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Cake pops troubleshooting

post #1 of 17
Thread Starter 
I am faced with having to make cake pops again and I'm not a fan. i think they're a pain.

Any advice for troubleshooting? Mine tend to fall off the stick and/or crack?
post #2 of 17

Here's what I've learned so far...maybe you're already doing these things, but hope something helps!

 

1. Work with chilled cake balls - I do about 15 minutes in the fridge

2. Dip the stick in the coating before putting it into the cake ball - about 1/2 inch - 1 inch of coating on the end

3. If your coating is cracking, either your cake balls were too cold to begin with, or you have too much oil or Criso in your coating
 

post #3 of 17
Thread Starter 
Thanks! I think I was getting them too cold!
post #4 of 17
Thread Starter 
Speaking of cold... Can finished cake pops be frozen?
If not, how long will the keep at room temp?
post #5 of 17
I have frozen oreo balls before. Some people say that theirs cracked when they froze them. I have never had that problem. Your best bet is to refrigerate them. I have had mine up to a week and a half and they still tasted good.
post #6 of 17
Thread Starter 
Thanks! They're not my favorite thing to make, but maybe if I make them more often....
post #7 of 17

Just curious b/c I've not ventured into the whole cake ball field yet.  Do you guys make the individual cake balls from the pans or do you take the already made cake and break that down to form the "dough" to roll the cake balls out of?  I hope this makes sense how I'm saying this.  I've heard when you make the cake into the "dough" that it's on the mushy side and people seem to not like the texture.  Believe it or not I've not had a cake ball period.  I'm intrigued to try them out of the cake "dough" that you make to roll each out.

Don't be afraid of cake, make cake be afraid of what you will turn it into!

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Don't be afraid of cake, make cake be afraid of what you will turn it into!

Reply
post #8 of 17
I break down the cake and form it into a ball. It tastes sooooo good. I add a little frosting or chocolate to help it hold together. Never done them on a stick. They are very time consuming though. The ones where you use the cake ball cooker to make them actually hold their shape better but they are dryer and it takes a lot of time since it only makes about 8 at a time.
post #9 of 17
Thread Starter 
There is quite a debate about cake pops actually. Leave it to bakers to get really fired up about it. icon_wink.gif
I make a cake, smash it and mix with frosting. I have a bunch of left over cupcakes from a large order that I'm going to repurpose.
post #10 of 17
Quote:
Originally Posted by DebJ812 View Post

There is quite a debate about cake pops actually. Leave it to bakers to get really fired up about it. icon_wink.gif
I make a cake, smash it and mix with frosting. I have a bunch of left over cupcakes from a large order that I'm going to repurpose.

Right? who knew an entire market would grow out of using up cake scraps?

post #11 of 17
Thread Starter 
I wish I would've thought if it!
post #12 of 17
Thread Starter 
^ *of

I've had it with autocorrect. My phone always subs in "if" for "of"
post #13 of 17

Getting ready to try some cake pops again, or maybe cake truffles.  It just kills me to throw away all the cake that I slice off cake layers to get them level, so I'm going to experiment again (tried it once before).  I saw that someone else said to add shortening to the candy melts before melting.  Do most people do that or do you just use the melted candy melts?  Or do you use melted chocolate?

post #14 of 17

if they fall off the stick, it generally means you have either to much frosting in them or that you have not kneaded them enough.   If they are cracking the balls are to cold when coating with the warm chocolate.  If you fridge them, you have to let them warm a bit before dipping.  less frosting also will allow you to fridge them less.  I use a mixer to crumble the cake and I actually don't put any frosting in it at all.  Most recipes out there will tell you that you need frosting or buttercream or something to act as a binding agent but if you use a mixer its not really needed to bind so if you want you can just ad it for flavoring...just a lot less of it.  I use almond bark...easier for me and super inexpensive at walmart.

 

There is quite a debate about the cake pop vs. bake pop.  I read a blog the other day that was pretty funny, although biased...but it was the lady who made the cake pop roller.  http://heavenlycakepops.com/2013/07/bake-pop-vs-cake-pops/

post #15 of 17

So I had a bunch of left over cake and decided to give these little devils a try.  I brought back up into the kitchen (my kids) to tackle this.  1. I put the cake into the food processor, it didn't get broke down like I've seen videos of it.  So I had to add buttercream into it. 2. I must say rolling them were a PITA!! It was nice to have my kids help me, but if I were to make them to sell them I couldn't use their help...lol. 3. I must have left them in the fridge too long b/c even though my candy melts weren't too warm, some did crack. I even had 1 fall off the stick after it had hardened.

 

The taste wasn't too bad, but the ones I tasted were coated in dark chocolate candy melts and had peanut butter buttercream added.  So they more or less tasted like a buckeye.  The bottom line is I will never offer these and be subjected to make hundreds for people. It was a fun experiment with my kids by my teenage daughter got sick of it quick.  They love eating them though!

 

So I give all of you HUGE KUDOS that make these to sell them and make hundreds at a time!

Don't be afraid of cake, make cake be afraid of what you will turn it into!

Reply

Don't be afraid of cake, make cake be afraid of what you will turn it into!

Reply
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