SO frustrating!!! I am making cake pops for the second time and I am having the exact same experience as last time around...
I make a white cake, crumble finely and mix in just enough buttercream to bring it to a consistency that is pliable. I roll/shape and chill in fridge for 15 minutes - I take them out, let them sit for 3-5 minutes and start dipping them in Merckens Rainbow Coating White. All is going well - after 20-40 minutes they start cracking in a random order - some of the ones I dipped 1st crack, some that I dipped last crack and some that I dipped in the middle crack - but not all of them! What in the world is going on??
Its about 80F in the kitchen today - but last time I made it the temp was about 65F and they did the same thing then....
GAHHH!
Oh, my, when I opened this I thought I had the answer to your problem, but unfortunately I don't. When I make cake balls, I freeze them completely (often for days before I dip them). If I put the chocolate on them while they're still totally frozen, they always crack, but if I let them sit out for about twenty minutes before dipping them, they're okay. Sorry I don't have any good advice to give you, but I hope you find an answer soon.
I end up doing the same thing as CiNoRi...making a ton of extras. This last time I also started dipping/drying/dipping for a second time to cover the cracks from the first dip. But then the coating is REALLY thick & heavy. Drives. Me. Bonkers.
You may have rolled the balls too tightly. Make sure when you roll them just enough to get into a ball shape and hold together. Don't pack them into tight balls because they will want to expand after taking them out of the refrigerator. You should also chill them longer than 15 minutes. I chill mine for at least 2 hours. You can also double dip in order to cover the cracks. Hope that helps.
That's what I remember reading in bakerella's recipe book: rolling balls to tight can cause cracks and if they're too cold when you dip them. and i think you're supposed to put them in the freezer for 15 minutes, then transfer them to the fridge and work with 2-3 at a time. or chill them in the fridge for 2 hours, and again, just take 2-3 out at a time while dipping.
bakerella has a facebook page, you might try asking your question there too. there are lots of people that comment & post that make cake pops all the time.
good luck!
Unfortunately, Bakerella has been quite ill and in the hospital lately (I hope she's out by now, but I don't know), so you may not get too much from her Facebook page right now. Here's a link to the thread where I found this out:
http://cakecentral.com/cake-decorating-ftopict-712084.html
This always happens to me when my cake balls are too cold and they're coated with candy coating that is too hot. I now freeze the cake balls but transfer them to the fridge an hour before dipping so that they soften. I also try to stir the candy melts as much as I can instead of over heating them in the microwave. It's a fine, frustrating line but that temperature difference helped for me! Good luck!
Hello everyone! I got the solution this weekend after so many tries and figuring this problem out.>Make sure your cake balls/pops are a cookie dough consistency..and do NOT FREEZE your pops anymore!! I made my pops with sticks and placed in refrigerator for hours,,then I while I melted my choc..I let a few out at a time to get less cold,,THEN BEFORE I dip my pops/balls, MAKE SURE YOUR CHOCOLATE IS NOT TOO HOT!!! Let it cool down for a little bit,,once cooled, then dip them and decorate and right after, place back in refrigerator over night or for a few hours at least. I did this and NOT ONE cracked on me like my previous batches did. Ppl on here told me to NOT freeze the pops anymore and refridgerate since the pops will crack while warming to room temp..I'm so glad I found my solution,,do this and you should be fine..
The only time I have my cake pops in the frig is when I'm letting the candy on the stick harden...securing it to the cake pop(maybe 5 minutes). I never freeze them or refrigerate them and I have never had one crack.
Although....I am making some this afternoon and I will be willing to bet all of them will crack since I am posting this. 
I used to have this problem. I stopped putting the cake pops in the fridge or freezer at all. I just roll the cake ball, dip the stick in melted chocolate, and push it into the cake ball. I allow it to dry or set that way for about 30 minutes before dipping the entire thing in the melted candy. I then allow them to set at room temperature until they harden. I never use the freezer or refrigerator at all anymore. It works for me. My kitchen is usually around 75 degrees. It's extremely humid here in SC. I found that none of them crack if I do it that way. HTH!
what should be the consistency of the cake to be use for cake pops? I have a chocolate cake recipe that's really moist... I tried to make cake pops using this recipe, but unfortunately my cake pops slides down from the sticks after dipping them in the chocolate and it also cracks! please help!
In that case maybe you DO need to refrigerate or freeze them, jubeken2005. I always freeze mine (and let them thaw for a little while) because I live in a very warm place, and the chocolate coating wont set up at room temp. If I can get the chocolate to harden, like it does with a very cold ball of cake, it's okay after that at room temperature for some reason - it doesn't melt get soft again.
Cracks are the bane of my life with pops. I spend several very stressful weeks testing and researching to find an answer. I'm currently at a 90% sucess rate (I make several hundred every week) and this is what I believe is important:
DO NOT CHILL YOUR BALLS!!!!!! Cold is your enemy. SImply roll them and dip them at room temperature inless you live in an extremely hot climate and the chocolate won't set a room tempreature.
Add 2 tablespoons of copha per 500g/1lb melts. It helps the chocolate set up faster, great to hot climates. (Sorry USA, that's a Australia tip!)
Don't pack them too tight.
Double dip them to cover cracks.
Once the balls are coated you can refridgerate or freeze them.
Hope this helps!
Cracks are the bane of my life with pops. I spend several very stressful weeks testing and researching to find an answer. I'm currently at a 90% sucess rate (I make several hundred every week) and this is what I believe is important:
DO NOT CHILL YOUR BALLS!!!!!! Cold is your enemy. SImply roll them and dip them at room temperature inless you live in an extremely hot climate and the chocolate won't set a room tempreature.
Add 2 tablespoons of copha per 500g/1lb melts. It helps the chocolate set up faster, great to hot climates. (Sorry USA, that's a Australia tip!)
Don't pack them too tight.
Double dip them to cover cracks.
Once the balls are coated you can refridgerate or freeze them.
Hope this helps!
Always good advice. 
I agree. leah_s posted this tip in another foum, so I tried it. I don't use any bc unless the cake just won't hold together without it, and they never go in the fridge or freezer. I don't get my coating super hot either - just enough to get it melted and then I let it cool off a little as well. Works great - I made 13 dozen pops a month ago and not one of them cracked. Yay!
Copha is a brand of vegetable shortening, isn't it? I started adding some to my chocolate when I make cake pops, and it's helped reduce the cracking. The coating also sets harder and has a little crunch to it with the shortening. I haven't made cake balls in so long, I'd totally forgotten about this, but you're right, EmmaHols!
I roll them, chill them, and re-roll, just to get them really smooth and round. However, I don't refrigerate them after that.
Too cold and too tightly rolled = cracking.
I put my chocolate in a mini crock pot until just melted, and then turn it off, the residual heat keeps it from hardening, but it never gets hot, that helps a lot as well.
If you freeze them, do you add the decoration before or after? Im throwing a baby shower in a few months and there are a lot of people coming so I would like to start doing some things here and there so im not overwhelmed when the day gets here. How long can they stay in the freezer?
@EmmaHols: Your cake pop is beautiful! I have one question, if you do not put your pops in the fridge, how do you keep them from falling off the stick when you dip them? I dip the end of the stick in the chocolate first before putting them in the pop but mine still fall off if they aren't cold. What am I doing wrong?
First time making cake pops & BOY I never dreamed it would be this difficult!! I'm having trouble with cracking & leaking oil. I haven't made a single one that hasn't cracked. I've tried fridge method, freezer method, no chill method, nothing seems to prevent cracking. Maybe its how I'm rolling them?? Some say if you roll it too tight they will crack...how do you NOT roll them tight? If I try to not roll them tight the cake seems to have cracks & I'm afraid the cracks will show through the chocolate or even break apart & fall off the stick. Its frustrating because you see so many beautiful smooth cake pops & and I can't make a single one. PLEASE HELP!!
ATry www.creativeediblesbyyuki.com she is also on FB.. Under Cake Pops creative edibles by yuki... Love her work!! Hope this helps.
When you say cracking, are you talking about the chocolate cracking? I break up and make my cake crumbs as fine as possible, then use a couple of tablespoons of buttercream to bind it. I really have to work it in my hands to get a ball going. Everything is at cool room temperature for me (like 68). I never ever refrigerate before dipping. I dip the stick in the chocolate then insert it in the pop, then when that firms I dip it. I have the Wilton melting pot and it works great. I use the chocolate from Hobby Lobby. I really hate the Wilton Candy Melts. The key with getting it to not leak oil is to dip the entire pop and make sure it's sealed to the stick. That is, dip the whole thing and make sure you get a good seal where the cake ball meets the stick. Any time I've had leaking it's been from an area which wasn't covered with chocolate.
hello ladies last week searching and reading for hours looking here and there finaly got here 
i read all and single one of your post and follow all of the tips 
......
mi cake pops come out perfectly ..no single one crack or oil dripp ......
1.- little more buttercream for cookie dough consistency..
2.- not compress the cake too much ...
3.- not freeze mi cake pops or refrigerate at all ( and l have to say i was so worried for mi cake pop to fall in to the chocolate and ruin it
... so i keep going ) 4.- l do doble dipp in chocolate
l hope this will help as a provent test and l do whant so say thanks very much for all of you ladies who took time to post and answerd ans you experiment and get any results on you test
.................................................. again thanks ..miss tupsy cakes <3
I always freeze my pops and my chocolate doesnt crack the reason is because i temper my chocolate so the cold pop doesn't shock the hot chocolate. Hope this helped!
I have the same problem with my cake pops cracking.Thanks for the tips.One thing that I do
is instead of using oil or butter in my cake recipe I use the same amount of heavy cream.That way the oil from the cake and the oil from the chocolate will not seep through.
works every time.
I am curious, how do you substitute the heavy cream for oil and/or butter in the cake recipe? I already use buttermilk instead of water for the cake recipe. Thanks!!!
Jami
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