- 1 What can I use instead of candy melts for cake pops?
- 2 Why do my cake pops fall off the stick?
- 3 How do you make cake pops that don’t fall apart?
- 4 Can you leave cake pops in the fridge overnight before dipping?
- 5 What do I do if my cake pops are too moist?
- 6 Can I use chocolate chips instead of candy melts?
- 7 Can I use baking chocolate chips for dipping?
- 8 Can I use chocolate instead of candy melts?
- 9 How far ahead can I make cake pops?
- 10 How do you thin out melting chocolate for cake pops?
- 11 What consistency should cake pops be?
- 12 Why is my chocolate cracking on my cake pops?
What can I use instead of candy melts for cake pops?
The only substitute for candy melts would be chocolate. If you set out to make cake balls without candy melts, you will need to mix 1 tbsp vegetable oil for every 1 cup of chocolate chips.
Why do my cake pops fall off the stick?
If your cake balls are falling off your treat stick, they could be too heavy due to size or adding too much frosting. To help ensure your cake balls stay, be sure to dip the stick in melted candy before inserting it into the cake ball. This hardened candy coating acts as a glue to hold the stick in place.
How do you make cake pops that don’t fall apart?
Hardened candy coating acts as glue so it can be very helpful in preventing your cake pops from falling off the sticks. Before inserting your sticks into your chilled cake balls, dip the end of each stick into candy coating. I suggest inserting the stick about half way into the cake ball.
Can you leave cake pops in the fridge overnight before dipping?
The freshly rolled cake pops should stay in the refrigerator for at least two hours before you dip them in melted almond bark or candy melts. This refrigeration time will ensure they are firm enough to keep their shape during the dipping and drying process. After two hours, melt a small amount of the coating.
What do I do if my cake pops are too moist?
Refrigerating your cake balls/pops can cause condensation on the coating and this moisture will cause the coating to become sticky. Store them in a cool, dry place and they should be fine!
Can I use chocolate chips instead of candy melts?
You can use Wilton Candy Melts or a bag of chocolate chips. Add 1 or 2 tablespoons of solid shortening to the candy melts or chocolate chips. Stir as the chocolate begins to melt. there is a good substitute for candy melt and that is white chocolate.
Can I use baking chocolate chips for dipping?
The answer to your question is yes, in a pinch you can! Just know that chocolate chips aren’t the best for dipping. You can use them to melt down for dipping, but because they are more resistant to melting, many people tend to overheat them because they don’t look melted. Overheating chocolate causes it to bloom.
Can I use chocolate instead of candy melts?
While they’re easy to use and come in many colors, frankly, candy melts don’t taste anywhere near as good as real chocolate. WHAT ARE CANDY MELTS? Candy melts are made to emulate white chocolate, which is then tinted.
How far ahead can I make cake pops?
Make Ahead Instructions: I always make the cake 1 day ahead of time. Cover and keep at room temperature. You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks.
How do you thin out melting chocolate for cake pops?
Melt it down with 1/2 teaspoon vegetable oil to thin out so it’s easier to use as a coating. Bittersweet, white chocolate, or milk chocolate work as well. Coarsely chop and melt down with 1/2 teaspoon vegetable oil to thin out.
What consistency should cake pops be?
Work the frosting into the cake (preferably with your hands) by squeezing and pushing until everything is uniform in texture. You’re looking for a texture that you can roll into a sturdy ball (meaning the ball should have a bit of give when you push on it but not squish completely).
Why is my chocolate cracking on my cake pops?
The most common reason why cake pops crack is because the temperature of the cake ball and the frosting you applied to it was too great. More often than not, the coating will have been too hot and the cake ball will have been too cold, although vice versa can happen.