Giving up on cake pops but you're still on the hook for desserts? Make cupcakes instead, but don't forget to spruce up your cupcakes with these tips: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kfnAy69obbw.html!
@@AsiaCoffee thanks for the tips! a few weeks ago i tried and it was a fail. i will definitely be trying out these tips later today! i subscribed as well, great channel!💗
These are wonderful tips and very nicely explained! My first attempt at cake pops was rather interesting but I feel a lot more confident to try it again now.
Thank you so much for this video... I made cake pops before and ran into all of these problems and didn't know how to fix them. This video corrected all my mistakes thank you so much ! Life saver !
You’re sitting the cake balls on a flat surface (plate, sheet pan or cake board) before placing them in the fridge to set, so you’ll automatically have a flatter side. I recommend inserting the pop stick into this flatter side. The bottom of the cake pops (where the stick goes) will be slightly flatter, but it should not be extreme. I hope this helps! 💕
dearest, you know i learned alot about making cake pops the right way, i am planning to make one and good thing i found your video, now if i ever encountered those cake pops fails, i will def know what to do next, NEW SUBS here! mooore videos! thanks!...
No, that’s not ok. Did you put them in the refrigerator? If so, sounds like you left them in too long and they got really cold. If this happens, they will sweat when you take them out and allow them to sit. Think: Gallon of milk on a counter for 30 minutes….
If you don't have vegetable shortening, use a bit of coconut oil to thin the coating; not butter. Oil-based food coloring is best, but you can use a very small amount of gel food color. Don't use liquid food color! It will cause the coating to seize up. Best of luck!
Pretty sure I have to start over with a fresh cake but, what do I do if the cake has to much moisture? Am literally laying in bed stressing about them for tomorrow
Oh no, so sorry to hear this… 😞If the cake is too moist, you can try NOT adding any icing to the crumbs. You can also lay the unrolled crumbs out on a cookie sheet to dry out a bit; maybe about 45 minutes or so. If you’ve already rolled them and they’re still really moist, you may (unfortunately) need to start over. If you’re running low on time and just can’t start again at this point, consider ditching the stick and make them into cake balls/truffles instead. Best of luck to you! Sending positive vibes 🤗
@@AsiaCoffee they are ugly as hell, still a bit moist but, turned out pretty good! I definitely know what to improve on thanks to your help and can't wait to try again! Thank you so much! 🖤☕
You can use icing you make from scratch or store-bought icing for this! Since you only need a small amount of icing, store-bought icing may be a more convenient choice. Thanks for watching!
Do u wait for the chocolate coating to cool off a bit before dipping the cake pop into it ? Or is it okay to dip as soon as u take it out from the microwave? Thank you
I would wait a couple of minutes after removing the coating from the microwave, especially if your cake pops are slightly chilled from being in the fridge. Thanks for watching! 💕
Very nice video, thanks for showing us how to fix mistakes and explaining why they happen. I just made my first cake pops and 8 out of 12 came out pretty well for a first attempt!
I’m glad this video was helpful as you made your first batch of cake pops. I know how difficult they can be, so it sounds like you did a GREAT job on your first try! Thanks for watching 💕
Hi there! I loved the video. Can you tell me what type of cake do you use for making cake pops? Sponge cake or moist cake or which one? Plz tell me! ❤️
Either kind of cake would be fine because you'll add icing to it to get the cake to clump together any way. If your cake is drier, you will need to use slightly more icing than if you start with moist cake. Thanks for watching!
When this happens, all you can really do is wipe off the oil. Excessive oil/butter in your cake and/or adding too much icing to your cake during the "doughing" process *plus* not coating the cake pop completely (especially leaving any kind of hole around the stick) could be the issue. Try modifying these things next time and let us know how that works out for you. Thanks for watching!
I am deeply frustrated by creators who withhold crucial information in their tutorials on cake pops. They often omit key ingredients or steps, leaving viewers lost and unable to complete the recipe successfully. Incomplete or poorly explained instructions hinder my ability to achieve the desired result and waste precious time and resources.
@@Scorpio.Iamher. No, you should NOT dip them cold straight from the refrigerator. This will cause the coating to seize up as you’re dipping and tapping off the excess coating. The cake pops may be cool, but not completely room temperature OR cold, when dipped. The only time I recommend a cake pop to be cold during this process is AFTER the cake ball has been formed and RIGHT BEFORE a partially coated stick is inserted. The coldness of the cake ball will help solidify the coating and hold it in place. I hope this makes sense and helps!
@@Scorpio.Iamher. I want to say a couple of things regarding your original comment. First, this video is NOT a full tutorial. The intention of this video was to offer some troubleshooting tips for those who are struggling with specific parts of the cake pop making progress; not to take anyone through the process of making cake pops from start to finish. Second, as a fellow Creator, I would have expected a little more grace. I actively respond to the comments on my videos. You could have simply posed the question and waited for a response rather than trying to slam this video with your original comment. I would have responded the same. How would you feel/respond if someone posted that comment to one of your videos? Do unto others…
Shortening was added to thin out/loosen the candy coating. Coconut oil is a comparable alternative, but only add a little bit at a time. Thanks for watching!
Is this almond bark that already has pieces of almond in it OR is this chocolate that you’ve used to make almond bark in the past? I’m trying to understand.
It’s usually a result of thermal shock from freezing the cake pop. It can also happen when you roll the cake ball too tight and immediately dip it. The coating will crack after it’s dried/set and the cake inside expands. I hope this helps. Thanks for watching!
I never store my cake pops in a freezer. Doing so may cause them to crack if they’re already dipped and decorated. I would recommend using the refrigerator instead!
Great question! The only other ingredient that’s used to thin candy coating (that I’m aware of) is what’s called “paramount crystals”. I’m not super familiar with it though. Thanks for watching!
Unfortunately, you can’t use liquid food coloring in your chocolate or candy coating. Doing so will cause your coating to seize up. I would recommend using candy coloring or oil based food color instead. I don’t see any issue with you using a small amount of whipped cream instead of icing/frosting. Best of luck!
You would do better to use real chocolate intended for covering. Chocolate chips meant only for baking may not “set” like you what them to. Hope this helps!
@@megmaran5194 I would start with 1/2 teaspoon. It’s not an exact science, so you make need to add another 1/2 teaspoon. The point I want to emphasize is that you don’t need to put 1/2 a canister of frosting into your cake crumbs. That’s way too much and would make your dough too soggy to hold its shape. 😉
Yes, you can use a little bit of coconut oil instead of the solid vegetable shortening. Be careful: a little bit goes a long way, so use a small amount. Thanks for watching!
The cake for the cake pops should be completely baked; not under-baked or raw in any part. Even if you over-bake the cake, it doesn’t matter because the icing will restore the moisture. Great question!
You may try it…. Due to freeze/thaw and expansion of the cake that can cause the coating to crack, this isn’t something that I would do. If you were counting on it, I would recommend experimenting with a test batch of cake pops. Please let us know how it works out!
That wasn’t much coating in my opinion, but I appreciate you sharing your thoughts! If waste is a concern, one can drizzle 1) Over a bowl or 2) Over parchment paper to save the coating (especially if dozens of cake pops are being made). Thanks for watching!
I have a cake in the freezer from Thanksgiving and will be the same I will use for my nieces cakepops HOWEVER, my cake is a "wet" one it's very moist , can I still use it ? Also can I use ganache instead?
If your cake is that moist, you may not need to use any icing! As long as the cake clumps together, keeping it’s shape and you can form it into a ball, you’re good to go. Best of luck on your cake pops!
Oil-based color (Colour Mill) or candy coloring works best, but you can use a bit of gel-based color instead. Be sure to add it a little bit at a time to keep the candy coating from seizing!
My cake had been frozen and thawed prior to crumbling, so it was a little cold to begin with. You may place the cake balls in the refrigerator for about 10 minutes prior to the dipping/inserting the sticks. This will help to secure the stick faster. Use coconut oil (not vegetable oil or milk) to thin out the candy coating. Best of luck and thanks for watching!
You can prevent cracking by NOT freezing the cake pops. This can also happen if you’re refrigerating them and your refrigerator is too cold. If your cake pops are cracking and you haven’t done either of these things, most likely you’re rolling your cake too tightly/densely. Try easing up on the pressure when you roll them. Thanks for watching!
@@AsiaCoffee thank you so much! I think they might be too cold initially. I get so disappointed when they are perfect and then I go back to decorate by adding swirls and then they crack. 😒 I’ll try leaving them out a bit longer. Thanks so much!
No, not after dipping them completely. You may place them in the refrigerator after inserting the sticks dipped in coating to better secure the sticks before the “final dip”. Refrigerating them immediately after dipping in an effort to harden the chocolate faster may cause the coating/chocolate to develop a grayish film (referred to as bloom). It’s best to allow your cake pops to harden at room temp. Placing them in a cool refrigerator is fine after they’ve hardened at room temperature. Thanks for watching!
So I got these plastic cake pop sticks from amazon that are reusable and dish washer safe. Do you think they will be okay to hold cake pops or do I need to get the paper ones?
Plastic sticks work just as well as paper ones! I typically use white paper sticks because they’re easy to find in-store. I’ve had issues with the finish rubbing off on metallic paper sticks and multi-colored paper sticks, so I steer clear of those. 😉
I find that this brand doesn't require as much shortening to thin out. I would start with about one tablespoon per cup, check the consistency and add in 1/2 tablespoon increments until the mixture is thin enough. Best of luck on your cake pops!
@@AsiaCoffee Thank you for response. I'm just starting to experiment in the world of cake pops. I'm finding difficulty in getting that beautiful runny consistancy other than that I think I'm getting the hang of this😁
I'm so sorry to hear that your cake pops didn't work out.... The best way to prevent those issues is to dip your pop stick into the coating and insert it into the cake ball while twisting slight. Humidity plays a role as well. If the humidity is too high (too much moisture in the air), it will take longer for the candy coating to dry. Perhaps the coating had not fully dried to create a bond between the cake ball and stick before you dipped them? If it seems that it's taking too long to dry, I would recommend placing them in the refrigerator for about 8-10 minutes. Do this only at the "stick placement" stage. To prevent "bloom" (especially if you're using a darker color), I recommend that you let your cake pops air dry after they've been dipped. Also, your cake balls may have had too much or too little icing; preventing them from holding their shape. They should not be soggy or so dry that they crumble in your hand. Best of luck on your next cake pop project!
Yes, it sounds like they are too dry and require a bit more icing. Re-watch the part of the video where I compare “crumbled cake only” with “crumbled cake with the proper amount of icing”. Make sure that the mixture clumps easily when you squeeze it in your hands. I show this in the video as well. Also try applying a little more pressure as you roll to form the cake balls.
Yes, you can do that to secure the stick to the cake ball faster. You just have to be careful that the cake pop is not *cold* when you go to dip it. *Make sure that your refrigerator isn't too cold during that 10 minutes. Otherwise the coating will cease up as you're shaking the excess coating from the cake pop.* Best of luck on your next cake pop project! Thanks for watching!
“Candy Melts” is a brand name for Wilton’s candy coating. All “Candy Melts” is candy coating, but not all candy coating is “Candy Melts”. Does that make sense? You can use regular chocolate, but to make things easier (i.e. no tempering necessary) I would look for chocolate that’s marketed as chocolate specifically for dipping. Thanks for watching!
@@AsiaCoffee i melted my chocolate with milk and it didn't set at all. I used chocolate bar and added chocolate chips. I was wondering if its because I used oreos mixture and not cake and mixed the oreo crums with milk and not cream or icing so I wondered if they were watery.