Kendra, I made the cake pops today for the first time. I watched several videos before I started but I still had trouble with the pop falling off the stick. This is what they tell you to do. Take your stick, put the end in the melted candy then into the pop. Put them in the refrigerator for 15 min for the candy to harden . My advise is to also add the melted candy all the way around the stick then put in refrigerator .
Cake Journal is a website that strives to create easy-to-make recipes for the busy (yet creative) baker. We have created many yummy baked goods ranging from no-bake treats, perfect holiday recipes, vegan baking and much, much more. We make recipes that are easy to create but still have a “wow” factor that guests and kids can’t get over. We follow all of the fun and new baking trends that are out there and give recipes a twist to make a dessert that you may have not tried before. So whether your only now dipping your toes into baking, or have been baking for quite some time, we have recipes that you'll love and want to try out. We love our community. Always feel free to leave a comment, question or suggestion on any post we have. Thanks for your continued support! Happy Baking!

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 🙂

Hi. Ok so 1. Awesome tutorial. Following your suggestions step by step. However a couple of questions. 1. Do you place them in the refrigerator or the freezer. Is there drastic difference? 2. I love that bowl I feel like that’s the only way to melt without tantrums. What is it called or when can u get it. I Raw ceramic ones ? Idk what they are called but they are not working the magic. I did the double boiler and even then it wasn’t as liquid as it should
Cake Journal is a website that strives to create easy-to-make recipes for the busy (yet creative) baker. We have created many yummy baked goods ranging from no-bake treats, perfect holiday recipes, vegan baking and much, much more. We make recipes that are easy to create but still have a “wow” factor that guests and kids can’t get over. We follow all of the fun and new baking trends that are out there and give recipes a twist to make a dessert that you may have not tried before. So whether your only now dipping your toes into baking, or have been baking for quite some time, we have recipes that you'll love and want to try out. We love our community. Always feel free to leave a comment, question or suggestion on any post we have. Thanks for your continued support! Happy Baking!
Hi. Ok so 1. Awesome tutorial. Following your suggestions step by step. However a couple of questions. 1. Do you place them in the refrigerator or the freezer. Is there drastic difference? 2. I love that bowl I feel like that’s the only way to melt without tantrums. What is it called or when can u get it. I Raw ceramic ones ? Idk what they are called but they are not working the magic. I did the double boiler and even then it wasn’t as liquid as it should

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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 🙂
Prepare a boxed cake mix as directed on the box. Let the cake cool completely. Wash your hands. Next, crumble the cake into fine crumbs with your hands in a large bowl. Mix in about 1/3 cup of icing (I used store bought milk chocolate) with your hands. The mixture should be dense but not gooey. Gooey cake balls gross me out. Grab a cookie scoop (I used my 1.5 T scoop, which I LOVE). (Remember, everyone needs a cookie scoop, or 3.) Then, scoop out the mixture, packing the cake mixture into the scoop as you scoop it (I smushed the open side of the cookie scoop against the inside of the bowl). Smush the mixture in your hand to pack it tightly into a ball. Roll it into a nicely shaped ball. Roll the remaining mixture into balls (my cake mix made 18 balls).
Thanks so much for the great tutorial! Am thinking about making the cake balls ahead of time at home and freezing them. Then I could travel with the frozen, plain balls of cake across the state, and put the sticks in and decorate them when I arrive at destination for holidays! Have you tried freezing the cakeballs and decorating them at a later date?
I used melted chocolate on top of my cake pops but it's cracking... Sometimes overheating the chocolate before dipping causes the chocolate to crack from the heat. And freezing your cake pops for too long makes the chocolate to crack from the cold. Once the chocolate on the cake pops are hard from freezing immediately remove them. Don't melt your chocolate for too long as well, once the chocolate is a liquid it's done.
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