I will be interested in the results of your experiments, CMOT. I have to bake for Saturday's village fete tonight (bake to freeze - rest can be done Friday night) and I am planning cake pops. I have some melts, but most will be cheap chocolate unless you tell me it is a disaster. I have some poncey Heston-recommended freeze dried strawberry bits so I was going to do dark chocolate dipped in those.
When I did the jubilee ones I froze the cake pops on sticks (dipped sticks in melts before I stuck them in) and then dipped them whilst still frozen, which I suspect made for thicker chocolate but it kept them on the sticks. I plan on doing the same this time - largely to save time as I can make and freeze them tonight and dip them on Friday night.
I also need to work out what else to make - it may be governed entirely largely by what is in the cupboard.
I'm thinking of lemon meringue (lemon cake, crushed meringue and some candied zest on the outside), white mocha, and black forest (if it works injecting some cherry jam into the middle). Those dried strawberries sound great, so will have a look. Will make and freeze tomorrow - then I can just dip on Saturday
Meant to say, but obv will need some extensive testing . Although more seriously as I need a proportion to be gf/df the cake may take a bit of working on, and I need ds to have lost interest in decorating
Cake pops went reasonably well (sold well at village fete), but the white chocolate 'siezed' on me after 3. I suspect it was because I got all the cake pops out of the freezer at the same time, and dipped the dark chocolate ones first - by the time I got to white chocolate, the balls had thawed too much and as well as falling off the sticks (has anyone solved that problem?) they were too moist and the moisture caused the chocolate to sieze - or am I missing something else that I needed to do with white choc in particular?
How does it work... Is the cake moist? I love decorating cake pops but it aint half a faff to make the balls. I was considering starting a business making them. But I dont get how the cake balls would stay on the stick if they are not made by hand with buttercream mixed in...
I might have to buy one just to try it.
With regards to candy melts vs chocolate. Candy melts dry much harder than chocolate. They tend to be easier to work with (candy melts) and the pops tend to stay on the stick better... Personal preferance as to which ones are best.
My cakes were lovely and moist. Dipping the stick in choc and then putting in the cake ball worked fine to keep them on. I just used my usual weight of eggs sponge recipe, then put it in an icing bag to make filling the holes easier. A 2 egg mix made 30 balls
I dipped the sticks in chocolate before putting them in, and then froze the balls before covering them - works fine, but you only have about 5 mins half an hour before they thaw. I used usual (hummingbird) cupcake recipe and they were nicely moist.
Ive had this cake pop maker before and had some fun times with it. I did notice that it makes cake pops a little dry/ tough on the outer layer (I think because of direct heat?). I have since switched to using a cake pop silicone mould. It takes a little longer to make but it makes fluffier pops! So worth the extra effort! :D If you’re keen, I got mine at amzn.to/1kKwVkw