 2 1/2 oz....... huge & heavy.

 

I Let the balls firm up overnight in fridge, then stuck the sticks in them.  I think I'd rather use Petit Four icing on them, as it flows better & looks smoother.

 

And it was kinda weird the pre-digested smush of cake. I'll test them on kids  but  it's easier to make a family size layer cake, or cupcakes,  than mess with these. I'd evaluate my experiment as a failure.

 

I just took a class on Thursday. She added paramount crystals to her Merkin's. It thinned it out and the she tapped her wrist with her other hand while turning the pop knocking off all of the extra candy coating. She says that's what made them smooth

post #53 of 71
They have different sizes of the bait makers.
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post #54 of 71

I used coffee creamer in some of mine also.  Love it!  I make my cakes from scratch most of the time and do not always use frosting....creamer, nutella, cream cheese...the possibilities are endless.

post #55 of 71
I agree!
post #56 of 71
Quote:
Originally Posted by leah_s View Post

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.
post #57 of 71

I usually find cake pops to be way too sweet, what with the icing in the cake, and then the chocolate on top! Also, they are so difficult to make. The consistency of the cake+icing needs to be just right, and the dipping chocolate cannot be too heavy otherwise the pops will just fall right off. I have learned this the hard way :(. But I do admit, covered in sprinkles and wrapped in cellophane, they are so pretty!!

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post #58 of 71

I must say, cake pops have stopped selling.  I can't unload them any more.  I get the occasinal order/inquiry but they're history.

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 #59 of 71
Quote:
Originally Posted by leah_s View Post
 

I must say, cake pops have stopped selling.  I can't unload them any more.  I get the occasinal order/inquiry but they're history.

Whew thank heavens. :)

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #60 of 71

Our local cake pop lady moved to CA. I thought about picking them up and made a few batches to take to school. Everyone loved them. I just don't think I could get enough orders to justify learning to make all of the different designs.

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