How Much Frosting For Cake Pops?

In a large bowl, crumble the cake into fine crumbs using your hands. Add 2 tbsp of vanilla frosting and mix with a spoon or your hands. Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press.

What is the ratio of cake to icing for cake pops?

The cake to icing ratio for cake pops is totally up to you and the desired finished texture you want for your pops. My suggestion is to start with 3 cups of cake and ⅓ cup of frosting. Adjust as needed by simply going be feel. I added ⅓ cup of frosting because my cake is usually very dry (since I use stale cake).

How much cake and frosting do I need for a cake?

My suggestion is to start with 3 cups of cake and ⅓ cup of frosting. Adjust as needed by simply going be feel. I added ⅓ cup of frosting because my cake is usually very dry (since I use stale cake).

How do you make cake pops at home?

Using your hands, crumble up the cake until no large pieces remain. Add frosting, mixing with fingers until well combined. Form into cake balls and chill until set, about 2 hours. Small cake pops: 1 tablespoon-sized cake balls (each about 1 1/4 inch diameter) makes about 48 cake pops.

What kind of frosting do you use for cake pops?

Try using cream cheese frosting instead! Cream cheese frosting is great for red velvet cake pops, or can be used with your favorite dark chocolate cake mix. What are some of your favorite cake pops that you’ve made? Share a picture of them on Facebook, Instagram or Twitter and tag us @wiltoncakes.

What happens if you add too much frosting to cake pops?

Solution: Too much icing makes cake pops mushy and gives the truffles a grainy texture. I don’t like them, so I substitute the frosting with a creamy smooth ganache to bind the cake crumble. The end result is luxurious without the grainy texture.

Why are my cake pops falling apart?

If your cake balls are falling off your treat stick, they could be too heavy due to size or adding too much frosting. To help ensure your cake balls stay, be sure to dip the stick in melted candy before inserting it into the cake ball. This hardened candy coating acts as a glue to hold the stick in place.

Can you melt frosting for dipping?

Yes. You could heat up the frosting in the microwave in 5 to 10 second intervals until it becomes less stiff and easier to stir. Once that occurs throughly stir the frosting in the can until mixed and it begins to slowly slide off of your spoon or whatever you use to stir it.

Do you have to refrigerate cake pops before dipping?

The cake balls need to be extremely cold before dipping. Make sure you have enough room in your refrigerator or freezer for them. I always chill them on a large lined baking sheet.

How much icing is needed for a cake?

In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here’s how to divvy it up. Use 3/4 cup of frosting between each layer. Put 1 1/2 cups on top of the cake.

What is the best melting chocolate for cake pops?

Wilton Candy Melts are probably the most readily available option for cake pop coating.

Can I use chocolate chips instead of candy melts for cake pops?

Can I use chocolate chips instead of candy melts for cake pops? Absolutely! Chocolate chips will be too thick when melted, so you’ll need to thin out the chocolate before dipping. To do this, add a little bit of oil to the melted chocolate and stir.

Why are my cake pops sweating oil?

In order to make cake pops, the cake balls need to be thawed out – but sometimes it is hard to tell if they are 100% thawed before dipping them. So as the chocolate exterior hardens, and the interior cake ball comes to room temperature, this causes the pop to ‘sweat’.

What kind of icing should I use for my cake?

Just like the cake, the icing you use is totally up to you, depending on the flavor profile you want. Try any of my recipes for icing: classic fluffy frosting, Swiss meringue buttercream, or cocoa fudge frosting will all be divine choices. Vegan? Try our non-dairy option for icing! There is just one very important rule to follow:

What happens if you put too much icing on a pop-pops?

If there is too much icing, the pops will be waaaaaay too soft. Which leads to quite a few problems: They won’t hold their shape properly, they’ll fall off the sticks when you dip them, they’ll cause the chocolate to crack once it sets… Just, no.

Cake Pops 101: A Guide To Homemade Cake Pops

Because I am an Amazon Associate, I receive money when people make eligible purchases.Instructions on how to make cake pops are provided, as well as suggestions and tactics for overcoming difficulties.But here’s the point…I used to be known as the ″King of Cake Pops″ when I worked at Lucky Duck Cakes.I don’t want to blow my own trumpet, but…

Toot toot!They were my favorite method to make use of cake crumbs, and they were suitable for a wide range of events and celebrations.The use of various tastes and color combinations, as well as vehicles for sprinkles, crumbled cookies, and nuts…They’re just a lot of fun.I’m going to share with you my favorite way for putting together cake pops, as well as what I think to be the finest cake pop recipe ever, today.I’m also included a section titled ″Cake Pop Troubleshooting,″ since, let’s be honest, I’m not the best at troubleshooting.

  1. It takes some time to master cake pops.
  2. THE GOOD NEWS IS, after you get the hang of it, making delicious handmade cake pops is a snap (and yes, I make mistakes, but I can assure you that the botched up ones still taste just as delicious)!
  3. Before we get started, I’d want to point out that my approach is not the only way to do things.
  4. A cake pop maker is used to create fresh cake balls, which results in what is effectively a ball of cake on a stick, according to some individuals.
  1. While it is nice and lovely, I have discovered that the approach of making a cake pop that is almost like a truffle texture on the inside is the most popular among my fans (and my personal favorite).
  2. So…
  3. I’d like to teach you how to create cake balls from scratch using this recipe.

HOW TO ACHIEVE TRUFFLE-LIKE CAKE POPS

I obtain my favorite truffle-like texture by combining a fully cooked cake that has been torn into bits with icing after it has been completely baked.When you bite into it, the texture is sticky, thick, and similar to that of a fudgy brownie.If that gives you any clue of how I prefer my cake pops, I once had a client complain to me that my cake pops were ″underdone″ in the centre, which I thought was hilarious!As previously said, this is my preferred method, however you are welcome to begin with cake balls prepared with a cake pop machine (what?).

ALWAYS USE STALE CAKE FOR CAKE POPS

Another one of my particular preferences is to work with cake that is stale(ish).Why?Freshly baked cake is drier than stale cake, and while this may be the last thing you want in a slice of cake, it is exactly what you want in your cake pop cake– plenty of space for soaking up frosting and an increased ability to stick together!I’ve also used freshly made cake in this recipe, and I’ll include a comment in the step-by-step directions on how to determine the amount of moistness in your cake.Lollipop sticks (also known as cake pop sticks) and a cake pop mold are also required.

Here are the cake pop sticks that, in my view, are the best on the market.These may be found in any craft store or grocery store that has a baking department (WalMart, Target).I prefer the longer sticks (6′′ to 8′′ in length), but you may use shorter ones if you choose.

WHAT TO USE FOR CAKE POP COATING

Last but not least, I prefer to use Wilton candy melts for my coating because they are specifically designed for this purpose and are less expensive. Quality baking chocolate may also be substituted; however, shortening will need to be added to the chocolate in order for the finished product to be very smooth. Candy melts are a fantastic option, and I definitely recommend them.

HOW TO PUT TOGETHER CAKE POPS

To begin, line two baking sheets with aluminum foil or parchment paper and put them aside.

CRUMBLE THE CAKE

Crumble your cake (of any flavor) into little pieces and serve immediately. My preferred method is to use my hands, although I have also used a stand mixer. In either case, you want this crumb to be as fine as possible. This amounted to three cups of cake.

ADD THE FROSTING

After that, you’ll put the icing on top of the cake. If you like, you may use homemade frosting instead of store-bought icing in any flavor. I enjoy decorating my cake pops with flavored frosting (and sometimes fresh zest if I’m aiming for a fruity theme)! If you wanted to spice things up, this is also where you would do it (add 1 teaspoon of spice, taste, and add more as necessary).

CAKE TO ICING RATIO

In order to make cake pops, you must decide on the ratio of cake to frosting and the desirable finishing texture you want for your pops before proceeding.As a starting point, I recommend using three cups of cake and thirteen cups of frosting.Simply going with the flow will allow you to make adjustments as needed.Because my cake is often fairly dry, I increased the amount of frosting I used to 13 cups (since I use stale cake).If you have a moist cake, start with 3 Tablespoons of frosting and work your way up from that point.

This is one of the places where you should absolutely get your hands dirty.Work the frosting into the cake by squeezing and pressing it in until it has a homogeneous texture throughout.

WHAT’S THE BEST FROSTING FOR CAKE POPS? 

You’re searching for a texture that will let you to roll it into a solid ball with ease (meaning the ball should have a bit of give when you push on it but not squish completely).As a result, you’re aiming for a frosting that’s both strong and not at all watery in consistency.My handmade frosting (which is referenced in the recipe) or store-bought icing should both work quite well for this.

SHAPE THE CAKE POPS

Roll all of the cake into balls that are roughly the size of a tablespoon.If you are unclear about the size of this, a Tablespoon measure will suffice.Make an effort to keep the cake balls on the smaller side.If they are too large, they will be excessively heavy, and you will very certainly lose track of them throughout the dipping procedure.Place the cake balls on one of the baking sheets that have been prepared.

I was able to make around 20 cake balls from my three cups of cake.

PREPARE THE CAKE POP COATING

Placing your candy melts (of any color) in a glass or ceramic dish is recommended (I mention this because I’ve used plastic and the heat distribution makes keeping the candy melts melted a challenge.) I normally use 12 to 34% of a 12oz bag for every 3 cups of cake that I bake.Heating in the microwave on MEDIUM (50 percent) power for 30 seconds at a time, stirring after each session, will take about one hour.Stirring the melts the first couple of times may seem pointless, given that they will not appear to have melted at all, but trust me when I say the melts on the exterior are hotter.They need to be stirred.It normally takes me around 5-6 sessions of 30 seconds at MEDIUM strength to acquire the texture I’m looking for to get the results I desire.

When the candy melts begin to become meltier (?) in the microwave, rapidly swirl them to ensure that the melting process continues outside of the microwave.You do not want your candy melts to become scorched.When they become too hot, they will crumble and dry out, and this is what you want to avoid.Stirring will aid in the distribution of the heat.

INSERT CAKE POP STICKS

Take a look at your cake pop sticks.Make a 12-inch dip in the melted candy, working with a single wooden stick at a time.Insert this stick approximately halfway into a cake ball.When you push it through completely, the top of the ball will pop out, so be careful not to overdo it.The melted candy will condense into a little mound.

This is perfectly OK and exactly what you want to happen.Place the cake balls in the freezer for 15 minutes after each round until all of the cake balls have sticks.

DIP THE CAKE POPS

Once your cake balls have had time to firm, it’s time to start dipping them in chocolate!It’s possible that you’ll need to warm your candy melts a little (start with 20 seconds on MEDIUM power), but be careful while working with hot melts!Your coating will break as a result of the temperature changes being too extreme (more on that in the Troubleshooting section below).Unless you are able to stir your melts and they appear to be in a very viscous state, you will not need to reheat them further.As a side remark…

Please accept my apologies for the hazy photographs below.It turns out that even when using a tripod, it is quite difficult to get motion photos when your photographic subject is continuously shifting position.My guess is that you’ll be able to figure out what I’m demonstrating!Working with one cake ball at a time, immerse the cake ball into the melts, being sure to completely cover the candy mound you previously formed (see Troubleshooting section below for more information on what happens if you don’t do this).I have a bad tendency of tilting my bowl, but it’s simply because it’s the way I want to do things and it makes things more convenient for me.Work rapidly, since leaving the cake ball in the melts for an extended period of time will almost certainly result in it falling off the stick!

  1. Using a wooden stick, carefully twist the cake ball out of the melts, allowing the excess to drip off.
  2. I also lightly touch the side of the dish with the end of my stick to assist some of the coating drain away.
  3. While continuing carefully whirling the cake pop around the edge of the bowl, let the bowl to scrape away any extra frosting from the point where its stick hits its cake pop.
  4. While the coating is still wet, add sprinkles to make it more interesting.
  1. To dry your final cake pops, you may either set them on a second baking sheet (which will make their tops a little flat) or, as I did above, allow them to dry right side up in a tall glass.
  2. As an added bonus, I’ve utilized a giant styrofoam block, which is a really simple method of drying several cake pops at the same time.
  3. Once the popsicles have cooled fully, they are ready to be consumed!
  4. Package them in plastic treat bags or simply serve them on a dish or platter as-is for a festive touch.

TROUBLESHOOTING TIPS

It has already been explained that if your candy melts are too hot and your cake balls are too cold, your cake pop will erupt into earthquake city all over the surface of the cake ball.Keep your cake balls in the freezer for no more than 15 minutes at a time to prevent this from happening!This specific ball had been in the freezer for about a half hour before being used.In addition, my candy coating was really hot.I did this on purpose so that I could take a shot of the situation.

If your balls have been in the freezer for more than 15 minutes, remove them from the freezer and allow them to come to room temperature for a few minutes before dipping.As well, if you’ve just warmed your coating, allow it to cool for a few minutes before using it again.You will have a cake pop that will do this very charming thing I like to call a ″cake poop″ if you do not cover the mound you created when you pushed the stick into the cake ball.It is certain that the cake will find a way through any holes, fissures, or weak points in your covering.To avoid this, make sure to cover all of the cake’s surfaces.Remove the cake from the hole and ″repair″ it with a toothpick and additional caramel coating.

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OTHER PROBLEMS THAT MAY ARISE

It is either your cake ball is too enormous or you are spending too long time in your heated melts if your candy coating comes off the stick when you are coating it with candy coating.Get in and out as quickly as possible!Despite the fact that oil is dripping out of the cake pop and onto the stick, this is totally normal and merely cosmetically displeasing.If this is an issue for you, choose a cake that is less greasy and avoid using too much icing.When it comes to frosting, a lot of butter is required (especially homemade).

If your candy coating is hardening too rapidly, it is most likely because you have overheated your coating.You’re well on your way to burning it, so proceed with extreme caution if you need to reheat it after that.I hope you now have a better understanding of cake pops and will try creating my simple cake pops recipe for yourself!It’s also quite simple to make vanilla cake pops by just substituting the chocolate cake featured here with vanilla cake in this recipe.It’s really simple!

DO NOT BE INTIMIDATED BY MAKING CAKE POPS

Throughout all of my years of cake baking and decorating, I had to remind myself on a regular basis that ″cake is just cake.″ Regardless matter whether your cake pop falls into the covering, if your stick pokes through the top of the pop, or whether your sprinkles do not adhere in the most attractive manner possible, the world will continue.Even if practice makes perfect, I still make a few mistakes here and there.And it used to be that I was paid to do it!So turn on some music, sit back and relax, maybe drink a little liquid courage, and get ready to start cake popping.You’ll be a seasoned professional in no time!

HOW LONG ARE CAKE POPS GOOD FOR?

Cake pops should be stored at room temperature or in the refrigerator. They may be stored at room temperature for up to 2 weeks without going bad. They will remain fresh for up to three weeks if stored in the refrigerator.

Cake Pops 101

Instructions on how to make cake pops are provided, as well as suggestions and tactics for overcoming difficulties. Preparation time: 1 hourTotal time: 1 hour Approximately 20 cake pops per recipe.

PREPARE THE CAKE

  • Prepare two baking sheets by lining them with aluminum foil or parchment paper and setting them aside.
  • Place your cake (any flavor) in a large mixing basin and break it into tiny bits. My preferred method is to use my hands, although I have also used a stand mixer. In any case, you want this crumb to be extremely fine
  • nonetheless,
  • Add your icing to the cake. This can be made from scratch or purchased, and it can be made in any flavor you desire. If you’d like to add some zest, do so right away. If you wanted to spice things up, this is also where you would do it (add 1 teaspoon of spice, taste, and add more as necessary). Because my cake was so dry, I decided to use the entire 13 cup of frosting. If you have a moist cake, start with three tablespoons of frosting and work your way up from there.
  • Work the frosting into the cake (ideally with your hands) by squeezing and pressing it into the cake until the texture is consistent. A texture that you can roll into a robust ball (meaning that the ball should have a little give when you push on it but not entirely squish) is what you’re searching for.

ROLL INTO BALLS

Roll all of the cake into balls that are roughly the size of a tablespoon.If you are unclear about the size of this, a Tablespoon measure will suffice.Make an effort to keep the cake balls on the smaller side.If they are too large, they will be excessively heavy, and you will very certainly lose track of them throughout the dipping procedure.Place the cake balls on one of the baking sheets that have been prepared.

INSERT STICKS

  • Place the candy melts in a glass or ceramic bowl to prevent them from melting. I normally use 12 to 34% of a 12oz bag for every 3 cups of cake that I bake. Heating in the microwave on MEDIUM (50 percent) power for 30 seconds at a time, stirring after each session, will take about one hour. Stirring the melts the first couple of times may seem pointless, given that they will not appear to have melted at all, but trust me when I say the melts on the exterior are hotter. It normally takes me around 5-6 sessions of 30 seconds at MEDIUM strength to acquire the texture I’m looking for to get the results I desire. Immediately after the candy melts begin to become more smooth, vigorously swirl them to ensure that the melting process continues outside of the microwave. You do not want your candy melts to become scorched. When they become too hot, they will crumble and dry out, and this is what you want to avoid. When you are working with one cake pop stick at a time, dip one end of the stick into the melted candy (approximately 12 inches). Stirring will assist to disperse the heat. Insert this stick approximately halfway into a cake ball. When you push it through completely, the top of the ball will pop out, so be careful not to overdo it. The melted candy will condense into a little mound. This is perfectly OK and exactly what you want to happen. Place the cake balls in the freezer for 15 minutes after each round until all of them have sticks.

DIP THE CAKE POPS

  • Your cake balls will be ready to dip once they have dried out completely. It is possible that you may need to warm your candy melts a little (start with 20 seconds on MEDIUM power), but you should avoid working with really hot melts. You’ll have cracks in your coating because the temperature fluctuations will be too great. In the event if your melts are still able to be stirred and appear to be in a pretty viscous state, warming is not required.
  • Make careful to cover the candy mound you produced with the cake ball as you immerse it into the melts, one ball at a time, working in small batches. This is simply the way I choose to tilt my dish and find it to be more convenient for me. Work rapidly, since leaving the cake ball in the melts for an extended period of time will cause it to fall off the stick.
  • Using a wooden stick, carefully twist the cake ball out of the melts, allowing the excess to drip off. As well as this, I lightly touch the side of the bowl with my stick to assist some of the coating fall out.
  • Excess frosting should be scraped off the cake pop’s stick by allowing the bowl to scrape it off.
  • Sprinkles can be added to the cake pops while they are still wet in the coating.

ALLOW CAKE POPS TO SET

  • The completed cake pops may be placed on the second baking sheet (which will make their tops a little flatter) or they can be placed in a tall glass and allowed to cool right side up. Another option is to use a giant styrofoam block, which is a relatively simple technique to enable numerous cake pops to dry at the same time. Once the cake pops have completely cooled, they’re ready to be eaten. Package them in plastic treat bags or simply serve them on a dish or platter as-is for a festive touch. Cake pops may be kept at room temperature for up to 2 weeks before going bad. They will keep fresh for three weeks if stored in the refrigerator.

*You may alternatively use high-quality baking chocolate for this recipe. To make 8 ounces of chocolate, use a teaspoon of shortening. When it comes to cake pops, white chocolate does not react well with food or gel coloring, therefore candy melts are the best option if you want colorful cake pops.

How to Make Cake Pops – Easy Cake Pops Recipe – Wilton

To make these simple cake pops, you’ll need some ideas on how to prepare your cake, as well as instructions on how to properly melt Candies Melts candy for quick and easy decoration.Cake pops are a terrific edible present or party treat since they are simple to create and entertaining to design.They’re simple to make and can be customized with your favorite tastes and colors.They’re also great for when you just need a tiny taste of something sweet.Although you may use your favorite handmade cake recipe to make cake pops in this recipe, there’s no shame in using a boxed cake mix instead.

Baked cake from a box yields a moist cake crumb that is ideal for cake pops.To make it feel a little more ″homemade,″ you may also use your favorite mix-ins (we suggest mini chocolate chips or sprinkles for a confetti look).So roll up your sleeves and let’s get this party started!

How to Make Cake Balls

  • Using a measuring spoon to produce regular, homogeneous cake balls is the quickest and most efficient method. You may get anywhere from 16 to 48 pops out of a single batch, depending on the size of the mold. Using the following method, you may produce tiny, medium, or giant cake balls: Cake balls are small: one tablespoon-sized cake ball (each about 1 1/4 in. diameter) yields around 48
  • Medium: 2 tablespoons sized cake balls (each about 1 1/2 in. in diameter) yields approximately 24
  • small: 2 tablespoons sized cake balls (each about 1 1/2 in. in diameter) yields approximately 24
  • large: 2 tablespoons sized cake balls yields approximately 24
  • small: 2 tablespoons sized cake balls yields approximately 24
  • large: 2 tablespoons sized cake balls yields approximately 24
  • small: 2 tablespoons sized cake balls yields approximately 24
  • large: 2 tablespoons sized
  • Extra-large: 3 tablespoons-sized cake balls, each about 2 inches in diameter, yields around 16 servings.

How to Dip Cake Pops Using Candy Melts Candy

In order to dip your candy, we recommend melting it in a Candy Melting Pot along with a small amount of EZ Thin Dipping Aid.The melting pot will aid in maintaining the proper temperature of your candy, and the EZ Thin will ensure that your candy has the appropriate consistency for dipping.With Candy Melts, it is simple and enjoyable to design and personalize your cake pops.They’re simple to melt and are available in a range of colors and flavors to suit your taste.See our How to Utilize Candy Melts for Baking and Decorating tutorial for step-by-step instructions on how to melt, use, and create cake pops made with Candy Melts.

When melting chocolate, you can use either dark chocolate or white chocolate.Both of these are excellent coatings!

How to Store Cake Pops

Cake pops that have been dipped and decorated with Candy Melts candy can be kept at room temperature for up to a week. Cake pops should be stored in the refrigerator if they were dipped or decorated with melted chocolate or white chocolate. This will prevent the chocolate from melting.

Can You Freeze Cake Pops?

Simply place your cake pops in a big resealable freezer bag and freeze for several hours. Cake pops may be stored in the freezer for up to 6 weeks at room temperature.

Easy Cake Pop Ideas & Recipes

Busy Bee Donut Pops

In the event that you’re too busy to prepare cake pops for your celebration, you may substitute store-bought doughnut holes instead of baking them yourself. These lovely Busy Bee Donut Pops are perfect for baby showers or birthday parties, and all you have to do is dip them in chocolate and garnish them with sprinkles.

School Spirit Cake Pops

These Team Spirit Cake Pops are the perfect way to show off your team spirit. These snacks, which are made with two different colors of cake and candies, are perfect for any sporting event or school function!

Sprinkled Succulent Cake Pops

With these adorable Succulent Cake Pops, you can start your own food garden.

Blue Marbled Cake Pops

Using these adorable Succulent Cake Pops, you can create your very own delicious garden!

Cake Pops Tips and Troubleshooting

How Far in Advance Can You Make Cake Pops?

You may create your combination a couple of days ahead of time and store it in the refrigerator until you’re ready to use it.You can even make the cake balls a day ahead of time and store them in the refrigerator to make dipping them simpler.In order to prepare your cake balls and freeze them, place the cake balls in a big freezer bag and store them in the freezer for up to 6 weeks at room temperature.Allow the cake balls to come to room temperature before dipping them in the chocolate.

Why Are My Cake Pops Cracking?

Cracking in your candy shell is almost often caused by a sudden shift in temperature (cold cake balls being dipped into hot candy).Hot candy or chocolate that has been placed in a chilly refrigerator or freezer might likewise result in this situation.Allowing your cake balls to come up to room temperature before dipping them in heated caramel or chocolate can help to prevent shattering.Allow your cake pops to remain at room temperature for 5 to 7 minutes before putting them in the refrigerator or freezer to allow the candy to cool completely before serving.

Getting a Smooth Finish

In order to achieve a good, smooth finish, consider rolling the cake ball once more to smooth off the sides before inserting the stick into the center. We also recommend using EZ Thin to thin out your candy, resulting in a consistency that is ideal for dipping and dunking in liquids.

Why Do My Cake Pops Fall Off the Stick?

If your cake balls are slipping off your treat stick, it might be because they are too heavy owing to their size or because you have used too much icing.Make careful to dip the stick in melted candy before putting it into the cake ball to assist guarantee that your cake balls remain in place better.When the hardened sugar coating hardens, it works as a glue, holding the stick in place.Adding a bit additional cake to the mix will assist to balance out the texture if you believe you’ve used too much frosting.

The Frosting to Cake Ratio

When it comes to putting frosting on your cake, you just want to put on enough to make it wet. The importance of this is especially significant if you’re using a boxed cake mix, which is already rather wet, since it will make a difference. Start with a little quantity and gradually increase the amount as needed.

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Have Fun Experimenting with Flavor!

Are you a fan of buttercream frosting but not the texture?Instead of using buttercream frosting, try using cream cheese frosting!When making red velvet cake pops, cream cheese frosting is a terrific choice, but it may also be used with your favorite dark chocolate cake mix.What are some of your favorite cake pops that you’ve created throughout the course of your career?Post a photo of them on social media, such as Facebook, Instagram, or Twitter, and tag us @wiltoncakes to be featured.

How Much Frosting Do I Use For Cake Pops?

The use of spices would also be required in this situation (add 1 teaspoon of spice, taste, and add more as needed). My cake was quite dry, so I had to use the entire quantity of frosting to cover it. If you want to make a moist cake even more moist, you may add 3 tablespoons of icing.

How Much Icing Is Needed For A Cake?

We recommend 5 cups of frosting for three 8- or 9-inch circular rounds and 4 cups of icing for two tiers for a total of three layers. As an example, consider the following. The frosting for each layer should be a quarter cup in volume. 1 1/2 cups of sugar should be sprinkled on top of the cake.

How Do You Make Cake Pops Stay Sticky?

It is possible to prevent cake pops from slipping off the sticks by covering them with firm candy coating, which works as an adhesive. Before placing the sticks into the chilled cake balls, cover them with the candy coating on both sides. If you wish to enter the stick into the cake ball, I recommend inserting it approximately halfway through the cake ball.

How Much Icing Is Needed To Ice A Cake?

Estimated Amount of Frosting Required
Cake Size No. of Layers Amount of Frosting
8 inch 2 4 cups
10 inch 2 6 cups
12 inch 2 7 1/2 cups

What Size Cake Will 500g Icing Cover?

Depending on the size of the cake, 15 cm (6in) / 14 cm (5in) – 500g (1lb 1oz) / 18 cm (7in) / 15 cm (6in) – 700g can be used (1lb 6oz)

How Much Buttercream Do I Need For A Cake?

Depending on the size, shape, and number of layers you utilize, you will require a varying quantity of frosting. A 7-inch or 8-inch layer cake covered with buttercream swirls requires one batch of frosting, or around six cups, according to my recommendations. I generally end up with a tiny quantity of leftovers, but it’s just right for me.

How Much Buttercream Do I Need For An 8 Inch Cake?

Between Layers Total Amount
Cake Size Butter Icing Sugar
6″ 50g 400g
8″ 75g 600g
10″ 125g 850g

Why Won’t My Cake Pops Stick Together?

If your cake pops aren’t round enough, you either used too much frosting (in which case the cake balls won’t stick together) or not enough cake pops (in which case they won’t stick together). In order to avoid it being too dry or too thin, make sure the consistency is as smooth as play dough. It is a huge letdown when your cake pops come apart because you did not use enough icing.

What Do You Use To Stick Cake Pops To Dry?

If the foam is too thick, you may add anything to the bottom of the box to help stabilize the cake pops, such as balled-up tissue paper, dry beans, or even upside-down disposable foam cups.

Why Are My Cake Pops Sticky?

When cake balls and pops are refrigerated, condensation can accumulate on the coating, causing the confections to become gummy and sticky. As long as you keep them in a cool, dry environment, you should be good.

Do You Refrigerate Cake Pops After Dipping?

The cake pops, like most cakes, do not require refrigeration after being baked. Refrigerating cake pops that have been dipped in melted almond bark or candy melts may cause the coating to become sticky, and refrigerating the cake pop mixture within the coating may cause the cake pop filling to become dry and lose its creaminess.

How Much Frosting To Add For Cake Pops?

When making cake pops, you may customize the texture by varying the amount of cake to frosting. You should start with three cups of cake and three cups of frosting to get a good feel for the recipe. Simply take a stroll whenever you feel the desire.

What Happens If You Add Too Much Frosting To Cake Pops?

If you don’t put enough frosting on the cake balls and thin down the sugar coating, the cake balls will fall off the stick. If the chocolate coating is too thick, the cake balls will be heavy and will fall to the ground.

Can You Melt Store Bought Frosting For Cake Pops?

You can use any color and flavor of store-bought frosting you choose for this recipe. Add the ingredients to a mixing dish and thoroughly mix them together. You may heat it in the microwave until it is smooth and melted.

How Much Icing Is Needed For A Cake?

We recommend 5 cups of frosting for three 8- or 9-inch circular rounds and 4 cups of icing for two tiers for a total of three layers. As an example, consider the following. The frosting for each layer should be a quarter cup in volume. 1 1/2 cups of sugar should be sprinkled on top of the cake.

Why Did My Cake Pops Fail?

If your cake pops aren’t round enough, you either used too much frosting (in which case the cake balls won’t stick together) or not enough cake pops (in which case they won’t stick together). In order to avoid it being too dry or too thin, make sure the consistency is as smooth as play dough. It is a huge letdown when your cake pops come apart because you did not use enough icing.

How Do You Fix A Messed Up Cake Pop?

The end product is spectacular! By passing your spoon over each cake pop, you can coat it with the coating and set it aside (in a back and forth motion). It is important to quickly dip your cake pop in a second coating if you observe an air bubble when you take the cake pop out of the coating.

Can You Over Freeze Cake Pops?

If you thaw and refreeze the cakes too many times, the texture of the cakes will be compromised. If you thaw and refreeze the cakes too many times, the texture will be compromised. As a result, it’s ideal to freeze them individually and then delete them one at a time, depending on what you’re trying to do.

Can You Melt Whipped Frosting?

If you want a frosting that is incredibly smooth and simple to apply, you may melt store-bought frosting in the microwave and pour it over a cake.

Can You Turn Store-bought Frosting Into A Glaze?

What are the stages involved in transforming store-bought frosting into a glazing? You can make your frosting flawless by microwaving it. Microwaves can be used for short bursts of time of up to 30 seconds. Donut glaze or a touch of sweetness to your cake are also possible use for this ingredient.

What Size Cake Will 500g Icing Cover?

Coverings for cakes should be 15 cm (6in) or 14 cm (5in) in diameter and 500g in weight (1lb 1oz).

How Much Frosting Do I Need For An 8 Inch Cake?

Estimated Amount of Frosting Required
Cake Size No. of Layers Amount of Frosting
6 inch 2 3 cups
8 inch 2 3 1/2 cups
9 inch 2 4 cups

How Much Buttercream Do I Need For A Cake?

Depending on the size, shape, and number of layers you utilize, you will require a varying quantity of frosting. A 7-inch or 8-inch layer cake covered with buttercream swirls requires one batch of frosting, or around six cups, according to my recommendations. I generally end up with a tiny quantity of leftovers, but it’s just right for me.

How Much Buttercream Do I Need For A 10 Cake?

Between Layers For Top
Cake Size Butter Icing Sugar
6″ 50g 100g
8″ 75g 150g
10″ 125g 250g

Cake Pops: Ratio of cake crumbs to frosting?

Cake pops are entirely dependent on the moisture content of the cooked or leftover cake from which they are made (and about a hundred other factors including ambient temperature and humidity, fat percent , age of cake, etc etc etc).The most accurate technique to calculate your ratio is to begin by mixing your cake in a stand mixer (if you have one) fitted with a paddle attachment until it is smooth.Mix the cake pieces on a low speed for a few minutes, then gradually increase the speed to medium.As soon as it’s all crumbed and uniform, grab a handful or one cake pop’s worth of cake and squeeze it.Is it capable of forming a ball on its own?

If it’s on the verge of solidifying as it is, add only a small amount of frosting/icing/buttercream.If it’s still a little loose and crumbly, add a small amount of your frosting/icing/buttercream and continue mixing.Squeeze a portion of the batter to test it once more for consistency.Here’s a tip: to aid in binding the mixture and incorporating the sweet component of the icing (without adding so much icing that it becomes too loose), sprinkle a generous amount of icing sugar over the top of the mixture while mixing or crumbs are being added.I hope this information is useful; cake pops may be difficult to make at times, especially when using very fresh cake or extremely stale/hard edged cake.There isn’t a specific formula that is foolproof for these.

How to Make the Best Beautiful and Easy Cake Pops

Cake pops are one of the most lovely sweets you’ll ever touch.They’re more visually appealing than brownies, prettier than cupcakes, and more tiny than pie.Also included is one of the most delectable desserts you’ll ever taste!Cake pops are unlike any other dessert in that they make me smile and giggle uncontrollably with an excessive amount of enjoyment when I see them.Beautifully decorated with bright frosting and sprinkles, they’re just stunning!

And it’s a lot of fun!Due to their ability to be readily personalized with vibrant colors and decorations, they are the ideal sweet conclusion for a variety of occasions, particularly those with a theme.In addition, because they’re bite-sized, one pop is the ideal serving amount to keep you partying and enjoying without feeling weighed down.For those of you who want to create these small treats for a party but need a little help, you can find instructions on how to make them right here!Despite the fact that they appear to be simple to prepare, a time-consuming process is really necessary to do it well.And if you’re not careful, it may get quite disorganized very soon.

  1. If you want to create beautiful portable desserts without destroying the kitchen in a confetti jimmy explosion or melting chocolate smears, this article will teach you all you need to know about making them.
  2. I’ve been there myself.
  3. Up until this day, I’ve been tripping over small rainbow nonpareils…
  4. Prevent making the same errors I did by following my photo tutorial, which covers each stage of the process in detail.
  1. Everything from becoming organized and nice at the beginning to adding that final sprinkle on top is covered in detail in this article, so keep reading for more information!
  2. Print

Description

  • Do you want to impress your guests with perfectly formed cake pops? Do you require assistance with the process? Foodal’s step-by-step tutorial will teach you all you need to know about making them. 2 8-inch cake rounds that have been cooked and cooled (any flavor)
  • A half-cup of frosting in any flavor
  • Chocolate candy wafers in an assortment of colors
  • vegetable shortening
  • sprinkles and decorations in an assortment of colors
  • 3 12-ounce packages chocolate candy wafers
  • 20–30 slim wooden lollipop sticks (about)
  • A large piece of foam board
  1. Crumble the cake rounds in a big mixing basin or the bowl of a stand mixer until there are no large parts of cake left.
  2. By hand or with the paddle attachment, incorporate the icing a little at a time, starting with a couple of teaspoons and working your way up. Continue to mix until you have a thick, but still crumbly, dough that can be formed into balls with your hands. Make sure that the mixture does not get too mushy and wet throughout the cooking process. It is possible that you will not need to use all of the frosting. Refrigerate the mixture for 30 minutes, or until it is completely cooled
  3. and
  4. Roll the cake mixture into a tight, consistent ball with your hands using approximately 2 teaspoons of the batter each ball. Prepare a baking sheet by lining it with parchment paper and placing the balls on it. When you’re ready to dip the balls in chocolate, take them from the refrigerator and allow them to remain at room temperature for about 5 minutes before dipping them in chocolate.
  5. Melt the chocolate candy wafers in the microwave according to the package directions. If the mixture appears to be too thick for dipping, add one teaspoon at a time of vegetable shortening to thin it down. Allow the cake to cool somewhat, stirring occasionally, for 5 minutes. Dip a lollipop stick in the melted chocolate and put it into the cake ball, pressing it halfway into the middle to stop it. To finish, allow the chocolate to harden at room temperature for a few minutes or place it back in the refrigerator for a few minutes. Dip the cake ball into the chocolate until it is completely covered. Excess chocolate should be gently tapped off the stick against the edge of the bowl to prevent it from setting. If you’re placing decorations on the base layer, put them on right away before the coating hardens.
  6. Placing each pop upright in the foam block will allow it to harden and solidify faster. Wait for 15 minutes to apply another layer of decorations. Allow to set completely before serving immediately, or storing in the refrigerator until ready to serve. These can be stored for up to one week.
  • Preparation time: 2 hours
  • preparation time: 5 minutes
  • Cake falls within this category.
  • Recipe Type: Baking, No-Cook Recipe
  • Cuisine: Dessert Recipe

Cake, frosting, and sprinkles are some of the keywords to remember.

Decorating by the Numbers…

Step 1 – Bake

If you want to make your own cake foundation, feel free to use your favorite recipe in any flavor you choose.Vanilla and chocolate are my go-to tastes when it comes to making crowd-pleasing popsicle varieties.You may experiment with other recipes, such as carrot or banana, to create interesting variants.More ideas may be found by browsing through all of our recipes and selecting one that appeals to you.Alternatively, you may use our homemade yellow cake mix.

However, you may also use a prepackaged mix from the grocery store.Just as I did.I’m with my father.Even after all these time, it still tastes fantastic!Always make sure that the recipe is straightforward, regardless of whether you’re starting from scratch or taking a few shortcuts.When little components, such as nuts and dried fruit, are tightly rolled together to create balls, they will be just good.

  1. I would not, however, use any upside-down cake recipes since the result would be a sticky mess in the form of balls of dough!
  2. Once they’ve been cooked, let them to cool fully before disintegrating and topping them with sprinkles.

Step 2 – Gather and Prep

  • This step is really necessary! Take the time to gather and arrange all of the equipment and supplies that you’ll need for each stage before you begin. If you want to be sure you have everything you need, I recommend using the checklist below: Check to see that there is enough space in your refrigerator to chill the pops
  • Prepare a sheet pan by lining it with parchment paper.
  • Prepare your Styrofoam block by drilling holes in it that are the same size as the sticks.
  • Place the prepared cake and frosting on a serving platter.
  • Prepare a large mixing dish, or your regular mixing bowl, for forming the balls.
  • Make a station with mixing spoons, spatulas, and scoopers for dividing the ingredients
  • For melting, place your candy wafers in microwave-safe containers and set them.
  • Put your sprinkles or other decorations in bowls on a dish and set them aside.
  • Put your candy sticks in a jar and set it aside.
  • Make sure you have additional plates on hand to put dirty spoons and other random objects on
  • Prepare a wet washcloth and a dry washcloth for cleaning and wiping purposes

Make no mistake about how adorable and little they are — a great deal of upkeep and care is necessary to keep them looking so flawless! Work more swiftly and efficiently if you prepare your work area, utensils, and materials in advance of your cooking session. All hail the cake pop king or queen!

Step 3 – Mix Together

When it comes to frosting, you have the freedom to experiment with different flavors to get the flavor profile you like.Try any of my icing recipes: traditional fluffy frosting, Swiss meringue buttercream, or cocoa fudge frosting will all be delicious options for your next cake or cupcake.Vegan?Try our non-dairy frosting instead of regular icing!There is only one extremely essential rule to remember: DON’T.

ADD.TOO.MUCH.ICING.There is only one rule to remember: DON’T.ADD.

  1. TOO.
  2. MUCH.
  3. ICING.
  4. You just need a small amount to wet the cake enough to mold and shape it into balls.
  1. Because the foundation itself has a high fat level, you won’t need to add much additional icing to make up for it.
  2. Using too much icing will result in the pops being too softer.
  3. This results in a slew of issues, including: They will not maintain their form properly, they will fall off the sticks when you dip them, and they will cause the chocolate to split after it has hardened…
  4. Simply put, no.
  1. As someone who made the mistake of dumping in a huge bowl of icing on my very first attempt at preparing these, please heed my words of wisdom: Please, please, please use little scoops of frosting to create your masterpiece!
  2. Crumble your cake in a large mixing basin or the bowl of a stand mixer until it is crumbly.
  3. In a stand mixer, you may use the paddle attachment on a low speed to break it up, if you have one.
  4. By hand or with the paddle attachment, incorporate the icing a little at a time, starting with a couple teaspoons and working your way up.
  5. Mix until a solid yet crumbly mixture forms, which may then be shaped into balls with your hands if you want.

Step 4 – Form the Balls

Allow the cake to cool in the refrigerator for approximately 30 minutes after the icing has been completely incorporated into the base.Using a tablespoon or a tiny cookie scoop, measure out about 2 teaspoons of the cake mixture for each cupcake.Roll the mixture into a tight, uniform ball with your hands, giving mild pressure to press the mixture together so that there are no cracks or gaps.Prepare a baking sheet by lining it with parchment paper and placing the balls on it.This is something I would absolutely do with parchment paper rather than a silicone baking mat in the future.

You’ll need to wipe off all of the oil from each pop before covering them in chocolate since the nonstick coating accumulates all of the oil from each pop at the bottom.You may skip this step if you like!It is this excess oil that is absorbed by the parchment paper that makes each ball.Refrigerate for about 1 hour before coating to allow them to firm and cold more completely.When it comes to decorating these delicious treats, one of the most important considerations is avoiding extreme temperature swings in order to guarantee that the melted chocolate covers smoothly and settles without any complications.Before you dip the cake balls, you don’t want them to be too cold or too warm; you simply want them to be firm and cooled enough.

  1. It is possible that the chocolate will set early and crack when it settles if they are served too cold.
  2. As soon as they get too warm, they will become far too mushy to effectively dip into the melted chocolate.

Step 5 – Melt the Coating

When it comes to covering the cake balls with chocolate, chocolate candy wafers are the most convenient and readily available option.Candy melts, as they are often called, may be bought in the cake decorating section of most grocery shops and craft stores, as well as online retailers.These confections, which are commonly made with sugar and vegetable oils rather than cocoa butter, do not include any cocoa butter.Because of their microscopic wafer forms, they are simple to melt and remelt over and again.You may also personalize your sweets using a selection of colors that are readily accessible for purchase.

Melting processes should be followed exactly as specified on the box.I prefer to use a mug for my melted chocolate since the handle allows me to manage the amount of chocolate I use to dip each cake pop.Enable the chocolate to sit, stirring regularly, for around 5 minutes, to allow it to cool somewhat before using.Again, we want to minimize any dramatic temperature discrepancies, so we let the coating cool for a few minutes before dipping it into the cake pop.This brings the temperature of the coating closer to that of the cake pop.Is your chocolate a little too thick?

  1. Stir in the vegetable shortening a few tablespoons at a time to achieve a thinner consistency that will make it simpler to dip the cake pops in the dipping sauce.

Step 6 – Insert the Sticks

Put a little amount of melted chocolate on the end of each stick and push it into the middle of each ball, pressing it down approximately halfway into the cake. This aids in the retention of the stick within. Remove any extra icing from the top and place the cake back in the refrigerator for a few minutes to allow the chocolate to set.

Step 7 – Troubleshoot

Are you discovering fractures in the cooled cake balls?Don’t go dipping them in melted chocolate just yet, though!Cracks in the cake are almost certain to result in cracks in the covering as well.One quick and simple option is to use a small amount of melted chocolate on a stick or your finger and use it to fill in the crack, much like you would a pothole.After you have allowed the chocolate to set completely, go to the following step.

Step 8 – Dip

Take the cake pops out of the refrigerator.Allow them to sit at room temperature for approximately 5 minutes so that they may gradually come to temperature without becoming too soft.Once the chocolate has had a chance to cool somewhat, dip each cookie in it one at a time, swirling it around to fully cover the surface.Gently tap the cake pop against the edge of the bowl to remove any excess melted coating, guiding the excess melted coating back into the bowl if necessary with your fingers or a toothpick if necessary.Continue to tap and twirl the stick until all of the extra chocolate has been removed and you have a nice, uniform coating of chocolate on the surface.

If the chocolate becomes too thick or too cold to deal with, reheat it in the microwave for a few seconds, then whisk in a bit more vegetable shortening until it is workable again.

Step 9 – Decorate and Set

If you’re using sprinkles, do it as soon as possible while the chocolate is still wet and has not yet set.Because the chocolate will set rapidly, you must work swiftly to ensure that the sprinkles adhere to the chocolate.To set the coating, place the dipped cake balls upright in the foam block that has been created.Please wait until the coating has completely hardened before serving or adding another layer of embellishments.

Step 10 – Apply Optional Second Layer of Icing/Decorations

If you want to add another layer of icing and embellishments after the initial layer has dried, you can do so at this point.Allow your imagination to run wild – I like to use chocolate drizzles and additional sprinkles to dress up my cupcakes.Replacing them in the foam block and allowing the second layer to cure undisturbed until totally firm is recommended.Fun Tip: If you want your pops to stand up on their own, you don’t have to bother about using a plate, jars, or cups.Place one additional chocolate wafer on top of each pop and drizzle with a little amount of melted chocolate to provide them with a level surface to rest on before serving!

Step 11 – Serve and Store

Once the chocolate has completely set, your bite-sized treats may either be enjoyed right away or kept in the refrigerator for up to a week in the refrigerator before serving.You can carefully wrap each individual treat in cellophane and place them on a large platter to be stored in the refrigerator.Alternatively, you may leave them upright on the Styrofoam block and carefully cover them with a wide sheet of plastic wrap or aluminum foil to prevent them from drying out.Serve as soon as you’re ready to bring all of the sweet joy to the celebration!

A Sweet Treat Like No Other

  • It is absolutely correct! Baked cake pops are a fun and festive dessert that can be used as a party favor as well as a pleasant treat. The process of putting together this dish will take longer than other desserts
  • nonetheless, it will be well worth your time and work if you want to make an amazing finale at your next party. In order to become comfortable and confident with the method, I recommend beginning with a simpler base, such as store-bought marshmallows. Our recipe for chocolate-covered marshmallow pops, which uses the same techniques, is available online. It’s a simple, yet endearing, approach to get things started. Once you’ve mastered the fundamentals, you can go ahead and personalize your decorations and patterns as you like! Profit from the cake supplies department of your grocery shop or craft store – there are several alternatives for frosting and decorations that can be customized to meet any theme or seasonal celebration. Do you want to go even further in the DIY direction? You may also make your own sprinkles and embellishments with my stiffened royal icing recipe, which you can get here. Have you ever attempted to make these little desserts? Do you have any recommendations for individuals who are attempting to make them for the first time. Make sure to provide us your best advise in the comment box below, and please review our recipe as well! Would you want them to be more tailored to certain seasons? Take a look at some of the other cake pop decorating instructions we have available: Halloween, Christmas, and Valentine’s Day are all celebrations.

Photographs courtesy of Nikki Cervone, Ask the Experts, LLC DISCLAIMER: ALL RIGHTS RESERVED.For additional information, please see our Terms of Service.Dietitians did not prepare or submit the nutritional information for testing since it was obtained from a database of well-known generic and branded foods and ingredients and it was not compiled by a licensed dietitian.It should be regarded as a best-guess estimate.

About Nikki Cervone

Nikki Cervone is a cheesemonger and specialty foods buyer based in Pittsburgh who works full-time as a cheesemonger.An Associate of Applied Science (AAS) in baking/pastry from Westmoreland County Community College, a Bachelor of Arts in Communications from Duquesne University, and an MLA in Gastronomy from Boston University are among Nikki’s qualifications.Nikki likes a healthy amount of yoga, wine, hiking, singing in the shower, and chocolate when she isn’t snacking on her favorite cheeses or putting together a batch of cupcakes for her family and friends.Plenty and lots of chocolate.

How to Make Cake Pops (easy and fool-proof)

  • Learn how to create cake pops in the comfort of your own home! This simple and fool-proof cake pop recipe is guaranteed to turn out perfectly every time you make it! These delectable candy-coated cake balls make a wonderful party treat for just about any get-together or event. Whether you’re creating my Starbucks copycat vanilla birthday cake pops, red velvet cake pops, or no-bake oreo cake pops, this straightforward tutorial will have you producing cake pops like a pro in no time at all. To the Table of Contents: What are cake pops composed of?
  • What supplies are required to produce cake pops
  • Instructions on how to create cake pops
  • How to melt the candy melts
  • how to keep the cake balls on the stick
  • and other helpful hints.
  • The easiest way to create cake pops
  • what can I use in place of candy melts
  • and more.
  • What is causing my cake pops to crack?
  • Creating cake pops ahead of time
  • Keeping cake pops fresh
  • Instructions for the entire recipe

What are cake pops made of?

To make cake pops, you just need a few ingredients, including a boxed cake mix cooked in the oven and vanilla icing. They are then coated in melted candy melts, which is a simple and delicious finishing touch (the kind you can pour into molds).

Supplies you need to make cake pops

If you want to make cake balls, all you actually need is a cooked cake prepared from cake mix and icing, as well as sugar melts to coat the outside of the balls.You may form the cake balls with your hands or with a meatballer to ensure that they are the same size and shape each time you make them.Pour the batter into a cake pop mold and set it aside until it hardens.For cake pops, use the same ingredients as above, but add cake pop sticks and a styrofoam block to keep the pops upright until they solidify.

How to make cake pops

Listed below is a brief explanation on how to prepare these addicting and delectable confections. The entire, thorough recipe may be found at the bottom of this page, on the printable recipe card, which you can download and print.

  1. Bake the boxed cake according to the package directions, allow it to cool, and then cut away the dry outer layer. Then either trash those portions or set them aside for later consumption.
  2. Finely crumble the cake and combine it with the vanilla frosting in a large mixing bowl. Create cake pops by rolling the batter into balls using your hands or using a cake pop maker
  3. Cake pop sticks should be inserted into the cake balls– Before inserting the sticks, you’ll need to dip the ends of the sticks into some melted caramel melts to seal them in place. After that, put it in the freezer for 15 minutes.
  4. Dip the cake balls into the candy melts– Once the candy melts have been thoroughly melted and thinned out with shortening or dipping aid chips, you can dip the cake balls into the candy melts and allow them to sit upright in a styrofoam block to dry.

Tips to melt the candy melts

When melting candy melts, take careful not to overheat the candy coating by heating

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