I haven’t even started my cake pop making journey yet because I wanted to get as learn as many tips and tricks and knowledge of making them before I began. I am so glad that I found your video. This is so helpful. Thank you for sharing! 💯😁👍🏽
I recently started my cake pop business and I’ve had this issue a few times. This video was very helpful ! Thanks so much. Moving forward, I know exactly what to do
thank you so much saving my cake pops... luckily i watched your video before i make it.. unless i would have ended up cracked cake pops.. thank you so much.. 💝💝💝
Thank you for the explanation. I came across this problem . It’s was 65 degrees here inside my home and I started to dip in a 95degree chocolate and boom . Almost all of them cracked . However, I added chocolate to the cracks and covered it with sprinkles.
Thank you, I haven't started my journey yet, and wanted the best ways possible before I began, what I needed to make them and what hiccups I would come across! This was a great tutorial.
Good luck on your cake pop making journey! I too am gonna begin my cake pop journey 1 or 2 days from now! At first I was going to make some marshmallow pops! As I bought the pop sticks I thought, well what if I try cake pops? I'm using boxed cake to reduce stress, lol!
@@rosemaryheart4706 I am going to a cake supply store here and indulging on the different items I can use to decorate. I think I might ask about fondant or sugar decor too. I'm looking for a challenge, I'm bored of the same holiday cookie baking! Good luck and I hope that your cake pops are an "explosion" of yumminess!!
Oh my goodness. I've had all that happened to me. Also I'm having problems getting the candy melts to melt smoothly. Once I put shortening it gets a weird texture. Thank you for letting me know what I was doing wrong. Good video
Hi Maytee so happy it solved your issues :) to be honest I've never used candy melts so can't advise on anything. what you should try is buy a few different brands of compound chocolate from your supermarket (here in Australia we have a SUPERB one nestle melts...) and melt them and see how you go (do a small batch of each one). when melting them you must only melt at 30 seconds then take out of microwave and stir for about 10-15 seconds and keep repeating that till your chocolate has melted (YOU MUST STIR IN BETWEEN). if you melt it this way you you will have a smooth runny chocolate. the chocolate/brand your happy with then colour it yourself by using oil based food colour powder (i never use the gel it thicken and dulls the chocolate) the powder is available in pretty much all cake decorating shops.. when you melt the chocolate slowly and stir in between the heat won't seize it and you willNEVER have to add any shortening or oil to try and thin it out...see how that works for you and let me know :)
Mine looks just like this! I have been scared to make them since. I run from cake pops orders because I mess them up every time so thank you I feel more confident to try them again 😊
my very same reaction when I realised. I was like no freaking way! I had to sit for a minute and just went blank out of shock...I had been working with chocolate for 2 years at the time and dont know why on earth it didn't click earlier...😁
+MsMomof5 i had to make this video because i would of loved if i knew what i was doing wrong :/ and its such a simple error that could happen to anyone..keep me updated on how you go :)
I may have written too soon. I just tried coating the cake balls after having them out of the fridge for exactly one hour. The candy melts were melted perfectly. The first cake ball completely fell apart while dipping. Now I think the balls are TOO soft. I put them in the freezer to firm up a little. Thoughts?
ok let me try explain this in writing (a chat would be so much easier...) if your chocolate cracks its because of the temperature. if you cake pop falls completely as a ball off the stick then the chocolate thats holding the stick and cake pop is either not enough or hasn't set properly. if your cake ball is crumbling like in many pieces then you dont have enough ganache holding the cake together... if you touch a cake ball and feels very mushy then theres too much ganache. because ganache should set in an hour in fridge.
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_x8cMAwkVLY.html I have a lot of videos on how to make cake pops theres a link above to a good step by step video. I used to make cake pops as part of my cake business and have made over 500 its very simple once you get the hang of it.
I totally appreciate your in-depth reply, and my second batch came out MUCH better. They aren’t perfect by any means, but none of them cracked! Hooray! I already know where I can improve based on your last couple comments, so thank you again. It’s definitely an art!
Awesome video! Very helpful as well! , i'm going to be doing some cakepops for my son's baptism and it will be my first time doing them. (I'm so excited!!) but when do you recommend me doing them? After i dip them in chocolate and decorate them where do i store them? In the refrigerator? It'd be lovely if you gave me some tips and answered my questions. Thanks for the video! 😊💖
Hi Andrea :) thank you for your lovely comment :) so happy you liked the video :D, ok firstly because its going to be your first time making them id highly advise make them atleast 1 week before (just incase your not happy with first outcome you still have enough time...) when i used to make cake pop orders I made them 3 days in advance..cake pops are quite moist in texture so very unlikely to taste dry and when dipped into chocolate then no air goes in...after you've made them DONT store in fridge because it will make the chocolate sweat (so it'll be wet...) and if you've used fondant decoration then that will become tacky and sticky...so put them in a cake or cupcake box (cake decoarting shops sell them) and place the box in normal room temp... (I always had mine sitting on the corner of dining table...). the best tip i can give you is watch ALL my cake pop videos (and any other cake pop tutorials) the more you watch the more you will learn...keep be posted will love to know how you go :)
+Its A Piece Of Cake you are sweet for replying! So anything that I want to do with chocolate I should store them in boxes at room temp. Instead of putting them in the fridge right? Such as chocolate covered oreos, and strawberries? Because once I made strawberries and did notice that the chocolate did sweat. , and for the chocolate covered oreos I'm going to do I am planning in doing fondant crosses to place on top of the chocolate covered oreos. When do you recommend me doing the fondant crosses? I will obviously be using a silicone cross mold. And where would I store them? Do I have to let them sit for days before putting them on the oreos?
My pleasure Andrea :) yes whenever i make things with chocolate I place them in normal room temp. see it like this...when you buy the compound chocolate or real chocolate from the supermarket when you come home will you put them in the fridge or cupboard? putting them in the fridge can use some issues...ofcourse when you've just dipped them then yeah let them harden in fridge (say within 40mins in fridge i wouldn't leave longer...) and when you finished just pack them in boxes as you would if someone was to pick them up from you...your cake pops, oreos make them at least 4 days before.. i would only leave the strawberries 2 days before so they dont get too soft but it'll really come down to how ripe the strawberries are.. you could even do them 3 days before...and DO NOT put them in the fridge they will sweat and the strawberries will get soggy because of the change from in and out of fridge...(you dont want to have any cooking/baking work 2 days before an event...you will stress out and then things will go wrong...) as for the fondant crosses thats very tricky. if you make them in advance and within a couple of hours fondant crusted and firms up and say your oreos are not perfectly level on top when you try and place a firm piece of fondant then it could crack or wrinkle so making the fondant crosses in advance will only work if you are confident you will have flat surface to place it on..what i would do is line up all my chocolate dipped oreos and then make the crosses and attach them one by one...that way you fondant is still pliable so you can rest it properly and they glue on much easier coz the fondant will be soft. then once you've made them off they go in their boxes. nothing happens to fondant in normal room temp it just hardens up and only to a certain extend...when i made my fondant decorations i used to make them 2 weeks in advance but i knew i was going to have flat tops...omg i just released I've typed a essay LOL
Thankyou so much for your explanation, I've been asked to make some for a wedding, having never made these before, your tutorials are invaluable, Thankyou xx
thank you for the lovely comment ❤️ cake pops are very very simple to make, I'm sure you will do fine! 😄 just make them atleast 4 days before that way anything goes wrong you have plenty of time...
Its A Piece Of Cake Thankyou beautiful xxx I wasn't aware I could make them that far in advance so that's great to hear. How long do they last from making please and what's the best way to store them? Wasn't sure whether to individually wrap them or leave them open? Any advice would be great thanks xxxx😘❤❤
Hi, they last easily 6 days. Once the cake mixture has been dipped into chocolate no air goes in the cake which then keeps the cake pops really moist. If you store them in the fridge the chocolate will "sweat" so it will have like a wet surface. The best way to store them is in a cake/cupcake box and left in normal room temperature.. you dont have to individual wrap them unless they've asked for it...depends on how they want to display them...
@@ItsAPieceOfCake thankyou so much for your kind advice. Thats awesome. Thankyou my Sweet xxx I shall have a go practicing them, so i can perfect them for their special day xxx much love to you xx 😘
hello...my issue is that my cake balls fall into the chocolate when I'm dipping them or the stick comes out when dipping !!! What is causing this?? I was on the verge of a panick attack trying to figure this out .... HELLLLLP lol
Hi Beaux, i think it could be your chocolate. Are you using a compound chocolate? if your melting just regular chocolate it won't set up firm enough unless you have tempered it...but if you use a compound chocolate you won't have to temper it so you just melt per instructions.... it sounds like your chocolate isn't securing the cake pop strong enough so it releases the cake ball from the stick.... Try this , dip you stick into chocolate then insert half way through the cake pop and pop it in the freezer for only 5 mins after 5 mins in freezer your chocolate your stick should be solid frozen onto your cake pop then dipping them in they shouldn't fall off..that 5 mins in the freezer won't be able to make you cake pops that cold but will freeze the chocolate so you will have a very secure stick on you cake balls...try this and let me know how you go...
Could you do a video on getting chocolate to the perfect dipping consistency? How to get it not too thick but also not so thin that it drips down the stick while drying.. Also I use oil to thin it down but sometimes I notice an oily substance on ones that have cracked after I wrap them that I'd like to correct as well
hi Miranda i actually am planning on making a full chocolate melting video soon :) the perfect consistency is to me basically as thin and runny as possible...you should never worry about the dripping let it dry on the stick then use a knife and slide it upwards towards the cake pop and all that dripped chocolate should just cut away leaving nothing on the stick...in a few of my cake pop videos I've showed how...as for the oily substance I would have no idea what it is because i never mix oil in my chocolate...it could just be the oil separating from the chocolate...try melting your chocolate at 30sec then take out and mix throughly for 10 seconds and keep repeating that and you shouldn't need any oil to thin it out...if you melt chocolate a small bursts (high heat for too long seizes chocolate and even if it you didn't burn it the heat already does to much damage) and stirring in-between...
Thanks so much! I am giving my husband a surprise 50th birthday party Saturday. I am doing cake pops. Do you have any design ideas? Thanks! May Jesus continue to bless you and your family
Oh thank you very much for the well wishes 💜💙💚 I do have lots of designs on my Instagram page. But my personal favourite is swirling colours. I do have a couple videos on swirling if you want to watch...but i love the beautiful effect of colours mixing..
Great video. I never put my cake pops in the fridge and wait about a hour before dipping them or should I wait longer before dipping them. Is the powder better than the gel coloring and why?
Hi Sheila, its because you need a strong "glue" to hold your cake together. So you cake balls do not have enough ganache or buttercream to hold the cake ball. thats why if you move it around it will collapse. theres 2 things you can do. either change your ratio of ganache so use more chocolate less cream that way your ganache will set really firm and hold the cake together or if your not comfortable changing your ganache then add simple syrup to your cake and that would give you cake a lot of moisture so because its carrying all that liquid its impossible to crumble. basically your cake pops are breaking because they are to dry...hope that all makes sense...
So I don't get wiltons candy melts here I have to use a brand called chocex. I find if my cake pops are room temp and my chocolate is about 91F that ensures good cake pops.
I just made my first pops for my daughter's birthday and I wish I saw this before i made them. I only had one crack but many had air bubbles and fell off the stick I watched three other videos and followed all of them but I'm not giving up next party is another chance.
Its A Piece Of Cake I've been making cupcakes for birthdays, but for halloween parties I need to do both😣 Will be reviewing your videos before then. I want to try the 3d chocolate letters too.
Hello! when you dip it the 2nd time around will it fell off the stick as it might be too heavy? I have this problem whenever I dip them for 2nd coating. 😅
Hi Joannalyn, why do you do a second coating for you cake pops? i never do a second coating. In this tutorial i only do the second coating just to show how to hid cracks...
Hi Gabriela I replied to your comment dont know where happen!! I recommend you don't refrigerate them once there made. when chocolate is in the fridge for too long it sweats (a wet surface) looks terrible. once your cake pops are dipped into the chocolate no air can go inside which means your cake pops will not dry out. When I took orders I used to have them ready 3 days advance and not refrigerated and they were perfect. just put them in a cake box and set them aside.
hi i want to do cake pops for my daughters birthday why do we put them in the fridge? is it necessary? i never new they cracked so thank god i watched this video i would of been upset taking cracked cake pops for her bday
hi Jazmine, you put it in the fridge because say you used ganache or buttercream to mix with the cake...both of them firm up when you put them in the fridge...so it just helps you cake pop balls be hard and compact so they dont fall apart...so it is necessary to place it in the fridge but I've sometimes made them without..so practise to see if it works for you...
my pleasure :) whipped icing? sorry dont know what that is :/ as in buttercream? whipped cream? if its whipped icing as in buttercream (icing sugar and butter...) then yes of course you can..
hi Jazmine, no i wouldn't use it. Whipped cream isn't strong enough to hold the cake balls shapes..so it'll break/crumble when trying to dip in chocolate...also whipped cream needs to be refrigerated so might off quickly....I would recommend ganache (its extremely strong for holding cake shapes and tastes amazing) or buttercream...
Hey would this same apply to making cakesicles? So really when we get the cakesicles out of freezer, we can dip the stick in the chocolate into the cake, then put it in the freezer for 5mins or so to set, get them out, let it set for an hour before dipping them as a whole to the chocolate? I had the same issue with the stick coming out, and whilst dipping in the cake falling apart. I think this was due to the chocolate being hot and cake being cold as you said
Thanks for the tips in this video. My only problem is when I leave the m at room temp and I tap the pops to remove the excess they fall off the sticks. 🙄
Laureni Boucher first make the balls , put them on the fridge after 15 min melt the candy melts , once the chocolate is melt , dip the stick and inserct it in the cake ball put it back in the fridge for 15 minutes then take out of the fridge Mean while you start to melt the candy melt and when the candy melt is warm you can start deeping your cake pops
hi Michaela yes defiantly use your pot..if your chocolate is warm then you can make heaps of cake pops without worrying about the chocolate harden up....and your cake pops at room temp that way its almost impossible for the cake pops to crack....
