(Closed) My cake pops are a flop!

posted 9 years ago in Food
Post # 3
Member
642 posts
Busy bee
  • Wedding: April 2012

I didn’t add oil to mine and they were fine. I didn’t even double boule them, just microwaved at 25 seconds at a time until it got nice and thin. I read somewhere to freeze the balls before covering them and I did that too, it worked well. I didn’t make them as pops, with the stick in them, but next time I will.

Post # 5
Member
3482 posts
Sugar bee
  • Wedding: February 2011

I’ve always used standard baking chocolate and a spoonful of butter, either in a double boiler or the microwave, and it turns out silky and perfect every time.

Post # 7
Member
764 posts
Busy bee
  • Wedding: September 2011

I am awful at making them pretty. I’m sure part of my problem is that most of the time, I don’t have the time and/or room to freeze them.

There is an easy recipe for a peanut butter ball between two pretzels dipped in chocolate. You should add those to your dessert table. 🙂

Post # 8
Member
3482 posts
Sugar bee
  • Wedding: February 2011

@Fall_In_Love22: I used to help my mom bake a ton of stuff around Christmas every year. We melted a lot of chocolate for dipping and drizzling cookies in, and every recipe called for butter to be added. It really does help.

Post # 10
Member
299 posts
Helper bee

I always have more luck with the double boiler than the microwave, but it takes a while.  You have to wait quite a bit for the chocolate to be moving smoothly.  Also second the freezing the balls before you dip them, I find that helps a bunch.

Post # 11
Member
1679 posts
Bumble bee
  • Wedding: June 2012

When I’ve made truffles and cake pops, I’ve tempered the chocolate (unless it’s the white stuff, which isn’t really choclate).

Post # 12
Member
424 posts
Helper bee

The way I melt chocolate is put it in the microwave on power level 5 for about a minute and then stir and keep microwaving it on power level 5 until it’s smooth.  I’ve added a little oil to mine before if it was too thick.  If the cake pops still aren’t working, you coudl try brownie pops.  I posted a thread about them and they weren’t too difficult.  Good luck!!

Post # 13
Member
69 posts
Worker bee
  • Wedding: September 2011

I make cake pops all the time, and get rave reviews.  You need to freeze the balls overnight and only take enough out of the freezer to dip.  You’ll also need to keep re-heating the chocolate in the microwave to keep it smooth.  Also, if the balls start to break up in the chocolate, put them back in the freezer for a bit.  Good luck!! 

Post # 14
Member
2 posts
Wannabee
  • Wedding: June 2011

I have always melted the chocolate morsels in a double boiler with some parafine to help the chocolate get hard.

Post # 15
Member
1991 posts
Buzzing bee
  • Wedding: April 2012

once the candy melts get overcooked, there is no going back.  Thats usually the case when they get clumpy like that.  So far I’ve had no luck with the melts either, they skip over the phase of being smooth and reach overcooked regardless of if I microwave or double-boil.  I’d try using something else other than the melts.

Post # 16
Member
1370 posts
Bumble bee
  • Wedding: August 2012

Do they have to be smooth?  Couldn’t you roll them in nuts, coconut, sprinkles, m&m’s etc?  I’d LOVE them like that!!

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