How To Get Pearls To Stay On Cake Pops?

How do you get the sticks to stay on cake pops?

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.

Why are my cake pops falling apart?

Typically, this is caused by the difference in temperature of the coating and the cake ball itself – the coating is hot and the cake balls are too cold, the cake ball expands, and now you have cracks.

How long do you chill cake pops 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 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.

You might be interested:  FAQ: Where To Buy Freshwater Pearls?

How far in advance 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 keep cake pops round after dipping?

Form the Pops After you’ve scooped them all out, roll each one between your hands to bind crumbs together until the surface is smooth. Place the balls in the refrigerator for at least an hour so they don’t fall apart during the dipping process. Or you can store them in the fridge overnight.

Can I use white chocolate chips instead of candy melts?

there is a good substitute for candy melt and that is white chocolate. Both candy coating and white chocolate contain sugar, milk powder, lecithin and vanilla, but white chocolate uses cocoa butter for its fat while coatings and chips use palm oil.

How do you fix mushy cake pops?

Cake Pop Problem 2: Grainy and mushy cake pops Solution: Too much icing makes cake pops mushy and gives the truffles a grainy texture. I don’t like them, so I substitute the frosting with a creamy smooth ganache to bind the cake crumble. The end result is luxurious without the grainy texture.

Why do my cake pops leak oil?

Cake pops also leak oil if the cake itself is particularly wet. This can be a result of adding too much frosting, or by using a really dense cake recipes that call for a lot of eggs or oil (chocolate cake seems to give me the worst leaking problems).

Leave a Reply