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340 cake pops! HELP!!!

post #1 of 22
Thread Starter 
Hello fellow bakers!

I just got asked to make 170 brides & 170 grooms as wedding favors for a wedding on January 17, 2014. I've never had an order so big before. I was wondering how soon in advance I can start? Has anyone made cake pop dough and froze it before? Can I roll batches and stick them in the freezer than the week of the wedding focus on decorating? Any help is much appreciated thanks in advance!
post #2 of 22
Before you start, have you confirmed that the customer is OK with the price and put down a deposit? That's a $1000+ order.
post #3 of 22
Yes you can freeze them. Just make sure you don't dip them when they are frozen or cold.
Plank.
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post #4 of 22
Thread Starter 
Quote:
Originally Posted by jason_kraft View Post

Before you start, have you confirmed that the customer is OK with the price and put down a deposit? That's a $1000+ order.
post #5 of 22
Thread Starter 
Yes I have I received the deposit today.
post #6 of 22
Thread Starter 
Quote:
Originally Posted by BrandisBaked View Post

Yes you can freeze them. Just make sure you don't dip them when they are frozen or cold.
post #7 of 22
Thread Starter 
Thank you! Have you frozen cake balls before? How do you freeze them?
post #8 of 22
Yes I have frozen them. I freeze on a cookie sheet, then put them in freezer bags when solid. Thaw and then put your sticks in.
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post #9 of 22
From my personal experience, I freeze them already decorated, you can even start to make them now. Just make sure that when you thaw them to put them in the fridge then room temp. Do not attempt to try to thaw them in room temps right away or they will crack.
post #10 of 22
I would never take that kind of risk.
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post #11 of 22
Thread Starter 
I too would be scared to decorate them then freeze them. I figure the longest part is rolling them into balls so if I can get a leg up on that I should be ok. I wish someone would invent a good roller already lol!'
post #12 of 22
There is a cake ball roller. I have one.
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post #13 of 22
With the revolting consistency of the "dough" for the cake pop roller, I wonder if anyone has just added a bit of icing to dry cake mix, mixed well and rolled 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 #14 of 22

I do what Sakura Blossom does.  You should make a cake this week and try freezing some rolled balls and freeze some fully decorated cake pops, thaw both and see what works best for you. 

post #15 of 22

I freeze crumbled cake and pull out what I need, mix it with a tiny bit of icing and start rolling. The crumbs thaw almost instantly.  Once dipped, they are fine at room temp for several days, or refrigerated for weeks.  

 

My first big wedding order was for 700.  I learned a LOT!

 

I have the cake pop roller.  Colossal waste of time and money.  But no I'm not ready to sell it, so don't PM me.

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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