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Cake Pops

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**Update 5/12/11: If you are here looking for answers to cake pop questions, please check my Cake Pops FAQ and Troubleshooting Guide before leaving a comment.  I also have a recipe for making cake pops or balls with leftover or broken cake here, a recipe for Vegan Dark Chocolate Cake Pops, and a recipe for Cupcake Bites (cake balls that look like little cupcakes–the easier version of cake balls).  For my full pops index, click here.**

These pops are essentially cake truffles on a stick and are very simple to prepare: Bake a cake, mush it up with frosting, roll it into balls, insert a stick, and dip it in chocolate! These things really are a hit with kids because they are so fun, but adults seem to enjoy the delicious truffle-like confections equally well.

Want to make some? Here are step-by-step instructions, complete with videos.

Cake Pops
Makes 40-50 pops
Printable Recipe

What you will need:
1 (14.25 oz) box cake mix, any flavor
1 (16 oz) tub frosting, any flavor (you will not need all of it)
or 1/3-3/4 cup homemade frosting (I use my Cream Cheese Wedding Frosting)
1 (24 oz) package of almond bark/candy coating (white or chocolate)
Sprinkles
Lollipop sticks
3″x4″ cello bags
Curling ribbon

Bake the cake mix according to package directions. Once it’s cool, crumble the cake into a large bowl. I prefer to process mine in the food processor to fine crumbs. Place in a large bowl and stir in half of the frosting container or 1/3 cup of your homemade frosting. Mix with your hands until thoroughly combined and thick like a truffle center. Mix in additional frosting if necessary.  You just want enough to get the crumbs to stick together when you roll them into balls.  Do not add so much that the mixture becomes soft and mushy!

Roll mixture into 1″ balls and place on a cookie sheet. Cover with plastic wrap and refrigerate for an hour or overnight. I usually do this step the day before and then dip them the following day.  Do not freeze them before dipping or it may cause the chocolate to crack after they are dipped.

Melt chocolate in the microwave per directions on package. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the flat end of the cake balls. (Bakerella says to insert a little less than halfway, but I go more than halfway b/c I imagine they stay put a little better when dipping.)

The cake balls will have a flat bottom from resting on the cookie sheet. Insert the stick into this end so the top will be round.

Carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered, remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. Immediately cover with sprinkles before the chocolate has a chance to set, then insert in a styrofoam block to harden.

You want the chocolate to come over the platform you created when inserting the chocolate-dipped stick, but you don’t have to cover it all the way to the stick.

Tap off the excess chocolate.

Add sprinkles before the chocolate has a chance to set.

I wrap my styrofoam board in plastic wrap to keep it clean so I can reuse it.

See the two hiding in the corner?

I ran out of sticks so I just made these two into cake truffles. To do this, drop one ball at a time into the chocolate and lift out with a fork, tapping off the excess chocolate. Place on wax paper to set.

This video illustrates the dipping process. Forgive my PJ’s–I made these first thing in the morning. OK, it was afternoon. I’m lazy on Saturdays. And every other day. Once the chocolate has set, put a cello bag over the top and tie the neck with some curling string and tie into a bow or curl.

I found these at Wal-Mart in the cake decorating section near the wedding supplies

Recipe Source: based on Bakerella’s recipe & instructions

*Update 1/19/12: I have disabled comments on this post, since there are over 400 and many of them are the same questions asked and answered over and over again. If you have a question, please refer to the FAQ. Thank you!*

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

419 responses

  1. Just wanted to say a huge thank you for all the help you give here. I really messed up my first batch of Cake Pops – too much frosting, no chocolate around the stick, straight from freezer to dipping and overheated the specially imported Wilsons candy drops into a congealed mess! I didn’t burn myself I suppose.

    So the next ones I made went into little ice cream cones, to get round the dipping issue.

    Finding your wonderful step-by-steps and patient answers have made me feel confident about making them on sticks again – thank you many times as I know this will majorly impress.

    Well, after I made little cakeball chicks in mini pastry cases (nests) first. Well, they’re all planned and everything!

    Note to Brits – I’m using white cooking chocolate and gel colouring and it works just fine – not as smooth as Veronica’s but I’ll try adding some oil next time. It’s a heck of a lot cheaper than trying to get Wilsons products over here.

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    • Oh no! I would have been so angry, especially after spending money to have special chocolate coating imported! Ack! I hope your future batches come out better! I’m glad I could help. :)

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  2. I live in Pittsburgh. I’m not sure where to buy candy coating. Does anyone know a national retailer that sells this? Or better yet, anyone from Pittsburgh know of a store?

    Thank you!!

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    • I believe you can get candy coating near the chocolate chips in most supermarkets. It’s usually in a package similar to what is shown in my photo near the top. You can also try this place:
      Dee’s Cake & Candy Supplies
      4231 Steubenville Pike
      Pittsburgh, PA 15205
      (412) 922-3337

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    • I know this is a late reply.. but I wanted to share because I am from the Pittsburgh area too. I found chocolate candy coating at Pat Catan’s craft store in Aliquippa. There is another store in McKees RockS. I’m not sure where else there’s one? It’s a small plastic container made by Wilton that says “perfect for pretzels, fruit, pops..” right on it. You’ll find it in the candy-making aisle. You’ll also find lollipop sticks, bags and ties, sprinkles and more cake pop decorating ideas there too.

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  3. With my Xmas money this year i bought a book explaining how to make these! They are wonderful and you can use tons of different types of cakes and frosting. Also the book i bought show’s ton’s of way’s to decorate them! So my suggestion to all who want to make these is try decorating them in super cute ways! I’ve made the most adorable little puppies! Have fun!

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  4. trying to do this and make them into Mickey ears, do you have a good technique to attach say marshmallows to the top to make ears? I thought of doing them stick side up so the marshmallows would stay on better and just place them in flattened cupcake wrappers to display….any suggestions would be great

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  5. I like your little chocolate warmer. Where do I find something like that?

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    • That’s a Wilton “Chocolate Melter Deluxe” and it’s great for keeping your chocolate warm while dipping! It has two settings, one for melting and one for keeping the chocolate warm. You can usually find them at Walmart near the cake-decorating and candy making supplies, or at specialty craft stores/cake and candy supply stores.

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      • Thank you!

        Also, I wonder if you could tell me why some of my pops are cracking? I live in a humid climate, so I put them in the freezer for a bit before dipping them. If I don’t put them in the freezer, they do not stay on the stick even though I dipped the stick in chocolate before pushing into the cake ball.

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        • If you have to freeze them before dipping, then I’d suggest putting each one right back in the freezer after dipping. Put your Styrofoam block in there. That should keep them from cracking. Then you can move them to the refrigerator once the chocolate is set.

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  6. Pingback: move over cupcakes ~ cake pops are all the rage

  7. Hello All- I am Very new to making cake balls/pops and I’m trying to make some for Easter baskets but have run into some problems & hopefully someone can give me some tips…#1 Should the cake be crumbled into really really small crumbs (I don’t have a processor) like to the form of “dust”? #2 When I tried to roll into balls it kept crumbling/breaking apart -could this be it wasn’t enough frosting or the cake crumbs aren’t tiny enough? #3 when I dip into my wilton pro to coat it doesn’t come out nicely covered-it has lumps & the chocoate drips all down the stick when i stand them up (I did tap lightly @ first but same results–tapped a lil harder- the ball fell off the stick) is there any help/hope from me lol

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    • I do use a food processor but have also done it before with just my hands and that works fine too. You just need to make sure that you mix in the frosting very well, mushing the mixture up with your hands so that you can form balls that stick together when rolled. If the balls fall off the stick when you tap them to get the excess chocolate off (it does sound like you need to tap much more if you chocolate is dripping off), then you may either have not chilled them long enough, not mixed the cake ball mixture well enough so that it sticks together, not added enough frosting, or added too much frosting. I hope this helps!

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  8. great post Veronica. where can I get the sticks? I was at Wal Mart and couldn’t find them. I looked everywhere. Thanks! A cake pop fanatic.

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    • Does your Walmart have an aisle for cake decorating supplies? That’s where they would be located. You can also get them at hobby stores, such as Hobby Lobby & Michaels, and at cake & candy making supply stores. Check your local listings if your Walmart doesn’t sell them.

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      • http://www.candylandcrafts.com/Lollipop_Sticks.htm
        I found this website and order 8,000 sticks. LOL. I make a lot.
        That quantity plus shipping was $110. I’ve been pricing the ones I buy at Michaels and these are half the price of Michaels. I haven’t seen the sticks at Walmart for a really long time.
        I use the 4 1/2″ sticks. They are slightly longer than Michaels 4 1/2″ sticks, which means I can make the pops a little bigger.
        Unfortunately, i haven’t been able to locate a cheap source for the bags. Anyone have a source?

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  9. Karla Garcia Gochicoa

    All your recipes and ideas aré wonderful

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  10. Pingback: More Cake Pops Please « Tune in to Parenthood

  11. Lisa Michaels

    Hi

    do the merkens wafers or otherssimilar have to be tempered or oil/shorteningadded or do they have those ingredients already in it for a shiny coating etc, unlike chocolate chips?

    Thank you

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  12. Whatever you do don’t click print on this page! I just wasted 50 sheets of paper!

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  13. I have a party on a friday, but I need to make 120 cake pops. I was planning on starting on a Monday, but I don’t have enought refrigerator space. Would it be okay to store in a sealed container in a room with AC till the party?

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    • I can’t recommend this as I’ve never left cake pops out for that long so I don’t know how they will fare. They will most likely still be safe to eat, but might not taste as fresh. All I can tell you is that you’ll have to do what you have to do and hope for the best! If you have any freezer space, you can freeze them once dipped, but you really need to defrost frozen pops in the fridge to keep them from sweating so if you do it this way, perhaps remove the pops you have in the fridge to come to room temp and then put the frozen ones in the fridge overnight. Good luck!
      Veronica

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    • I have left pops out for several days and they still taste good. In fact, some of the ones I’ve made that are different flavored actually begin to taste better after a day or two. I would suggest no longer than 1 week out of a refrigerator.
      I package mine in the little bags and they freeze quite nicely that way, and when they thaw, the outside of the bag sweats, but the pop is unaffected. And they still taste just as good as before.

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  14. Where do i get the coloring gel for the white melts?? I have trued icing gel and it makes the candy melts thick and clumpy. i cant find the gel anywhere!

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    • I have never seen colors meant for chocolate. I would do a Google search. I’ve only used icing gel which caused my chocolate to seize, but I fixed it by stirring in some oil.

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    • Wilton makes a oil based coloring for their white chocolate melts…it’s sold at Michael’s and should be located next to the melts

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      • I bought them and still made my chocolate melts seize. How much Veg oil am I supposed to add? I added very little color & had to use @ 4 tablespoons of oil but my yellow is going to be challenging & I dont want to have to add too much oil! Please help making today

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        • That surprises me–are you sure it was the kind meant for candy? It’s different from the icing gel coloring. Anyway, just keep adding oil until it’s smooth again. Don’t worry about it being “too much” b/c the more you add, the more volume the chocolate has and the farther the chocolate will go so it doesn’t really increase the calories or fat per square inch.

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  15. when im done should i put them in the refrigerator

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  16. Hi, I would like to make them shaped like Easter Eggs for Easter Sunday. How many days ahead do you think I can make them so they will still be fresh?

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    • They actually will last several weeks in fridge, but for the freshest taste, I wouldn’t make them more than a week in advance (and store in fridge).

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  17. Pingback: The Royal Wedding Checklist - Everything You Need for April 29th 2011

  18. Veronica, thank you sooooo much for the step by step instructios. I made cake pops for the first time this past weekend for a beach house wedding reception and they came out PERFECTO! The only thing I did differently is make my cake and cream cheese frosting from scratch. I had to be careful not to drown my cake in frosting though for consistency purposes because it was smoother than ready made frosting but other than that your instruction were followed to the “T” and it came out perfectly! I sprinkled the cake pops with Wilton’s pearlized white pearl sprinkles and accented each cake pop with a minature white chocolate seashell that I brushed with edible gold dust. Then I wrapped each pop in the treat bags with a turquoise and brown ribbon (the colors of the wedding)…SO PRETTY!
    I don’t have a melting pot (yet) so I did have to warm my bark coating every 15-20 minutes or so only when I noticed it coating too thick, but it was less than a minor distraction. A Melting pot will help in the future though, but no rush because it wasn’t that bad. Just a friendly reminder: Patience is a virtue. Good refrigeration is really important when it comes to making cake pops (most people say freeze but follow Veronica’s directions…REFRIGERATE ONLY). And if you’re a stickler for presentation be patient during the dipping/tapping excess process, if you use bark coating it actually dries/stiffens faster than you think so be patient. The end result is phenomenal! Thank You so much Veronica!

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  19. Hi again, thanks for the response. I was unable to find yellow chocolate melts and the blue is a little light. Could I use Wilton food coloring to achieve a yellow?? And add blue to make my blue melts darker?

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    • Wilton makes a special oil-based coloring for candy, which you can find at craft stores like Michaels. The icing coloring will make the chocolate seize up, which you can fix by adding oil if you want to go that route.

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      • How much oil? I used about 4 tablespoons and my balls were falling apart because the chocolate was too heavy/thick still. Dont wanna give anyone a heart attack in one Cake Pop lol, thanks so much for your quick responses.. you have been a LOT of help!

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        • Just keep adding oil until it’s the right consistency. This changes the structure to a much softer chocolate once it sets, but it works! Don’t think of it as being very fattening or having too much oil–the more oil you add, the more volume the chocolate has, meaning it takes less of the batch to coat the cake pop, and therefore has about the same calories on each cake ball as it would if you were using plain chocolate with no oil.

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  20. Pingback: Cupcake Bites « Recipe Rhapsody

  21. Can I use white chocolate semi-sweet chips instead of bark of melt for dipping the cake balls in?

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  22. Thanks so much for your step by step instructions. I’ve been making these for a few weeks, and although they are a huge hit as is, I have a few flavors I make that are extremely mushy. The lighter cakes, such as white and butter pecan do not need very much frosting, yet everywhere I’ve looked, it says to use the full can of frosting. I’ve been making my own, but still too much. Thanks for your measurements, I’m sure that will help with mine.
    Also, thanks for the idea of the curly ribbon. I’ve been looking at twist ties for them and they can get rather spendy, but I can get the curly ribbon anywhere in tons of colors.
    Thanks so much. :D

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    • I agree with you, Michele. A whole can is just to much. I recently made a batch of cake pops with NO frosting and they stuck together just fine (I used a homemade chocolate cake) so it probably depends on each cake as how much you will need. The last batch I made I think I only used 1/3 cup. Glad I could help!

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    • I made a fresh batch yesterday and they are so much better. I got a few less than normal, but the taste and texture is amazing. I used about 1/3 cup or so of frosting. The dough was thick, but it stayed together really well and wasn’t mushy at all.

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  23. Thanks for sharing the recipe. I just made them last weekend and turned out to be very good.

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  24. I am dying to try your recipe this weekend. If they turn out nice, they’ll be for my daughter’s birthday party. Thanks for sharing your step by step recipe!

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  25. Pingback: Cake Pops, Balls, & Truffles: Troubleshooting & FAQ « Recipe Rhapsody

  26. I want to give everyone a heads up–I now have a FAQ for cake pops, so check there first before leaving your questions here: https://reciperhapsody.wordpress.com/2011/05/12/cake-pops-balls-truffles-troubleshooting-faq/

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  27. Do these TASTE good? No mention of that here. Not too rich or sweet?

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    • LOL! I usually review a recipe and say how it tastes, I guess since this one is so popular it didn’t occur to me anyone would think otherwise. YES, they are soooooooooooooooooooooo stinkin’ good! I love them so much. They are rich and sweet, but I don’t think too much so. Only a few people I’ve ever heard think they are too sweet. Everyone I give them to raves and tells me I should have made more. They have more of a truffle-like texture than cake since the crumbs are mixed with frosting–it’s basically like the candy version of cake. So yummy.

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    • I want to add to Veronica’s so perfect description. :D I made German Chocolate cake pops, which I topped with pecans and coconut, and used the traditional coconut pecan frosting for the inside… These taste kind of like a combination of cake, brownies, and fudge. The coconut is overwhelming, and the pecans are a nice surprise when you bite into them. Love the cake pops and I’m selling them like crazy. :D

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      • Oh, that sounds so good! It makes me want to branch out a little and start trying new flavors. I’ve only done traditional flavors. I’m lazy! lol

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      • I made one that was strawberry with milk chocolate coating. Not too bad, but I’m not a big fan of strawberry flavored things. I prefer the real deal. The big seller today was the german chocolate.
        Oh, and I meant to say in my previous post that the coconut was NOT overwhelming. LOL. I have had someone request both spice and carrot, but I am not sure yet what to top them with. :D Any ideas?

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        • Aren’t there some sort of hard spice cookies on store shelves? I guess gingernsaps would work, but I was thinking if you crumbled something like that up you could sprinkle it on the spice cake pops. Maybe even cinnamon graham crackers. With the carrot, walnuts would be good b/c most carrot cakes have walnuts in them. Orange peel, maybe, for the color, and the flavor would probably complement the cake inside. I would go with white coating on both (and cream cheese icing mixed with the crumbs!) b/c it doesn’t seem like chocolate flavor would go well. You can always just drizzle colored coating on top too. Girl, you’re making me want to get busy making some fun flavors!

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        • I love those ideas, Veronica. I’m going to have to give it a shot. I am a strange baker… I think I’ve watched too many of those cake shows. :D I like to try different stuff once I’ve figured out the basic. I think I’ll try the cinnamon grahams on the Spice cake though. That seems to fit. I’ll play around some and let you know.
          I have to be unique… I’m competing with Starbucks now. :D Only, I’m much cheaper.

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          • I didn’t know Starbucks was selling them! The only place I’ve seen sell them here is Quiznos and I went ahead and got one. Big mistake–totally gag worthy! Homemade is so much better and I bet yours are better than Starbucks too!

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          • I don’t know yet. I’m too scared to find out about Starbucks’ pops. I’m guessing they are full of preservatives and bad colors and chemicals. Probably some serious shortening too.
            I’ve got to go try though, just so when people ask I can tell them mine are better and not be lying. :D

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            • I have made chocolate ones with chocolate frosting and red velvet with vanilla, and given them to people who have tried the Starbucks, and they tell me mine are much better … so I am sure yours are too!

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    • Thanks! I hope I didn’t sound rude. Excited to try them!

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  28. A recipe that starts with a box mix is NOT a recipe.

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  29. can you freeze these after they are coated and totally done, if you need to make a few days ahead of time??

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  30. Yes. Please refer to the FAQ mentioned at the beginning of this post. Thanks!

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  32. Pingback: Vegan Dark Chocolate Cake Pops « Veronica's Cornucopia

  33. Looks awesome! I have to try this too :D

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  34. This is a follow-up to my post from a few weeks ago. The first trial turned out to be a success. I have since made it for my daughter’s 6th birthday, which turned out to be hit. I also made them for my 22 students and school staff. Now there’s a cake pop frenzy in my circle of friends. I have say say it’s a lot of work making each of these little tasty bites, but it’s so worth it when I see how everyone admires and enjoy them. Btw, I used Trader Joe’s chocolate cake mix and used cream cheese frosting. My friend who has tried them from a lot of other people say mine are the moistest and less sweet ones.

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    • Thanks for letting me know, Ana, sounds like you’re a cake pop pro! I agree, it is a lot of work but I find it ultimately worth it as well–people just love them!

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  35. Hello, Can you freeze cake pops? if so for how long? and how long before an event should you take them out of the freezer?

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  36. Question, Can I do this with Gluten Free cake mix? I think these would be perfect for her…. TIA

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  37. Pingback: Cake Pops- The New Cupcakes « becomingme

  38. I just had to share my very first experience making these, they came out awesome! Yesterday I bought the exact same melting pot you have because I didn’t want to deal with microwaving over and over and I was nervous enough about problems haha. The cake balls were the perfect consistency. I only had two try to fall off the stick. One because the cake balls were out of the fridge too long (had dipped about half of them already) and the second because I don’t think I used enough chocolate on the stick when I was placing the sticks. Other than that a very smooth process.

    I discovered two things about tapping the excess chocolate off. If you hold the pop upside down to do it, there is excess chocolate at the top (obviously) and it allows the sprinkles to become embedded into the chocolate rather than sit more “pretty” on the surface. If I tap the pop from the side to remove excess it makes the pop a little fatter. Not a huge deal, but I was just trying to decide what I like better. I am a bit concerned that the ones I tapped while upside down because they are showing a bit of shininess around the sprinkles making me wonder if they will leak the oil (like you suggested with heavier/sharper sprinkles). I did sprinkle the sprinkles over the top rather than dip them into the container, but we shall see.

    I did have just one crack and I’m not even sure why one out of all the others would, but that’s ok one is better than more! And yes they really are SUPER yummy! We did strawberry cake with a cream cheese frosting and coated with chocolate. They aren’t over sweet at all because I didn’t need much frosting. A lot less than I thought I would need. Thank you so much for your blog and your guide. What I do wonder is, when you are done with the melted chocolate, can it be reused another time? (I used Almond Bark like you suggested) I allowed it to set in a bowl and it’s in the refrigerator. Can I just melt it again? Thanks so much for your devotion to this particular topic I will DEFINITELY be making these again :-D

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    • Thank you for sharing your experience! I’m so happy to hear that my tutorial has helped someone have a successful pop-making adventure. :) Yes, you can reuse the melted chocolate. I have covered the bowl with plastic wrap and then melted it again once I’m ready to use it for something else, and it is fine. I don’t bother refrigerating my leftover chocolate as it’s very shelf-stable. Another thing I do with leftover white chocolate is mix cake mix into it, stir in some sprinkles, and scoop it into candy molds to make “cake batter white chocolate.” It’s so good! For the regular chocolate, I like to stir some salted nuts or pretzels into it and scoop spoonfuls onto wax paper to harden. Delish!

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  39. I am really glad I ended up on this blog. Thank you Veronica, I know have a little treat that I can surprise my nieces with. These look amazing and hopefully I can follow your instructions perfectly, so my little ones can be amazed at this gooodie foodie wonderfulness

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  40. i do not know if this issue was brought up…was too lazy to go through the whole feed….but i refrigerated half of what i made and when taking them out of fridge you need to let them thaw to room temperature…and do not move them much because during the defrost process, sweating occurs on the surface of your cake pop…with this happening results are sprinkles melting a little if touched and smearing on surface, hands, and lollipop stick….as well as possibly denting of the the candy coat or cracking….i find as that the cake texture is changed as well from ones that are made and let stayed at room temperature….

    i hope this helps in aiding resolve to refrigerating cake pops issues…

    oh yea btw…when putting on traditional cake sprinkles or shaped candy ones…do not cake them on to cake pop….trust me its overkill too sweet =D

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  41. Pingback: Double Chocolate Cake Pops & Me = 26 | Prevention RD

  42. I followed your recipe and directions for cake pops and they turned out great! One tip I wanted to share. I ran out of lollipop sticks and my husband had the idea to use straws.
    I wasn’t sure about it at first… but cut bright colorful straws down to about 4 inches and used them just like the sticks. Only problem is they won’t go into the styrofoam. So I just sprinkled the underside and set them on parchment. They looked really cute on a serving plate, would be great for a summer party! Thank for the great recipes…I will be trying the pound cake next.

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    • Thanks for the tip on the straws! That would be great to use in a pinch–sometimes I run out and don’t realize it until I’m ready to dip. And upside down cake pops are great for serving because they sit nicely on a platter. I should do that!

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  43. Pingback: Thankful Thursdays #33: a good score « Veronica's Cornucopia

  44. Hi Veronica
    i love your cake pops:)planning to make for my sons birthday
    but i have few questions in mind.
    im making them 1 day before the party then wrap with cello bag.the question is where should i put them in the fridge? or in room temperature?

    thank a lot

    Riz

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    • Use your best judgement. It really depends on your climate. If it’s super hot, you might want to keep them in the fridge so the chocolate doesn’t melt. They will stay fresh at room temperature for several days, the only concern is whether or not the chocolate will stay solid. If it stays solid, just leave them out.

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  45. You said not to freeze before dipping because the chocolate will crack, I did freeze my cake pops an they cracked and sweat after I dipped them, how long did you keep your cake pops out of the fridge before dipping them? Yours looked so nice! I wasn’t even able to wrap mine!

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    • I start dipping them straight from the refrigerator. You do want them cold, just not frozen. If you’re going to put them in the freezer to chill, you wouldn’t want to leave them in there for a very long time before dipping but I’ve never done it that way so I don’t know how much time is enough or too much. Usually I just refrigerate the balls overnight, then bring them out the next day to dip.

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  46. I’d love to try making cake pops & have read all your posts, which indicate you melt your chocolate melts or bark in microwave. Can I melt the chocolate in a double boiler with same results? It seems easier to me. Thanks!

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      • Thanks so much for the fast response. A couple of other questions: can I use any kind of good quality chocolate (I’m thinking Valhrona, but too costly), such as Trader Joes’s or Whole Foods brands? I have a large Trader Joe’s bittersweet pound bar. Would that work, or would semi-sweet be better? Will I need to add veg or canola oil to it when melting? I’ve had the bar for many months, but there’s no expiration date on it. How long can you keep chocolate if it’s at room temperature? Thanks in advance!
        Barbara

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        • I’ve used the semi-sweet and sugar free varieties of chocolate chips and baking chocolate. They take a long time to dry, probably about half an hour to an hour in the refrigerator. Longer if you let them dry on the counter. I’ve added shortening to both, and I still get speckles once they do dry. If you can perfect the speckling issue, the dark chocolate is wonderful on the cake pops.

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  47. My local decorating supply place carries large plastic containers with lids that are similar to those you get when buying something like chicken salad at the deli. Only difference is these are much heavier. I use meckens chocolates and simply pour a pound or so of melts into the container. It makes the chocolate nice and deep so dipping is easier plus when I’m done I simply let the chocolate cool down then snap the lid back on until next time. I have dipped for 30 minutes with the Merckens without having to reheat!

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  48. Pingback: Trend Alert! Cake Pops « Lazy H Ranch Events

  49. “Do not freeze them before dipping or it may cause the chocolate to crack after they are dipped.”
    Can I just have some clarification on this? I thought they ARE supposed to be chilled before dipping? The only reason I ask is because I made cake pops once before and the candy did crack and I want to avoid that this time for my son’s first birthday party!

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    • Chilled, yes. Frozen, no. If you put your balls in the freezer, just don’t leave them there too long. If they get too cold, the chocolate will crack when you dip them. I just use the refrigerator to chill the balls, but if you are in a hurry, the freezer is fine as long as you don’t let them get frozen. I don’t know how long to leave them in before they will be “too cold” as I never use this method.

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      • 15 minutes should be your max freezer time. If you do use your freezer, take your cake balls out after the 15 minutes then transfer them to the fridge to keep them cool whilst you get ready to dip! This is because if the cake ball is too cold, it expands post-dipping which creates the cracks. I found that the thicker my dipping mixture, the more likely it would be to crack so I also add a little shortening to thin it out and prevent cracking. Hope this helps!

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  50. how long does the cake pop last when it is outside of the refrigerator?

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    • I wouldn’t go longer than three days. They might still be OK after that, but they won’t taste as fresh.

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      • Thank you for answering my question. I saw your other recipe the Oreo cream cheese truffles. Have you tried putting a lollipop stick on that? I’m wondering if that will work on that oreo truffles and will look like this cake pop. thanks again!

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