Cake Pop Pros, Come In

StrawberryAlarmClock

I am on my maiden cake pop voyage and I've hit a snag. I used box cake mix and the balls are sliding down the sticks. Is the mix not dense enough? Also, I dipped them in the white chocolate that you melt. It's pretty thin and drippy and ended up patchy. Should I chill them and apply a few coats? Any other cake pop advice would be greatly appreciated! TIA

steph96

I'm not a pro, but it sounds like you put too much frosting in them.  Some website say to use the whole tub of frosting with a cake.  I only use 1/2-2/3 of the can.  

As far as the chocolate goes, did you thin it?  Was it a dark cake that you used?  I don't think that white chocolate covers dark cake that well.  I found that what works best for maximum coverage is the Wilton candy melts.  They don't taste the greatest, but they turn out pretty.  I usually use chocolate bark or the candy melts.  You could always try to do another coat of chocolate.  Just let the cake pops get to room temp or else they will crack or the cake will ooze out of a hole.

RedheadBaker

The cake mixture is probably very heavy. 

Here's what I do:

After I scoop and roll the balls, I chill them for about fifteen minutes (you want them to be cold and firm, but not frozen solid). I dip the ends of the sticks into the coating chocolate, then insert into the cake balls. Let dry for a minute or two. Chill another five minutes or so. Then dip the cake pops into the coating chocolate, and let set. When using white chocolate, I usually double-coat.  

StrawberryAlarmClock

RedheadBaker:

The cake mixture is probably very heavy. 

Here's what I do:

After I scoop and roll the balls, I chill them for about fifteen minutes (you want them to be cold and firm, but not frozen solid). I dip the ends of the sticks into the coating chocolate, then insert into the cake balls. Let dry for a minute or two. Chill another five minutes or so. Then dip the cake pops into the coating chocolate, and let set. When using white chocolate, I usually double-coat.  

Great tip. Thanks!

StrawberryAlarmClock

steph96:

I'm not a pro, but it sounds like you put too much frosting in them.  Some website say to use the whole tub of frosting with a cake.  I only use 1/2-2/3 of the can.  

As far as the chocolate goes, did you thin it?  Was it a dark cake that you used?  I don't think that white chocolate covers dark cake that well.  I found that what works best for maximum coverage is the Wilton candy melts.  They don't taste the greatest, but they turn out pretty.  I usually use chocolate bark or the candy melts.  You could always try to do another coat of chocolate.  Just let the cake pops get to room temp or else they will crack or the cake will ooze out of a hole.

Hmm. Are you asking if I put frosting inside them? No. Didn't think of that. It was funfetti box mix. For the coating, Wilton is what I used - the white one- and no I didn't thin it. Thanks for the tip about the cracking! 

steph96

Are you talking about cake pops that are baked into a ball shape?  Or the kind where you bake the cake, crumble it, add frosting, and then roll it into a ball?

StrawberryAlarmClock

steph96:

Are you talking about cake pops that are baked into a ball shape?  Or the kind where you bake the cake, crumble it, add frosting, and then roll it into a ball?

Well, originally I meant the ones you put in the special cooker and htey are baked into a ball shape. That's why I didn't understand the frosting question. After being frustrated almost to tears, I found Bakerella on YouTube and learned the real way to make them and I'm a much happier lady now!!! Thanks