Feel free to change up the cake, frosting and coating. Red velvet cake, with cream cheese frosting and white chocolate coconut coating is really good!

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!


This was the best tutorial.. mine came out great on the first try.. I broke up the steps as indicated and put my rolled balls in the freezer over night.. I used bark chocolate which is easier to find and less expensive..I took them out the freezer and maybe they were at room temperature is why they did not crack.. looked great and taste even better!!

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 .
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 🙂
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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