Depending on the size, you can get anywhere from 16 to 48 pops with one batch! Here’s how you can make small, medium or large cake balls: Small: 1 tablespoon-sized cake ball (each about 1 1/4 in.
In a large bowl or in the bowl of a stand mixer,crumble the cake rounds until no large chunks remain.
Can I use box cake mix for cake pop maker?
By making a few adjustments, you can convert any cake mix for use with a cake pop machine. If you use a standard size cake mix, be prepared to make about 9 dozen cake pops.
How much are cake pops by the dozen?
On average, most home bakers will sell their cake pops for between $1.50-$2.50 per pop. For custom orders, most people will require a minimum order of one dozen. They will generally charge between $18-30 per dozen. In order to make a profit, there are a few things you need to take into consideration.
How far in advance can I make cake pops?
Make Ahead Instructions: I always make the cake 1 day ahead of time. Cover and keep at room temperature. You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks.
Why did my cake pops fall off the stick?
The best way to prevent the cake balls from falling off the stick is by making sure you added enough frosting to the cake balls and thinning out the candy coating. If the chocolate coating is too thick it will be heavy and way down on the cake balls.
Are candy melts good for cake pops?
Candy Melts candy can be used for dipping, drizzling, dunking and decorating – but it’s perhaps best known for coating cake pops. Available in a variety of colors and flavors, Candy Melts candy helps seal in the flavor and moisture of a cake pop. It also acts as a blank canvas for decorating!
Should you freeze cake pops before shipping?
Keep them in the freezer until you’re ready to take them to ship (again, helps keep them colder, longer, which prevents any melting in transport, not because they need refrigerated). GOOD TO KNOW: Cake pops stay good for two weeks.
Do cake pops need to be wrapped?
When you take everything out of the fridge, condensation will collect on the outside of the package or container, not on the pops. Don’t store cake pops without wrapping or covering them, or they’ll end up dotted with condensation. Do freeze uncoated cake balls. (But not your finished pops!)
Should I wrap cake pops?
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 much are 2 cake pops at Starbucks?
Starbucks Menu Prices
|Edamame Hummus Wrap (Limited Time)||$5.95|
|Thai-Style Peanut Chicken Wrap (Limited Time)||$5.95|
|Salted Caramel or Birthday Cake Pop||$1.95|
|Salted Caramel or Birthday Cake Pop||2 Pc.||$3.50|
What is the average price of cake pops?
What is the average cost of cake pops? The average cake pop will run you around $2.
Can I leave my cake pops out overnight?
After you have made your cake pops completely, dipping and decorating them to perfection, you can simply leave them at room temperature for 1-2 days. Cake pops will actually look the best (with no chance of condensation forming on the chocolate) when they are kept at room temp.
How long do cake pops last once made?
Once the pops are completely cool, they’re ready to enjoy. Package them up in plastic goodie bags or serve them as is on a plate or platter. Cake pops stay fresh at room temperature up to 2 weeks. In the fridge, they will stay fresh for 3 weeks.
Can you freeze cake pops after dipping?
Yes, you can freeze cake pops for around 6 months. You can either freeze the moulded cakes before dipping them in their candy coat, or you can freeze them once they’ve been dipped. Either way, they should last for around 6 months in the freezer.
How to make cake pops at home?
How much is a dozen cake pops?
CAKE POPS – Main Street Bakery and Catering. Cupcakes are $2.50 each and $26 for the dozen.. Cake pops: Traditional flavors: $24 for the dozen (sitting) or $30 for (standing). Vanilla. Chocolate. Marble. Deluxe Flavors $26 or $30 per dozen.
How to make Monsters Inc cake pops?
How to Make Cake Pops – Easy Cake Pops Recipe – Wilton
To make these simple cake pops, you’ll need some ideas on how to prepare your cake, as well as instructions on how to properly melt Candies Melts candy for quick and easy decoration.Cake pops are a terrific edible present or party treat since they are simple to create and entertaining to design.They’re simple to make and can be customized with your favorite tastes and colors.They’re also great for when you just need a tiny taste of something sweet.
Although you may use your favorite handmade cake recipe to make cake pops in this recipe, there’s no shame in using a boxed cake mix instead.Baked cake from a box yields a moist cake crumb that is ideal for cake pops.To make it feel a little more ″homemade,″ you may also use your favorite mix-ins (we suggest mini chocolate chips or sprinkles for a confetti look).So roll up your sleeves and let’s get this party started!
How to Make Cake Balls
- Using a measuring spoon to produce regular, homogeneous cake balls is the quickest and most efficient method. You may get anywhere from 16 to 48 pops out of a single batch, depending on the size of the mold. Using the following method, you may produce tiny, medium, or giant cake balls: Cake balls are small: one tablespoon-sized cake ball (each about 1 1/4 in. diameter) yields around 48
- Medium: 2 tablespoons sized cake balls (each about 1 1/2 in. in diameter) yields approximately 24
- small: 2 tablespoons sized cake balls (each about 1 1/2 in. in diameter) yields approximately 24
- large: 2 tablespoons sized cake balls yields approximately 24
- small: 2 tablespoons sized cake balls yields approximately 24
- large: 2 tablespoons sized cake balls yields approximately 24
- small: 2 tablespoons sized cake balls yields approximately 24
- large: 2 tablespoons sized
- Extra-large: 3 tablespoons-sized cake balls, each about 2 inches in diameter, yields around 16 servings.
How to Dip Cake Pops Using Candy Melts Candy
In order to dip your candy, we recommend melting it in a Candy Melting Pot along with a small amount of EZ Thin Dipping Aid.The melting pot will aid in maintaining the proper temperature of your candy, and the EZ Thin will ensure that your candy has the appropriate consistency for dipping.With Candy Melts, it is simple and enjoyable to design and personalize your cake pops.They’re simple to melt and are available in a range of colors and flavors to suit your taste.
See our How to Utilize Candy Melts for Baking and Decorating tutorial for step-by-step instructions on how to melt, use, and create cake pops made with Candy Melts.When melting chocolate, you can use either dark chocolate or white chocolate.Both of these are excellent coatings!
How to Store Cake Pops
Cake pops that have been dipped and decorated with Candy Melts candy can be kept at room temperature for up to a week. Cake pops should be stored in the refrigerator if they were dipped or decorated with melted chocolate or white chocolate. This will prevent the chocolate from melting.
Can You Freeze Cake Pops?
Simply place your cake pops in a big resealable freezer bag and freeze for several hours. Cake pops may be stored in the freezer for up to 6 weeks at room temperature.
Easy Cake Pop Ideas & Recipes
Busy Bee Donut Pops
In the event that you’re too busy to prepare cake pops for your celebration, you may substitute store-bought doughnut holes instead of baking them yourself. These lovely Busy Bee Donut Pops are perfect for baby showers or birthday parties, and all you have to do is dip them in chocolate and garnish them with sprinkles.
School Spirit Cake Pops
These Team Spirit Cake Pops are the perfect way to show off your team spirit. These snacks, which are made with two different colors of cake and candies, are perfect for any sporting event or school function!
Sprinkled Succulent Cake Pops
With these adorable Succulent Cake Pops, you can start your own food garden.
Blue Marbled Cake Pops
Using these adorable Succulent Cake Pops, you can create your very own delicious garden!
Cake Pops Tips and Troubleshooting
How Far in Advance Can You Make Cake Pops?
You may create your combination a couple of days ahead of time and store it in the refrigerator until you’re ready to use it.You can even make the cake balls a day ahead of time and store them in the refrigerator to make dipping them simpler.In order to prepare your cake balls and freeze them, place the cake balls in a big freezer bag and store them in the freezer for up to 6 weeks at room temperature.Allow the cake balls to come to room temperature before dipping them in the chocolate.
Why Are My Cake Pops Cracking?
Cracking in your candy shell is almost often caused by a sudden shift in temperature (cold cake balls being dipped into hot candy).Hot candy or chocolate that has been placed in a chilly refrigerator or freezer might likewise result in this situation.Allowing your cake balls to come up to room temperature before dipping them in heated caramel or chocolate can help to prevent shattering.Allow your cake pops to remain at room temperature for 5 to 7 minutes before putting them in the refrigerator or freezer to allow the candy to cool completely before serving.
Getting a Smooth Finish
In order to achieve a good, smooth finish, consider rolling the cake ball once more to smooth off the sides before inserting the stick into the center. We also recommend using EZ Thin to thin out your candy, resulting in a consistency that is ideal for dipping and dunking in liquids.
Why Do My Cake Pops Fall Off the Stick?
If your cake balls are slipping off your treat stick, it might be because they are too heavy owing to their size or because you have used too much icing.Make careful to dip the stick in melted candy before putting it into the cake ball to assist guarantee that your cake balls remain in place better.When the hardened sugar coating hardens, it works as a glue, holding the stick in place.Adding a bit additional cake to the mix will assist to balance out the texture if you believe you’ve used too much frosting.
The Frosting to Cake Ratio
When it comes to putting frosting on your cake, you just want to put on enough to make it wet. The importance of this is especially significant if you’re using a boxed cake mix, which is already rather wet, since it will make a difference. Start with a little quantity and gradually increase the amount as needed.
Have Fun Experimenting with Flavor!
Are you a fan of buttercream frosting but not the texture?Instead of using buttercream frosting, try using cream cheese frosting!When making red velvet cake pops, cream cheese frosting is a terrific choice, but it may also be used with your favorite dark chocolate cake mix.What are some of your favorite cake pops that you’ve created throughout the course of your career?
Post a photo of them on social media, such as Facebook, Instagram, or Twitter, and tag us @wiltoncakes to be featured.
Tweak batter for cake pops
Lisa, please accept my heartfelt greetings.I recently purchased a cake pop maker, and several of the recipes in their handbook recommend using a 9 oz.cake mix.Is this correct?
I’ve been able to get a yellow mix and a vanilla mix, both manufactured by Jiffy, but have been unable to locate a white mix.In response to my email inquiry, a representative from the cake pop company stated that a standard cake mix would be sufficient.All of the standard cake mixes that I can get in my area are substantially larger than 9 oz.A member of the family had also attempted to bake a conventional cake mix in this machine, which had ended in tragedy.According to what I understand from the recipe book, anytime a cake mix is used, it must be strengthened with additional components.
Do you have any recommendations?J.Ayers is a writer and poet.Greetings, J: It is necessary for the batter to be thicker or heavier in consistency when manufacturing cake pops as opposed to the batter that is created following the cake mix instructions.
- It is possible to modify any cake mix for usage with a cake pop machine by making a few minor alterations.
- If you use a standard-size cake mix, you should be able to create around 9 dozen cake pops with it.
- Instead, you may use 1 3/4 cups dry mix from a normal cake mix (which is comparable to 9-ounce cake mix), and then follow the manufacturer’s instructions to bake the cake as directed.
- For 66 cents, you can get a 9-ounce Jiffy white cake mix at the H-E-B on Texas Avenue in College Station.
- Cake Pop Batter1 box cake mix (14.25 oz.) 1 pound cake mix 1-3.4-ounce container instant pudding (flavor similar to cake mix) 3 quail eggs Use an equivalent amount of milk to replace the water specified on the package directions, and omit the oil.
- Combine all of the ingredients in a baking dish and bake according to the manufacturer’s instructions.
- This recipe makes approximately 9 dozen cake pops.
- A longtime Bryan food and nutrition educator, Lisa Fritz, addresses readers’ food and cooking-related inquiries as well as provides recipe suggestions.
- It is [email protected] if you want to contact her.
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How Much Should I Charge For Cake Pops?
Cake pops have become a popular delicacy due to the fact that they are both delicious and adorable.There are several bake shops, farmer’s markets, and in-house bakeries where cake pops may be found.You may have asked how much I should charge for cake pops.Here’s some guidance.
When purchased from a professional bakery, cake pops may be purchased for anywhere from $1.50 to $4 each pop.The cost of the cake, icing, decorations, packaging, and preparation will vary depending on the specifics of the order.Those who want a complex cake pop, complete with intricate embellishments and maybe even a bespoke form, will likely pay $3 or more.A basic cake pop, on the other hand, will most likely only sell for $1.50 to $2.50.
What Are Cake Pops?
Cake pops are a form of delicacy that has gained popularity as a result of its attractive appearance and delectable taste.They are cakes that have been shaped into the shape of lollipop sticks.In many cases, they will include some type of decorative element, such as sprinkles.Cake pops are produced by breaking cooked cake and combining it with icing until it forms a ball.
A lollipop stick is then used to attach the rolled-up cake and frosting mixture to the lollipop stick.The balls are then coated in chocolate or sugar melts and decorated on top with candy canes or other embellishments.Cake pops are available in a wide range of distinct taste and flavor combination options.Chocolate, vanilla, strawberry, carrot cake, red velvet, cookies and cream, and caramel are some of the most popular flavors of cake and frosting to employ.Parties such as birthday celebrations, wedding receptions, graduation parties, and baby showers would benefit from having them on hand to serve guests.
Cake pops are a terrific way to use up any leftover cake and icing after a celebration.They are a trendy trend that can be seen at a variety of bakeries both locally and nationally.You may also create your own cake pops at home using one of the many fantastic recipes available.
How Much Should I Charge For Cake Pops?
Cake pops are a fantastic item to offer at a craft fair.They are a popular treat that may be made to your specifications.There are a plethora of taste combinations that may be created, making them a highly adaptable treat.Generally speaking, most amateur bakers will sell their cake pops for somewhere between $1.50 and $2.50 a pop.
For bespoke orders, the majority of individuals will want a minimum order of one dozen pieces.It is customary for them to charge between $18 and $30 per dozen eggs.Several factors must be considered in order to create a profit in the business environment.You must take into consideration the costs of materials, labor, and other resources.As soon as you have an idea of how much everything costs to produce a dozen cake pops, you can figure out how much you should charge based on your intended profit.
This Cake Pop Maker Kit includes two silicone mold sets, a three-tier cake stand, chocolate candy melts and other accessories.
Ingredients and Kitchen Supplies
- You will need the following ingredients to make a simple cake pop: a cake, icing, candy melts, and lollipop sticks. Cake pops with more sophisticated embellishments, such as sprinkles and other colors of sugar melts, will need more time and effort. In addition, you may mould cake pops into various forms or even pipe faces or drawings onto them. You must also consider the type of kitchen products you use and whether or not they incur any additional expenditures for you. You will almost certainly need an electric mixer, an oven, mixing bowls, measuring cups, and cake pans, among other things. More scrumptious recipes may be found here: How to Make Chocolate Lollipops
- Delectable Red Velvet Oreo Cake Squares
- How to Make Choco Lollipops
Keep in mind to include the cost of labor in your calculations. It is possible that you will need a few hours to complete the preparation of your cake pops. The cake must be baked and frosted before being formed into cake balls and dipped in sugar melts before being decorated. There are multiple phases involved in manufacturing them, and it might be difficult to get the desired form.
Package your cake pops so that they may be sold if you choose to sell them.Individuals must be individually wrapped in plastic wrap or placed in a box if they are to be sold as a group.If you are selling a dozen at a time, a pastry box can be used to package and sell them.The majority of the time, the packaging is purchased in bulk, making it reasonably priced.
The venues in which you sell your cake pops are many and may be customized to your specifications.
Selling Your Homemade Cake Pops
Cake pops are a delectable and attractive treat that are suitable for any celebration.They are ideal for selling at bake sales, farmer’s markets, and even in your own bakery business.They are popular with people of all ages, and they can be readily personalized.Cake pops are a treat that may be used in a variety of ways.
A large array of various cake and frosting tastes may be used to create a delectable feast for your guests.You may anticipate to sell your cake pops for between $1.50 and $2.50 each individual depending on their size.Do you have any queries about how much to charge for cake pops or how to set your prices?If this is the case, please post your queries in the comments section below.Do you think this article is interesting?
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Homemade Cake Pops
It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.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!
- 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
It’s easier to roll the cake + frosting mixture into perfectly round balls if it’s cold.And what I do is roll the balls up shortly after the two are combined together.They’re rather deformed since the cake + frosting recipe is so moist– and at room temperature.So then I chill the balls in the refrigerator for at least 2 hours.
After that, I give them another little roll to smooth out the sides.When they’re cold, they’re easier to smooth out and form perfectly round shapes.So (1) roll (2) chill (3) roll again to smooth out the sides.The cake balls need to be super chilled before dipping, so this trick gets both steps done!Now let’s dunk.
You may dip the cake balls into pure white chocolate, which is what I like for greatest flavor, but that stuff is rather pricey.And you need a substantial quantity for all 40 cake pops!You can use candy melts/candy coating instead.I include two possibilities in the recipe below along with remarks for each one.
- Another trick: to ensure the cake ball stays secure on the lollipop stick, dip it slightly into the coating first.
- Then stick in the center of the cake ball.
- See photo above!
- And another trick: the best way to allow the coating to dry and set– without ruining the perfectly round cake pop– is to place them right side up in a large styrofoam block or even a box.
- I used a box, as pictured below, for this batch.
- I just poked super tiny holes into it.
- Easy and cheap.
- Cake pops will be dry within an hour or so.
- Cake pops are a genius celebration-worthy treat to make ahead of time because they freeze beautifully.
I simply freeze them in a large zipped-top freezer bag after they’ve fully dried.They’re great for up to 6 weeks, then just let them thaw overnight in the fridge.I have a few more tips for ya!I went over these in Sally’s Candy Addiction because they’re pretty important to review before you get started.
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 dipping!) over low heat. You may 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 just push it halfway into the cake ball. Toss the cake ball in the coating until it is thoroughly coated. (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 extra coating to fall off is accomplished by tapping the stick on the edge of the measuring cup very gently. Using sprinkles, decorate the top of the cake and lay it upright in a styrofoam block or box (as explained above). Repeat the process with the remaining cake balls, only dealing with a few at a time that have been taken out of the refrigerator. When dipping the cake balls, they must be extremely cold
- the coating will set within one 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 and fool-proof)
- Learn how to create cake pops in the comfort of your own home! This simple and fool-proof cake pop recipe is guaranteed to turn out perfectly every time you make it! These delectable candy-coated cake balls make a wonderful party treat for just about any get-together or event. Whether you’re creating my Starbucks copycat vanilla birthday cake pops, red velvet cake pops, or no-bake oreo cake pops, this straightforward tutorial will have you producing cake pops like a pro in no time at all. To the Table of Contents: What are cake pops composed of?
- What supplies are required to produce cake pops
- Instructions on how to create cake pops
- How to melt the candy melts
- how to keep the cake balls on the stick
- and other helpful hints.
- The easiest way to create cake pops
- what can I use in place of candy melts
- and more.
- What is causing my cake pops to crack?
- Creating cake pops ahead of time
- Keeping cake pops fresh
- Instructions for the entire recipe
What are cake pops made of?
To make cake pops, you just need a few ingredients, including a boxed cake mix cooked in the oven and vanilla icing. They are then coated in melted candy melts, which is a simple and delicious finishing touch (the kind you can pour into molds).
Supplies you need to make cake pops
If you want to make cake balls, all you actually need is a cooked cake prepared from cake mix and icing, as well as sugar melts to coat the outside of the balls.You may form the cake balls with your hands or with a meatballer to ensure that they are the same size and shape each time you make them.Pour the batter into a cake pop mold and set it aside until it hardens.For cake pops, use the same ingredients as above, but add cake pop sticks and a styrofoam block to keep the pops upright until they solidify.
How to make cake pops
Listed below is a brief explanation on how to prepare these addicting and delectable confections. The entire, thorough recipe may be found at the bottom of this page, on the printable recipe card, which you can download and print.
- Bake the boxed cake according to the package directions, allow it to cool, and then cut away the dry outer layer. Then either trash those portions or set them aside for later consumption.
- Finely crumble the cake and combine it with the vanilla frosting in a large mixing bowl. Create cake pops by rolling the batter into balls using your hands or using a cake pop maker
- Cake pop sticks should be inserted into the cake balls– Before inserting the sticks, you’ll need to dip the ends of the sticks into some melted caramel melts to seal them in place. After that, put it in the freezer for 15 minutes.
- Dip the cake balls into the candy melts– Once the candy melts have been well melted and thinned down with shortening or dipping aid chips, you may dip the cake balls into the candy melts and allow them to set upright on a styrofoam block to dry.
Tips to melt the candy melts
When melting candy melts, take careful not to overheat the candy coating by heating it too quickly.If this occurs, the material will become too hard.To create a smooth candy coating that will ensure that your cake balls have a beautiful exterior shell, you must thin it down a little bit at first.If you want a runnier consistency, you can add Crisco shortening, coconut oil, or EZ-thin dipping aid to the recipe.
How to Keep the cake balls on the stick
To keep the cake balls from slipping off the stick, make sure you have enough icing on the cake balls and flatten down the sugar coating before putting them on the pole.If the chocolate coating is too thick, it will be heavy and will cause the cake balls to sink to the bottom of the pan.TIP: If you don’t want to use the stick, you may just bake cake balls instead of using it.Right here on my blog, you’ll find a simple recipe for red velvet cake balls as well as a no-bake oreo cake ball recipe.
How to make the EASY version of cake pops
Try my no-bake oreo cake pops if you’re searching for a super-fast and quick variation of my original vanilla cake pops. They’re delicious! (VIDEO). All you need are Oreos, cream cheese, and candy melts to make this dessert. That’s all there is to it!
- Combine the Oreos and cream cheese in a food processor and mix until smooth.
- Roll the dough into cake balls and insert the melted candy-dipped stick into the center of each cake ball. After that, put it in the freezer for 15 minutes.
- Now dip the cake pops into the melted candy melts and carefully place the sticks into a styrofoam block to allow the candy to harden. If the candy melts are too thick, you may thin them out with dipping aid chips.
What can I 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.
Why are my cake pops cracking?
The majority of the time, there are two causes for them to break.Prior to dipping the balls in the chocolate, you should freeze the cake pops for 15 minutes to solidify the stick.If you dip them in candy melts that are excessively hot, the candy melts will fracture as a result of the quick temperature difference.If you kept the cake balls in the freezer for more than 15 minutes, they may have become too cold.
The cracking effect can be caused by a sudden temperature shift in this case as well, as was the case previously.
Make them ahead of time
Prepare them several days in advance and store them at room temperature in an airtight container.
Storing cake pops
- You may store them already dipped at room temperature for up to a week
- however, refrigeration is recommended.
- Refrigerator– Store the undipped cake balls in a tightly sealed jar in the refrigerator for up to 3 days.
- Freezer– Alternatively, you may preserve the cake balls without the icing in the freezer for up to 6 weeks. Don’t forget to defrost them in the refrigerator before using them.
Full Recipe Instructions
- 24 cake pop sticks
- a cake pop former 11/4 inch in diameter or a small cookie scoop
- white nonpareils (optional)
- a Styrofoam block (to lay the dipped cake pops)
- a cake pop former 11/4 inch in diameter or a small cookie scoop
- Cake pops should be formed by trimming off the outside golden layer of the cake once it has cooled to room temperature as recommended on the boxed cake mix.
- By crumbling the cake into fine crumbs with your hands, place it in a large mixing basin. Mix in 2 tablespoons of vanilla frosting with a spoon or your hands until well combined.
- Form the cake into balls and set them in the cake pop mold. Repeat with the remaining cake. Make sure the cake ball is slightly larger in diameter than the size of the pressing machine. Once the cake ball has been pushed tightly together, remove any excess cake from the edges and roll the ball with your hands to smooth out any faults that may have occurred. This step is completely optional. You can always simply finish it off with your hands if you want to.
- Place the sticks in the appropriate positions – In a small basin, heat 1/4 cup of candy melts until completely melted. Heat in 30-second intervals to avoid the candy from being overheated
- dip the tip of each cake pop stick into the melted candy and put it into the cake ball about halfway through
- cool completely before serving. Each cake pop should be placed on a baking sheet and placed in the freezer for about 15- 20 minutes before serving. Keep them there for no more than a few minutes or they will become too cold, causing the hot melted candy to break once you have dipped them.
- Thin out the candy melts before dipping them– In the meantime, melt the remaining candy in a separate basin. Make careful to melt them in 30-second intervals with frequent mixing in between each one. Once it’s completely melted, add 1 1/2 teaspoons Crisco shortening or melting aid chips (whatever you like) and stir until thoroughly combined. Then, using a tall narrow cup, pour the melted candy into it.
- Remove the cake pops from the freezer and dip each one into the cup, tilting the cup carefully to the edges to ensure that the entire cake pop is coated with frosting. Then gingerly lift the cake pop out of the pan. Using one hand, hold the cake pop and tap your wrist so that all of the additional melted candy drops off
- (do not twirl the cake pop)
- While the candy coating is still wet, garnish the cake pops with sprinkles or nonpareils while they are still warm. This will ensure that the sprinkles adhere nicely.
- Prepare your Styrofoam block and set it aside for approximately one hour. Refrigerate or store at room temperature
- Is it possible to prepare them ahead of time? Yes, I prefer to prepare cake pops a few days ahead of time and store them at room temperature in an airtight container. Making candy melts smoother and thinner I strongly recommend that you use dipping aid chips to make the melted candy melts more smooth and thinner in consistency. 88 calories | 19 grams of carbohydrates | 1 gram of protein | 1 gram of fat | 1 gram of saturated fat | 152 milligrams of sodium | 13 milligrams of potassium | 1 gram of fiber | 10 grams of sugar | 47 milligrams of calcium | 1 milligram of iron Take a picture of it and tag me on Instagram @simplyhomecooked or use the hashtags simplyhomecooked so that I may see it and showcase it. Recent Posts by the Author
Hello, my name is Dina, and I’m delighted you’ve dropped by!I feel that life is too short to waste time drinking lousy coffee and eating dull meals.You’ll be astonished at how fast a clean and tasty supper can be put together with my simple step-by-step recipes, which are easy to understand and follow.I hope you are able to discover something you like!
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How to Use Candy Melts for Cake Pops – Wilton
In terms of decorating your cake pop, Candy Melts candy makes it simple and enjoyable!Candy Melts are explained in detail, including how to melt and thin the candy, as well as some helpful hints on how to make cake pops with them.However, Candy Melts candy is likely most recognized for its usage in coating cake pops.It may be used for dipping, drizzling, dunking and decorating a variety of projects.
Candy Melts candy, which is available in a range of colors and tastes, helps to keep the flavor and moisture of a cake pop in tact.It also serves as a blank canvas for your creativity!Candy Melts are a terrific way to add a personal touch to your cake pop creations, whether you melt them in a melting pot or in a double boiler method.Make use of this handy instructions to guarantee that your cake pops are smooth and sparkly every time.
What is Candy Melts Candy?
It is a sweet confectionery coating that may be used to dip foods, shape candies, pipe and drizzle embellishments, or even to produce ganache.It is available in a variety of colors and can be purchased online.Colors and tastes are available, and it may be melted to a semi-liquid condition before hardening to a smooth, glossy finish when cool.Colors may also be blended together to create new hues, and leftover candy can be re-melted and re-used several times.
How to Melt Candy Melts Candy
It is possible to melt Candy Melts candy in one of three ways: in the microwave, over a double boiler, or in the Candy Melts Melting Pot. The melting pot or a double boiler are the most effective ways for making cake pops.
Candy Melts Melting Pot
Cake pops may be made using the Candy Melts Melting Pot, which is the most secure way to melt candy.This pot can melt up to 2 1/2 cups of Candy Melts candy in less than 10 minutes and will keep your candy heated until you have finished your project with it.To begin, place the silicone base in the pot and heat it for around 5 minutes on a low heat setting.Adding your candy to the saucepan once it has been warmed and stirring occasionally until it is fully melted If you want your candy to melt more quickly, consider chopping it into tiny pieces.
When the candy is entirely melted, turn the pot’s temperature control to the warm setting to keep the candy fluid while you dip your cake pops in the chocolate.It is possible to rewarm the candy if it begins to thicken or chill by returning the candy maker to the melting setting.When you’re through dipping your sweets, turn off the stove and allow the pot to cool fully before cleaning it up.
Double boiler technique: This method, which employs steam to melt your candy, is excellent for melting huge amounts of candy at once.If you want to melt your candy using a double boiler, fill a small pot halfway with water and set it aside.Turn the heat down to low and lay a big heat-safe bowl on the bottom of the pot.Add your candy to the bowl and swirl regularly to ensure that the heat is evenly distributed.
The steam emerging from the boiling water will cause the candy to become mushy and melted.Reduce the heat if there is an excessive amount of steam coming out of the pot.It is possible for your Candy Melts to become seized if they come into contact with water or steam.Once the candy is nearly entirely melted, take the bowl from the heat and continue swirling until the mixture is smooth and glossy, about 2 minutes.Remelting candy that has thickened or hardened can be accomplished by placing it back in the saucepan and swirling it over low heat until melted.
When it comes to melting Candy Melts, the microwave is the most efficient method, albeit it is best saved for melting smaller amounts of candy. You run a larger danger of burning your candy if you melt it in the microwave. This is especially true if you’re melting more than 12 ounces at a time. Keep this approach in mind for when you want to make candy cake pop decorations!
How to Make Candy Melts Thinner
It is possible to thin down melted candy if it looks to be too thick or is not evenly coating your dessert with the use of EZ Thin Dipping Aid.These crystals dissolve into your melted candy, resulting in a consistency that is ideal for dipping and drizzling applications.To use EZ Thin, simply combine 2 tablespoons of crystals with 12 ounces of melted candy.It’s that simple.
Stir until the ingredients are thoroughly combined.If you’re working with less than 12 oz.of melted candy, start with a little quantity of EZ Thin and gradually increase the amount until you get the desired texture and consistency.Additionally, solid vegetable shortening can be used to thin up your melted candy (2 teaspoons per 12 oz.bag).
To thin your candy, do not use any liquids such as liquid vegetable oil, butter, milk, water, or any other liquid.All of these will lead your candy to crack or seize, leaving it completely useless.This can also occur if your candy has been scorched or overheated in any way.Candy Melts will harden and keep their gloss even if they are thinned with EZ Thin or veggie shortening, according to the manufacturer.
How to Prevent Candy from Cracking
When you insert a frozen or cold cake pop in a heated candy, the candy may fracture when it hardens as a result of the temperature difference.Allowing your cake pops to come to room temperature before dipping them in the heated candy can help to avoid this.As soon as you’ve finished coating all of your cake pops, lay them aside for a few minutes at room temperature to let them to stiffen somewhat before placing them in the refrigerator to complete the setting process.Because of this, the warm candy will have a chance to cool down gradually, and the cold blast from the refrigerator will not fracture the smooth candy coating.
How to Make Cake Pops
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.If you want to create cake pops from scratch, you can use your favorite handmade cake recipe; however, there’s no shame in using a boxed cake mix for this recipe.
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).Learn all you need to know about making cake pops, including how to size and roll them, by visiting this page: Easy, Perfect Cake Pops Recipe.
How to Store Candy Melts Candy
Another advantage of Candy Melts is that leftover melted candy, as well as dripping candy from your treat that is crumb-free, may be remelted and re-used several times. Follow these easy storage rules to ensure that your candy remains as fresh as possible.
- Allow the pre-melted candy to cool fully before using it.
- Place the candy (or any remaining candy wafers) in an airtight plastic bag or container and set aside.
- Keep your candy in a cold, dry area to preserve its freshness. Make sure to avoid freezing or refrigerating your candy, as this might cause uneven melting since the moisture from these cold environments can be absorbed into your candy.
Candy Melts Tips and Tricks
- If you choose a different method, be sure that your bowl, saucepan, and utensils are totally dry before continuing, since any moisture might cause your candy to stiffen and seize.
- Make cautious not to overheat your candy by melting it on a high setting or for an excessively long period of time
- if it is overheated or if liquids are added, the candy will lose its consistency.
- Candy It is time to mold, dip, or drizzle melts candy when the texture is smooth and shiny
- if the texture is not smooth and shiny, it is not ready to shape, dip, or drizzle.
- If the candy gets too thick, a tiny amount of EZ Thin can be added at a time until the required consistency is achieved.
- You may substitute 112 tablespoons vegetable shortening per 10 ounces of candy, or 2 teaspoons shortening every 12 ounces of candy, if you don’t have EZ Thin on hand.
How to Ship Cake Pops
You may recall reading about our lemon cake pops on this blog.These were built in Akron, Ohio, then sent to Lawrence, Kansas, where they were used.Because this was a first for La Hoot, I looked up ″shipping cake pops″ on Google to gain some inspiration.With the exception of one site that was really useful, I was unable to locate much material that was extremely thorough.
I created this guide to be of assistance to anyone looking for advice!Each pop was individually wrapped, and I also purchased the following supplies: a 10x10x5 cake box, a roll of?bubble wrap, two Coleman Ice Chillers, and white tissue paper to finish the project.(Please keep in mind that I was delivering 35 pops and they wouldn’t all fit in one cake box.As a result, I mailed two boxes.Depending on how many packages you are delivering, you may not require or be able to accommodate two chillers.
If possible, combine the two to ensure that the pops remain cooler for longer.) IN THE END, you want to package the pops as snugly as possible to avoid any movement during shipping, but not so tightly that the pops are crushed.This entails the use of bubble wrap and a filler of some kind.Do all of this the night before sending, and place the box(es) of pops, which are all ready to be packed for shipment, in the freezer for the night before shipping.You should store them in the freezer until you are ready to send them out (again, helps keep them colder, longer, which prevents any melting in transport, not because they need refrigerated).
- IT’S IMPORTANT TO KNOW: Cake pops are good for up to two weeks.
- The steps are as follows: 1.
- I used a 10x10x5 cake box and strengthened the bottom and all four sides with cardboard that I cut from other boxes I had on hand.
- (Rather than fortifying a box that is already sturdy, you may just use a box that is already sturdy; I used a cake box because it was a client order, though).
- I put one cooler on the bottom and covered it with another piece of cardboard.
- Then, I folded three pieces of tissue paper in half lengthwise and let the edges come up and drape out (this was a blog suggestion, so that after you’re through packing your items in, the tissue paper may lay over the top and look very pleasant to the buyer when they receive it).
- In the same manner as the tissue paper, I tore off a three-sheet-long strip of bubble wrap (my roll was perforated) and inserted it into the box.
As an example, here’s what it looked like at this point: In the box, I arranged the cake pops top to bottom, putting the pop ends against the left and right edges of each cake pop, and then placed crumpled up newspaper in the spaces between them.For a more professional appearance, I recommend using filler such as packing peanuts or shredded paper.Because it was a friend’s newspaper, I felt fine with utilizing it.6.
- I tore a piece of bubble wrap and placed it over that layer, and then I added another layer of pops, alternating sides from left to right, with the pop ends against the top and bottom edges of the box, as seen in the picture (pic below is of 2nd layer).
- It’s only that I thought they looked better when I varied the ways they were positioned.
- I was able to put around 26 pops in this box, 13 on each layer.
- After that, I added a bit extra newspaper to fill in the gaps, folded the bubble wrap in, and then folded the tissue paper in over the top of everything.
It was quite well-constructed and presented itself beautifully.To save time, I cut approximately 6 inches off one of the sides, held down the last couple of inches, then folded over the sheet from the other side and tucked it in.(For those who are as meticulous as I am, when I folded both sides of bubble wrap in, it was too much on top.) This box was completely packed and ready to go.?
I had 10 extra pops, so I used the same packaging method as before, but in a smaller box with no chiller because it didn’t fit.My additional chiller and both boxes of cereal were stored in the freezer overnight.The next day: 8.I discovered a box in which both of these boxes would fit perfectly without taking up a lot of extra room.9.
- I placed both boxes in the room and then positioned the additional cooler against them, where it would be most convenient for me.
- After that, it was time to put everything away.
- It was imperative that the crates be completely immobile, so I stuffed them completely full of crumpled newspaper.
I closed the box and attempted to shake it to make sure everything was in working order.11.1 I carefully packed the package in brown mailing paper before delivering it to UPS for basic ground shipment.They sent everything on schedule and in the precise format that I requested.WIN!
Here’s some further information about delivery methods: Consider utilizing one of the priority flat rate shipping boxes from the United States Postal Service (which would also save you the cost of a cakebox, cardboard, and so on).If you don’t already have boxes, you can get them for free from a local store, and if you don’t want to ship it through the USPS, you may wrap it in brown paper.I enjoyed the UPS service, and it cost roughly $15 to transport a 10 pound box halfway across the nation using their services.
The substantial flat rate Because USPS boxes measure 12x12x5, it is likely that 35 pops will fit into a single box.Shipping is presently $15.45, with tracking added for an additional 75 cents.It will arrive in three days thanks to the UPS service.According to the Priority flat rate USPS website, it will arrive in 2 days ″in most circumstances,″ which means it will arrive in 3 days at the very latest.On the whole, it’s roughly equivalent, except that using UPS’s two-day service boosts the delivery cost by almost $50.
- There is a great deal of discussion about the legality of mailing perishable food on the internet.
- According to the USPS website, you are unable to ship perishable food if you do not select a delivery mode that permits it to be delivered before there is a risk of it being spoiled (see link below).
- Otherwise, everything is OK.
When UPS inquired what I was transporting, I replied that it was chocolate cake pops, which they accepted, and everything went well.Here is a link to the United States Postal Service’s regulations as of May 2012.You may also look through the index and read Section 53 for a more comprehensive explanation.I hope this has been of assistance!
The Do’s and Don’ts of Making Cake Pops
Given the fact that you’re reading this, it’s reasonable to assume that you’re either intrigued by or fascinated with cake pops. The same is true here. Making cake pops is easy when you follow our list of dos and don’ts. You’ll be able to complete your cake pop masterpiece on a stick in no time!
Working With Dough
Work with simple shapes first, especially if you’re a complete newbie.Complex pops are extremely awesome, but they’re not as much fun to produce when you’re a beginner.And if creating cake pops isn’t entertaining, then what is it?Don’t be scared to use your hands to truly push and mould the cake-pop dough into shapes.
Make use of those muscles!Make use of a cookie scoop with a diameter of 4cm to assist you in forming tiny, consistent chunks.If you make your cake balls too large, they will break apart when you dip them in the icing.Only a few parts should be scooped and formed at a time.It will assist in keeping your dough from drying out.
Don’t leave the unformed dough exposed to the elements (again, it will dry out).Keep the area of the dish that you aren’t working with covered in plastic wrap.
Preparing the Coating
Do not forget to add candy coating.It is designed particularly for dipping, melts smoothly, and hardens entirely when exposed to heat.Several brands of candy melts, including Wilton Candy Melts, are available at craft stores, grocery stores, and cake and candy supply stores.Wilton Candy Melt, Mercken Colors, Clasen Coatings, Ghirardelli Melting Wafers, Guittard A’Peels, Make & Mold, and CandiQuik are among the brands available.
Do not use chocolate bars, chocolate chip morsels, pure chocolate, or baker’s chocolate blocks in place of the chocolate chips listed above.These chocolates are not intended for use as a coating, and there is a signif