Candy Melts Vs Ganache For Cake Pops
Baking By lelaperez317 Updated 20 Apr 2018 , 8:22pm by kakeladi
Hello all! So I just wanted to get some opinions. I have an order for 226 cake pops, half of them wasc and the other chocolate. I was wanting to know should I make a basic ganache or should I use candy melts for the coating? I have to confess this is the biggest order I’ve ever had and I want to do a good job because this could mean a potential repeat client. I feel like ganache might taste better and have a better mouth feel but the candy melts might be more cost effective. Honestly I’m leaning more towards the ganache but I just wanted to get other opinions. Thanks for any help or suggestions:)
I've never tried using ganache on cake pops? I think though that it would be too soft.
Hmmm, ganache on the inside but you need something that's going to set up a bit firm on the outside - especially if you're wanting to decorate them. Not sure if you will be or not? I have used candy melts on pops for kids but if it's for grown ups then tempered choc might be a tastier bet.
Like whatthedogate I have never used ganache for cake pops. Stick to the melts :) Why are you doing two different recipes for the cake flavors? WASC recipe can be made in *any* flavor. I have from time to time even made one batter - vanilla - then added Unsweetened cocoa (mixed to a thickmud consistency w/water or coffee) to make a light chocolate cake. Works just fine.
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