best thing for coating cake pops?

clippy_girl

hi all,

i got a cake pop mould, sticks and book for my birthday a few weeks ago and want to try then out this weekend. i have been reading the book which recommends candy welts or chocolate callets. i have had a quick google and these seem to be a bit expensive and also dont seem to be available at lakeland and i dont have time to order for weekend.

just wondered if anyone had tried anything else that worked?

thanks

:EasterBun

krlyr

Regular chocolate works You can add a touch of oil (try for something relatively flavourless, like vegetable oil) to make it a bit runnier if needed. If you want them fancy colours, use white chocolate with a touch of food colouring.

meritaten

good luck with cake pops moulds! I have some and the recipe given overfills the moulds and quite frankly is a horrible tasting sponge!
I use a classic sponge recipe and fill the bottom mould to the top and put the mould top on and weight it. otherwise the sponge goes everywhere!
and when you insert the stick into the pops - dip it in choc first insert into the cake pops and then leave it to harden - otherwise when you dip the pop it falls off!
they are such a faff I have given up on them!

cake pop moulds for sale! make me an offer!

kboss2010

I tried once and it was an epic disaster! The recipe for the cake was too sloppy and greasy and the coating wouldn't stick! I ended up turning them into tea cake-shaped kermit the frogs and elmos!

Good luck!

clippy_girl

Thanks for advice! Have bought one bag of candy melts from a cook shop today and I'm also going to get some white and milk chocolate to try to see what works best. I have a silicone mould to try. If it doesn't work I will follow recipe in book and make using cake and binding. Will report back how I get on!

lushlifesaver

I use regular cooking chocolate - you know the stuff you can get for £1 or less - own brand 'scotchblock'
I have a cake pop machine so they are nice and easy to make (it was a gift) and my dad has made me a wonderfully basic stand which people keeping asking about.

I find the covering doesn't make much difference as I generally put sprinkles on the tops anyway!

fozziebeartoo

Cant help with your question, but have read a top tip is to put cake pops in freezer for 5 minutes before dipping them and then they coat much better and doesnt drip.

Also, dip stick in choc before putting it in the cake, as that secures the cake onto the stick as the choc hardens.

Mmmmm....maybe I didnt read it at all, maybe I saw that on Ideal World on one of their many, many, many cake pop shows!

Why is the tv full of food whenever I try and diet??? :rotfl:

meritaten

fozziebeartoo wrote: »

Cant help with your question, but have read a top tip is to put cake pops in freezer for 5 minutes before dipping them and then they coat much better and doesnt drip.

Also, dip stick in choc before putting it in the cake, as that secures the cake onto the stick as the choc hardens.

Mmmmm....maybe I didnt read it at all, maybe I saw that on Ideal World on one of their many, many, many cake pop shows!

Why is the tv full of food whenever I try and diet??? :rotfl:

lol - I bought the cake pop moulds from Ideal World - thought the grandkids would love them! they hated the sponge! we tried to dip them and it was a disaster - the 'pops' kept falling in the chocolate. it took me ages to clean the kitchen!
I tried again with a normal sponge recipe and it tasted better - but it was again a disaster trying to dip them! oh and the pops were a bit oddly shaped. I have no bluddy idea how the 'presenters' managed to get perfect looking pops! though I suspect some skulduggery somewhere!

Alton_Towers

I prefer the sponge and mix with frosting method and hand rolling, worth the effort and the taste is much better. As for coating chocolate or candy melts work well. Top tip is to chill your cake balls as much as possible.

gallygirl

Bring them home and I will give you my considered opinion .

GwylimT

We made some for a birthday not long ago, we used these orange chocolate drops that are designed to be cake covering. I would advise if you don't have a cake pop stand, put a cullender upside down on your work surface and you can then use it as a cake pop stand while the chocolate sets.