How to: Cake Pops
Cake pops are a beautiful creation but can be a little time consuming - totally worth it! They need to be the right consistency, you need to just the right chocolate and the fun bit starts with the decorating.
Here are my best hints and tips to making the best cake pops (and making sure they stay on the sticks!).
1. Bake your cake and make your icing.
2. Once baked and cooled, blend your cake up in a food processor to a fine crumb and then add the icing (two parts cake to one part icing).
3. Use a cake pop mould, like this one from CakeCraftWorld.com, to make even and symmetrical balls. These are your cake pop bases.
4. Once you have moulded the cake pops, place them in the freezer for 30 - 45 minutes. Bring them out and pop the sticks in the top - I actually use straws instead of sticks as they tend to be more solid and stay in the cake mixture more easily. Pop the cake pops with the straws back in the freezer for another 30 minutes.
5. Take them out of the freezer and dip them into the melted chocolate - I tend to make my cake pops so that they are upside down as they look cool (but it can be easier...).
6. Decorate with sprinkles and different coloured chocolates. #PrettyYummy
1. There are two ways that I have ever made cake pops, either using a cake pop mould (which you can buy from places like Hobbycraft and Lakeland) or by blending yo cake in a food processor and mixing it with icing. The most reliable way I have found is using the blending method (this is described above) - especially now I have my new toy - but make sure that you get the cake to icing ratio right. They need to be a little sticky but not wet - I find that one part icing, two parts cake does the trick.
2. Always use Candy Melts if you can. They give a smoother consistency and I tend to add vegetable oil otherwise the mixture ends up being too thick. Let the melted Candy Melts cool slightly before coating the cake pops otherwise the chocolate will just run off. Decorating them just out of the freezer will help with this as the chocolate will set more quickly.
3. My top tip for avoiding cracks in the chocolate would be to leave the cake pops at room temperature to cool (rather than popping them in the fridge or freezer). It may take a little longer but you will get a better overall look.
4. Don't twirl your cake pops in the chocolate - dip it in and then slowly lift it out and allow the excess chocolate to drip back into the bowl. You can spoon chocolate over bits that you have missed.
5. Hold onto your cake pops for a bit once they are coated in chocolate. Wait for the chocolate to become tacky if you are serving them standing up - it's time consuming but the best way to success! If you rush and put your cake pops into the holder/styrofoam too soon, those cake pops won't last too long on the stick.