Comments on: Cake Pops 101: Tips and Tricks http://cakejournal.com/tutorials/how-to-make-cake-pops/ Thu, 24 Apr 2014 15:20:48 +0000 hourly 1 http://wordpress.org/?v=3.9 By: Amol http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-3/#comment-80990 Mon, 10 Mar 2014 20:59:08 +0000 http://cakejournal.com/?p=12528#comment-80990 You know that there are other recipes online for icing right? just search up a recipe on Google or something. The whole Idea is to get the cake to stick together to keep its ball form. It doesn’t matter what type of icing you use, as long as it doesn’t crumble apart when you try to make it into a ball. (I’m sorry if I sounded like a jerk in te beginning of the comment. No hard feelings)?
p.s. Happy Baking!

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By: sana http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-3/#comment-80985 Mon, 10 Mar 2014 13:04:49 +0000 http://cakejournal.com/?p=12528#comment-80985 hey well in my countrey no one knows about pop cakes so i would love to be the first person to serve them to my friends in school so in my countrey there is no such thing as canned iceing and bakerys usually use sweated cream so what can i replace insted of canned iceing???

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By: Emma http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80790 Tue, 17 Dec 2013 20:17:32 +0000 http://cakejournal.com/?p=12528#comment-80790 Hello! This is probably one of the best tutorials I have ever come across, but I noticed in one of your replies you said you’ve used white chocolate before. Would any white choc. work? (ex: melted Hershey’s or other brands of that sort) or is there one you can buy at a local grocery store that’s fairly cheap?

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By: Renée http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80711 Mon, 09 Dec 2013 19:21:36 +0000 http://cakejournal.com/?p=12528#comment-80711 There is a link in the tutorial that lists the exact chocolate I use and takes you to the item online. The website is Chocoley.com.

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By: christine http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80710 Mon, 09 Dec 2013 18:57:58 +0000 http://cakejournal.com/?p=12528#comment-80710 what brand chocolate. I cant find a one that is liquidy enough.

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By: olivia http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80701 Mon, 09 Dec 2013 15:58:56 +0000 http://cakejournal.com/?p=12528#comment-80701 What a great post! The pictures are great and I cannot wait to use this on Saturday when I make my cake pops!

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By: Brittany http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80647 Sat, 07 Dec 2013 08:36:51 +0000 http://cakejournal.com/?p=12528#comment-80647 Could you possibly post the almond cake recipe you use :)?

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80612 Sat, 30 Nov 2013 13:00:19 +0000 http://cakejournal.com/?p=12528#comment-80612 Yes, that’s true to some extent. Cracking is always an issue with cake pops. But the chocolate i recommend in this post melts quite thin and does not feel steaming hot. It feels room temperature or cool but maintains its thin consistency. So I don’t think there is a drastic temperature change when you take the cake ball from the fridge to the dipping chocolate. I’ve also noticed I experience more cracking when I color my chocolate with the candy colors than when I work with plain white chocolate (practically no cracks at all!) If you have a few cracks in your batch, they will appear pretty quickly. Just re-dip those pops at the end of the process and it will hide the cracks. Unfortunately, I don’t think anyone has come up with a full proof solution for cracks :)

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By: eillen http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80609 Sat, 30 Nov 2013 04:48:55 +0000 http://cakejournal.com/?p=12528#comment-80609 I’ve read that if your pops and in the fridge and you take them out and dip them the chocolate will cracked due to the difference in temp.

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80583 Tue, 26 Nov 2013 00:42:18 +0000 http://cakejournal.com/?p=12528#comment-80583 Linda. Yes you can dip them the same day. If you do not have time to let them firm up in the fridge overnight, just pop them in the freezer for 15 minutes while you melt your dipping chocolate. Then you can take them out one at a time as you dip them, If you notice they are getting too cold on the bottom (starting to freeze) transfer them to the fridge and pull them from there one by one to dip them. I’m glad you asked because this is a good way to get the right firmness!

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By: Linda S. http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80566 Fri, 22 Nov 2013 00:49:44 +0000 http://cakejournal.com/?p=12528#comment-80566 Great tips! Thanks. I saw another tutorial where they said after rolling the balls you should put them in the freezer for 15 minutes. Then place them in the refrigerator while you melt the chocolate. And then take one out at a time from the refrigerator to dip them. Would this be the same as refrigerating them overnight if I want to make them and dip them the same day?

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80487 Thu, 14 Nov 2013 13:28:21 +0000 http://cakejournal.com/?p=12528#comment-80487 Hi Melissa. You don’t have to freeze the cake unless you are breaking up the steps to make the process easier. If you decide to bake well in advance of making the pops, freezing is a good option. You can let the cake cool for an hour before wrapping and freezing it. You can also wrap it while still warm. This traps the moisture in the cake. Let it thAw for three hours at room temp before crumbling. Good luck!

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By: Melissa http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80486 Thu, 14 Nov 2013 11:39:53 +0000 http://cakejournal.com/?p=12528#comment-80486 Hi,
I will be making cake pops for Thanksgiving. How long should I wait for the cake to cool before crumbling the cake? If I place it in the freezer how long after I take it out of the oven for it to be put into the freezer and how long would I need to freeze it and how long to thaw?

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By: Caitlin http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80413 Fri, 01 Nov 2013 03:09:40 +0000 http://cakejournal.com/?p=12528#comment-80413 Thank you so much for postings this info, surprisingly just finding how much cake is need for x amount of cake pops is difficult! Thank you for the quantities of cake pops per box! This was so informative and helpful, great pics!

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-80303 Tue, 15 Oct 2013 12:32:06 +0000 http://cakejournal.com/?p=12528#comment-80303 I’m sorry but I’m not sure exactly how many pops one pound would make. I usually buy a 5 pound bag and it lasts through several large projects. I’d guess one pound would make 3 or 4 dozen cake pops.

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80302 Tue, 15 Oct 2013 12:30:31 +0000 http://cakejournal.com/?p=12528#comment-80302 Thanks! You can see my recent Halloween cupcake topper blog here: http://cakejournal.com/tutorials/halloween-costume-cupcake-toppers/

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By: Patrica Basan http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80300 Tue, 15 Oct 2013 03:23:30 +0000 http://cakejournal.com/?p=12528#comment-80300 helow i like the sweets cakes and foods in this website.Can you gave tips and tutorial for halloween cupcakes or how to make it?

hope you recieve this …. :)

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By: joannahh http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-2/#comment-80273 Fri, 11 Oct 2013 20:52:24 +0000 http://cakejournal.com/?p=12528#comment-80273 great recipe tips helps make a moist batch definitely recommend thanks 4 your help

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By: paola http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-80225 Mon, 07 Oct 2013 03:33:43 +0000 http://cakejournal.com/?p=12528#comment-80225 How many cake pops would 1lb of the chocolate you recommend makes?

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-80056 Fri, 20 Sep 2013 07:41:23 +0000 http://cakejournal.com/?p=12528#comment-80056 Hi. I have not tried freezing them yet. I often bake the cake ahead of time and freeze it as a short cut in the process. Then I let it thaw slowly before the crumbling step. For that reason, I avoid re-freezing. If you are going to experiment with freezing them, I would individually wrap them first to avoid freezer burn.

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By: Kirsty http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79974 Wed, 18 Sep 2013 20:34:26 +0000 http://cakejournal.com/?p=12528#comment-79974 Thanks for the great post.

Have you ever frozen cake pop when there finished?

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79808 Fri, 16 Aug 2013 02:34:30 +0000 http://cakejournal.com/?p=12528#comment-79808 Hi Angie. Yes, I have experienced those problems. If I have a small air bubble in my chocolate shell, it has resulted in the oozing that you refer to. I try to touch up any air bubbles before they dry with my finger or a toothpick. Perhaps you have openings where your pop meets your stick. After you dip the first time and push the cake ball on, be sure that the second (fully submerged) dip goes in far enough that the melted chocolate meets with the chocolate on the stick. This should make a strong seal. Secondly, I do experience a small amount of cracking…about 1 in 10 pops. I try to avoid drastic temperature changes with my pops.

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79807 Fri, 16 Aug 2013 02:28:25 +0000 http://cakejournal.com/?p=12528#comment-79807 Adriana, yes, I can share that recipe in a future blog post. Thanks :)

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By: Angie Young http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79776 Tue, 13 Aug 2013 17:51:51 +0000 http://cakejournal.com/?p=12528#comment-79776 Do you ever have problems with the cake pops cracking after dipping or oozing from where the stick was stuck in? I have had cake pops fall off sticks (know what caused that), crack, ooze and also be perfectly cooperative. Not sure what I did wrong when I got the cracking and oozing. Any ideas?

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79758 Fri, 09 Aug 2013 10:52:56 +0000 http://cakejournal.com/?p=12528#comment-79758 Sure. I’ll do a future post on that!

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By: Jennifer http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79693 Wed, 31 Jul 2013 21:53:43 +0000 http://cakejournal.com/?p=12528#comment-79693 I don’t add any frosting, I use a food processor to bind the cake:) You don’t need any frosting this way, unless you want it, but it just costs more and tastes sweeter;) Here is a video tutorial! http://www.thebestcakepops.com/video-support

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By: Adriana http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79687 Wed, 31 Jul 2013 06:34:11 +0000 http://cakejournal.com/?p=12528#comment-79687 Can you share your white almond sour cream cake recipe?

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79686 Wed, 31 Jul 2013 01:18:09 +0000 http://cakejournal.com/?p=12528#comment-79686 You’re welcome! I really hope it helps :)

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79685 Wed, 31 Jul 2013 01:17:06 +0000 http://cakejournal.com/?p=12528#comment-79685 Martha, thanks for the tip. That’s great to know for when I try modeling chocolate for the first time :)

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By: renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79684 Wed, 31 Jul 2013 01:15:34 +0000 http://cakejournal.com/?p=12528#comment-79684 Trust me this chocolate is totally superior. It is such a pleasure to work with. You can contact the company and ask if there is a coupon code. I did this last time I bought and it eliminated the shipping costs. Good luck.

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79683 Wed, 31 Jul 2013 01:13:00 +0000 http://cakejournal.com/?p=12528#comment-79683 Good point…yes, they are very sweet. You could experiment with a moist, but not-too-sweet muffin recipe as the cake. Then add the tiniest bit of icing needed to bind it, then dip in dark, bitter chocolate? Let me know how it goes :)

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79682 Wed, 31 Jul 2013 01:10:33 +0000 http://cakejournal.com/?p=12528#comment-79682 Thanks Sugar Baby. What part do you think you were doing wrong? Let me know if this method helped next time you try them :)

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By: Renee http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79681 Wed, 31 Jul 2013 01:09:23 +0000 http://cakejournal.com/?p=12528#comment-79681 Rumbie…you’re welcome. Yes, this is the original way for making them that Bakerella shared with the world. I think they taste much better this way than when made in those tiny pans :)

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By: Rumbie http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79680 Wed, 31 Jul 2013 00:24:08 +0000 http://cakejournal.com/?p=12528#comment-79680 Thank you for sharing – didn’t know you could make these without those special rounded cake tins! Will give this a try!

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By: Sugar Baby http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79679 Tue, 30 Jul 2013 21:29:25 +0000 http://cakejournal.com/?p=12528#comment-79679 This is a great tutorial – thanks, Renee! It helped me figure out what I was doing wrong. :-)

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By: alessandra http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79678 Tue, 30 Jul 2013 21:01:11 +0000 http://cakejournal.com/?p=12528#comment-79678 Very interesting, I guess this is the “traditional” US recipe? Any suggestion for making them less sweet? Maybe using bitter chocolate? Or and alternative to the mixing ingredient?

Ciao
Alessandra

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By: Nic http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79673 Tue, 30 Jul 2013 14:10:57 +0000 http://cakejournal.com/?p=12528#comment-79673 The candy melts from Wilton and Mercks don’t seem as smooth as the brand you use…..I often add vegetable oil to get the smooth consistency. Chocoley Bada Bing Bada Boom Dipping & Enrobing Formula looks really smooth…too bad shipping is expensive too Canada. Thanks for the tutorial….

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By: Martha T http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79672 Tue, 30 Jul 2013 13:52:53 +0000 http://cakejournal.com/?p=12528#comment-79672 Great tutorial – thanks for sharing! I love Chocoley and their candy and molding formula makes amazing modeling chocolate. :)

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By: ThisBakerGirlBlogs http://cakejournal.com/tutorials/how-to-make-cake-pops/comment-page-1/#comment-79664 Mon, 29 Jul 2013 15:12:19 +0000 http://cakejournal.com/?p=12528#comment-79664 Ahh thank you for this! It’s been super helpful. I’ve only made cake pops a couple of times and both times I’ve had trouble with them staying on the sticks. And, it was real painful to have to throw away the excess chocolate – but now I know what to do with it! :-D

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