If using a bowl over a pot make sure the bottom of the bowl is not touching the water. Now here is the trick and secret ingredient to getting the chocolate to the perfect consistency to dip the cake balls in it. Add 1 or 2 tablespoons of solid shortening to the candy melts or chocolate chips. Stir as the chocolate begins to melt.
How do you make chocolate cake pops with melted chocolate?
Sprinkle coated cake pops with unsweetened cocoa powder, small candies, crushed cookies or chopped mixed nuts immediately after coating cake balls with the melted chocolate. If desired, add a few drops of food coloring to the melted white chocolate before using as directed.
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.
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 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 can you use instead of Candy Melts for cake pops?
What can I use instead of candy melts? 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.
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.
Can baking chocolate be used for dipping?
High quality chocolate (or baking chocolate chips) tastes less processed, melts easier, and really helps give the strawberries a nice beautiful coat after dipping. I usually use Ghirardelli baking chips, or Baker’s Baking Chocolate and I’m always pleased with the quality and price.
What is the difference between chocolate chips and melting chocolate?
The ingredients that go into the two are different. Melting chocolates are made with cocoa butter so it can be melted and reset multiple number of times. On the other hand chocolate chips are made with temperature stable oils so they can be used in baking and other high temperature applications.
What is the difference between melting wafers and chocolate chips?
Wafers make perfect melting chocolate. Unlike, chips, they do not hold their shape. They melt smoothly and set up firmly when used. Some wafers, like the A’Peels and the Snaps, do not need to be tempered.
Are baking chips the same as melting wafers?
A chip has less cocoa butter than wafers or chunks, which gives it that robust, tall disposition. Chips will stand up when melted (instead of melting into an even puddle), which helps hold the cookie up.
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
Everything you need to know about dipping anything in chocolate and how to dip cake pops or cake balls in chocolate.My granddaughter Addison turned one on May 1st, and we celebrated together.We had around 35 friends and family members in attendance at this lovely party.With the outdoor fairy decorations, my daughter did a fantastic job.I made Cake Ball Pops as one of my donations for the event.It was via trial and error that I discovered how to create cake pops.
Print the Cakeball Pops and the Secret to Dipping Anything in Chocolate directions below
How to make Cake Pops
- In this recipe, you will need a box cake mix, a container of frosting, Wilton Candy Melts or chocolate chips of your choosing, lollipop sticks, lollipop wrappers, and Crisco Solid Shortening.
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.
Now, here’s the secret ingredient and the method to getting the chocolate to the correct consistency for dipping the cake balls in.Crisco Shortening in a solid state 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.In order to achieve a nice coating on the cake balls, you want the glaze to be runny enough that it will drip somewhat from the cake balls after they have been dipped.When melting the chocolate or candy melts in a big mixing bowl, transfer a portion of the chocolate coating to a small mixing basin that will be deep enough to accommodate the entire cake ball, including the stick, before dipping it in.
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.Immediately after dipping each pop in the chocolate, decorate with sprinkles.While the cake ball pops up in a block of styrofoam, you may leave it there until the chocolate is entirely 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.The condensation will build up on the surfaces of the objects if you do so.
- Once the candy coating had solidified, I placed them in Wilton lollipop bags to finish them off.
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.
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!
What is the best melting chocolate for cake pops?
When it comes to cake pop coating, Wilton Candy Melts are arguably the most commonly accessible alternative.
How do you melt candy melts for cake pops?
Should cake pops be cold before dipping?
In order to properly dip the cake balls, they must be extremely cold. Check to see that you have adequate space in your refrigerator or freezer for them before you buy them. I always chill them on a big baking sheet that has been lined with parchment paper.
What’s the best way to melt chocolate?
Preparation Step 1: Break up the chocolate into little pieces and set it in a microwave-safe dish. 1 minute at 70 percent power in the microwave is the second step. Remove the dish from the microwave and give it a good toss. Measure the chocolate in 30-second intervals and stir regularly until it is completely melted. Step 3:
What is a good substitute for candy melts?
Almond bark, icing, couverture chocolate, compound chocolate, marshmallows, and soya and sugar are among the most popular candy melt substitutes available.
Why are my candy melts not melting?
If the candy is not fresh, it might be because of the temperature, humidity, or general freshness of the candy. When working with Sweets Melts candy, the temperature is quite critical. It will thicken and set more quickly if the candy is placed on a cold surface or in a cold environment.
What can I use to thin out chocolate melts?
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.
How can I make melted chocolate thinner?
The most beneficial element to include is fat. Consider including a little quantity of vegetable oil, butter, or shortening into the chocolate mixture, since this will melt into the chocolate and thin it down.
Do cake pops melt in the heat?
Cake Pops should be stored at room temperature. When cake pops are stored at room temperature, they will really look the nicest (since there will be no danger of condensation collecting on the chocolate). Make sure to keep the chocolate-dipped cake pops away from direct sunshine or extreme heat, as the chocolate may melt.
Why are my cake pops falling apart?
The icing on your cake pops was either too little (the cake balls wouldn’t hold together) or too much (the cake pops were not round enough). Keep in mind that the consistency should be similar to play dough, therefore it should not be too dry or too thin. What a disappointment, your cake pops have fallen apart since it appears that you have not used enough icing.
Do you Refrigerate cake pops after dipping?
Does it make sense to put my finished cake balls/pops in the refrigerator? For cake balls, it is not usually necessary to refrigerate them (unless you are using a perishable frosting). When you refrigerate your cake balls/pops, condensation will form on the coating, and the moisture from this condensation will cause the coating to become sticky.
Can I use any chocolate for melting?
All chocolate will melt, but not all chocolate will resolidify in a pleasing manner. When chocolate melts, it frequently takes on a drab, almost chalky look. In addition, it might be brittle rather than snappy. If you use good melting chocolate, it will melt at low temperatures and become smooth if you do it properly.
Why has my chocolate gone hard when melting?
Chocolate is prone to seizing or stiffening up when exposed to high temperatures. In both cases, you must discard out the chocolate and start again. It also occurs when chocolate comes into touch with a small amount of moisture, which is why we are usually instructed to store chocolate in an airtight container at room temperature.
How do you melt chocolate without a stove or microwave?
What can I use if I don’t have candy melts for cake pops?
Was wondering if there was something I could use instead of candy melts. The only thing that could replace candy melts would be chocolate. To produce cake balls without the use of candy melts, you will need to combine 1 tablespoon vegetable oil for every 1 cup of chocolate chips in your recipe.
Can I use regular chocolate instead of candy melts?
While they are simple to use and come in a variety of colors, candy melts, in my opinion, do not taste nearly as nice as genuine chocolate. … WHAT ARE CANDY MELTS AND HOW DO I MAKE THEM? Candy melts are manufactured to look like white chocolate, which is then coloured to match the color of the chocolate.
Can you make your own candy melts?
How do you make chocolate melt?
How do you melt candy melts for cake pops in the microwave?
How do you soften chocolate for dipping?
Place the bowl in the microwave and cook for 1 minute on 50% power for the ingredients to come together. Return the chocolate to the microwave once it has been stirred. Continue to heat at 50 percent power for 20-second intervals, stirring every 20 seconds, until the mixture is hot. Remove the bowl from the microwave once the chocolate has melted and use it in your recipe.
Why do you add oil to melted chocolate?
Do not microwave the chocolate again until it is nearly entirely melted with only a few lumps. Instead, mix the chocolate until it is perfectly smooth. Finished! Adding a spoonful of coconut oil or vegetable oil to the chocolate while it’s being microwaved helps the chocolate melt more smoothly and creates the perfect consistency for dipping!
How do you make melted chocolate thicker?
Step 1: In a saucepan, heat the milk and sugar together until the sugar is completely dissolved. Break the chocolate into the milk mixture and stir until completely melted. Step 2: Stir in the cornstarch/cornflour and continue to heat for a few minutes, or until the hot chocolate begins to thicken somewhat. What exactly is it?
Can chocolate chips be melted for dipping?
In response to your query, the answer is yes, you can do it in a pinch!You should only be aware that chocolate chips aren’t the ideal choice for dipping.You can use them to melt down for dipping, but because they are more resistant to melting than most other materials, many people overheat them because they don’t appear to have melted.Blossoming occurs as a result of overheating chocolate.
How do you melt chocolate with milk?
Reduce the heat to low and set the top pot or bowl over the boiling, steaming water to keep the water from boiling. Warm your milk, or pour in your previously warmed milk. Then, using a rubber or heat-resistant spatula, gently whisk in the chocolate chunks until they are completely dissolved. Once your chocolate has melted, remove it from the fire as soon as it has finished melting.
What can you use instead of coconut oil for melting chocolate?
When it comes to preparing chocolate, butter is a great substitute for coconut oil since it melts more quickly. This is one of the most common components that can be found all over the world, and it is accessible in a variety of forms. This is precisely why it is incredibly simple to obtain, and you may even already be in possession of a copy of it.
What is the difference between candy melts and chocolate?
Chocolate. Despite the fact that Candy Melts have a similar appearance, taste, and feel to chocolate, they are fundamentally different. It is necessary to temper chocolate before it can be used to create the glossy surface that is characteristic of chocolate. It is necessary to temper with precise temperature and use a candy thermometer in order to do so successfully.
What can you use instead of Styrofoam for cake pops?
Can’t seem to locate any styrofoam? Make use of a colander! Only a few of the holes on mine were large enough to accommodate the lollipop sticks, but it worked perfectly for drying the cake pops.
How long do you Refrigerate cake pops?
After that, place your cake pops in a jar with a tight-fitting lid. As a result, they will be less likely to be crushed by frozen vegetables and other freezer companions. Previously wrapped cake pops will keep for up to one week in the refrigerator and up to one month in the freezer.
How do you get the stick to stay on cake pops?
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.
Why are my cake pops oozing oil?
Additionally, if the cake itself is especially moist, oil will leak from the cake pops. There are several reasons for this, including the use of excessive icing or the use of thick cake recipes that require a lot of eggs or oil (chocolate cake seems to give me the worst leaking problems).
Can you double dip cake pops?
How long do Starbucks cake pops last?
They have a shelf life of two days.
Can I use Hershey bars as melting chocolate?
Is it possible to use Hershey’s chocolate bars as melted chocolate? According to the Hershey business, Hershey’s chocolate bars melt at 75 degrees Fahrenheit, which is significantly lower than the melting temperature of conventional baking chocolate. Hershey chocolate bars may be used as a perfect substitution in a fast recipe to add melting sweetness and enhance the flavor of the dish.
What chocolate melts the fastest?
Dark chocolate is the most quickly melted. The fundamental reason for this is that dark chocolate is in a more natural form than milk chocolate. Due to the fact that the melting points of different substances are different, the addition of milk, sugar, fat, and other additives will cause it to slow down.
Perfect Cake Pop Coating & Dipping | Cake Decorating Tutorial with Kris Galicia-Brown
Melting & Thinning Candy Melts for Perfect Cake Pop Dipping! By Cupcake Addiction
How to Melt Candy Melts Candy | Everything You Want to Know from Rosanna Pansino
HOW TO MELT & THIN OUT CANDY MELTS FOR CAKE POPS
How to make chocolate thinner so that it may be used for cake pops cake pops with a cream cheese icing make your own homemade icing for cake pops demonstrate how to dip cake pops without using sticks what is the finest chocolate to use for cake pops how long should cake pops be frozen before being dipped making chocolate cake pops is a simple process.What can I use for candy melts while making cake pops?More entries in the FAQ category may be found here.
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?
The first thing that comes to me is the type of chocolate that I do not use, and that would be chocolate chips, which I do not use.Never mind that I adore chocolate chips and use them liberally, but I do not use them to coat anything that will be dipped in chocolate.So, what kind of chocolate should I use?I make use of a number of different chocolate coating materials.
Chocolate coatings, also known as candy melts, confectionery coating, almond bark, chocolate melts, and candy coating, are similar to ″genuine″ chocolate in appearance, but contain slightly different components than ″real″ chocolate in composition.Vegetable fats are commonly used in chocolate coatings because they have a greater melting temperature than animal fats and so allow for simpler and more forgiving chocolate melting.They melt rather readily and harden to a great consistency.The melting of true chocolate is much more finicky, and it requires special care to avoid scorching.It certainly tastes better, but it may also be more difficult to work with, which is why it is not the most popular choice for baking at home.1.
- Merckens Chocolate is the best.
- This chocolate is normally purchased at my local baking supply business, ABC Cake Decorating, which carries a wide selection of colors and tastes to choose from.
- 2.
- Candiquik (pronounced ″Candi-quik″) Candiquik chocolate is my go-to chocolate bar while I’m shopping at the grocery store.
- In my experience, it melts smoothly, fast, and easily, and it melts right in the container it comes in, which is convenient for cleanup.
- It’s easy to work with and has a pleasant taste, which I appreciate.
In case you haven’t already, go check out Miss Candiquik’s site – (also known as Sarah’s blog), where you’ll discover loads of wonderful ideas and recipes, along with helpful hints and suggestions.The dessert preferences of Sarah and mine are very similar, so if any of my recipes appeal to you, you should definitely check out her blog.3.Almond Bark from Plymouth Pantry In the event that I find myself at Walmart, this is what I purchase.The chocolate isn’t my favorite, but the vanilla is quite OK.There are also additional kind of chocolate that I don’t use as frequently, but that I do use occasionally.
- Make N’ Mold is an acronym that stands for ″Make and Mold″ and ″Mold and Make.″ One that I believe Hobby Lobby (at least my local one) carries is this one.
- Wilton Chocolate Melts are a type of chocolate that melts when heated.
- Chocolate melting items like this are perhaps one of the most widely accessible on the market today.
- They are available in Michael’s as well as most Walmarts.
- It is, in my opinion, one of the heavier chocolates, which can make it a little more difficult to deal with in some cases.
- Once again, this is just my own perspective.
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 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?
If you wish to dip the cake balls, they must be quite cool before you can do so. If you have a refrigerator or freezer, be sure that it is large enough to accommodate both of you. The most effective approach to cool them is to place them on baking pans coated with ice.
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?
- Compound chocolate, almond bark, chocolate couverture, frosting, sugar and soybeans, and marshmallows are some of the options.
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.
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
- These chocolate cake pops are made entirely from scratch, starting with a wonderful, moist, and simple chocolate cake recipe, followed by a delectable fudgy chocolate buttercream icing.
- When time is of the essence, this recipe contains directions for producing cake pops using a boxed chocolate cake mix
- however, this is not recommended.
- These cake pops may be customized to meet your dietary requirements – you can make them dairy-free, vegan, gluten-free, or with typical dairy components, for instance.
- The creation of cake pops with children, as well as serving them at parties and other occasions, is a lot of fun.
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 of the cake comes out completely clean.THE THIRD STEP: Allow the cake to cool fully before applying the chocolate icing.
- In a large mixing bowl, cream together the butter and cocoa powder until smooth, then gradually add the vanilla essence, powdered sugar, and salt.
- If the buttercream appears to be overly thick, add a little milk.
- STEP FOUR: Break and crumble the cooled chocolate cake into the mixing bowl with the buttercream, and using your hands or a standing mixer, thoroughly blend the ingredients until the icing is entirely incorporated into the cake.
- icing made of chocolate
STEP FIVE: Roll the mixture into 1-tablespoon-sized balls and lay them on a baking sheet lined with parchment paper to cool.Refrigerate for at least two hours or freeze for approximately one hour before serving.STEP SIX: Once the cake pops have been allowed to cool completely, heat the chocolate candy melts or chocolate chips in a microwave-safe mug or liquid measuring cup for 30 seconds at a time, stirring in between intervals, until completely melted and combined.You may need to thin the chocolate if you are using chocolate chips, so be sure to use a little amount of oil.
IN STEP SEVEN, dunk the pointy end of each cake pop stick into the chocolate, then carefully insert it into one of the cake balls, not all the way through, but a little farther than halfway.In a cup of chocolate, dip the cake pop into the chocolate and flip it until it is completely covered, allowing any excess chocolate to fall off.Place the sticks in a styrofoam box or a big cup filled with rice, or anything else that will keep the sticks upright, if desired.Allow for around 30-60 minutes for the chocolate to harden before using.
FAQs and Expert Tips
Is it possible to create these cake pops using a boxed cake mix?Sure!I personally prefer to make my cakes from scratch, but if you’re short on time, this recipe will work just as well with a boxed cake mix as well.Make the cake according to the directions on the package, then proceed with the remainder of the steps as given in this post.
In order to make cake pops, can I substitute chocolate chips for candy melts?Absolutely!When the chocolate chips are melted, they will become excessively thick, therefore you will need to thin out the chocolate before dipping.To do this, add a small amount of oil to the melted chocolate and mix thoroughly.Make little additions of chocolate at a time until the chocolate is thin enough to easily dip, swirl, and take out cake pops without adding extra thickness or weight.Is it possible to make these cake pops vegan?
- Yes!
- The steps are explained further up in this page, but I recommend starting with this vegan chocolate cake recipe and then using vegan butter and chocolate for the frosting and coating to complete the look.
- Is it possible to make these cake pops gluten-free?
- Yep!
- Make a gluten free chocolate cake using your favorite recipe (or one from a gluten free box), and then make sure that all of the other components, such as the icing and coating, are gluten free, as well.
- What is the best way to create my own cake pop stand?
A cake pop stand can be constructed in a variety of ways.Fill a few cups halfway with rice and use the lollipop sticks to poke holes in a styrofoam block or cardboard box (such as an old Amazon box) so that you can place the cake pops up right in the cups and avoid them tumbling over.
Can I use white chocolate to make these cake pops?
Sure! A chocolate cake with a white chocolate coating on the interior and a white chocolate coating on the outside is a delightful combination. You may also use white chocolate melts (or white chocolate chips) to make some of them, and semi-sweet chocolate to make the others. I prefer to make a vegan version of this recipe by using vegan white chocolate chips.
Why are my cake pops falling apart?
Ideally, these cake pops should be moist, and if they are crumbling to pieces, they are most likely very dry. It’s possible that you overmeasured your flour if you tried our dairy-free chocolate cake recipe and the cake came out too dry. Regardless of the chocolate cake recipe you selected, if your cake is too dry, you may create a little extra buttercream to moisten it up if necessary.
Can I make these cake pops without cake pop sticks?
Sure! Instead of lollipop sticks, you may transform them into cake balls if you don’t have any handy!
Where can I get cake pop sticks?
I use these lollipop sticks, which I purchased from Amazon, but you can also find them in craft stores such as Michaels or at some grocery stores, as well.
Why did my cake pops fall off the stick?
A combination of the following factors will cause the cake pops to come off their sticks: a) the melting chocolate is too thick or b) the cake balls are too large. They must be no larger than 1 tablespoon in diameter, or otherwise they will be too heavy and fall off the sticks!
Expert Tips
- If you’re making the cake from scratch, make sure to measure your flour and cocoa powder accurately with a kitchen scale or the right scoop and level method before starting. One of the most popular desserts is the cake pop, and no one enjoys a cake pop that is dry. The cake balls should not be larger than one tablespoon in diameter, otherwise they will be too heavy and fall off the cake pop sticks.
- Chocolate should be melted in a 2-cup glass liquid measuring cup due to the fact that they are tall and deep and therefore easier to dip into. Because you want to be able to dip the cake pop into the chocolate and completely submerge it in it, avoid using a shallow basin or dish. I cannot stress this enough: the melted chocolate must be too thick, or else it would weigh down the cake pop balls and cause them to fall off the stick. Thin it out if it’s too thick by mixing in a little oil with the chocolate.
- The cake pops should be tapped off any excess chocolate after they have been dipped by softly pressing the stick on the side of the cup.
Storage and Freezing Instructions
The chocolate cake pops may be kept in an airtight container in the refrigerator for up to 10 days.If you want to create the cake balls ahead of time, you may store them in the fridge for up to 3 days before dipping them in the chocolate mixture.For storage, place the cake pops in a ziploc freezer bag and store in the freezer for up to 2 months.When you’re ready to serve them, you may let them defrost at room temperature for a few minutes.
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If you try this recipe, please let me know how it turned out in the comments section below; I’d lov