Anybody have any cake pop tips/advice?

zarapipe · November 2011

I'm going to attempt to make them this weekend.... I've heard horror stories and also stories that said it was pretty easy. Any advice I could get would be appreciated!

HelloWaldorf · November 2011

No advice, but want to make these soon myself. Let me know how it goes

+LuckyVal+ · November 2011

No advice, you just have to be prepared for a few test pops (the more to taste test, too!)

I'd recommend putting them on a stick rather than serving them as truffles, it gives you the built in handle to dip. And I used a toothpick to fill any small gaps in the chocolate before it hardened.

Once you get into a groove, it's not difficult, just time consuming. But soooo worth it! They're a high wow factor dessert and super yummy!

PrincessShay80 · November 2011

Buy the pans for them- I think I got them at Bed Bath and Beyond- you just use cake batter no frosting mixed it- they are so much easier and really good. A friend of mine also has a little machine that makes them- I think she got it at Kohls for like $20- it makes little cake balls. She swears by it.

I have tired with the mixing of the frosting and they are always a big mess, I gave up- now I use the pans and it works much better.

numeria11 · November 2011

Having done cake balls earlier this summer my only recs would be once you add the frosting and mix it with the cake make sure you refridgerate the mix for at least an hour so it's really cold. Then take out maybe 1/2 the batch from the fridge, roll them into balls put them on wax paper and then refridgerate that 1/2 while you roll out the rest of the mix. Again let the rolled cake balls refridgerate until they are pretty cold and firm (at least an hour) and then dip them in the chocolate/candy coating. If you do it any sooner they keep falling apart in the chocolate and are really hard to get out whole.

ASmallWonder · November 2011

Here are my tips: Put the balls in the freezer after you roll them. Make sure that the chocolate you're dipping is in a deep enough bowl. If not you risk not covering the entire cake ball in one motion and that makes it a PITA. Also, go to a craft store to the candy section and buy a dipping tool. Some look like a basket and some look like a pitchfork. Definitely makes the dipping easier.

KGF625 · November 2011

I just made them last week for my son's mommy and me class. It took some time but I had great success...let me tell you I am not a baker by any means, I suck at it so the fact that I accomplished this was pretty amazing!

The tips that were given to me seemed to be very helpful. I made sure to put the mixture into the fridge for about 20 minutes before making the balls. I had heard that this made it easier to roll and as far as I could tell, it seemed to work.

When you are dipping the balls into the chocolate make sure the bowl is deep enough that you can literally dip the entire thing in and then pull it out. If you wiggle it around in the chocolate it will loosen from the stick.

In order to get the extra chocolate off, hold the stick in on hand, slightly upright, and tap the wrist of the hand that is holding the stick with your other hand. This prevents the stick from shaking too much causing the ball to fall off.

Another thing I learned is if possible, even though it is kinda a pain in the ass, it is best to leave the cake balls in the fridge while you are dipping them. I would only take three out at at time to dip. I had all of them out at first and by the time I got to a few of them they got soft causing them to loosen from the stick, once I kept them in there and just took a few out at a time, it worked perfectly.

Hmm...only other tip I got was to leave them out of the fridge afterwards because if you refridgerate them after the chocolate is hardened and then take them out, they will most likely sweat and get all funny. If you have any other questions let me know. I really enjoyed making them and I am hoping to make the turkey ones for Thanksgiving!

saczerwonka · November 2011

I've made them without using the pans - just bake a 9x13 cake, let it cool, crumble it up, mix with ~1/2 to 2/3 can of frosting... They're not too difficult, just time consuming.

Here are my recommendations:

After you mix up the cake pop dough (cake is baked, crumbled, and mixed with frosting), put it in the fridge for a while prior to rolling into balls. The cooler the dough is, the more round the cake balls will stay. Once the dough gets warm, it tends to soften up quite a bit.
Dip the sticks into the candy/chocolate coating prior to poking the sticks into the cake balls. The candy coating will help the cake ball stay on the stick.
Freeze the cake balls (with sticks stuck in them) on a cookie sheet for a few hours prior to dipping in the candy/chocolate coating. The firmer the dough is, the less likely it will fall off the stick when dipping in the coating. I only refrigerated my cake balls for an hour or 2 prior to dipping, and had 4 or 5 fall off the sticks while I was coating them. That meant I had to eat 4 or 5 cake balls...
Next time I make them, I will probably plan to make the dough, roll into balls, put in the sticks, and freeze one day. Then the next day dip into candy/chocolate coating and decorate.

XXXXXXXXXXXXXXXXXXXXXXXXXXXX · November 2011

Has anyone tried the cake pop pan that they advertise on Sprout?

spunkyprincessmande · November 2011

DH and I attempted to make them last week for DS's birthday party. Major fail. The recipe I found recommended keeping the dough in the refrigerator at least overnight. The colder they are the better they hold. Ours were falling apart when we were trying to dip them. So, my only advice would be to make the dough a couple days before you dip and keep it in the refrigerator.

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Anybody have any cake pop tips/advice?

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