Melt your coating in a small pan. You can use white chocolate,milk chocolate,or dark chocolate– whatever you’re in the mood for.
How to dip Cake balls in chocolate?
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.
Do you have to defrost Cake balls before dipping?
Take the cookie sheet of cake balls out of the freezer about 5 minutes before you plan to dip them. 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.
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.
Should cake pops be cold before dipping?
The cake balls need to be extremely cold before dipping. Make sure you have enough room in your refrigerator or freezer for them. I always chill them on a large lined baking sheet.
How do you dip cake pops without falling off?
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.
Are cake balls supposed to be refrigerated?
Do Cake Pops Have To Be Refrigerated? The cake pops do not need to be refrigerated, just like most cakes. Cake pops dipped in melted almond bark or candy melts may become sticky after being refrigerated, and the cake pop mixture inside the coating may become dry and lose its creaminess if refrigerated.
How long do you chill cake pops before dipping?
Before dipping the balls you want to set the stick by placing the cake pops in the freezer for 15 minutes. If you dip them and the candy melts are too hot, they will crack because of the sudden temperature change. Or the cake balls were too cold if you kept them in the freezer for over 15 minutes.
Can I use chocolate chips instead of candy melts for cake pops?
Can I use chocolate chips instead of candy melts for cake pops? Absolutely! Chocolate chips will be too thick when melted, so you’ll need to thin out the chocolate before dipping. To do this, add a little bit of oil to the melted chocolate and stir.
Can I use chocolate chips instead of 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.
What is the best melting chocolate for cake pops?
Wilton Candy Melts are probably the most readily available option for cake pop coating.
Why are my cake pops cracking when I dip them?
The most common reason why cake pops crack is because the temperature of the cake ball and the frosting you applied to it was too great. As the coating begins to cool down a little bit more, it will harden and truly attach to the outside of the cake batter.
Can you melt white chocolate chips for cake pops?
The easiest way to melt white chocolate chips is to heat them in the microwave oven. Heat them at 50% power for 1 minute. Stir and heat again in 10 second intervals, if necessary. Stir after each interval.
How long can a cake pop last?
HOW LONG ARE CAKE POPS GOOD FOR? Store cake pops at room temperature or in the fridge. They stay fresh at room temperature up to 2 weeks. In the fridge, they will stay fresh for 3 weeks.
Do cake pops need to be covered?
Wrap the Cake Pops
The best way to keep your cake pops fresh is by vacuum sealing them before placing them in the freezer. This will help them retain their moist texture without becoming soggy. But if you don’t have a vacuum sealer like this at home, no worries.
How long do Starbucks cake pop last?
The good news is that you can store Starbucks Cake Pops for one week to ten days at room temperature. If you want to keep them for a longer time, they will last for up to two weeks in an airtight container. What is this? To keep cake pops fresh for even longer, you can refrigerate or even freeze them.
How to make cake balls without sticks?
How to make cake balls and decorate them?
How to dip perfect chocolate peanut butter balls?
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
- 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.
- 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 Make Cake Balls
- Article to be downloaded article to be downloaded Think of a newborn at their first birthday celebration, their hands full of mashed cake and icing smeared over their face.
- That’s what you might image when you think of eating cake with your hands.
- Fortunately, there is a lot more hygienic method to consume scrumptious cake with your hands.
- Cake balls are the ideal party meal because they compress all of the deliciousness of a cake into a bite-sized finger food.
- Simply insert a stick through the cake ball and you’ll have a delectable cake pop on your hands!
- Make these delectable snacks at your next party or serve them for supper – no one will judge you for doing so!
- The following ingredients are required: 1 box of cake mix (of any flavor), 1 container of frosting, 1 bag of melted chocolate, and any additional decorations you choose (crushed Oreos, sprinkles, etc.).
- 1 Make a batch of your favorite cake mix.
- You may make cake balls out of any of your favorite flavors, including chocolate, vanilla, red velvet, and other seasonal favorites.
- When it comes to the cake mix, icing, and decorations you may use to make your cake balls, the possibilities are virtually limitless.
- Check to verify that you have all of the ingredients indicated on the cake mix package (typically oil and eggs).
- 2Make sure you read and follow all of the directions on the package. You don’t need to do anything unusual
- simply follow the directions for making the cake. You may use any pan you choose
- just make sure you follow the recommendations for the pan size you’re using. Placing your cake in the oven for the specified period of time is recommended. If they specify a baking time range, use the shorter end of the range because soft cake works best for cake balls. 3Remove your cake from the oven and set it aside. By inserting a toothpick into the center of the dish, you can ensure that it has been properly cooked. If the toothpick comes out rather cleanly, the cake is finished baking. It is necessary to continue baking the cake for a few more minutes if the toothpick comes out with batter on it. Just be sure to check it on a frequent basis to avoid it burning. Advertisement
- 1Pour the cake crumbles into a large mixing dish. Ideally, do this while the cake is still warm from the oven. Slice the cake into bits and crumble them into the mixing bowl one at a time. For a faster breakdown, you may use a mixer, which will work better for smaller batches. Continue to crumble the cake until it is completely incorporated into the bowl
- 2Add in the frosting and stir well. Scoop the frosting into the bowl with the crushed cake and mix constantly until well combined. The amount of frosting you’ll need may vary depending on the size of the cake mix box you’ve selected. The majority of cake mixes are 15.25 ounces in size, although there are those that are 18.2 ounces or more in size. For a 15.25-pound package of cake mix, you’ll need around 3/4 cup of whipped topping. Increase the amount for a larger package. 3 Continue to add icing until the mixture has a pliable texture, similar to play-doh, and can be formed into shapes without falling apart. Take, for example, cake and frosting combos. Use a chocolate cake mix and chocolate icing to make chocolate cake balls if you want to make chocolate cake balls. Vanilla cake and vanilla icing are the best options for this flavor. Otherwise, feel free to experiment with other flavors of cake mix and icing to create your own hybrid tastes. Red velvet cake with buttercream frosting, angel food cake with strawberry icing, chocolate cake with red velvet frosting, are just a few of the possibilities.
- 4With your hands, roll the mixture into little balls. The ideal size for a cake ball is approximately the same as the size of a Ping-Pong ball. To roll the dough between your palms, take a portion of it in your hands. Place it on a baking sheet coated with wax paper when it has been smoothed and rounded to your satisfaction. Place the tray in the refrigerator to chill. It is not necessary to keep it in there for an extended period of time. 15 to 20 minutes will allow the balls to firm up, making it easier to coat and decorate them once they have firmened. If you’re pressed for time, pop them in the freezer for approximately five minutes to speed up the process. When the cake balls are finished, the outsides no longer feel wet, and you can gently squeeze them without them losing their shape, they are done.
- 1Bring your coating to a boil in a small pan. It doesn’t matter if you use white chocolate, milk chocolate, or dark chocolate
- whatever suits your fancy. Make certain you choose chocolate that has been particularly designed for melting and baking. Set your burner to a low heat and stir regularly to prevent your chocolate from burning. Remove the pan from the heat after it has completely melted.
- 2 Dip the cake balls into the melted chocolate until they are completely covered. This phase can be difficult, but there are a few various approaches that you can take. If you have trouble getting a toothpick into the cake ball, try poking it into it and dipping it into the chocolate in the pan, twisting it in the pan so that the entire ball is equally coated. Re-position the cake ball on the wax paper after you’ve allowed the excess chocolate to drip off. Place the cake ball in the mixture using a spoon or even your hand
- however, you may have difficulties getting the chocolate properly smoothed around the cake ball in this method.
- 3 Decorate the outside of your cake ball.
- If you wish to add any more treats while the chocolate is still warm, you can do so now.
- Sprinkle colorful sprinkles on top of the balls, or cover them with edible glitter to make them sparkle.
- In order to elevate the decadence of your cake balls, you may top them with crushed Oreo cookies, Reeses peanut butter cups, or M&M’s.
- You may also sprinkle your cake balls with caramel or another liquid topping if you want to make them more festive.
- In the case of numerous distinct flavors of cake balls, it might be useful to utilize the embellishments to indicate which flavor of cake is included within the cake ball.
- For example, crushed Oreos may be used to embellish red velvet cake balls, while sprinkles could be used to garnish vanilla cake balls.
4Put your cake balls in the refrigerator to harden. Alternatively, you may place them in the refrigerator overnight or simply leave them in there until the chocolate has totally hardened. All that’s left is for them to be firm to the touch when the chocolate has set. Enjoy! Advertisement
- Question Add a new question Question Is it possible to freeze completed cake balls? Yes. Place the cake balls in an airtight container or wrap them in plastic wrap to prevent them from drying out. They’ll survive a few weeks if you keep them in the freezer.
- Question What’s the difference between a cake ball and a cake pop, you might wonder. A cake pop is a cake ball that is attached to a stick, similar to a lollipop. Simply insert a stick into each of them and let them to cool in this manner if desired. To keep them upright in the fridge until it’s ready to serve them, you might insert the other end of the stick into a piece of Styrofoam or other similar material.
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Things You’ll Need
- Cake pan
- Mixing bowl
- Cookie sheet
- Wax paper
About This Article
- Brief Synopsis of the ArticleXTo make cake balls, begin by crumbling the still-warm cake into a large mixing basin with your hands or a mixer.
- Once the icing has been added, stir until the mixture is pliable, like Play-Doh!
- Roll bits of dough the size of ping pong balls into smooth balls with your hands, then place them in the refrigerator until they are solid, which should take 15-20 minutes.
- Put the finishing touches on your cake balls by melting any type of chocolate you like over low heat and dipping them in it.
- Sprinkles or other colorful candies can be added after they have been refrigerated until the chocolate has set.
- For more information on how to create the cake that will be used to produce your cake balls, continue reading this post!
- Did you find this overview to be helpful?
- The writers of this page have together authored a page that has been read 177,547 times.
Learn my favorite time saving tricks to dip cake balls
Share the fun and click to pin ♥
- Anyone who has made cake balls or cake pops before knows how difficult it can be to dip them all at the same time in the same color.
- First and foremost, you’ll need the correct type of chocolate.
- Then there’s the matter of choosing the RIGHT BRAND of chocolate.
- It is not possible to melt the chocolate too rapidly or to heat it to a high temperature without causing it to seize.
- And if any moisture manages to sneak through, it’s game over.
- We’re going to go over some of my favorite techniques and strategies for dipping cake balls in chocolate.
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Interested in more sweet treat tutorials? Check out my Whipped Stitches page!
Check out my recipe/tutorial for no-fail chocolate cake balls that are simple to make.
- When it comes to working with chocolate candy wafers, my favorite brand to use is the Make N Mold wafers.
- EZ-thin or coconut oil are not required for the Make N Mold wafers to melt down smoothly, making it easier to dip cake balls in the melted wafers.
- When I need decorations that are a bit more durable, I turn to the Wilton brand.
- It is almost certain that you will need to purchase a thinning agent, such as the Wilton EZ-thin, if you are using the Wilton brand.
It is not necessary to use a certain sort of ceramic cup.
- You may be as creative as you want when it comes to choosing a dipping instrument.
- For dipping, you can acquire a dipping fork or a slotted spoon from a store.
- In the past, when I wanted a fast dip, I’ve used standard flatware spoons.
- Alternatively, a plastic fork with the middle tines broken off is a current popularity.
- All of them will work; it simply depends on the appearance you want to achieve.
- THIS is the all-important piece.
- Using the microwave to melt the candy wafers is something I despise.
- It takes far too long for me to do the task.
- I also tried cooking the candy in a double boiler, but the steam caused the candy to seize, and it turned into fudge.
- Electric candy melters, on the other hand, can only hold one or two colors.
- When I need to employ numerous colors at the same time, it just would not work.
- To do this, I adjusted the temperature dial to a level that was slightly below the lowest marked value.
- Even without my supervision, the temperature was enough enough to melt the candy.
- I was impressed.
Target had mine for $25, which was a great deal.
Let’s Get Started
Allow at least 30 minutes for the cake balls to come to room temperature before using. It will take a few minutes for the cake balls to begin to expand once they have been removed from the refrigerator. The amount required to crack the chocolate is really little. So give the tiny buggers some time to warm up and you’ll be rewarded with a beautiful smooth layer of chocolate.
- Melt the chocolate in a double boiler.
- This is where my first and most important piece of advice comes in.
- When I’m preparing cake balls, I always make a variety of colors to choose from.
- I find nothing more irritating than standing in front of a microwave at half power for an interminable amount of time as I patiently wait for the chocolate to melt.
- Pour the chocolate wafers into coffee cups and set the mugs on an electric skillet; this is the method that I have found to be the most effective.
- As long as the temperature can be controlled between 100 and 120 degrees Fahrenheit, you’re in good shape.
- Prepare your cake balls, set up your chocolate dipping station, then sit back and relax for the next half hour as you watch an episode of your current Netflix binge-worthy program.
- There will be some stirring required every now and then, but it is a minor price to pay for the taste.
- What’s great about using a skillet is that it will also keep the chocolate warm, which means you won’t have to reheat it in the microwave after you’ve finished it.
Your properly melted chocolate will be ready whenever you need it!
- Cake balls vary from pops in that they do not require the use of a stick to dip them in the dipping sauce.
- I use a spoon to dip quickly in the sauce.
- The swoosh you get from this method will be little, but if you play with it more, it can become a ″decorative swirl.″ Using a special dipping fork or a plastic fork with the center tines torn off will give you a smooth finish that will not hide any defects.
- Dip, dip, and more dip!
- Alternatively, dip…
- or pour over.
- Examine many options and find which one works best for you!
- This method of melting the chocolate is one of my favorites.
- It stays melted, which reduces the amount of time spent in front of the microwave and increases the amount of time spent in front of the television.
- It is a win-win situation!
- What kind of dipping sauce do you like for your cake balls and pops?
- Please share your thoughts in the comments section below!
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How to Dip Cake Balls on Bluprint
Have you ever been curious about how professionals create stunning cake balls that are covered with perfection? Cake balls, also known as cake truffles, are a simple dessert to make and decorate that may be enjoyed by everyone. I’ll show you how to dip cake balls in a lovely manner and demonstrate that the technique is not as difficult as it appears!
How to make cake balls, two ways
- There are two options for accomplishing this.
- For individuals who have never created cake pops before, Option One is an excellent option.
- It may also be used for dipping harder and heavier desserts, such as Oreo Truffles.
- Option two is the one that I personally like.
- If you’ve previously worked with cake pops, you’ll find that this method is far more efficient.
- Depending on the choice you choose, you’ll require a different set of tools.
- I’ve included a separate list of them underneath each option.
For both options you’ll need:
- Candy wafers in a color of your choice
- sprinkles (optional)
- cake pop dough made into balls
- waxed paper
- ziplock bag
Preparing cake balls and candy coating
Making cake pop dough is straightforward, but it does require some planning and preparation. You can learn more about how to make cake pop dough, as well as how to divide and shape it, by watching this wonderful video instruction. Roll the pieces into balls, set them on a baking sheet coated with waxed paper, and store them in the refrigerator for about 10 minutes.
In a small microwave-safe dish, melt and flatten candy wafers until they are thin. You may refresh your memory on the technique by reviewing our Melting and Dipping guide.
Option 1: Using a dipping fork
Additional tools needed:
- Plastic fork(s)
- Waxed paper
There are a variety of expensive candy dipping instruments available for purchase at craft stores and baking supply stores. Keep your money in your pocket. The cheapest plastic forks that you can find will be required. The more fragile the material, the better!
Prepare your work surface by lining it with waxed paper. On this surface, you will also be adding covered cake balls, which will be a nice touch. Remove the two center tines off the plastic fork(s) and toss them in the garbage. With only the two outside tines, the fork should be rather adaptable in terms of flexibility.
Place a cake ball on the fork and press down. Dunk the raisin into the sugar coating and carefully take it out to remove any excess. Place the cake ball gently on the waxed paper and gently press the fork down as you slide it out from beneath the ball.
Option 2: Using toothpicks and styrofoam
Additional tools needed:
- Styrofoam block
- Plastic wrap
The process is similar to that of producing cake pops, except that toothpicks are used instead of sticks.
Using plastic wrap, completely encircle a styrofoam block to keep the styrofoam particles away from the meal. Clean-up is also made simple by this method!
Indent about half way into the cake ball with a toothpick that has been dipped in the sugar coating for about 13 inches. This should be done for all of the parts.
Each cake ball should be dipped by holding it upside down with a toothpick and dipping it into the sugar coating until completely covered. While still upside down, gently raise out and shake off any extra liquid. Turn the styrofoam block right side up and insert the toothpick into the block. Allow for thorough drying.
Once the coating has hardened, carefully take the cake balls from the styrofoam and gently twist the toothpicks out of each cake ball.
Decorating the cake balls
Grab your sprinkles!
Place the cake balls on a piece of waxed paper and drizzle with candy coating that has been prepared in a ziplock bag over the top. If desired, garnish with sprinkles. Allow for thorough drying.
Organize the candy cups into groups of three. Pipe a dab of candy coating into each cup to aid in the adhesion of the cake ball that is placed within. Place a cake ball in each candy cup and set them aside. Do not pipe more than a few cups at a time to avoid the coating hardening before a cake ball is nestled in it. Refrigerate in sealed containers to preserve freshness.
How To Dip Cake Balls Into Chocolate?
Toss each cake ball in the candy coating with a toothpick and turn it upside down before dipping it again into the coating. While still upside down, raise out and shake off any excess, then rise up again. By flipping the styrofoam block right side up, you should be able to insert the toothpick into it. Allow for thorough drying before applying.
How Do You Dip Cake Pops Without Falling Off?
It is possible to prevent cake pops from slipping off the sticks by covering them with firm candy coating, which works as an adhesive. Using the candy coating, coat the end of each cake pop stick before putting it into the chilled cake balls. If you wish to enter the stick into the cake ball, I recommend inserting it approximately halfway through the cake ball.
Can I Use Chocolate Instead Of Candy Melts?
When you melt them, it is possible to get a semi-liquid condition. After they have been set, you will have a flawlessly smooth and shining surface. If you don’t have any candy melts on hand or can’t locate them in your local supermarket, you may use compound chocolate, couverture chocolate, almond bark, soybeans, and sugar for them.
How Long Do Dipped Cake Pops Last?
Cake Pops that have been dipped and decorated can be kept at room temperature for one to two weeks, depending on the sort of cake pops you have made. Refrigerating the food for two to four weeks should be sufficient time to preserve its freshness. You should be able to keep it in the freezer for at least one month.
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.
Why Dont My Cake Pops Stay On The Stick?
If you don’t put enough frosting on the cake balls and thin down the sugar coating, the cake balls will fall off the stick. If the chocolate coating is too thick, the cake balls will be heavy and will fall to the ground.
How Do You Keep Cake Pops Standing Up?
The sticks of your cake pops may be easily propped up by passing the sticks through the holes of an upside-down colander. If you’re using a more beautiful stand to display your cake pops, this is a terrific choice if you’re concerned that the pops will drip if they’re allowed to cool completely before serving them. Remove the colander from the sink after you’re finished.
What can I use if I don’t have sticks for cake pops?
In the event that you do not have lollipop sticks on hand, or just do not want to utilize sticks, there are several alternatives. You may use candy sticks, such as cinnamon or peppermint sticks, to decorate your cake. Instead of a spoon, you can use a fork. In addition to cake pops, you may also serve the cake balls as a dessert.
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.
How do you make cake pops without a stand?
Make holes in the top of an upside-down egg carton for a quick and simple alternative. Look in your refrigerator to see if you have an egg carton that you can use as a fast container for your cake pops. If you do, turn it upside-down and poke a stick through each egg dome to secure it. You may just prop the sticks in the holes after you’re finished!
Can you use paper straws as cake pop sticks?
A simple approach to create a stunning cake pop presentation is to use paper straws instead of plain white lollipop sticks, which can be found here.
Can I use toothpicks for cake pops?
Toothpicks – I used beautiful ones that I purchased for $1.50 at a dollar store. I recommend that you use something a little more sturdy than regular toothpicks so that they can hold up the cake pops better and look neater while you are presenting your cake pops. Toothpicks with different colors would be interesting.
How do you dip cake pops without falling off?
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.
Can you use chocolate chips for dipping?
Use chocolate chips for fast and dirty dipping; after all, they’re designed to withstand the heat of an oven, so a few moderate zaps in the microwave won’t do too much damage to their quality. Because chocolate chips do not contain enough cocoa butter to temper, the melted chocolate will solidify with streaks or swirls in it as it cools.
How do you thin chocolate for dipping?
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.
Can I use chocolate chips instead of candy melts for cake pops?
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.
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.
Why are my cake pops sweating?
- When utilizing frozen cake balls, this is a frequent effect that occurs.
- Until you can start making cake pops, the cake balls need to be completely thawed – but it can be difficult to discern if they are completely thawed before you start dipping them in the chocolate batter.
- When a result, the pop will ″sweat″ as the chocolate surface hardens and the internal cake ball warms up to room temperature.
What can I put my cake pops in?
Make Use Of A Styrofoam Holder- A block of Styrofoam may be used to hold the cake pops while they are drying, and it is rather inexpensive.
Will cake pops crack in the fridge?
As a result of the freezing process, the cake center will shrink, and the pop will expand when brought back to room temperature, causing the candy coating on the outside of the cake to fracture. After the cake pops have been dipped, avoid storing them in the freezer and instead keep them in the refrigerator or at room temperature.
Can I dip frozen cake pops?
Remove the baking sheet with the cake balls from the freezer about 5 minutes before you want to dip them in the chocolate. They may fracture if they are frozen when you dip them in the heated chocolate or candy melts because of the sudden shift in temperatures. It is necessary to melt the chocolate before you can begin dipping the cake balls in the coating.
Can I put paper straws in a cake?
I was overjoyed to discover that paper straws are equally as effective as plastic straws for supporting a tiered cake and holding a stacked cake together. Despite the fact that they are a little more pricey, they will not kill all the turtles.
What size sticks for cake pops?
Getting your cake pops on a stick is the first step in creating a beautiful design on your cake pops. You may acquire your sticks in a variety of sizes, with the most common being 4 inch, 6 inch, and 8 inch in diameter. The sizes 6′′ and 8′′ are the most common for me.
Can you use wooden sticks for cake pops?
Make lollipops, cake pops, snacks, and other confections with these gorgeous wooden stick designs. A case of 500 cake pop sticks (10 packs of 50 pieces) is available, making them an excellent choice for a party or bakery display. The cake pop sticks are made of lightweight aluminum and are 3.74 inches in length and 0.15 inches in diameter.
What are cake bombs?
Cake bombs are similar to a huge packed cake pop in appearance. They are a combination of cake and frosting that is wrapped around a delectable center filling and baked to perfection. After that, the entire object is covered in chocolate. However, some are much more appealing than others, with centers consisting of cream cheese frosting, caramel, or cookie dough!
Can I use chocolate chips instead of candy melts?
The same results may be obtained by using white chocolate chips for candy melts, although they may not be as pleasing. Due to the fact that white chocolate chips require tempering whereas candy melts do not, you will need to melt them in a different manner in order to achieve the best results.
Why do my cake pops slide down the stick?
- To make matters worse, you used an excessive amount of frosting in your recipe.
- It is possible that you could lose control and your cake balls will fall off the sticks.
- The best rule of thumb is to start with a little bit of icing and gradually increase the amount until your mixture has the consistency of clay, then stop.
- The amount of frosting I use in my basic cake pop recipes ranges from 1/3 cup to 1/2 cup.
Homemade Cake Pops
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- How did you spend your weekend?
- The majority of the time was spent celebrating my friend’s birthday.
- Among the things I prepared were this cake (which I baked as cupcakes), these cookies, and these cookies again– it had been much too long since I’d made a batch of them in particular!
- Chocolate, peanut butter, and caramel are all favorites of the birthday girl, so selecting these three items was a no-brainer.
- When it comes to celebrating a joyous event, there’s nothing better (get it?
- better?) than a birthday, shower, wedding, or whatever else you can think of.
- I had my baby shower last month, and one of the surprises was a massive display of cake pops, which my mother and sisters prepared as a surprise for me.
Cake pops are one of my favorite treats, but I seldom take the time to create them.A batch for each of my sisters’ bridal showers in the last three years, however, was a labor of love on my part.(Do you remember the cake pops in green and pink?(They were for a bridal shower, after all!See?Special events need the consumption of extra-special food.
The difference between these cake pops and others you may have tried is that they are created from scratch completely from start to finish.No box cake mix or canned icing are used, resulting in a cake pop experience that is completely different from the norm.In fact, the prepared food may be TASTEED.There’s a lot of love, passion, and consideration that goes into each and every gorgeous pop.
Moreover, guess what?Do you want to witness the entire procedure from beginning to end?Follow along on Facebook or Instagram LIVE on Wednesday at 1 p.m.Eastern Time.
It’s during that time when I’m LIVE every week!I’ll prepare a batch and answer any questions you have about cake pops as we move along together!So, whatever!When I was writing Sally’s Candy Addiction, I was inspired to start producing handmade cake pops.In fact, this dish may be found in the book itself!I’d want to post it on the blog as well because I’ve had a lot of requests on how to make cake pops from scratch in the past.
- To begin, I’ll go over the steps I took to create the peeeeerfect pop, as well as the vanilla cake and vanilla buttercream that were utilized to make the pop’s cake and buttercream.
- Now that we have established that there is a lot of terrain to cover, let’s get started.
- (I’m not going to quit with the nerdiness just yet.) It will take a bit more time to prepare the cake from scratch because we will not be using box cake mix or canned icing.
- I always start with the cake the night before and finish with the cake pops the following morning.
- The overall procedure is as follows:
- Make your own cake and frosting
- make your own icing
- Make a homemade frosting by crumbling the cake.
- Form into little balls
- Recipes for both the vanilla cake and the icing are really simple, although I do recommend that you use the appropriate size pan for the cake.
- Using a standard 9-inch cake pan will result in an unwieldy cake.
- A 9-inch springform pan will be required because the cake is rather tall when baked.
- Alternatively, an 11-inch pan can be used.
- A 10-inch springform pan may also work nicely for this recipe.
- The components for the cake are basic.
- The bare essentials, such as flour, butter, sugar, vanilla, and milk.
- The same applies for the vanilla frosting, which consists of butter, confectioners’ sugar, vanilla extract, and milk (or cream).
- The flavor difference between this and what you get out of a box is the texture of the ingredients.
You can definitely tell that these cake pops are unique, and it’s all down to the fact that you started with components that were made from scratch.IT WAS WORTH IT!Once the cake is crumbled, it’s time to combine it with the frosting mixture.The idea of crumbling a cake into icing seems a little strange when you think about it, and that’s precisely what cake pops are– they seem a little strange when you think about them.It’s made of cake and icing that have been combined to make a truffle-like ball.Insert a stick through the hole and immerse it into the coating.
True to its strange and delectable nature, it is also fantastic, and you should embrace it.The cake broke into the dish of icing in the left shot.The right shot shows the two elements together.Once the two ingredients have been combined, it is time to form the mixture into balls.
And here’s how I go about accomplishing this.
My Rolling Trick
- When the cake and frosting combination is cool, it is much simpler to roll them into perfectly round balls.
- And what I do is roll the balls up immediately after the two ingredients have been combined.
- They’re a little deformed because the cake and frosting recipe is quite moist– and because they were baked at room temperature.
- So I place the balls in the refrigerator for at least 2 hours to allow them to firm up.
- After that, I give them another tiny roll to help level out the sides a bit more.
- When they’re cold, it’s much easier to smooth them out and mold them into precisely spherical forms.
- As a result, (1) roll (2) chill (3) roll again to smooth out the sides of the roll Because the cake balls need to be extremely cold before dipping, this approach accomplishes both tasks at once!
- Let’s get this party started.
- Alternatively, you may dip the cake balls in pure white chocolate, which is what I prefer for the nicest flavor, but that stuff can be rather pricey.
And you’ll need a substantial quantity to make all 40 cake pops!Candy melts/candy coating can be substituted for the chocolate.I’ve included both possibilities in the recipe below, along with some more information on each option.Yet another tip: to guarantee that the cake ball is securely attached to the lollipop stick, dip it briefly into the coating before placing it on the stick.After that, insert the stick into the middle of the cake ball.Take a look at the photo above!
Another tip: placing the cake pops right side up in a large styrofoam block or even a box is the ideal method to enable the coating to dry and harden without compromising the beautiful round shape of the cake pop.For this batch, I utilized a box, as shown in the photo below.I just pierced it with really little holes.It’s simple and inexpensive.
Cake pops will be completely dried in about an hour.Cake pops are a brilliant celebration-worthy delicacy that can be made ahead of time and stored in an airtight container.After they’ve been allowed to dry completely, I just place them in a large freezer bag with a zippered top.They last for up to 6 weeks in the freezer, after which they should be thawed overnight in the refrigerator.
I’ve got a couple additional pointers for you!I went through them in detail in Sally’s Candy Addiction since they’re really crucial to understand before you start playing the game.
Cake Pop Tips
- Isn’t frosting the most delicious portion of a cake? Cake pops, on the other hand, are an exception. Too much frosting results in a cake pop that is very wet and oily, rather than the beautifully moist pop you were expecting. This frosting recipe makes *just enough* frosting to wet the cake crumbs on the bottom of the pan. The correct ratio is critical here, and the cake balls must be absolutely cool before being dipped in the chocolate. Check to see that you have adequate space in your refrigerator or freezer for them before you buy them. Cake pops are best chilled on a large baking sheet coated with parchment paper
- a 2-cup glass liquid measuring cup is the right depth for dipping the cake pops
- tinting the coating adds a delightful splash of color! I normally stick to a color scheme consisting of white and one additional color. Alternatively, a maximum of two colors may be used. (For example, these.) The teal hue I’ve used here is Americolor gel food coloring in the shade teal
- of course, sprinkles are a need. However, you were previously aware of this.
With the exception of lollipop sticks and the appropriate size cake pan, there isn’t much else you need to get started! Print
- Recipe for homemade vanilla cake pops with homemade vanilla buttercream prepared from scratch (no cake mix or commercial icing used) 1 and 2/3 cups (209g) all-purpose flour (spooned and leveled)
- 1 and 2/3 cups (209g) sugar (spooned and leveled)
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) whole milk (or buttermilk)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g
- 1 stick) unsalted butter, softened to room temperature
- 1/2 cup (115g
- 1 stick) unsalted butter, softened to room temperature
- 1/2 cup (115g
- 1 stick) unsalted butter, softened to room
- One and a half cups (210g) confectioners’ sugar, 2–3 teaspoons heavy cream or milk, 1 teaspoon pure vanilla essence, 7 tablespoons (100g) unsalted butter, warmed to room temperature
- candy melts or coating (or white chocolate, if desired)
- 40 ounces confectioners’ sugar
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a 9-inch springform pan with cooking spray
- Make the cake by following these steps: In a medium-sized mixing basin, whisk together the flour, baking powder, baking soda, and salt. Make a mental note to put it away. In a large mixing basin, cream together the butter and sugar until light and fluffy, about 2 minutes, using a handheld or stand mixer fitted with a paddle or whisk attachment. In a separate bowl, add the egg and vanilla extract and beat on high speed until well incorporated. Scrape the bottom and sides of the bowl as often as you need to.
- Add the dry ingredients and milk to the wet components while running the mixer on low speed until everything is well blended. Manually whisk the mixture to check that there are no major lumps at the bottom of the bowl before proceeding. The batter will have a small thickness to it. Pour the batter onto the prepared pan in an equal layer. Bake for 30 to 36 minutes, or until a toothpick inserted in the center comes out clean, depending on your oven. If the top of the dish begins to brown too rapidly in the oven, loosely cover it with a piece of aluminum foil.
- To finish cooling the cake in the pan on a wire rack, let it cool fully.
- Make the icing by following these steps:
- Using a handheld or stand mixer with with a paddle attachment, cream the butter on medium speed for about 2 minutes, or until it is light and fluffy. While the mixer is running on low, slowly add the confectioners’ sugar, heavy cream, and vanilla extract. Increase the speed to a high level and continue to beat for three full minutes.
- Place the crumbled cake on top of the frosting in the mixing bowl when it has cooled. Make sure there are no huge lumps in the soup or stew. On a low speed, whip together the frosting and the cake crumbs until they are well incorporated.
- 1 tablespoon of the moist cake mixture should be measured and rolled into a ball. Place the balls on a baking sheet that has been lined. Put it in the refrigerator for 2 hours or the freezer for 1 hour. If necessary, re-roll the cold balls to smooth them out. As you’ll only be working with a few at a time, put them back in the refrigerator.
- Melt the coating in a 2-cup liquid measuring cup (which is ideal for dunking!) over low heat. You can use a double boiler or a microwave to prepare this dish.
- Coat the cake balls with the following ingredients: Only 2-3 cake balls should be removed from the refrigerator at a time. The center of the cake ball should be poked with a lollipop stick that has been dipped about 1/2 inch into the coating. Make sure you only push it halfway through the cake ball. Toss the cake ball in the coating until it is completely covered. (See note below) In order to ensure that the cake ball’s base is completely covered with coating, place the cake ball on a lollipop stick. Allowing the excess coating to fall off is accomplished by tapping the stick against the edge of the measuring cup very gently. Using sprinkles, decorate the top of the cake and place it upright in a styrofoam block or box (as explained above). Repeat with remaining cake balls, only working with some out of the refrigerator at a time. When dipping the cake balls, they must be extremely cold
- the coating will set within an hour. Alternatively, cake pops can be stored in the refrigerator for up to 1 week.
- Instructions for making the cake ahead of time: I always bake the cake one day ahead of time. Cover with plastic wrap and let aside at room temperature. The cake balls can be kept in the refrigerator for up to 2 days or frozen for up to 6 weeks if they are not dipped in chocolate. After allowing the frozen meat to defrost in the refrigerator, go to step 9. Once the coating has completely hardened, you may store the completed cake pops in the freezer for up to 6 weeks. Refrigerate overnight to allow for thawing.
- The following are the special tools: KitchenAid stand mixer, KitchenAid hand mixer, glass measuring cup, springform pan, Silpat baking mat, half sheet baking pan, lollipop sticks, and Americolor food coloring
- the following are the special tools:
- Various types of coatings are available, such as candy coating/candy melts, almond bark, and pure white chocolate. If you’re using almond bark or pure white chocolate, cut it up first before melting it in the microwave. Make a thin coating by melting it down with 1/2 teaspoon vegetable oil to make it easier to apply as a coating. Semi-sweet, bittersweet, and milk chocolates are all acceptable substitutes. Chop coarsely and heat in a saucepan with 1/2 teaspoon vegetable oil to thin it down. Maintain a heated temperature over a double boiler
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How to Make Cake Pops – Easy Cake Pops Recipe – Wilton
- To make these simple cake pops, you’ll need some ideas on how to prepare your cake, as well as instructions on how to properly melt Candies Melts candy for quick and easy decoration.
- Cake pops are a terrific edible present or party treat since they are simple to create and entertaining to design.
- They’re simple to make and can be customized with your favorite tastes and colors.
- They’re also great for when you just need a tiny taste of something sweet.
- Although you may use your favorite handmade cake recipe to make cake pops in this recipe, there’s no shame in using a boxed cake mix instead.
- Baked cake from a box yields a moist cake crumb that is ideal for cake pops.
- To make it feel a little more ″homemade,″ you may also use your favorite mix-ins (we suggest mini chocolate chips or sprinkles for a confetti look).
- So roll up your sleeves and let’s get this party started!