Have you ever made cake pops? Any tricks you've picked up from making them?
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I've made cake balls a couple of times and they turned out ok. The hardest part for me was dipping them - they never looked pretty.
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my cake pops were a disaster! I only tried once because I messed them up so bad I've been scared to try again. My cake balls were super squishy and gummy, and the dipped part was ugly. I'm usually pretty good at desserts and confections, so it really bummed me out. Maybe I'll try again one day!
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I've been trying to get better. For me getting the chocolate the right consistency and making it look nice on the balls is always the trickiest part.
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using Candy Melts from Michaels helps with the dipping. The consistency is a little better. But mine still never turn out as pretty as what you see on blogs.
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I haven't made them myself but I've heard that crumbling the cake and mixing it with frosting works well. Bakerella makes some pretty awesome ones and I believe that's what she does.
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I made bee cake pops for my baby shower. It was tougher than I thought it would be. I make pretty intricate, huge cakes, all the time, so it was surprising. I just made lego head cake pops for the little guys 5th bday and those were much easier since it was just a single dip.
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@junebugmama: I'm impressed and jealous--what skill!
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I've cheated and made them using donut holes
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I make them pretty often, though I don't have any photos on my phone to add. I always let the cake balls freeze before dipping them. That's one important step to keep the icing from getting clumpy and crumby. I have actually had terrible luck using the candy melts. I always use high grade white chocolate (look for cocoa butter as the first ingredient) or semi-sweet chocolate. If I'm trying to be really fancy/they need to last a while, I temper the chocolate before dipping. For a quick lesson in tempering, go here:
http://www.cookingforengineers.com/article/155/Tempering-Chocolate
I use the seed-method that he discusses. Tempering the chocolate will make it harden (like the chocolate you buy in the store) and stay shiny without refrigeration. If you're making them for that day or the next day, it's not really necessary. -
@artbee: donut holes, what a good idea!! I love donut holes, so I would enjoy them, haha.
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@junebugmama: Wow those are so adorable!!
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@junebugmama: So cute!
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My cake pops SUCK haha. I've made Oreo truffles which are amazing (and so easy) I've also made cheesecake pops which were too sweet for me, but lots of people loved them!
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@sweetchic: When you put extra chocolate or icing on them it makes them super super sweet.... but really who complains about that
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I haven't made pops, but I've made balls quite a few times. Definitely the key is what @Mrs. Blue says - freeze them for at least 30 minutes before dipping. I often have to stop and refreeze in the middle. If the balls are too soft, bits will fall into your coating and ruin it.
Also, depending on the color of your cake and the color of your coating, it might be helpful to double-dip. That will help smooth out an imperfections from the first time around, and really cement the color. I've had to do that when dipping chocolate cake (or oreo balls - even better) in white coating.
Oh, and don't forget, when you dip, try to tap off as much of the extra coating as possible before you're done. If you have too much, it'll just drip and make a mess (especially if you have balls - it'll pool at the bottom and look dumb).
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I make cake balls all the time. But I just let them come out "rustic" looking. I never shoot for the smooth kinds.
They always come out tasting delicious! Key is usually to make sure you are working with COLD balls (TWSS). If the balls are falling apart when you are trying to roll them in coating, stop and put them back in the fridge/freezer to harden up.
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@BeachMama: I'm starting to think those candy melts are my problem.
@Sweet T: Yup that's what I do!
@junebugmama: Those are sooo cute!
@artbee: Donut holes, what a great idea!
@Mrs. Blue: Someone told me not to freeze when were were having issues with the chocolate cracking. I definitely think I need to look into another chocolate like you suggested. How do you color your chocolate?
@Adira: I have definitely learned that tapping trip, it's quite the art.
@highwire: Yup I always refrigerate.
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17 comments