If you don't have lollipop sticks, or simply don't want to use sticks, there are many options. You can use candy sticks, like cinnamon or peppermint sticks. You can insert a spoon instead. You can also simply serve the cake pops as cake balls.
ACHIEVE TRUFFLE-LIKE CAKE POPSI achieve my favorite truffle-like texture by mixing fully baked cake that has been crumbled into pieces with frosting. The texture is gooey, dense, and like the texture of a fudgy brownie.
Adding just a half teaspoon of oil can help thin candy melts but should only be used when in a pinch. Most oils are liquid at room temperature which means your candy melts may not harden as firm as you would like. However, adding the oil will definitely make the candy melts easier to work with.
Cake Ball Pricing
| Style | Individual Price | Dozen Price |
|---|
| Standard | $3.50 | $42.00 |
| Bagged/party favor | $4.25 | $51.00 |
If they have been refrigerated/frozen, absolutely. If they were warm but wrapped, I'd say yes. It's cake, and that means loads of sugar. You'll be fine, I'm a pro on sugary stuff so I can tell you from experience that you won't get sick.
If you don't have a cake pop holder to present your cake pops. Consider using the styrofoam block to carry your pops around. You can wrap the block in gift wrapping paper first. OR use mini cupcake liners and put each pop on a liner in a tray.
This happens when the sugar portion of your candy is exposed to moisture and the sugar melts. Once moisture meets candy wafers, generally you will never have the same workability again.
You've used too much frosting in your mix, creating a very soft cake ball. Add more cake, or just start over. Use less frosting next time. Keep your cake pops small.
Solution: Too much icing makes cake pops mushy and gives the truffles a grainy texture. I don't like them, so I substitute the frosting with a creamy smooth ganache to bind the cake crumble. The end result is luxurious without the grainy texture.
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. You can wrap each cake pop in plastic wrap, then again in aluminum foil.
Cake Pops with multiple colors (2), stripes or sprinkled; one cake flavor, two colors-start at $33 per dozen- +$3 per additional color, per dozen- 2 dozen min. Fancy signature swirled cake pops– $36 per dozen, includes up to 2 color choices per 2 dozen. $3 per additional color per dozen. - 2 dozen min.
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. More often than not, the coating will have been too hot and the cake ball will have been too cold, although vice versa can happen.
Here's a tip for drying cake pops. Just simply use an empty up-turned egg box to stand them in.
While they're easy to use and come in many colors, frankly, candy melts don't taste anywhere near as good as real chocolate. WHAT ARE CANDY MELTS? Candy melts are made to emulate white chocolate, which is then tinted.
Yes they do! And they don't get very hot either so they don't need much time to cool down! Oven safe!
use an upside down egg carton to help cake pops dry instead of Styrofoam.
The only substitute for candy melts would be chocolate. If you set out to make cake balls without candy melts, you will need to mix 1 tbsp vegetable oil for every 1 cup chocolate chips.
Hi Jessie- I usually use the candy melts, but you can use chocolate chips. You do need to add some shortening to it (I'd use Crisco), otherwise it'll get lumpy. The candy melts already have oil added to them, chocolate chips don't have any oil added.
Chocolate: You can use candy coating/candy melts, almond bark, or pure semi-sweet chocolate. If using almond bark or pure chocolate, chop it up before melting. Melt it down with 1/2 teaspoon vegetable oil to thin out so it's easier to use as a coating. Bittersweet, white chocolate, or milk chocolate work as well.
Add oil, butter, or shortening to thin a small amount of chocolate. The best way to thin chocolate is with the addition of a fat. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to.
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