I haven’t even started my cake pop making journey yet because I wanted to get as learn as many tips and tricks and knowledge of making them before I began. I am so glad that I found your video. This is so helpful. Thank you for sharing! 💯😁👍🏽
I recently started my cake pop business and I’ve had this issue a few times. This video was very helpful ! Thanks so much. Moving forward, I know exactly what to do
thank you so much saving my cake pops... luckily i watched your video before i make it.. unless i would have ended up cracked cake pops.. thank you so much.. 💝💝💝
Thank you for the explanation. I came across this problem . It’s was 65 degrees here inside my home and I started to dip in a 95degree chocolate and boom . Almost all of them cracked . However, I added chocolate to the cracks and covered it with sprinkles.
Mine looks just like this! I have been scared to make them since. I run from cake pops orders because I mess them up every time so thank you I feel more confident to try them again 😊
Thank you, I haven't started my journey yet, and wanted the best ways possible before I began, what I needed to make them and what hiccups I would come across! This was a great tutorial.
Good luck on your cake pop making journey! I too am gonna begin my cake pop journey 1 or 2 days from now! At first I was going to make some marshmallow pops! As I bought the pop sticks I thought, well what if I try cake pops? I'm using boxed cake to reduce stress, lol!
@@rosemaryheart4706 I am going to a cake supply store here and indulging on the different items I can use to decorate. I think I might ask about fondant or sugar decor too. I'm looking for a challenge, I'm bored of the same holiday cookie baking! Good luck and I hope that your cake pops are an "explosion" of yumminess!!
my very same reaction when I realised. I was like no freaking way! I had to sit for a minute and just went blank out of shock...I had been working with chocolate for 2 years at the time and dont know why on earth it didn't click earlier...😁
+MsMomof5 i had to make this video because i would of loved if i knew what i was doing wrong :/ and its such a simple error that could happen to anyone..keep me updated on how you go :)
hello...my issue is that my cake balls fall into the chocolate when I'm dipping them or the stick comes out when dipping !!! What is causing this?? I was on the verge of a panick attack trying to figure this out .... HELLLLLP lol
Hi Beaux, i think it could be your chocolate. Are you using a compound chocolate? if your melting just regular chocolate it won't set up firm enough unless you have tempered it...but if you use a compound chocolate you won't have to temper it so you just melt per instructions.... it sounds like your chocolate isn't securing the cake pop strong enough so it releases the cake ball from the stick.... Try this , dip you stick into chocolate then insert half way through the cake pop and pop it in the freezer for only 5 mins after 5 mins in freezer your chocolate your stick should be solid frozen onto your cake pop then dipping them in they shouldn't fall off..that 5 mins in the freezer won't be able to make you cake pops that cold but will freeze the chocolate so you will have a very secure stick on you cake balls...try this and let me know how you go...
Oh my goodness. I've had all that happened to me. Also I'm having problems getting the candy melts to melt smoothly. Once I put shortening it gets a weird texture. Thank you for letting me know what I was doing wrong. Good video
Hi Maytee so happy it solved your issues :) to be honest I've never used candy melts so can't advise on anything. what you should try is buy a few different brands of compound chocolate from your supermarket (here in Australia we have a SUPERB one nestle melts...) and melt them and see how you go (do a small batch of each one). when melting them you must only melt at 30 seconds then take out of microwave and stir for about 10-15 seconds and keep repeating that till your chocolate has melted (YOU MUST STIR IN BETWEEN). if you melt it this way you you will have a smooth runny chocolate. the chocolate/brand your happy with then colour it yourself by using oil based food colour powder (i never use the gel it thicken and dulls the chocolate) the powder is available in pretty much all cake decorating shops.. when you melt the chocolate slowly and stir in between the heat won't seize it and you willNEVER have to add any shortening or oil to try and thin it out...see how that works for you and let me know :)
Thankyou so much for your explanation, I've been asked to make some for a wedding, having never made these before, your tutorials are invaluable, Thankyou xx
thank you for the lovely comment ❤️ cake pops are very very simple to make, I'm sure you will do fine! 😄 just make them atleast 4 days before that way anything goes wrong you have plenty of time...
Its A Piece Of Cake Thankyou beautiful xxx I wasn't aware I could make them that far in advance so that's great to hear. How long do they last from making please and what's the best way to store them? Wasn't sure whether to individually wrap them or leave them open? Any advice would be great thanks xxxx😘❤❤
Hi, they last easily 6 days. Once the cake mixture has been dipped into chocolate no air goes in the cake which then keeps the cake pops really moist. If you store them in the fridge the chocolate will "sweat" so it will have like a wet surface. The best way to store them is in a cake/cupcake box and left in normal room temperature.. you dont have to individual wrap them unless they've asked for it...depends on how they want to display them...
@@ItsAPieceOfCake thankyou so much for your kind advice. Thats awesome. Thankyou my Sweet xxx I shall have a go practicing them, so i can perfect them for their special day xxx much love to you xx 😘
Awesome video! Very helpful as well! , i'm going to be doing some cakepops for my son's baptism and it will be my first time doing them. (I'm so excited!!) but when do you recommend me doing them? After i dip them in chocolate and decorate them where do i store them? In the refrigerator? It'd be lovely if you gave me some tips and answered my questions. Thanks for the video! 😊💖
Hi Andrea :) thank you for your lovely comment :) so happy you liked the video :D, ok firstly because its going to be your first time making them id highly advise make them atleast 1 week before (just incase your not happy with first outcome you still have enough time...) when i used to make cake pop orders I made them 3 days in advance..cake pops are quite moist in texture so very unlikely to taste dry and when dipped into chocolate then no air goes in...after you've made them DONT store in fridge because it will make the chocolate sweat (so it'll be wet...) and if you've used fondant decoration then that will become tacky and sticky...so put them in a cake or cupcake box (cake decoarting shops sell them) and place the box in normal room temp... (I always had mine sitting on the corner of dining table...). the best tip i can give you is watch ALL my cake pop videos (and any other cake pop tutorials) the more you watch the more you will learn...keep be posted will love to know how you go :)
+Its A Piece Of Cake you are sweet for replying! So anything that I want to do with chocolate I should store them in boxes at room temp. Instead of putting them in the fridge right? Such as chocolate covered oreos, and strawberries? Because once I made strawberries and did notice that the chocolate did sweat. , and for the chocolate covered oreos I'm going to do I am planning in doing fondant crosses to place on top of the chocolate covered oreos. When do you recommend me doing the fondant crosses? I will obviously be using a silicone cross mold. And where would I store them? Do I have to let them sit for days before putting them on the oreos?
My pleasure Andrea :) yes whenever i make things with chocolate I place them in normal room temp. see it like this...when you buy the compound chocolate or real chocolate from the supermarket when you come home will you put them in the fridge or cupboard? putting them in the fridge can use some issues...ofcourse when you've just dipped them then yeah let them harden in fridge (say within 40mins in fridge i wouldn't leave longer...) and when you finished just pack them in boxes as you would if someone was to pick them up from you...your cake pops, oreos make them at least 4 days before.. i would only leave the strawberries 2 days before so they dont get too soft but it'll really come down to how ripe the strawberries are.. you could even do them 3 days before...and DO NOT put them in the fridge they will sweat and the strawberries will get soggy because of the change from in and out of fridge...(you dont want to have any cooking/baking work 2 days before an event...you will stress out and then things will go wrong...) as for the fondant crosses thats very tricky. if you make them in advance and within a couple of hours fondant crusted and firms up and say your oreos are not perfectly level on top when you try and place a firm piece of fondant then it could crack or wrinkle so making the fondant crosses in advance will only work if you are confident you will have flat surface to place it on..what i would do is line up all my chocolate dipped oreos and then make the crosses and attach them one by one...that way you fondant is still pliable so you can rest it properly and they glue on much easier coz the fondant will be soft. then once you've made them off they go in their boxes. nothing happens to fondant in normal room temp it just hardens up and only to a certain extend...when i made my fondant decorations i used to make them 2 weeks in advance but i knew i was going to have flat tops...omg i just released I've typed a essay LOL
I may have written too soon. I just tried coating the cake balls after having them out of the fridge for exactly one hour. The candy melts were melted perfectly. The first cake ball completely fell apart while dipping. Now I think the balls are TOO soft. I put them in the freezer to firm up a little. Thoughts?
ok let me try explain this in writing (a chat would be so much easier...) if your chocolate cracks its because of the temperature. if you cake pop falls completely as a ball off the stick then the chocolate thats holding the stick and cake pop is either not enough or hasn't set properly. if your cake ball is crumbling like in many pieces then you dont have enough ganache holding the cake together... if you touch a cake ball and feels very mushy then theres too much ganache. because ganache should set in an hour in fridge.
th-cam.com/video/_x8cMAwkVLY/w-d-xo.html I have a lot of videos on how to make cake pops theres a link above to a good step by step video. I used to make cake pops as part of my cake business and have made over 500 its very simple once you get the hang of it.
I totally appreciate your in-depth reply, and my second batch came out MUCH better. They aren’t perfect by any means, but none of them cracked! Hooray! I already know where I can improve based on your last couple comments, so thank you again. It’s definitely an art!
Great video. I never put my cake pops in the fridge and wait about a hour before dipping them or should I wait longer before dipping them. Is the powder better than the gel coloring and why?
Thanks so much! I am giving my husband a surprise 50th birthday party Saturday. I am doing cake pops. Do you have any design ideas? Thanks! May Jesus continue to bless you and your family
Oh thank you very much for the well wishes 💜💙💚 I do have lots of designs on my Instagram page. But my personal favourite is swirling colours. I do have a couple videos on swirling if you want to watch...but i love the beautiful effect of colours mixing..
Could you do a video on getting chocolate to the perfect dipping consistency? How to get it not too thick but also not so thin that it drips down the stick while drying.. Also I use oil to thin it down but sometimes I notice an oily substance on ones that have cracked after I wrap them that I'd like to correct as well
hi Miranda i actually am planning on making a full chocolate melting video soon :) the perfect consistency is to me basically as thin and runny as possible...you should never worry about the dripping let it dry on the stick then use a knife and slide it upwards towards the cake pop and all that dripped chocolate should just cut away leaving nothing on the stick...in a few of my cake pop videos I've showed how...as for the oily substance I would have no idea what it is because i never mix oil in my chocolate...it could just be the oil separating from the chocolate...try melting your chocolate at 30sec then take out and mix throughly for 10 seconds and keep repeating that and you shouldn't need any oil to thin it out...if you melt chocolate a small bursts (high heat for too long seizes chocolate and even if it you didn't burn it the heat already does to much damage) and stirring in-between...
So I don't get wiltons candy melts here I have to use a brand called chocex. I find if my cake pops are room temp and my chocolate is about 91F that ensures good cake pops.
My issue is I dip room temp cake pops, wait 2-3 hrs for the chocolate to set, wrap them individually in clear wraps with a twist tie, and freeze them inside a freezer safe air tight Rubbermaid container. Some batches will crack, others are fine. Any ideas why??
Hi Gabriela I replied to your comment dont know where happen!! I recommend you don't refrigerate them once there made. when chocolate is in the fridge for too long it sweats (a wet surface) looks terrible. once your cake pops are dipped into the chocolate no air can go inside which means your cake pops will not dry out. When I took orders I used to have them ready 3 days advance and not refrigerated and they were perfect. just put them in a cake box and set them aside.
Hi Sheila, its because you need a strong "glue" to hold your cake together. So you cake balls do not have enough ganache or buttercream to hold the cake ball. thats why if you move it around it will collapse. theres 2 things you can do. either change your ratio of ganache so use more chocolate less cream that way your ganache will set really firm and hold the cake together or if your not comfortable changing your ganache then add simple syrup to your cake and that would give you cake a lot of moisture so because its carrying all that liquid its impossible to crumble. basically your cake pops are breaking because they are to dry...hope that all makes sense...
Hey would this same apply to making cakesicles? So really when we get the cakesicles out of freezer, we can dip the stick in the chocolate into the cake, then put it in the freezer for 5mins or so to set, get them out, let it set for an hour before dipping them as a whole to the chocolate? I had the same issue with the stick coming out, and whilst dipping in the cake falling apart. I think this was due to the chocolate being hot and cake being cold as you said
I just made my first pops for my daughter's birthday and I wish I saw this before i made them. I only had one crack but many had air bubbles and fell off the stick I watched three other videos and followed all of them but I'm not giving up next party is another chance.
Its A Piece Of Cake I've been making cupcakes for birthdays, but for halloween parties I need to do both😣 Will be reviewing your videos before then. I want to try the 3d chocolate letters too.
hi i want to do cake pops for my daughters birthday why do we put them in the fridge? is it necessary? i never new they cracked so thank god i watched this video i would of been upset taking cracked cake pops for her bday
hi Jazmine, you put it in the fridge because say you used ganache or buttercream to mix with the cake...both of them firm up when you put them in the fridge...so it just helps you cake pop balls be hard and compact so they dont fall apart...so it is necessary to place it in the fridge but I've sometimes made them without..so practise to see if it works for you...
my pleasure :) whipped icing? sorry dont know what that is :/ as in buttercream? whipped cream? if its whipped icing as in buttercream (icing sugar and butter...) then yes of course you can..
hi Jazmine, no i wouldn't use it. Whipped cream isn't strong enough to hold the cake balls shapes..so it'll break/crumble when trying to dip in chocolate...also whipped cream needs to be refrigerated so might off quickly....I would recommend ganache (its extremely strong for holding cake shapes and tastes amazing) or buttercream...
hi Michaela yes defiantly use your pot..if your chocolate is warm then you can make heaps of cake pops without worrying about the chocolate harden up....and your cake pops at room temp that way its almost impossible for the cake pops to crack....
Ihave cracking with cake pops.. Chocilate is not hot and the fake pops are at room temperature.. Can't figure out what it is.. I can do the cake pops 3 times and I still have oozing out.
SOS.... I dip my sick in melted chocolate then insert it into the cake pop. Let that chill to set. Take them out of the fridge and bring to room temp before dipping into my Wilton chocolate melts. Because the Cake balls have warmed up they are STILL falling off the stick! What do I do?
So... after the cake pops are done cooking, you warm the chocolate in the microwave for 30 minutes and then you dip your cake pop into the chocolate. After that you let the cake pops sit for about two hours then you sit them in the fridge? I’m confused
Thanks for the tips in this video. My only problem is when I leave the m at room temp and I tap the pops to remove the excess they fall off the sticks. 🙄
Laureni Boucher first make the balls , put them on the fridge after 15 min melt the candy melts , once the chocolate is melt , dip the stick and inserct it in the cake ball put it back in the fridge for 15 minutes then take out of the fridge Mean while you start to melt the candy melt and when the candy melt is warm you can start deeping your cake pops
Hello! when you dip it the 2nd time around will it fell off the stick as it might be too heavy? I have this problem whenever I dip them for 2nd coating. 😅
Hi Joannalyn, why do you do a second coating for you cake pops? i never do a second coating. In this tutorial i only do the second coating just to show how to hid cracks...
Hi Stacy, if you have enough ganache or buttercream in your cake mixture it should be fine to hold itself together as a ball...they only fall apart because they're isn't enough ganache or buttercream holding the cake...
![[Full] 4 ต่อ 4 Celebrity EP.920 | 3 พ.ย. 67 | one31](http://i.ytimg.com/vi/KwiW2M_kAg4/mqdefault.jpg)
I haven’t even started my cake pop making journey yet because I wanted to get as learn as many tips and tricks and knowledge of making them before I began. I am so glad that I found your video. This is so helpful. Thank you for sharing! 💯😁👍🏽
How's it going?
Finally I understand why they were cracking. I have stopped making them because of this. Thanks so much for all the helpful tips
my pleasure Alonna! so glad this video has helped you!!! thank you for you lovely comment :) :) :)
Like🔪- Share- 🎃Subscribe💥
th-cam.com/video/gNO2lxHIfIk/w-d-xo.html
I recently started my cake pop business and I’ve had this issue a few times. This video was very helpful ! Thanks so much. Moving forward, I know exactly what to do
You are so welcome!
thank you so much saving my cake pops... luckily i watched your video before i make it.. unless i would have ended up cracked cake pops.. thank you so much.. 💝💝💝
thank you so much for the lovely comment :) :) please keep me posted on how your cake pops turn out :)
Thank you for the explanation. I came across this problem . It’s was 65 degrees here inside my home and I started to dip in a 95degree chocolate and boom . Almost all of them cracked . However, I added chocolate to the cracks and covered it with sprinkles.
Smart thinking! At least you saved your cakepops, and for the future, you know why 😊
The way you say "pop" is so satisfying!
hahah thats a first 😂 thank you 😁
i love how she says cake pop 😂thanks for the tips💕
Thank you 😂
Thank you that was a lot of help. I did a batch of cake pops, and they were all cracked. Yes, they were very cold when I dipped them in the chocolate.
Mine looks just like this! I have been scared to make them since. I run from cake pops orders because I mess them up every time so thank you I feel more confident to try them again 😊
Thank you thank you I wish I watched this video before some of my cake pops cracked. Thanks for the explanations
thank you for the lovely comment 💕
Great tutorial! This really explained alot.. I've stayed away from cake pops just for this reason. Thanks so much! ❤
thank you so much! let me know if you do make them :D
Thank you so much for your very helpful hints. I had no idea what I was doing wrong . You're now my best friend LOL
LOL my pleasure Jackie! Im here for any questions :D
Thank you very informative I’ll gave it another go can I ask do you prefer paper pop sticks or plastic?
Thank you, I haven't started my journey yet, and wanted the best ways possible before I began, what I needed to make them and what hiccups I would come across! This was a great tutorial.
Good luck on your cake pop making journey! I too am gonna begin my cake pop journey 1 or 2 days from now! At first I was going to make some marshmallow pops! As I bought the pop sticks I thought, well what if I try cake pops? I'm using boxed cake to reduce stress, lol!
@@rosemaryheart4706 I am going to a cake supply store here and indulging on the different items I can use to decorate. I think I might ask about fondant or sugar decor too. I'm looking for a challenge, I'm bored of the same holiday cookie baking! Good luck and I hope that your cake pops are an "explosion" of yumminess!!
Hi Theresa, 1 year later, how was your cake pop experience? Would love to know 💜
Hi Rosemary, I'm curious how your venture into the cake pop world was? Would love to know 🤎
One of the most informative videos ever...thnx
I'm glad it was helpful! Thank you for the lovely positive feedback. I really appreciate it, Scooty.
Great demonstration! Will be trying soon!
O.M.G this makes do much sense. Gonna try it this way. Thank you very much this video. I HATE making cakepops because of these reasons
Wow! Know I understand why they crack or the lumpiness. Thanks for video.
Thanks for watching!
oh my goodness...common sense. I just got a Duh moment lol
LOL! :D :D :D thats exactly how I felt when it clicked to me lol
lamo
write the reason because the video is not working for me. Please
Me too! Thank you
Like🔪- Share- 🎃Subscribe💥
th-cam.com/video/gNO2lxHIfIk/w-d-xo.html
Super clear what the problem was with my cake pops now 😅 thank you!!
😅 Kassy, it's happened to most of us! Thank you for the comment 🩷
Thank you for your video. I helped TREMENDOUSLY. Perfect non crack cake pops. I did follow your directions last August and about to do it again
thanks for the lovely comment Autumn ❤️
Going to try making cake pops, thank you for this good tip.
Ok so after u dip the room tempt pops and everything is set and wonderful....can you THEN store them in the fridge or will the crack ?
It's so obvious... Ugh why didn't I think of this! Thanks for the explanation!
my very same reaction when I realised. I was like no freaking way! I had to sit for a minute and just went blank out of shock...I had been working with chocolate for 2 years at the time and dont know why on earth it didn't click earlier...😁
You explained exactly what my dilemma was, thank you, now on to how to fix them!
+MsMomof5 i had to make this video because i would of loved if i knew what i was doing wrong :/ and its such a simple error that could happen to anyone..keep me updated on how you go :)
i just want to hug you right now!! thank you so much for giving such insightful information!! this helped my cake pop journey!
p.s i subscribed
Thank you for the hints! Makes sense.
hello...my issue is that my cake balls fall into the chocolate when I'm dipping them or the stick comes out when dipping !!! What is causing this?? I was on the verge of a panick attack trying to figure this out .... HELLLLLP lol
Hi Beaux, i think it could be your chocolate. Are you using a compound chocolate? if your melting just regular chocolate it won't set up firm enough unless you have tempered it...but if you use a compound chocolate you won't have to temper it so you just melt per instructions.... it sounds like your chocolate isn't securing the cake pop strong enough so it releases the cake ball from the stick.... Try this , dip you stick into chocolate then insert half way through the cake pop and pop it in the freezer for only 5 mins after 5 mins in freezer your chocolate your stick should be solid frozen onto your cake pop then dipping them in they shouldn't fall off..that 5 mins in the freezer won't be able to make you cake pops that cold but will freeze the chocolate so you will have a very secure stick on you cake balls...try this and let me know how you go...
Its A Piece Of Cake what do u call a compound chocolate, pls? and do u add shortening when melting your chocolate? Pls describe how u melt.tnx
Beaux Belles try dipping your stick in chocolate before you stick it in the cake pop so it will harden and not fall out(the stick)
Beaux Belles did u put the stick in some chocolate then stick them in the cake pop
you should dip your sticks into chocolate and stick them into the cake pops before freezing them so they stay on
Thanks for the tip! Hahaha i finally understand why my cake pops always crack 😊
Моя дорога! Дякую за підказки! Тепер я знаю свої помилки після цього відео. Сьогодні зробила чудові cake pops. Дякую! Вітання з України 💙💛
Oh my goodness. I've had all that happened to me. Also I'm having problems getting the candy melts to melt smoothly. Once I put shortening it gets a weird texture.
Thank you for letting me know what I was doing wrong.
Good video
Hi Maytee so happy it solved your issues :) to be honest I've never used candy melts so can't advise on anything. what you should try is buy a few different brands of compound chocolate from your supermarket (here in Australia we have a SUPERB one nestle melts...) and melt them and see how you go (do a small batch of each one). when melting them you must only melt at 30 seconds then take out of microwave and stir for about 10-15 seconds and keep repeating that till your chocolate has melted (YOU MUST STIR IN BETWEEN). if you melt it this way you you will have a smooth runny chocolate. the chocolate/brand your happy with then colour it yourself by using oil based food colour powder (i never use the gel it thicken and dulls the chocolate) the powder is available in pretty much all cake decorating shops.. when you melt the chocolate slowly and stir in between the heat won't seize it and you willNEVER have to add any shortening or oil to try and thin it out...see how that works for you and let me know :)
omg thank you!!!!! i couldnt figure out why this was happening to me!! so helpful
Hi Tori thank you so much for the message :) so happy it has solved your issues :)
finally the answer to all of my questions. thank you very much
MY PLEASURE :) please let me know how you go next time you make them :) :) :)
Wish I see this before I finish mine! Thanks for all the tips!
my pleasure Maria! thank you!
Very helpful information.Thanks!
Soooo helpful! Thank you
I'm glad it was helpful! Thank you for your comment Lynds!
Thankyou so much for your explanation, I've been asked to make some for a wedding, having never made these before, your tutorials are invaluable, Thankyou xx
thank you for the lovely comment ❤️ cake pops are very very simple to make, I'm sure you will do fine! 😄 just make them atleast 4 days before that way anything goes wrong you have plenty of time...
Its A Piece Of Cake Thankyou beautiful xxx I wasn't aware I could make them that far in advance so that's great to hear. How long do they last from making please and what's the best way to store them? Wasn't sure whether to individually wrap them or leave them open? Any advice would be great thanks xxxx😘❤❤
Hi, they last easily 6 days. Once the cake mixture has been dipped into chocolate no air goes in the cake which then keeps the cake pops really moist. If you store them in the fridge the chocolate will "sweat" so it will have like a wet surface. The best way to store them is in a cake/cupcake box and left in normal room temperature.. you dont have to individual wrap them unless they've asked for it...depends on how they want to display them...
@@ItsAPieceOfCake thankyou so much for your kind advice. Thats awesome. Thankyou my Sweet xxx I shall have a go practicing them, so i can perfect them for their special day xxx much love to you xx 😘
oh yes you must have a couple of practises....that will make you so much more confident and ready...xxx keep me posted on how you go :)
Awesome video! Very helpful as well! , i'm going to be doing some cakepops for my son's baptism and it will be my first time doing them. (I'm so excited!!) but when do you recommend me doing them? After i dip them in chocolate and decorate them where do i store them? In the refrigerator? It'd be lovely if you gave me some tips and answered my questions. Thanks for the video! 😊💖
Hi Andrea :) thank you for your lovely comment :) so happy you liked the video :D, ok firstly because its going to be your first time making them id highly advise make them atleast 1 week before (just incase your not happy with first outcome you still have enough time...) when i used to make cake pop orders I made them 3 days in advance..cake pops are quite moist in texture so very unlikely to taste dry and when dipped into chocolate then no air goes in...after you've made them DONT store in fridge because it will make the chocolate sweat (so it'll be wet...) and if you've used fondant decoration then that will become tacky and sticky...so put them in a cake or cupcake box (cake decoarting shops sell them) and place the box in normal room temp... (I always had mine sitting on the corner of dining table...). the best tip i can give you is watch ALL my cake pop videos (and any other cake pop tutorials) the more you watch the more you will learn...keep be posted will love to know how you go :)
+Its A Piece Of Cake you are sweet for replying! So anything that I want to do with chocolate I should store them in boxes at room temp. Instead of putting them in the fridge right? Such as chocolate covered oreos, and strawberries? Because once I made strawberries and did notice that the chocolate did sweat. , and for the chocolate covered oreos I'm going to do I am planning in doing fondant crosses to place on top of the chocolate covered oreos. When do you recommend me doing the fondant crosses? I will obviously be using a silicone cross mold. And where would I store them? Do I have to let them sit for days before putting them on the oreos?
My pleasure Andrea :) yes whenever i make things with chocolate I place them in normal room temp. see it like this...when you buy the compound chocolate or real chocolate from the supermarket when you come home will you put them in the fridge or cupboard? putting them in the fridge can use some issues...ofcourse when you've just dipped them then yeah let them harden in fridge (say within 40mins in fridge i wouldn't leave longer...) and when you finished just pack them in boxes as you would if someone was to pick them up from you...your cake pops, oreos make them at least 4 days before.. i would only leave the strawberries 2 days before so they dont get too soft but it'll really come down to how ripe the strawberries are.. you could even do them 3 days before...and DO NOT put them in the fridge they will sweat and the strawberries will get soggy because of the change from in and out of fridge...(you dont want to have any cooking/baking work 2 days before an event...you will stress out and then things will go wrong...) as for the fondant crosses thats very tricky. if you make them in advance and within a couple of hours fondant crusted and firms up and say your oreos are not perfectly level on top when you try and place a firm piece of fondant then it could crack or wrinkle so making the fondant crosses in advance will only work if you are confident you will have flat surface to place it on..what i would do is line up all my chocolate dipped oreos and then make the crosses and attach them one by one...that way you fondant is still pliable so you can rest it properly and they glue on much easier coz the fondant will be soft. then once you've made them off they go in their boxes. nothing happens to fondant in normal room temp it just hardens up and only to a certain extend...when i made my fondant decorations i used to make them 2 weeks in advance but i knew i was going to have flat tops...omg i just released I've typed a essay LOL
Fantastic tutorial! Easy to understand and quick to learn on a short video. Perfect!
thank you 😄
I may have written too soon. I just tried coating the cake balls after having them out of the fridge for exactly one hour. The candy melts were melted perfectly. The first cake ball completely fell apart while dipping. Now I think the balls are TOO soft. I put them in the freezer to firm up a little. Thoughts?
ok let me try explain this in writing (a chat would be so much easier...) if your chocolate cracks its because of the temperature.
if you cake pop falls completely as a ball off the stick then the chocolate thats holding the stick and cake pop is either not enough or hasn't set properly.
if your cake ball is crumbling like in many pieces then you dont have enough ganache holding the cake together...
if you touch a cake ball and feels very mushy then theres too much ganache. because ganache should set in an hour in fridge.
th-cam.com/video/_x8cMAwkVLY/w-d-xo.html
I have a lot of videos on how to make cake pops theres a link above to a good step by step video. I used to make cake pops as part of my cake business and have made over 500 its very simple once you get the hang of it.
I totally appreciate your in-depth reply, and my second batch came out MUCH better. They aren’t perfect by any means, but none of them cracked! Hooray! I already know where I can improve based on your last couple comments, so thank you again. It’s definitely an art!
Thanks very much for sharing
Thank you so much for your comment. Appreciate your feedback 🤗
Thanks for the tips this is so helpful
Thank you! This helps and makes so much sense. 😉
Excellent video tutorial! Thanks for sharing.
my pleasure Ann, really glad you enjoyed it...and thank you very much for leaving the wonderful comment :D :D
wow i guess ya learn something new lol!!!! glad i knew this before i make my pops! yay!
:) :) :)
Do you have a recipe for the white Fondant?
Great video. I never put my cake pops in the fridge and wait about a hour before dipping them or should I wait longer before dipping them. Is the powder better than the gel coloring and why?
This helped me so Much !! Thank you.
Hi Exquiste, thank you for the comment it's really appreciated 😊
Yes! Very helpful. Thank you! Now it’s time to make some more cake pops :-)
this was so helpful thank you! totally answered all my questions
hahahah thanks Jennifer :) :) :)
Thankyou so so muchh for helping us fix this problem☺
Thanks so much! I am giving my husband a surprise 50th birthday party Saturday. I am doing cake pops. Do you have any design ideas?
Thanks! May Jesus continue to bless you and your family
Oh thank you very much for the well wishes 💜💙💚 I do have lots of designs on my Instagram page. But my personal favourite is swirling colours. I do have a couple videos on swirling if you want to watch...but i love the beautiful effect of colours mixing..
@@ItsAPieceOfCake I am now doing a travel theme and earth cake pops 🌎. Thanks for responding. I don't do Instagram 😢 Have a blessed night
Can you put it in the fridge after the chocolate is already set
Could you do a video on getting chocolate to the perfect dipping consistency? How to get it not too thick but also not so thin that it drips down the stick while drying.. Also I use oil to thin it down but sometimes I notice an oily substance on ones that have cracked after I wrap them that I'd like to correct as well
hi Miranda i actually am planning on making a full chocolate melting video soon :) the perfect consistency is to me basically as thin and runny as possible...you should never worry about the dripping let it dry on the stick then use a knife and slide it upwards towards the cake pop and all that dripped chocolate should just cut away leaving nothing on the stick...in a few of my cake pop videos I've showed how...as for the oily substance I would have no idea what it is because i never mix oil in my chocolate...it could just be the oil separating from the chocolate...try melting your chocolate at 30sec then take out and mix throughly for 10 seconds and keep repeating that and you shouldn't need any oil to thin it out...if you melt chocolate a small bursts (high heat for too long seizes chocolate and even if it you didn't burn it the heat already does to much damage) and stirring in-between...
Thank you so much for these tips! 😘
my pleasure Dana :)
Hola. Gracias por esta explicación, me ayudó mucho!!!
Hi, Thanks for explain it, sooooo easy!!
Hi Veronica thank you very much :) :) :)
Thanks for this video
So I don't get wiltons candy melts here I have to use a brand called chocex. I find if my cake pops are room temp and my chocolate is about 91F that ensures good cake pops.
Omg!!!!!!! Why didn't I thought of that. Lol thanks you so much
:D :D my pleasure :) thank you for the awesome comment :)
love your tutorials! thanks for sharing!
+CakeDragon im so happy your enjoying my videos! thanks for the awesome feedback :)
Thank you .. very helpful. I learned so much 😊🍰
Excellent tips! Thank you so much this was really helpful.
My issue is I dip room temp cake pops, wait 2-3 hrs for the chocolate to set, wrap them individually in clear wraps with a twist tie, and freeze them inside a freezer safe air tight Rubbermaid container. Some batches will crack, others are fine. Any ideas why??
I have a question When their done can you put them in the refrigerador!?
Hi Gabriela I replied to your comment dont know where happen!!
I recommend you don't refrigerate them once there made. when chocolate is in the fridge for too long it sweats (a wet surface) looks terrible. once your cake pops are dipped into the chocolate no air can go inside which means your cake pops will not dry out. When I took orders I used to have them ready 3 days advance and not refrigerated and they were perfect. just put them in a cake box and set them aside.
@@ItsAPieceOfCake would you recommend making cake pops on a tue for a Saturday party? I'm making 90 so need to do well.jn advance
After your done making them you have to put them in the fridge for 5 minutes not 2 hours.
Great video!! thanks.. Where do you buy the sticks for the cake pops?
you can buy them online on eBay...
This is all good tips but I have tried leaving my cake pops at room temp every time I dipped them in the melted chocolate it falls apart
Hi Sheila, its because you need a strong "glue" to hold your cake together. So you cake balls do not have enough ganache or buttercream to hold the cake ball. thats why if you move it around it will collapse. theres 2 things you can do. either change your ratio of ganache so use more chocolate less cream that way your ganache will set really firm and hold the cake together or if your not comfortable changing your ganache then add simple syrup to your cake and that would give you cake a lot of moisture so because its carrying all that liquid its impossible to crumble. basically your cake pops are breaking because they are to dry...hope that all makes sense...
Its A Piece Of Cake can i use icing instead of frosting or ganache
Hey would this same apply to making cakesicles? So really when we get the cakesicles out of freezer, we can dip the stick in the chocolate into the cake, then put it in the freezer for 5mins or so to set, get them out, let it set for an hour before dipping them as a whole to the chocolate? I had the same issue with the stick coming out, and whilst dipping in the cake falling apart. I think this was due to the chocolate being hot and cake being cold as you said
Wonderful ❤❤
I just made my first pops for my daughter's birthday and I wish I saw this before i made them. I only had one crack but many had air bubbles and fell off the stick I watched three other videos and followed all of them but I'm not giving up next party is another chance.
Neva peva could always go with cake bites. I'll be making then for the first time tomorrow.
hi Neva, did you end making them again?
Its A Piece Of Cake I've been making cupcakes for birthdays, but for halloween parties I need to do both😣 Will be reviewing your videos before then. I want to try the 3d chocolate letters too.
hi i want to do cake pops for my daughters birthday why do we put them in the fridge? is it necessary? i never new they cracked so thank god i watched this video i would of been upset taking cracked cake pops for her bday
hi Jazmine, you put it in the fridge because say you used ganache or buttercream to mix with the cake...both of them firm up when you put them in the fridge...so it just helps you cake pop balls be hard and compact so they dont fall apart...so it is necessary to place it in the fridge but I've sometimes made them without..so practise to see if it works for you...
Thank you ! Can i use whipped iceing ?
my pleasure :) whipped icing? sorry dont know what that is :/ as in buttercream? whipped cream?
if its whipped icing as in buttercream (icing sugar and butter...) then yes of course you can..
Its like whipped cream but icing
hi Jazmine, no i wouldn't use it. Whipped cream isn't strong enough to hold the cake balls shapes..so it'll break/crumble when trying to dip in chocolate...also whipped cream needs to be refrigerated so might off quickly....I would recommend ganache (its extremely strong for holding cake shapes and tastes amazing) or buttercream...
Hi there that can't be the only reason.. My cake pops were room temperature and chocolate was not hot yet many of them cracked.
I love ur tips so much ❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thank you very much ❤❤❤
i have a fondant pot is it better to keep your chocolate warm? And your cake pops at room temperature
hi Michaela yes defiantly use your pot..if your chocolate is warm then you can make heaps of cake pops without worrying about the chocolate harden up....and your cake pops at room temp that way its almost impossible for the cake pops to crack....
Thank you for your advice. All this happen to us.
Thanks for your tips!
my pleasure :) thanks for the comment :)
hi! do you freeze them after thwy are dipped? if no can I put them in the fridge?
When I wait til the cake pop goes to room temperature they fall off the stick when I dip. How can I stop it from falling off
Ihave cracking with cake pops.. Chocilate is not hot and the fake pops are at room temperature.. Can't figure out what it is.. I can do the cake pops 3 times and I still have oozing out.
SOS.... I dip my sick in melted chocolate then insert it into the cake pop. Let that chill to set. Take them out of the fridge and bring to room temp before dipping into my Wilton chocolate melts. Because the Cake balls have warmed up they are STILL falling off the stick! What do I do?
thanks for the great video before I start! can I ask a question -
once you dip, do they go in the fridge? or do you let them dry on the bench?
my pleasure. Either way will work. If you place in fridge just leave it in there for approx 10mins... once the chocolate is set then take them out...
For how long can you store cake pops?
So... after the cake pops are done cooking, you warm the chocolate in the microwave for 30 minutes and then you dip your cake pop into the chocolate. After that you let the cake pops sit for about two hours then you sit them in the fridge? I’m confused
So very helpful! Thank you!! 🙏🏾
Thanks for the tips in this video. My only problem is when I leave the m at room temp and I tap the pops to remove the excess they fall off the sticks. 🙄
Laureni Boucher first make the balls , put them on the fridge after 15 min melt the candy melts , once the chocolate is melt , dip the stick and inserct it in the cake ball put it back in the fridge for 15 minutes then take out of the fridge
Mean while you start to melt the candy melt and when the candy melt is warm you can start deeping your cake pops
Great video
Thank you!
Hello! when you dip it the 2nd time around will it fell off the stick as it might be too heavy? I have this problem whenever I dip them for 2nd coating. 😅
Hi Joannalyn, why do you do a second coating for you cake pops? i never do a second coating. In this tutorial i only do the second coating just to show how to hid cracks...
Too good tips Thnx a lot...
How come the chocolate or icing down run down the stick
Great Video! Thank you.
CAn I use icing that comes with them cupcake box mixes ?
When I dipped my cake pop the stick and the cake pop fell apart what should I do about that
If you don't have the cake pops cold, then how do they stay firm and hold together when dipping?
Hi Stacy, if you have enough ganache or buttercream in your cake mixture it should be fine to hold itself together as a ball...they only fall apart because they're isn't enough ganache or buttercream holding the cake...
So helpful...thank you!
thank you!
Thanks!
Thanks for sharing 😊
Thank you
thanks.. awesome tips!
thank you Shaunna :)
Such good tips !
Thank you 💗
Sooo helpful thank you!!!❤️
Thank you so much for the tips and helps!!
my pleasure Choi :) thank you for the lovely comment :)