I believe cake pops came about a few years ago and were first seen by Bakerella, a total baking babe. Her cake pops are immaculate and come in so many designs and shapes! They are such an economical and environmentally friendly sweet if I do say so myself, as they are usually made using scraps of cake. But of course the cake world turned it into more than just a cake scrap and now people are baking their cakes and breaking them apart, sad but delicious!
Here are some of my tips to making cake pops whether they are plain round or shaped. Here are a few questions I’ve received lately:
- How do you get them so smooth?
- What chocolate do you use?
- How do you melt the chocolate?
- How and when do you colour the chocolate?
- Easiest way to get a smooth chocolate finish on the cake pop?
To answer the first question, I would probably start with my recipe! I use ganache with my cake scraps, I find that it gives me a more solid cake pop as well as a smooth texture that I can roll into balls or shape them. When immuring shaped cake pops, I roll out my cake pop dough to a decent thickness and pop it in the freezer for a couple of minutes and then cut out shapes. Pop it back into the freezer to set nice and firm before you handle. Shaped cake pops are more difficult but are a lot of fun!
Ganache is especially good for shaped cake pops, in my opinion. It also tastes delicious! You can also use buttercream. To get a smooth finish on my cake pops I always make sure my dough is completely fudge-like, no dry cake. If you have dry cake it will most likely promote cracking and this will give you lumps and roughness. I always ensure my cake pops are even, I measure the amount of dough per cake pop (yes, extremely OCD). I usually have 30g of dough per cake pop. When I roll them I always flatten them completely and squish them in my hands to take out any air pockets and cracks and wrinkles, the aim is to roll it in your hands until you see no wrinkles or cracks and it’s got a nice “shine” to it.
Next question…I use nestle melts! They have always worked for me and I’ve never had an issue. Sometimes I thin down my chocolate using coconut oil or copha chips. I melt the chocolate in the microwave in 30 second bursts and stir in between.
To colour my chocolate, I obviously always use white chocolate. I add either powder colours, gel colours or chocolate candy colours, never liquid. When using gel colours, I always mix the gel colour before-hand with some “flo coat” which can be found in most cake decorating stores. By mixing it with “flo coat” before you add it to your chocolate it will help avoid seizing the chocolate as well as having those nasty little colour granules. The best results I’ve had with colouring chocolate has been with candy colours! These are made specifically for colouring chocolate so if you can get your hands on them, do it!
TOP TIP: If you want to colour your chocolate blue, without using candy melts, add titanium dioxide powder or white gel colouring with the addition of “flo coat” or coconut oil (preferably wilton white) to your chocolate before you add the blue. If you don’t add these products beforehand you’ll most likely get green, as white chocolate had a yellow-ish tinge to it.
Now the easiest way to dip my cake pops and achieve a smooth finish on them without lumps, streaks and other annoying problems is to first start with your smooth cake pop as I mentioned earlier, and then of course having smooth melted chocolate. Your chocolate shouldn’t be thick or thin it should “flow” if your chocolate is sticking to the spoon when you flip it upside down its too thick, if the chocolate doesn’t coat the spoon it’s too thin. You can’t have your chocolate too thick or it won’t coat the cake pop and if it’s too thin it will crack and if you’re using white chocolate on a dark chocolate cake pop you will see through the chocolate! It should “flow” in a ribbon effect. If you want more of a visual I suggest watching Elise from My cupcake addiction on youtube! I use a little jug with high sides and lots of depth to it so that my cake pop isn’t touching the bottom of the jug and it covers the entire surface in one dip! Don’t shake your cake pop, tap your wrist and spin it slowly to get a consistent surface.
I hope these handy little tricks have been helpful and answered a few questions ive had recently. Here are some of my cake pop creations!
Love always, Nelle xox