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!
Add 4eggs (most mixes use 3). Add a box of instant pudding (flavor to match cake) and add a packet of dream whip. Use oil and water according to box. I always use Duncan Hines mix. I have used this recipe for nearly 40 years. I used to do the Wilton shape cakes so I know it will hold its shape in your cake ball maker. My cakes are ALWAYS moist. Blessings!
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 .
Want to use food coloring? I'd suggest using the candy melts instead of white chocolate for the coating. I wasn't impressed with how the white chocolate took the food coloring. It made the chocolate thicker.I purchased all of my ingredients including the cake pop sticks and sprinkles at Target. The styrofoam I had already, but you can get a block of styrofoam at crafts stores or Walmart.

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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 .
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!
Want to use food coloring? I'd suggest using the candy melts instead of white chocolate for the coating. I wasn't impressed with how the white chocolate took the food coloring. It made the chocolate thicker.I purchased all of my ingredients including the cake pop sticks and sprinkles at Target. The styrofoam I had already, but you can get a block of styrofoam at crafts stores or Walmart.
After coating my cake pops these bubbles appear... Those are air bubbles and happen a lot. The oils or butter from the cake pops try to get out and those bubble start to appear. You can't really avoid air bubbles from coming unless you take out the butter or oil all together. However, when air bubbles strike the grease gets out of the pops and doesn't leave them tasting so good. While the coating is wet, use a toothpick to pop each air bubble when it appears. The grease is still here and the cake pops have not lost their flavor.
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