Cake pops are small, bite-sized cake balls on a stick and they have been quite popular recently among children and even adults. These cute, irresistible pops are made from cake that is reduced to crumbs and then shaped into different shapes before it is being dipped in chocolate frosting or candy melts.
Cake pops are actually not too challenging to make if you know some of these great tips that would make the process of making cake pops faster and more enjoyable 😉
1. Why does my cake pop slip down the lollipop stick?
(i) Cake pops are not firm enough.
(ii) No coating at the base of the lollipop stick
(iii) Cake pop is being stirred when coated
(i) Put the cake pops back into the freezer for 15 minutes to firm them up.
(ii) Remember to coat the base of the cake pop that is in contact with the lollipop stick to prevent the cake pop from sliding down. Use a toothpick if needed to coat the base.
(iii) Make sure the coating is thin enough for you to dip the cake pop once and don’t stir the cake pop in the coating.
2. Why does the cake pop not hold its shape when rolled into a ball?
Cake pops are too moist.
You can add more cake crumbs to balance out the excess frosting. To prevent this situation from recurring, it is better to add frosting in small amounts and gradually increase so that the cake mixture will not be too moist.
3. Why do the cake crumbs mix with the coating?
Cake pops are not firm enough.
Chill the cake pops till for a few hours or for 15 minutes in the freezer to firm them up before dipping into the coating.
If the cake crumbs are darker than the coating, the colour of the cake crumbs may show so doing a second coat may be required.
4. Why does my chocolate coating crack?
(i) Chocolate is overheated before coating
(ii) Cake pops are frozen for too long before coating
(i) Heat the chocolate gently to melt it. Using a water bath to melt the chocolate is a good way to melt the chocolate. Alternatively, you can use a toothpick covered in chocolate to fill up the cracks. This would cause the coating to be uneven so you can add sprinkles to disguise the unevenness.
(ii) Freeze the cake pops for 15 minutes to firm them up before dipping in coating. You can also place your Styrofoam block in the freezer and place each pop into the freezer after dipping
5. Why is my chocolate coating so thick?
You most probably have overheated your chocolate. Chocolate is temperamental and needs to be gently heated.
After the initial 30seconds-1 minute in the microwave, take the coating out every 15 seconds for stirring to prevent overheating.
You can also stir in vegetable oil to thin the coating to the desired consistency but your chocolate would be softer than it should be.
6. Why does the coating not cover the cake pop smoothly?
Cake pops are not firm enough.
Make sure that cake pops are firm but not frozen. When frozen cake pops are mixed with hot candy coating, it causes the coating to set too quickly even before the cake pop is properly coated.
7. I find the cake pops too sweet. Are there other alternatives for the frosting?
All you need is actually a binder for the cake crumbs so other binders such as peanut butter, cream cheese, lemon pie fillings, softened butter, chocolate ganache, pudding, jams and sour cream can be used.
8. How to store cake pops?
Cake pops can be stored in the refrigerator if the weather is hot or/and humid. If the weather is cool and dry, cake pops can be left outside at room temperature.
9. Can cake pops be frozen? How long in advance can cake pops be made and kept in the freezer?
Yes, cake pops can be frozen.
Cake pops can be made a month in advance. Once the chocolate/ candy coating has hardened, there is no risk of crack formation on the coating surface.
If cake pops are frozen, defrost them in the refrigerator for at least 24 hours to prevent water droplets from forming on the cake pops if they are directly removed from the freezer.
10. How long in advance can cake pops be made if they are not stored in the freezer?
Cake pops should not be made any more than 1 week in advance if they are kept in the refrigerator.
11. What else can I coat the cake pops in besides chocolate and candy?
You can use royal icing or chocolate glaze to coat the cake pops.
Recipe for chocolate glaze:
- 125g of heavy cream
- 2 tbsp light corn syrup
- 250g chocolate chip
- Put cream and corn syrup into a pot and heat until it boils
- Remove from heat and add in the chocolate chips. Cover and let it stand for 5 minutes.
- Stir and combine.
This recipe is a basic chocolate ganache with corn syrup added to firm the coating when cold.
12. Why do cake pops leak oil when the chocolate coating sets?
(i) Cake pop not fully covered
(ii) Air bubble found in chocolate before chocolate can set.
(i) Be thorough when coating the cake pops as oil would separate from the cake mixture and leak out if not properly covered.
(ii) Poke any air bubble present before the coating hardens so that the liquid chocolate can fill any empty spaces.
13. Why does my cake pop have a grayish surface?
This occurrence is called “Bloom”. It is caused by improper storage of candy coating or due to the change in temperature when the candy melts are being shipped. Cake pops that have bloom on their coatings are still safe to eat although it does not look as pretty.
To avoid this, store candy melts in a cool, dry place