My cake pops are cracking... Cake pops that crack are not a really big deal; You can easily cover it up with frosting or melted chocolate. However, when adding icing or glaze on your cake pops (or maybe eating them plain) you'll see the cracks and they don't always look pleasant. Insure your cake pop balls are not too big, the bigger the pops, the harder it is to have it look round like a ball. Cake pops should be about the size of munchkins. If you're still seeing cracks, you might have not added enough frosting in the cake when you were rolling it up. Add 1/2 cup more and try again.
Great tips! Thanks. I saw another tutorial where they said after rolling the balls you should put them in the freezer for 15 minutes. Then place them in the refrigerator while you melt the chocolate. And then take one out at a time from the refrigerator to dip them. Would this be the same as refrigerating them overnight if I want to make them and dip them the same day?
Please help!! I just finished the recipe and my candy melts came out so thick, I had to throw them all out. I’m making these for my daughters first bday Saturday and really want to remake them tomorrow. I did use butter instead of Crisco shortening. I’m hoping that’s where my mistake was. Would this be a reason my candy melts are coming out so thick? Also, I don’t have a cake ball tool so my circles were off.
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!
I just made these for the first time and I also had trouble with my coating cracking on my first batch. The second batch I made worked much better. I dipped the sticks in the melted candy and put in the freezer for 15 minutes as suggested here, but then I let the balls come back to room temp, and let the dipping candy sit for a minute. The closer both are to room temp, the less problems you have with cracking. It worked great!
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!

They turned out great for my first try! I didn’t mush the first pop together enough and it broke in two..my husband had no problem eating the “mistake”! I used a fork for extra support for the first couple after that and the rest were fine. Thank you! I went to Hobby Lobby and bought several more bags of candy. I will be handing these out to friends snd family members!


You know that there are other recipes online for icing right? just search up a recipe on Google or something. The whole Idea is to get the cake to stick together to keep its ball form. It doesn’t matter what type of icing you use, as long as it doesn’t crumble apart when you try to make it into a ball. (I’m sorry if I sounded like a jerk in te beginning of the comment. No hard feelings)?
Grab your Candy Melts (I purchased mine from JoAnn Fabric) and a small microwaveable dish (I used a small oatmeal bowl). Put about 5 morsels into the bowl and melt them in the microwave. Next, grab your cake pop sticks (I purchased mine from JoAnn Fabric). Dip your stick into the melted Candy Melt and quickly stick it into a cake pop at least half way down. Repeat with remaining cake pops. Then, set pops on a cookie tray. Freeze for about 15 minutes (they wouldn’t fit in my freezer so I put them in the fridge for 30 minutes– worked fine). Put your Candy Melts into a microwaveable mug (I filled mine to the top). Next, melt the Candy Melts as directed on the package. Dip the cake pop into the mug, evenly coating it. Let the coating drip off. Place the pop on cookie sheet. Finally, if using sprinkles, add immediately before coating sets. Repeat for remaining pops.

Hi Angie. Yes, I have experienced those problems. If I have a small air bubble in my chocolate shell, it has resulted in the oozing that you refer to. I try to touch up any air bubbles before they dry with my finger or a toothpick. Perhaps you have openings where your pop meets your stick. After you dip the first time and push the cake ball on, be sure that the second (fully submerged) dip goes in far enough that the melted chocolate meets with the chocolate on the stick. This should make a strong seal. Secondly, I do experience a small amount of cracking…about 1 in 10 pops. I try to avoid drastic temperature changes with my pops.
Hi Angie. Yes, I have experienced those problems. If I have a small air bubble in my chocolate shell, it has resulted in the oozing that you refer to. I try to touch up any air bubbles before they dry with my finger or a toothpick. Perhaps you have openings where your pop meets your stick. After you dip the first time and push the cake ball on, be sure that the second (fully submerged) dip goes in far enough that the melted chocolate meets with the chocolate on the stick. This should make a strong seal. Secondly, I do experience a small amount of cracking…about 1 in 10 pops. I try to avoid drastic temperature changes with my pops.
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.
×