In a large bowl or in the bowl of a stand mixer,crumble the cake rounds until no large chunks remain.
How do you make Christmas cake pops with Candy melts?
Melt the chocolate candy melts. Place 1/4 cup of them in a small bowl and melt them in the microwave in 10-second intervals until melted. Attach the cake pop sticks. Now dip the end of each cake pop stick into the melted candy and insert it halfway into the cake ball. Then freeze the cake pops for about 15 minutes to help lock in the stick.
How do you melt chocolate chips to make cake balls?
Once you’re ready to dip the cake balls in coating you need to melt the chocolate. You can use Wilton Candy Melts or a bag of chocolate chips. Place ¾ of the bag of candy melts or the entire 12-ounce bag of chocolate chips in a glass bowl over a pot of simmering water or slowly heat them in the microwave 20 seconds at a time.
Can you make cake pops with frozen cake balls?
How to make Cake Pops. If they are frozen when you dip them in the warm chocolate or candy melts the candy coating may crack from the change of temperature. Once you’re ready to dip the cake balls in coating you need to melt the chocolate. You can use Wilton Candy Melts or a bag of chocolate chips.
Can you use candy melts to coat cake balls?
If they are frozen when you dip them in the warm chocolate or candy melts the candy coating may crack from the change of temperature. Once you’re ready to dip the cake balls in coating you need to melt the chocolate. You can use Wilton Candy Melts or a bag of chocolate chips.
How do you melt chocolate for cake pops in the microwave?
Place ¾ of the bag of candy melts or the entire 12-ounce bag of chocolate chips in a glass bowl over a pot of simmering water or slowly heat them in the microwave 20 seconds at a time.
Can I use chocolate 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.
What is the best melting chocolate for cake pops?
Wilton Candy Melts are probably the most readily available option for cake pop coating.
Is it better to use candy melts or chocolate for cake pops?
The only substitute for candy melts would be chocolate. If you set out to make cake balls without candy melts, you will need to mix 1 tbsp vegetable oil for every 1 cup of chocolate chips.
How do you thin melted chocolate for dipping?
How to Thin Out Chocolate
- Add canola oil to chopped chocolate before you melt it.
- Add coconut oil to chocolate pieces before you melt them.
- Add paramount crystals to a large amount of chocolate.
- Grate solid cocoa butter into the melted chocolate.
- Stir vegetable oil into melted chocolate.
Can I use regular chocolate instead of candy melts?
Can you use white chocolate chips as candy melts? While you can use white chocolate chips as candy melts, you might not get the same result. Since white chocolate chips require tempering and candy melts do not, you’ll need to melt them differently for best results.
Can you use a chocolate bar instead of melting chocolate?
Chocolate comes in solid bars or small chips. If you’re using chocolate bars, chop them into uniform pieces so they’ll melt evenly. Chocolate chips are already the ideal size for melting.
What can I use instead of melting chocolate?
What can I use to replace candy melts?
What chocolate is best for dipping?
The ideal chocolate for melting and dipping is called ‘couverture’ chocolate. (Find it here and here.) Couverture chocolate has a higher ratio of cocoa butter to cocoa, which helps it melt more smoothly.
Can you use chocolate chips for melting and dipping?
You can use them to melt down for dipping, but because they are more resistant to melting, many people tend to overheat them because they don’t look melted. Overheating chocolate causes it to bloom. When melting chocolate chips, it is best to add 1 Tbsp of vegetable oil per 12 oz. package of chocolate chips.
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.
What is the difference between chocolate and melting chocolate?
While cookies, candies, and any other treats coated with a melted and cooled chocolate shell will taste just fine, the most noticeable difference from using melted instead of tempered chocolate takes place in the appearance and texture of the chocolate.
What can I use instead of melting wafers?
The top candy melt replacements are almond bark, frosting, couverture chocolate, compound chocolate, marshmallows, and soybean and sugar.
How do you thin out chocolate chips for cake pops?
Melt it down with 1/2 teaspoon vegetable oil to thin out so it’s easier to use as a coating. Bittersweet, white chocolate, or milk chocolate work as well. Coarsely chop and melt down with 1/2 teaspoon vegetable oil to thin out.
Can I use chocolate instead of candy melts?
What Are the Best Candy Melts Substitutes? The best candy melts substitute is couverture chocolate, but you can also use compound chocolate, white chocolate, almond bark, marshmallows, or fondant. If you want to decorate your cupcakes, just put edible coloring in the frosting.
How to make cake pops the fast, easy way?
How to melt chocolate on the stove for beginners?
How to dip cake pops into chocolate?
Chocolate Cake Pops (Starbucks Copycat)
- It is possible that this content contains affiliate links. My disclosure policy may be found here. Dessert lovers will go crazy over these Chocolate Cake Pops, which are made out of moist, fudgy cake encased in a chocolate candy shell. These chocolate-flavored sweet bites are perfect for satisfying a chocolate need on the go. Do you enjoy cake pops? You must taste these Starbucks birthday cake pops and red velvet cake pops, as well as this comprehensive cake pop guide, to believe it. Contents of the Table of Contents What you’ll need to make Chocolate Cake Pops
- How to Make Chocolate Cake Pops
- Tips for producing the finest Chocolate Cake Pops
- Flavor Variations to try
- How to Store Chocolate Cake Pops
- Can these be prepared ahead of time?
- More delectable treats to indulge in
- Instructions for the entire recipe
Chocolate Cake Pops Recipe Details
- Everything you love about Starbucks’ chocolate cake pops is in these homemade chocolate cake pops, just better and far less expensive! TASTE: The cake pops and outside candy shell have an intense and deep chocolate flavor that runs throughout them.
- The texture of the cake is pleasing, with the pleasant crack of chocolate from the shell and the soft and moist fudgey cake within.
- WHEN TO MAKE IT: The baking time alone will take at least 35 minutes, but you should plan on spending an extra hour or two shaping and dipping the cake pops.
- EASE: It will take a little practice, but if you follow all of the instructions in this guide, you will be able to perform like a pro right away
What you’ll need
- In addition to the cake mix, the following items should be used: vegetable oil, eggs, water, and Pillsbury Creamy Chocolate Fudge Frosting.
- Ingredients for the candy shell include Wilton chocolate candy melts (brown), EZ Thin Melting aid, and white nonpareils.
How to Make Chocolate Cake Pops
- Combine the cake ingredients. Combine the cake mix, water, oil, and eggs in a large mixing bowl using an electric hand mixer until well combined
- bake the cake. Spray a 9-by-13-inch baking sheet with cooking spray and pour the batter into it
- bake for 30 minutes. Then bake it for approximately 30-35 minutes at 350 degrees Fahrenheit, then set it aside to cool. Carefully invert the cake onto a cooling rack and allow it to cool completely
- Cake should be trimmed and crumbled. Remove the whole outer layer of the cake using a knife, leaving only the moist insides of the cake to remain. Then crumble the cake into a big mixing basin, being sure to crumble it as finely as you can.
- Toss in the icing. Pour about 2 tablespoons of chocolate fudge frosting into the bowl and mix it into the cake crumbs with clean hands
- roll the chocolate cake pops in the frosting to coat them. Roll the cake crumbs into a ball and place it in the cake pop maker, also known as a meat baller, pressing down on it until it becomes compressed. This reduces the size to the appropriate level. In order to get rid of any lines left by the cake pop former, you should roll the ball in your palms a second time.
- Melt the chocolate candy melts in a double boiler. Place 1/4 cup of them in a small microwave-safe dish and heat them in 10-second intervals until completely melted.
- Attach the cake pop sticks to the top of the cake pops. Pour melted candy onto the end of each cake pop stick and put the stick halfway into the cake ball to complete the process. Then place the cake pops in the freezer for about 15 minutes to assist the stick stay in place. They should not be frozen for any longer than that or the candy shell may get damaged.
Melt the remaining chocolate candy until it is completely melted. Melt the remaining chocolate candy melts in a large mixing basin until completely melted. Then, using 1 teaspoon of EZ thins dipping aid chips, thin down the candy melts until they are no longer thick.
- Advice from the experts: If you don’t have access to the EZ thins dipping aid, you may thin down the candy coating by mixing it with an equivalent quantity of coconut or vegetable oil. Cake pops are dipped in chocolate. Then, using a cup, dip the popsicle sticks into the melted candy. Make sure not to swirl them about
- instead, dip and lift them up straight up to prevent the cake pop from slipping off the stick.
- Toss in the nonpareils. Using your wrist, tap the cake pop to remove any additional candy coating that has dripped onto the surface of the cake pop. Sprinkle the white nonpareils on top of the chocolate cake pops, with a dish underneath to catch any that fall. Allow the chocolate cake pops to set. Place the cake pops on a styrofoam block and leave them aside for about 30 minutes to thoroughly harden before serving. Then it’s time to serve and enjoy
Tips for making the best Chocolate Cake Pops
- The cake should be trimmed– The exterior regions of the cake are normally dry, and these bits might cause the cake pops to crumble and come apart, so throw them away.
- To make the cake pops more stable, finer the crumbs are, the simpler it will be for the icing to hold them together and keep them from falling apart.
- Following the usage of the cake pop former, reroll the ball. This former is used more for determining the size of the cake pop than for producing the ball since it leaves a thin line, which is a weak spot that will cause the cake pop to come apart. So, when you’ve formed the ball, roll it again to make it more secure.
- The cake pop stick in the ball should be frozen after being dipped in melted candy and inserted, as this will help to keep the stick in place when dipping.
- Avoid freezing the cake pops for more than 15 minutes. If you freeze them for longer than 15 minutes, they will get too cold and the chocolate will harden up too quickly after dipping. The nonpareils will not adhere as a result.
- Dunk carefully, but do not swirl- To avoid any errors, gently dip the chocolate cake pop into the candy melt, but do not swirl it around. Then, while holding it at a 45-degree angle, tap your wrist to remove any extra candy from your fingers. While the candy melt is still wet, sprinkle the nonpareils on top as quickly as possible.
Flavor Variations to try
- Classic cake tastes such as vanilla, lemon, and yellow are popular choices.
- The German Chocolate Cake is made of of chocolate cake, coconut shreds, and chopped nuts.
- Red Velvet Cake– This cake is dense and moist, with a cream cheese icing.
- Salted Caramel- a combination of sweetness and saltiness
- Candy Andes, which give them a minty taste, are used to make Mint Chocolate.
- Cookies and Cream- such as these Oreo cake pops- are a great example of this.
How to Store Chocolate Cake Pops
You may keep these Chocolate Cake Pops at room temperature for approximately a week, and you can keep them in the refrigerated for up to 4 weeks. Wrap each one in plastic wrap first, and then in aluminum foil. Then store them in a container with a tight-fitting cover to prevent them from being crushed.
Can these be made ahead of time?
Yes, they may be made ahead of time if necessary. The cake balls may be made, attached to the cake pop stick, and then stored in an airtight container with a paper towel lined bottom to prevent them from drying out. Keep them refrigerated for up to 5-7 days before dipping, sprinkling, and serving them with your favorite sauce.
More delicious desserts to enjoy!
- Oreo Cake Pops (VIDEO)
- The Best Chocolate Donuts
- Red Velvet Cake Pops Recipe (VIDEO)
- Paleo Chocolate Fudge
- Vanilla Cake Pops- Starbucks Copycat (VIDEO)
- Vanilla Cake Pops- Starbucks Copycat (VIDEO)
- Vanilla Cake Pops- Starbucks Copycat (VIDEO)
Full Recipe Instructions
- In a large mixing bowl, combine 1 package chocolate cake mix, 1 1/4 cups water, 1/3 cup vegetable oil, and 3 eggs
- stir thoroughly.
- Using an electric hand mixer to thoroughly incorporate all of the ingredients
- Pour the cake batter into a 9×13-inch baking pan that has been sprayed with nonstick cooking spray.
- Preheat the oven to 350 degrees Fahrenheit and bake for 30-35 minutes.
- The cake should now be carefully flipped over onto a cooling rack and allowed to cool completely
- Using a knife, carefully cut away the entire outer layer of cake. Because the outside of the cake tends to be somewhat dry, you’ll want to keep those dry chunks out of the cake pops so that they don’t cause the cake pop to come apart.
- As soon as the cake has been trimmed, begin crumbling it into a large mixing basin. Make every effort to make these crumbs as fine as possible.
- Using a small scoop, scoop about 2 tablespoons of Pillsbury chocolate fudge frosting and stir it into the cake crumbs. (This step should be completed with clean hands.)
- Roll the cake crumbs into a ball and set it aside. Then place it in a cake pop maker, also known as a meat baller, and squeeze it until it is compressed
- as you pull it out, you will see that there is a fine line running across the cake ball. This is a critical stage at which the cake pop will begin to crumble. The cake pop former was primarily intended to help you get the correct size for your cake pops
- thus, take the cake ball back into your hands and roll it out again.
- Then you’ll put about 1/4 cup of chocolate candy melts in a small microwave-safe bowl and melt it in 10-second intervals until melted
- Next, dip the end of each cake pop stick into the melted candy and insert it into the cake ball about halfway through
- Finally, freeze the cake pops for about 15 minutes to help lock in the stick before dipping them in the melted candy. If you freeze them for more than 15 minutes, they will get too cold. As a result, if they are too cold, the chocolate hardens up too quickly after dipping, and the sprinkles do not adhere to it as well.
- Now it’s time to melt In a large mixing bowl, combine the remaining chocolate candy melts with 1 teaspoon of dipping aid chips and whisk well. This product is really useful in thinning down candy melts.
- Pour the melted candy into a cup and start dipping your cake pops in it
- now it’s your turn.
- Do not swirl the cake pops around in the candy melts if you want to avoid them falling off the stick during baking. Simply dip the cake pop in the candy coating and pick it up straight
- then hold the cake pop at a 45-degree angle and tap your wrist so that all of the excess candy coating drops off. Then rapidly sprinkle on white nonpareils to finish the look. Due to the fact that nonpareils will fly everywhere, make sure you have a large bowl to capture them all.
- Place the cake pops in a styrofoam block and allow them to set for about 30 minutes to ensure that they are completely filled. It’s best to serve at room temperature.
- The following frequently asked questions are addressed in the post above: List of fool-proof cake pop-making methods
- how to store cake pops correctly
- and more.
- The best way to prepare them in advance
- The following are the nutritional values: 127kcal | 15g carbohydrate | 2g protein | 7g fat | 4g saturated fat | 1g trans fat Take a picture of it and tag me on Instagram @simplyhomecooked or use the hashtags simplyhomecooked so that I may see it and showcase it. Recent Posts by the Author
Hello, my name is Dina, and I’m delighted you’ve dropped by!I feel that life is too short to waste time drinking lousy coffee and eating dull meals.You’ll be astonished at how fast a clean and tasty supper can be put together with my simple step-by-step recipes, which are easy to understand and follow.I hope you are able to discover something you like!
Dina’s most recent blog entries (see all)
Cakeball Pops and the Secret to dipping anything in Chocolate
Archived from the category ″cake pops″ Cakeball Pops and the Secret to Dipping Anything in Chocolate
How To Make Cake Pops
Everything you need to know about dipping anything in chocolate and how to dip cake pops or cake balls in chocolate Addison’s first birthday was celebrated on May 1st, which was my granddaughter’s birthday.Approximately 35 friends and family members gathered at the residence for an elegant celebration.When it came to the yard fairy decorations, my daughter did an outstanding job.Cake Ball Pops were one of my donations to the celebration, and they were a big hit.
This is the method I used to learn how to create cake pops.
How to dip Cake Pops
Using chocolate to coat cake balls was my second attempt at the technique.The first effort was made around Christmas time two years ago.It didn’t go over very well at all.The dipping chocolate proved to be difficult for me.
Because of this, it did not melt properly in the microwave.I am certain that it was the temperature of the microwave that caused it to go from not being melted to being burned.After that, I gave up on using the microwave and making cake balls for a short period of time.A few months later, I attempted to make chocolate-covered marshmallows, which proved to be much more successful.I discovered the technique to successfully dipping items in chocolate.
As a result of the success I had with the chocolate-dipped marshmallows, I decided to try my hand at cake pops again.I am certain that the most of you are already familiar with the process of making cake pops, so I will focus on the highlights for you.Update: You might be interested in reading my more extensive post on How To Make Cake Pops, which includes step-by-step directions for the process I use to create my cake pops.You can find it here.
- You can see a complete list of all the birthday and special occasion cake pop recipes I’ve published throughout the years at the bottom of this page.
Print the Cakeball Pops and the Secret to Dipping Anything in Chocolate directions below
How to make Cake Pops
- Using chocolate to coat cake balls was my second attempt at the task. A few of Christmases ago, I made my first effort. Not surprisingly, things didn’t go well for us. The dipping chocolate was particularly difficult for me. I tried to microwave it, but it didn’t melt properly. Because of the temperature of the microwave, it moved from not being melted to being charred in a matter of seconds. After that, I gave up on using the microwave and making cake balls for a time. A few months later, I attempted to make chocolate-covered marshmallows, which was considerably more successful. When it comes to dipping items in chocolate, I’ve discovered the secret. As a result of the success I had with the chocolate-dipped marshmallows, I decided to give cake pops another shot. The majority of you are probably already familiar with the process of making cake pops, so I will only highlight the important points for you. For a more in-depth look at how to make cake pops, check out my How To Make Cake Pops post, which includes step-by-step directions for the process I use to create my cake pops. You can see a complete list of all of the birthday and special occasion cake pop recipes I’ve published throughout the years at the bottom of this blog article.
Directions
- You follow the directions on the box of cake mix. Allow the cake to cool fully before crumbling it into tiny, little pieces.
- 14 cup of frosting should be folded into the cake crumbs.
- If extra frosting is required, do so. Just enough frosting to moisten and keep the cake crumbs together, but not so much that it turns into a giant pool of wet cake batter, is what you’re looking for.
- Ideally, when you roll the cake and frosting mixture together, it should retain the shape of an elongated tiny ball.
- I used a teaspoon as a measuring tool and attempted to make all of the cake balls approximately the same size.
- To prevent the balls from falling apart when rolling them in your hands and crumbling, add another tablespoon of frosting to the cake crumbs and thoroughly combine it. Continue to modify the amount of icing until the dough ball is able to maintain its form.
- Each cake ball should be placed on a cookie sheet once it has been rolled. Once you’ve used up all of the cake crumb batter, set the cookie sheet in the freezer for a few minutes to allow the balls to harden.
- Before dipping the cake balls in chocolate, you may put them in a plastic bag in the freezer for up to one week before dipping them in chocolate.
- Remove the baking sheet with the cake balls from the freezer about 5 minutes before you want to dip them in the chocolate. Because of the temperature fluctuation, the candy coating may fracture if the cake balls are frozen when you dip them in the heated chocolate or candy melts. Once you’re ready to dip the cake balls in coating, melt the chocolate.
- Wilton Candy Melts or a bag of chocolate chips may be used for this project.
- Set up a glass dish over a saucepan of boiling water, or heat them in the microwave for 20 seconds at a time, to melt 34 of the bag of candy melts or the full 12-ounce bag of chocolate chips
- If you are using a bowl over a pot, make sure that the bottom of the bowl does not come into contact with the water.
You follow the directions on the box cake mix.After allowing the cake to cool fully, crush it into fine, little bits.14 cup of frosting should be incorporated into the cake crumbs.If necessary, add additional icing.
Just enough frosting to moisten and keep the cake crumbs together, but not so much that it turns into a giant pool of wet cake batter, is what you’re aiming for.Ideally, when you roll the cake and frosting mixture together, it should retain the shape of an elongated ball.In order to make the cake balls almost identical in size, I used a teaspoon as a measuring tool.To prevent the balls from falling apart when rolling them in your hands and crumbling, add another tablespoon of frosting to the cake crumbs and thoroughly combine them.Continue to modify the amount of icing until the dough ball is able to maintain its form;
Each cake ball should be placed on a baking sheet once it has been rolled.
Once you’ve used up all of the cake crumb batter, place the cookie sheet in the freezer for a few minutes to let the balls to firm up more.Before dipping the cake balls in chocolate, you may put them in a plastic bag in the freezer for up to one week before dipping them in the chocolate.Remove the baking sheet containing the cake balls from the freezer about 5 minutes before you want to dip them in the chocolate sauce or frosting.Because of the temperature fluctuation, the candy coating may fracture if the cake balls are frozen when you dip them in the heated chocolate or candy melts.
- Once you’re ready to dip the cake balls in coating, melt the chocolate or candy melts.
- Candy melts or a package of chocolate chips can be used for the Wilton candy melts or chocolate chips.
- Set up a glass dish over a saucepan of boiling water, or heat them in the microwave for 20 seconds at a period, to melt 34 of the bag of candy melts or the full 12-ounce bag of chocolate chips.
In the event that you are using a bowl over a pot, ensure sure the bottom of the bowl does not come into contact with the water.
Check out my Cake Pop recipes below
- Deep Blue Cake Pops: These were created in honor of the Deep Blue book series.
- Paisley Girl Baby Shower Cake Pops: These cake pops are perfect for a girl’s baby shower.
- Pink and Grey Girl Baby Shower Cake Pops: Cake Pops for a Pink and Grey Girl baby shower
- Pink and Grey Girl Baby Shower Cake Pops
- Elephant Cake Pops: I created these elephant themed cake pops for my daughter in laws baby shower
- they were a big hit.
- Lisa Frank Rainbow Cake Pops: I made these cake pops for my granddaughter’s birthday shower, which was themed after Lisa Frank’s rainbow collection.
- Pumpkin Spice Cake Pops for an Autumn Baby Shower: Pumpkin-flavored cake pops for a fall baby shower.
- Cake Pops with Chocolate Covered Cherries: Chocolate covered cherry cake pops with a maraschino cherry in the center
Cakeball Pops and the Secret to dipping anything in Chocolate
- Cakeball Pops, as well as the secret of dipping anything in chocolate are discussed. Please give this recipe a star rating. Preparation time: 30 minutes Preparation time: 24 minutes Time allotted: 54 minutes Dessert as a course American Cuisine and Portion Sizes There are 36 servings in all. 91 calories per kilocalorie 1 box cake mix plus the ingredients to make it
- 1 tub vanilla or cream cheese frosting
- 1 bag Wilton Candy Melts or chocolate chips
- 1 bottle sprinkles of choice
- 1 package cellophane lollipop wrappers
- 2 tablespoons Crisco Solid Shortening
- 1 package lollipop sticks
- 1 package cellophane lollipop wrappers
- Follow Flour On My Face’s board Flour On My Face on Pinterest. Prepare a box cake mix according to the package directions. Allow the cake to cool fully before crumbling it into tiny, little pieces.
- 14 cup of frosting should be folded into the cake crumbs.
- If extra frosting is required, do so. You want just enough frosting to moisten and keep the cake crumbs together, but not so much that it turns into a puddle of wet cake batter on top of the cake slices. When you roll the cake balls in your hands, you want them to hold the shape of a small ball
- I used a teaspoon as a measuring tool and tried to make them all about the same size. If the balls fall apart as you roll them in your hands and begin to crumble, add another tablespoon of frosting to the cake crumbs and mix it in thoroughly. After you’ve rolled each cake ball, lay it on a baking sheet to dry. Continue to modify the quantity of frosting until the dough ball holds its shape. Once you’ve used up all of the cake crumb batter, set the cookie sheet in the freezer for a few minutes to allow the balls to harden.
- Remove the baking sheet with the cake balls from the freezer about 5 minutes before you want to dip them in the chocolate. Because of the temperature fluctuation, the candy coating may fracture if the cake balls are frozen when you dip them in the heated chocolate or candy melts
- once you’re ready to dip the cake balls in coating, melt the chocolate or melt the candy melts first. You can use Wilton Candy Melts or a bag of chocolate chips to make this recipe. Place 34 of the bag of candy melts or the entire 12-ounce bag of chocolate chips in a glass bowl over a pot of simmering water, or slowly heat them in the microwave for 20 seconds at a time, until they are completely melted and melted together. If you are using a bowl over a pot, make sure that the bottom of the bowl does not come into contact with the water.
- Add 1 or 2 tablespoons of solid shortening to the candy melts or chocolate chips and stir until smooth and creamy. As the chocolate begins to melt, continue to stir. Using a spatula, gently stir the chocolate and Crisco until they are fully melted and the desired consistency is reached. To get a nice coating on the cake balls, you want the glaze to be runny enough to drop just a little off the cake balls after you dip them.
- When melting the chocolate or candy melts in a large mixing basin, transfer a portion of the melted chocolate coating to a small dish that is deep enough to accommodate the entire cake ball, up to and including the stick.
- Twirl it gently to ensure that the coating is applied to the whole cake ball as well as the place where the lollipop stick has been pushed into it. Decorating with sprinkles should be done right away following the dipping of each pop. If necessary, place the cake ball pops in a block of styrofoam until the chocolate is completely solidified. As I was assembling the cake ball pops, I placed them in the freezer for a few minutes to set the dipping. Keep them in there for no more than five minutes at a time. As a result of this, they will have an accumulation of moisture on them. Once the sugar coating had solidified, I wrapped them in Wilton lollipop bags.
- Before dipping the cake balls in chocolate, you may put them in a zip-top bag in the freezer for approximately one week. You can use Wilton Candy Melts or a package of chocolate chips for this.
About Arlene Mobley
Arlene Mobley is the creator of Flour On My Face, a food and lifestyle website dedicated to assisting busy families in getting supper on the table by presenting simple dishes on a regular basis.
Melting Chocolate To Make Cake Pops, Chocolate Pretzels, Chocolate Covered Marshmallows And More
In my comments, one of the most frequently discussed issues is the topic of melting chocolate, which I find to be rather interesting.A chocolate bar that is too thick to eat.Too runny a chocolate bar is unacceptable.Chocolate challenges are a lot of fun.
What is causing my chocolate to be so thick?What is the best way to plan out my chocolate?What is causing my chocolate to not set up?These are quite typical inquiries.I do not profess to be an expert and make no claims to such, but because this appears to be a problem that many others are experiencing, I thought I would address it and at the very least share what I have learned through my baking experience.
My disclaimer states that these are my own ideas and experiences, and that they may or may not be applicable to everyone.
What type of chocolate do you use for dipping?
In my comments, one of the most frequently discussed issues is the topic of melting chocolate, which I find to be really interesting.Too-thick chocolate is undesirable.An overly runny piece of chocolate Challenges involving chocolate The reason for my chocolate’s thick consistency is unclear.
What is the best way for me to think about chocolate?My chocolate isn’t setting up for some reason.All of these questions are often asked.But because this appears to be a problem that many people are experiencing, I thought I would address it and at the very least share what I have learned through my baking experience.
I am not an expert and make no claims to be one, but because this appears to be a problem that many people are experiencing, I thought I would address it and at the very least share what I have learned through my baking experience.To be clear, these are my own beliefs and experiences, and they may not be representative of those of others.
What is different about these chocolates?
Quite a bit, in fact.The components are listed below.The level of quality.
What a melting pot they are.The duration of the heating process.Preferences that are unique to you.Almost everything is a possibility.
The time and heat setting you employ to melt one chocolate may cause another chocolate to scorch while failing to begin melting a third chocolate.The tastes are different.Every type of melting chocolate is not created equal.
- Here are two excellent links that cover several types of chocolate…
- In this episode of Pint Sized Baker, we compare three different varieties of chocolate.
- cakepopgallery.com/candymelts/wilton/merckens/etc.
- What to Do When You’re Hungry – Chocolate Making Tips (this is a must read)
Why is my chocolate so thick and how can I thin it out?
Most of the time, this is caused by warming your chocolate.When heating chocolate, two pieces of advice should be kept in mind: low and slow.Heat all of my chocolate, regardless of the type, at 50 percent power and in short bursts in my microwave, starting with 30 seconds and continuing for another 10-15 seconds at a time after that, practically without fail.
Chocolate will frequently retain its shape and appear to be unmelted when first stirred, but after you begin to stir vigorously, the chocolate will begin to melt.Once chocolate has been overheated, which may happen much more quickly than many people know, it becomes extremely difficult to deal with and will break down.There are a variety of methods for thinning your chocolate.Paramount Crystals is the product that I use the most.
What are Paramount Crystals, and how do they work?Crystals from Paramount are formed of vegetable oils, and they are used to thin down chocolate mixtures.I usually keep these on hand and use a teaspoon or two to flavor my chocolate – my approach is to start with a small amount and work your way up from there; if you add too much of anything, you have a whole other problem on your hands.
- If you find yourself dipping things in chocolate more than a few times a year, I highly recommend purchasing a bag of chocolate chips.
- Other ingredients, such as shortening such as Crisco or even vegetable oil, can be added to chocolate to help thin it down.
- I’m aware that some individuals do this with chocolate.
- Start with a little amount and gradually increase the amount as needed.
Can I add colors and flavors to my chocolate?
Yes, you can, but I’ll be honest and admit that I don’t personally believe in it.Given the difficulties of working with chocolate, I would prefer not to add anything further to the equation (literally and figuratively).Chocolate melts are available in a plethora of colors; have a look at the Merckens color chart to see what you can make by combining the many colors they have available…
A white chocolate base with colored sprinkles is what I use the vast majority of the time…Sprinkles = a splash of color!Occasionally, I will purchase a specific color of chocolate if I want it to be a specific color, but I have found that sticking with white chocolate and adding color with sprinkles is easier and probably more cost effective.Once I coat the white chocolate with sanding sugar, it can take on any hue I want it to.
As a result, if you wish to color your chocolate, make sure to use an oil-based color rather than a water-based color, as described above.Drinking water and eating chocolate does not combine – it’s almost like a rule, and it may even be outlawed in some states in some countries.As far as tastes go, I don’t particularly like for flavored chocolate coatings, but if I must use them, I’ll do so.
- I purchase chocolate that has already been flavored.
- Guittard Chocolate is offered at ABC in a variety of flavors, including mint, lemon, strawberry, and orange.
- If you want to flavor your chocolate, you may do it with oil-based flavors that you can purchase.
My sprinkles and chocolate fall off of my pretzels, cake pops, etc…
When you are dipping anything in chocolate, it is crucial to be patient with the process.As a result, if the chocolate is excessively hot and fluid, it’s probable that your sprinkles may come off, bringing gobs of chocolate with them.If the chocolate hardens too much, the sprinkles will not adhere to it.
There’s a happy medium that needs to be found, and for me, it means a combination of patience and tapping off extra chocolate.You may watch a video of me creating chocolate pretzels here, in which I demonstrate how I tap, tap, tap the extra chocolate off my pretzel before coating it in sprinkles.When I prepare cake pops, I notice that I spend a significant amount of time twisting the cake pop before applying the sprinkles.My method is to gently tap and slowly swirl the cake pop over my chocolate bowl until the drip drops have stopped and I can add my sprinkles, at which time I generally continue to twirl the cake pop a little more.
In contrast to spending an extra minute holding and moving the cake pop, which allows the chocolate to set, if I quickly put the cake pop down, I will frequently have some sprinkles slide off.The weight of the sprinkling is another consideration.Because large, heavy sprinkles weigh more than small ones, they are more likely to fall off or slide around on your cake pop.
- It’s hard for me to say no to sanding and crystal sugars since they are relatively light, have a pleasant taste, and are easy to work with.
- A Peeps pop coated in chocolate and dusted with sanding sugar sparkles.
- Another piece of advise that I’ve found useful is to refrigerate my cake pops, Peeps, marshmallows, or anything else I’m using before dipping it in the chocolate mixture.
- This aids in the setting up of the chocolate a little faster.
- Keep in mind that if you freeze something for an extended period of time, the chocolate will dry up and the cake pop will expand somewhat, resulting in some breaking.
- Keep in mind that if you mix chocolate and water, the chocolate police will most certainly turn up and confiscate your chocolate.
- In addition to the microwave.
- Okay, maybe not, but it won’t be a really pleasurable chocolate experience either.
Do you have any more advice?
Here are some excellent sites that you may consult for further information…Melting Chocolate For Dipping Sugarcraft – How To Melt Merckens – How To Design Simply Rainbow Wafer Coatings are a kind of coating that is applied to wafers.Wilton – Melting Candy is a type of candy that melts when heated.
Baked Cupcake Pops and Bites by Martha Stewart – Make sure to see Bakerella’s video on the website.Have a great time dipping!
How to Melt Chocolate: 3 Easy Methods for Melting Chocolate – Wilton
Are you looking for the most effective technique to melt chocolate?We’ve taken care of everything!From dipping to dunking, we’ll show you the three most effective ways to melt your chocolate or chocolate melting wafers, so you can get the most out of your chocolate.
We welcome you to our website if you’ve ever wondered how to prepare melted chocolate to use as a decorative medium for your baked goods.To achieve the best results, make sure your dipping chocolate is the right consistency before you begin dipping your fruits and vegetables or donuts and pretzels.When it comes to melting chocolate for dipping, there are three simple methods to choose from: the burner, the microwave, and the melting pot.When you should employ each approach is determined by the recipe or project you’re working on at the time.
Best Chocolate for Melting
Chocolate Pro Melting Chocolate is a chocolate bar that melts in your mouth.Chocolate Pro Melting Chocolate is specially formulated to melt quickly and easily.It may be used in a chocolate fountain, a fondue pot, or even just to sprinkle on top of your desserts to make them extra special!
Its smooth texture and rich chocolate taste make it an excellent pairing for fruit, pound cake, cookies, pretzels, and potato chips.- Candy Melts are a type of candy.Dipping, drizzling, and drizzling are all excellent uses for Candy Melts candy.They’re simple to melt in the microwave, on the stovetop, or in the Candy Melts melting pot, depending on your preference.
The best part is that they are available in a variety of colors and tastes!If you want to dip your delicacies in chocolate, choose the Light Cocoa Candy Melts Candy or the Dark Cocoa Candy Melts Candy.Candy Melts are also a great way to decorate cake pops and other baked goods.
How to Melt Chocolate Chips
You may melt chocolate chips in any color you like as long as they are done slowly and steadily.This is true whether you are using white, milk, or dark chocolate chips.Any chocolate that is sold in chip form nearly usually contains a food-safe wax that helps to keep the chip from losing its shape when it is eaten.
This is why they are so excellent for use in baked goods since they do not melt or become liquid at high temperatures like butter or chocolate.As a result, if you’re attempting to melt chocolate chips down to a liquid state, it’s quite simple to burn them.A double boiler or a melting pot are the most effective methods of melting chocolate chips.Heat is distributed evenly over an extended period of time using these methods, which helps to avoid your chocolate from being burned.
How to Melt Chocolate for Dipping, Dunking and Drizzling
How to Melt Chocolate in Microwave
When it comes to melting chocolate in little quantities, the microwave works wonders (1 cup or less).You run the danger of scorching your chocolate if you make it any larger.Make sure to follow the microwave-safety directions on the package while heating your chocolate or candy wafers.
It’s possible that you’ll have to adjust the power level in order to avoid overcooking.Make sure you’re using a microwave-safe bowl in order to have the best heat dispersion possible (glass is great for this).The following types of chocolate can be melted using this technique: Chocolate wafers, Sweets Melts candy, and chocolate chips are all examples of melting wafers (small amounts)
How to Melt Chocolate on Stove
A double boiler is one of the most effective methods of melting chocolate and candy wafers.Instead of using a flame to melt your chocolate, a double boiler uses heated steam to accomplish it.A small saucepan filled with about 1 inch of water and set over a medium-high heat can be used to produce a double boiler.
Place the chocolate in a heat-safe dish that is slightly bigger than the opening of the pot.Set aside (your bowl should not be touching the water in the pan).Increase the temperature to medium-low.Steam will emerge from the boiling water and melt the chocolate as it cooks.
When working with bigger amounts of chocolate (1 cup or more), this approach is ideal since it makes it practically impossible to burn or overcook the chocolate!However, you must be extremely careful not to allow any steam to come into touch with your chocolate throughout the cooking process.It is possible that the water will cause your chocolate to seize, making it useless.
- You could reduce the temperature or remove some of the water if you observe a lot of steam coming out from around your bowl.
- The following types of chocolate can be melted using this technique: Chocolate wafers, Sweets Melts candy, and chocolate chips are all examples of melting wafers (large amounts)
How to Use the Candy Melts Melting Pot
In the event that you want your chocolate to maintain a liquid state for an extended period of time, the Candy Melts Melting Pot is your best bet for the job.The melting pot not only melts your chocolate, but it also serves as a steady heat source, ensuring that your chocolate remains liquid for as long as you require it.Cake pops may be dipped in the melting pot, and fondue parties can be hosted in it.
With the ability to melt up to 212 cups of chocolate or wafers in around 10 minutes, you’ll be ready to dunk and dip in minutes.The following types of chocolate can be melted using this technique: Chocolate wafers, Sweets Melts candy, and chocolate chips are all examples of melting wafers.
How to Thin Melted Chocolate
It is possible to thin down melted chocolate or candy wafers that are excessively thick for dipping or drizzling by adding a number of components.The quickest and most convenient technique is to utilize EZ Thin Dipping Aid.In order to manage the consistency of the chocolate or candy without altering the overall finish once it has set, you can use EZ Thin (it will still be shiny and set properly).
Once the candy has melted, gradually add a small amount of EZ Thin at a time until you get the required texture.If you don’t have any EZ Thin on available, you may use a tiny quantity of solid white vegetable shortening, starting with a little amount and increasing more as needed.Unless otherwise specified, we do not recommend thinning your melted chocolate with milk, water, cream, butter, or half-and-half unless otherwise specified.These substances have the potential to cause it to seize and become useless.
Alternatively, some decorators recommend adding vegetable or coconut oil to thin their chocolate; however, we strongly advise against doing so, particularly if you’re working with Candy Melts candy.Both of these components have the potential to change the texture of the candy, causing it to fail to set correctly.So, whether you’re melting chocolate for a chocolate fountain, a fondue pot, or just to drizzle over some salty potato chips, these quick and easy techniques of melting chocolate will ensure that you get the job done quickly and efficiently!
- What’s your favorite chocolate-covered dessert to indulge in on special occasions?
- Please share your thoughts in the comments section below!
How To Melt Chocolate Chips For Dipping Cake Pops?
Remove the cake balls from the freezer 30 minutes after they have been baked.After that, you may combine your chocolate chips in a large mixing basin.Nuke for 30 seconds, then stir for another 30 seconds, and then nuke for another 30 seconds, repeating the process.
Following this point, the chocolate should be entirely melted, if not already (if not, repeat the process until all of it is melted).
Can You Use Chocolate Chips In Place Of Candy Melts?
Candy melts can only be substituted with chocolate, and this is the only option. For every cup of chocolate chips, you’ll need 1 tablespoon of vegetable oil to combine with them. If you want to make cake balls without using candy melts, you will need to combine 1 tablespoon vegetable oil with the other ingredients.
How Do You Melt Chocolate For Cake Pops In The Microwave?
The candy melts may be heated in the microwave for 20 seconds at a time or in a glass dish set over boiling water for the full 12-ounce bag of chocolate chips to melt at the same time.
Should Cake Pops Be Cold Before Dipping?
The candy melts can be heated in the microwave for 20 seconds at a time or in a glass dish set over boiling water with the full 12-ounce bag of chocolate chips.
Can I Use Chocolate Chips Instead Of Candy Melts For Cake Pops?
Is it possible to use chocolate chip cake pops in conjunction with candy melts? Is that even possible? Yes! In order to dip chocolate chips, you’ll need to flatten them out first, then melt the chocolate chips. This is accomplished by stirring melted chocolate with a small amount of oil.
How Do You Thin Melted Chocolate For Cake Pops?
By melting it down with 1/2 teaspoon vegetable oil, you may use it as a covering for baked goods. You may also use other types of chocolate, such as bittersweet, white, or milk. To thin down the mixture, chop the ingredients and melt them down with 1/2 teaspoon vegetable oil.
What Kind Of Chocolate Do You Use For Dipping?
″Couverture chocolate″ is a type of chocolate that melts easily and dips well in hot water.The article may be found at the following two locations: here and here.When it comes to couverture chocolate, the proportion of cocoa butter to cocoa is greater, resulting in a smoother melting experience.
If you can’t obtain couverture chocolate, use the highest-quality chocolate that you can find instead.
What Is A Good Substitute For Candy Melts?
- Chocolate that is made up of several ingredients
- Almond bark is a kind of bark found on trees.
- Cocoa couverture (chocolate coating)
- Frosting
- Sugar and soybeans are two of the most important agricultural commodities.
- Marshmallows, to be precise.
How Are Candy Melts Different Than Chocolate Chips?
A candy melt is used to replicate white chocolate, which is then coloured to seem like the real thing. Vegetable oil is used in place of cocoa butter, which is a crucial component of chocolate’s taste and is a more affordable alternative. Candy melts are made out of a variety of substances, including sugar, milk solids (powdered milk), vegetable oils, flavorings, and colors.
Can You Use Nestle Chocolate Chips For Melting?
Cooking 1 Cup morsels in an uncovered dish on HIGH power for 45 seconds in the microwave is the method of choice. Microwaves are available in a variety of configurations. Stir aggressively at each interval, until the mixture is completely melted if required. A total of more than two cups of morsels should not be melted at the same time.
How Do You Thin Out Melted Chocolate?
Add a little bit of oil, butter, or shortening to a small amount of chocolate to thin it down. The most efficient approach to thin chocolate is to include fat into it. The amount of oil you will need will be determined by the thickness and consistency of the finished chocolate. If you think you’ll need extra, go ahead and add more. Add a bit at a time, stirring constantly.
Can You Melt Candy Melts In The Microwave?
Melt your candy melts in a microwave-safe dish for one minute at 50 percent power, stirring halfway through.
Do You Have To Cool Cake Pops Before Dipping?
You should let the cake balls to warm up and the candy coating to cool before dipping them in the melted candy coating. It is preferable to use both of these products at room temperature. If you dip cold cake pops into too-warm candy coating, you will break your fingers.
How Long Do You Leave Cake Pops In The Fridge Before Dipping?
The cake pops should be kept in the refrigerator for at least two hours if you wish to dip them in melted almond bark or candy melts after they have been made. Because they have been dipped and dried, they will have enough firmness to maintain their shape even after being refrigerated.
How Do You Store Cake Pops Before Dipping?
Cake pops that have already been produced can be kept in an airtight container with a paper towel on the bottom. It is recommended that cake pops be placed on top of a paper towel in a single layer, then covered and stored in the refrigerator for five to seven days.
Why Do My Cake Pops Fall Off The Stick When Dipping?
It is possible that you may need to apply extra frosting or adjust the size of your cake balls in order to keep them from slipping off your treat stick. Dip the stick in melted candy before putting it into the cake balls if you want them to stay in place. The stick is kept in place by a firm confectionary covering.
How do you thin out melting chocolate for cake pops?
Asked in the following category: General The most recent update was made on the 7th of January, 2020.Make a thin coating by melting it down with 1/2 teaspoon vegetable oil to make it easier to apply as a coating.Bittersweet chocolate, white chocolate, and milk chocolate are all acceptable options.
Chop coarsely and heat in a saucepan with 1/2 teaspoon vegetable oil to thin it down.Keep warm by placing it over a double boiler.To flatten a tiny bit of chocolate, add a little oil, butter, or shortening to the pan.The inclusion of fat is the most effective method of thinning chocolate.
The exact amount of oil that you will use will be determined on the thickness of your chocolate and the consistency that you prefer.Begin by stirring in a little amount of water, and then add more if necessary.In addition, why are my chocolate melts so thick to begin with?
- If necessary, shorten the sentence.
- If your candy melts get too thick, simply add a teaspoon of shortening to thin them down.
- At first, the shortening will appear clumpy, but once you’ve stirred it in, allow it to settle for a few minutes.
- The shortening will be melted by the hot candy melts, which will then perform its job and thin down your candy melt mixture.
- What is the best way to thin down candy melts using oil in this case?
- Of course, for dipping your cake pops in chocolate, it is essential that the chocolate be smooth and uniform.
- In order to get the right consistency, if your candy melts are too thick, which they generally are to me, I recommend adding vegetable oil, a little at a time until you reach your desired consistency.
- If you are using too much oil, you should increase the amount of candy melts you use.
- What is causing my cake pops to slip off the sticks?
- Because hardened candy coating works as an adhesive, it may be quite useful in keeping your cake pops from slipping off their sticks when they are served.
- Prepare your cake pop sticks by dipping the ends of each stick with candy coating before putting them into your chilled cake balls.
- After that, place them back in the refrigerator to cool for dipping.
Chocolate Cake Pops
This post includes affiliate links for your convenience.The complete disclosure may be seen here.Using luscious chocolate cake and wonderful chocolate frosting, these cake pops are then covered in additional chocolate and dipped in sprinkles.
Delicious!Make these using a box mix or from scratch, then follow the directions to make them vegan or gluten free!Chocolate cake pops have had to be one of the cutest desserts ever – there’s just something about eating a small piece of cake on a stick that’s so appealing, don’t you think?Whether for children or adults, cake pops are a wonderful treat that can be personalized with festive sprinkles for birthday parties or special events like Halloween and weddings.
They are also perfect for just about any other occasion or holiday you can think of!While they are a labor of love, the results are well worth it in the long run.
Why These Chocolate Cake Pops Work
- It is possible to earn commissions from this post. More information may be found here. These chocolate cake pops are created with luscious chocolate cake and delectable chocolate frosting, which is then coated in additional chocolate and dipped in sprinkles. These can be prepared using a box mix or a cake from scratch, and there are directions for making it vegan or gluten free as well. One of the nicest desserts ever is chocolate cake pops
- there’s just something about eating a small piece of cake on a stick that makes you feel special, doesn’t there? Whether for children or adults, cake pops are a delicious treat that can be personalized with festive sprinkles for birthday parties or special events like Halloween and weddings. They are also fantastic for just about any other occasion or holiday you can think of. While they are a labor of love, the results are well worth the effort.
Ingredient Notes
- You can use any type of milk you choose for this recipe. To make it dairy-free or vegan, substitute nondairy milk alternatives such as soy milk or oat milk for the milk.
- Oil: Canola oil is used in the chocolate cake for the cake pops cake, but you may also use sunflower oil or any neutral vegetable oil in this recipe. Oil is also used to thin down the chocolate (if necessary), which is then used to dip the cake pops. Melted coconut oil can also be used as a covering for the chocolate
- Use dutch processed cocoa powder and measure it using a kitchen scale for the best results when making chocolate sauce. Over-measuring your cocoa powder might result in a cake that is too dry.
- Flour: This cake recipe calls for all-purpose flour, and the easiest way to ensure that your chocolate cake comes out perfectly every time is to measure your flour accurately with a kitchen scale.
- You may create the chocolate frosting for the cake pops with conventional butter or a vegan/dairy-free butter
- however, regular butter is preferred.
- Chocolate chips or chocolate candy melts: These are used to create the chocolate coating that is applied to the cake pops before they are dipped in melted chocolate. You may use either candy melts or chocolate chips for this project
- however, because the melted chocolate chips are not as thin as the chocolate melts, you may need to smooth them out with a little oil before dipping them. You may use either the conventional or vegan versions of both, or even white chocolate melts if you like.
- Sprinkles: If you don’t want to use sprinkles, that’s OK
- they just make everything more fun, and cake pops should be fun.
Recipe Modifications
Because these cake pops are already dairy-free, all you have to do to make them dairy-free is use dairy-free chocolate chips and this dairy-free chocolate cake recipe, which you can get here.You can create the cake pops using standard ingredients by simply substituting regular dairy components for the chocolate cake recipe and the icing recipe.For the coating, you can use any chocolate melts or chocolate chips that you choose.
To make Vegan Chocolate Cake Pops
To create vegan cake pops, start with this vegan chocolate cake recipe and finish with vegan buttercream made with vegan butter and milk. You may use vegan semisweet chocolate chips, or any other vegan chocolate chips that you choose, for the chocolate coating on top of the cake.
To Make Gluten Free Chocolate Cake Pops
Making gluten free cake pops is as simple as swapping out the chocolate cake with your favorite gluten free chocolate cake from scratch or using a gluten free box mix cake mix instead.
Step By Step Instructions
Please keep in mind that the recipe card at the bottom of this page has all of the necessary ingredient quantities and directions.PREMIERE STEP: Begin by preparing the chocolate cake.Make the cake according to the directions on the box if you are using a boxed cake mix.
If you’re preparing this dish from scratch, make sure to go through the directions here.Preheat the oven to 350 degrees Fahrenheit and prepare an 8-inch round cake pan or an 8-inch square baking pan with parchment paper.THE SECOND STEP: In a large mixing basin, whisk together the flour, cocoa powder, salt, sugar, baking soda, and baking powder until well combined and smooth.Combine the egg, vanilla, and oil in a separate bowl before adding the milk.
Pour in the boiling water and whisk until the mixture is completely smooth.Baking time is 20-26 minutes, or until a toothpick inserted in the center