My BFF, Katie, and I made a batch last week for Valentine's day and even though I'd made about 1000 cake pops before, we still came across a few fumbles. In the end, they all turned out amazing but I'm here to help you NOT make the mistakes I did!
- Make sure you give yourself plenty of time to make your cake pops. An entire day or even two days is ideal.
- We used this popular cake pop/ball recipe but cut back the icing. I've learned the hard way that you can always add frosting but you can't take it away. Start with half a can of frosting and add more if you need it.
- Roll your cake balls out and pop them into the freezer to set up for a few minutes. This will help you in the dipping process, letting the chocolate harden a bit quicker.
- When you do insert your lollipop stick into your cake ball, dip it into a bit of chocolate and push it almost all the way through. I said ALMOST. Bakerella suggests "a little less than halfway" but I had a lot of my balls fall off that way. (That's what she said)
- Put your cake pops back in the freezer to firm up again before dipping into chocolate. This isn't really a tip as it's part of her instructions but I'm just making sure you do it. Putting them in the fridge overnight works too if you have time.
- Finally, when you're dipping your cake pops, twist and tap after dipping to get all your access chocolate off while keeping an even coating.
- Use a colander to stand your pops up to cool. (I wish I had known this last tip 3 years ago but oh well, I know now and will never forget it!!) You could also use an old egg carton, a block of Styrofoam, a tall glass filled with sugar or even a cake.
Have you ever made cake pops?! They're time consuming but they're absolutely worth it. Mmm.