Cake pop help!

Hello Happy
So, a couple days ago, I made a batch of cake pops, just to try out, and now people are asking me to make some for Cmas, parties, work, and whatnot.
I was wondering if I could get some tips on some things Happy


1. How can I keep the chocolate from melting right off the cake ball?
I've tried keepin' in the cake balls in the fridge before and after dipping, and using different chocolates to see what works best. Ghirardelli's dark chocolate seems to work the best, but still, after a while, it starts to melt and ruins the flavor completely Happy I know that no matter what, chocolate is going to melt, but how can I keep it more solid (like the cake pops in bakeries and coffee shops)?

2. How could I help with the dripping after dipping?
Since the first batch was for me and a few other people, I wasn't really lookin' to make them look super pretty, but if I'm going to be making them for parties and whatnot, I want them to look nice and not have chocolate drips all down the stick haha

Thanks y'all Happy

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13 replies since 7th November 2011 • Last reply 7th November 2011

Reply #1:

Have you tried using Wilton melting chocolates? The ones that are sold in the craft areas, they look like wafers and are sold in bags? They are the same ones you'd use for making molded chocolates.

I always use the Wilton brand chocolates and have never had a problem with them melting later or dripping down the stick, and I live in hot and humid hawaii, lol. If you have used that kind and are still having issues, maybe its because you have got the chocolate too hot, so its taking longer to set. you could try to keep the chocolate at a lower temperature, or just hold them upside down after dipping them until your absolutely sure they are dried. That might take a while, but it would eliminate your drippy sticks, lol.

Good luck! ^_^

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Reply #2:

use melting choccy have fan on and hold upside down over wax paper till dried to avoid drips
good luck

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Reply #3:

I make cake pops all the time for my friends! I use Wilton Chocolate Melts (they are sold in the cake decorating and baking section of Joanns or Michaels). They come in bags that are the perfect size for cake pops using one box of batter.

Here is my dipping method:
You will need cake balls, Wilton Chocolate Melts, sticks, cookie sheet, microwave, fridge, Crisco/shortening, styrofoam block

Take the cake balls and put them on a cookie sheet in the fridge (PS Cover them if you're going to keep them in there for a while. Otherwise they taste like whatever your fridge smells like. Yuck!) Follow the directions on the Wilton Chocolate Melts until the mixture is melted well. Add a spoonful of Crisco or shortening to make it more liquidish. The mixture should drip pretty well. Take the cake balls and dip a plain stick about an inch or so into the mix. Then carefully stick it into the cake ball. Repeat. This helps keep them from falling off during dipping. Keep them in the fridge for about an hour so that the mix firms and the cake pop doesn't fall off later. Remelt the mix if it hardened at all, which it will. At a diagonal angle, dip the cake pop into the mix. Take a spoon and add some to where the cake joins the stick if it isn't covered. If you spooned evenly and melted the mix well enough, you should have a relatively smooth pop. Making sure the cake pop is angled upward (don't point it down or it will fall off), gently tap the stick against the side of the bowl until excess coating is removed and the outside is fairly smooth. Stick the pops into the styrofoam facing upward. This will help smooth the outside out.

Hope I could help!

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Reply #4:

I make mine the same way as Olivia and they turn out professional looking.

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Reply #5:

I want to learn how to make them and learn to make these, I saw these on etsy and I am sooooooooooooooooooooo wanting one, but I have food allergies so I have to be cautious with other people making my food!!! so I need to learn to make them! Don't they look delicious though?

http://www.etsy.com/listing/89555277/ice-cream-bar-cakepops?ref=sr_gallery_26&sref=&ga_search_submit=&ga_search_query=orange+cream+pops&ga_view_type=gallery&ga_ship_to=US&ga_search_type=handmade&ga_facet=handmade

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Reply #6:

using almond bark should solve both your issues...

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Reply #7:

@ GryffindorGgRL Any cake works.. just use a recipe to suit your needs. Banana bread even works!

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Reply #8:

@Kitty, so you just make the cake and shape it? after it is done? I need to look into this! Are cake pops always coated in the vanilla chocolate like stuff like almond bark?

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Reply #9:

@GryffindorGrl
No, if you want to shape a cake pop, sculpt it before you cover it with the chocolate or candy melts. Cake pops are almost always coated with chocolate or candy melts, but Wilton Candy Melts (available at Michael's and JoAnns) are my favorite, since I don't eat chocolate.

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Reply #10:

yeah that is what i mean! haha so you shape it, dip it and let it sit and cool? I want to make some like that link I posted. Those look delicious, and yeah me too! I buy the vanilla like white chocolate, although it contains no cocoa, because I am allergic to cocoa! Happy

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Reply #11:

@GryffindorGrl: Those ice cream bar cake pops look delicious! Check out the rose cake pops on the blog. They look pretty easy, and you could substitute the modeling chocolate with fondant.

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Reply #12:

parafin wax {can be found in the craft section} in with the chocolate over a double boiler works too

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Reply #13:

Use a spray air can (yes the kind for dusting electronics) and blast the pops to get the shell to set quickly. All it is, is a cold blast of air...

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