Cake pops covered with melting chocolate?
Replies to This Discussion
-
Permalink Reply by art deco cakes by galidink on
-
HI , I HAD THE PROB-OF MY POPS NOT COMMING SMOOTH !SO I AS THE GIRL UP HERE THAT OWNS A CAKING DECORATING STORE , SHE SOLD ME A BAG OF PALM KERNEL FLAKES , ITS AWESOME MIX IT WITH YOUR CHOCOLAT E , AND THE POPS COME AWESOME , WWW.KITCHEN-CHEMISTRY.COM SHE DIDNT TELL ME HOW MUCH TO ADD , BUT I PUT IN AS MUCH AS I THOUGHT WAS GOOD SO I COULD DIP AND IT WOULD RUN OFF SMOOTH , IT WORKS; )
-
-
sorry i didnt see this sooner ; ( but i did post an idea for you
-
Permalink Reply by Sandra I. Vazquez Lossiseroni on
-
Yes, June, I thought they were dipped in fondant to begin with. I was surprised they were dipped in chocolate. Since the bride wants them in beige color, I thought it needs to be white chocolate because already has the pretty ivory/beige color she is looking for. Then I though about cutting rounds of fondant and wrapped them. So now that my "smarty pants girlfriend" mentions it (lol), it could be done. BUT, what do you think it will be "faster"; don't mind the "easier" this time...faster way.
June Kowalczyk said:Yes they were very good. Now I must say, I made a batch at Christmas to give to my nieces & nephews, and they were pure dark chocolate. I am not a big fan of white chocolate. You know Sandra, you could just cut out rounds of fondant and apply them to the cake pops, then put in the sticks. If these were rct, wouldn't you do the same? Isn't it the same principal. Add a tiny bit of cocoa powder to some ivory fondant and that should make it beige??
Just a thought. :0)
-
Permalink Reply by June Kowalczyk on
-
Yes Meera
Sprinkles do cover a mulititude of sins!!!!
-
Permalink Reply by Mizztry on
-
Sandra I would think chocolate is easier - IMO. You can colour the white chocolate with oil based candy color bottle. Maybe it comes in beige? Americolor sells these oil based colours.
-
-
Hi Meera, that is exactly what I bought the "Ivory color Wiltons candy melts". I was planning to melt them in the microwave in a glass bowl. What is a "beaker" and by take of all the excess chocolate, you mean by holding the pops upside down and let them drip? Thanks Meera,
Meera said:I absolutely love making cake pops! And they also taste so good!! I do not find it messy at all. If you have your chocolate melted in a tall beaker then you should have no mess. Dip, take of all the excess chocolate and set aside. I usually use Wiltons candy melts.
-
-
Well
It is a a battle of the "easy" between me & Meera.... hee hee. I personally like the idea of covering in fondant. Like I said, same principal as round balls of rct's. You can hide the seam on the bottom of the pop. Too me this is much faster. You cut out your rounds...bing, bing, bing. Then start covering. When you have so much other stuff to do, cake wise, for the wedding, this might just be less stressful. Just sayin.... :o)
-
-
June you are right...its probably because i've never done cake pops covered in fondant! Would you need to like buttercream the pop prior to putting the fondant on it? Or would it just stick because of the cake being slightly oily and moist?
Sandra - A beaker...basically a tall glass where you have enough chocolate to dip the pop in all the way and then remove it and hit the sides of the glass to remove the access chocolate. I actually hit the side of the stick so the access falls into the glass again. You just have to be careful that the pop does not fall into the glass :) But if the pops have set well they will not.
-
-
Yes Sandra
You hold them upside down. My daughter held them over parchment paper. When finished dripping placed them on another sheet. You can re-use the "dripped" chocolate by scrapping it off the parchment. After they sat on the parchment for a min ot two, you might still have to cut off a timy bit of excess chocolate.
I didn't like the Wiltons candy melt taste....but that is personal preference. I would add a flavored oil as to me the Wilton were greasy tasting.
Oh, by the way, a beaker is just a tall glass or plastic cylinder container.
Sandra I. Vazquez Lossiseroni said:Hi Meera, that is exactly what I bought the "Ivory color Wiltons candy melts". I was planning to melt them in the microwave in a glass bowl. What is a "beaker" and by take of all the excess chocolate, you mean by holding the pops upside down and let them drip? Thanks Meera,
Meera said:I absolutely love making cake pops! And they also taste so good!! I do not find it messy at all. If you have your chocolate melted in a tall beaker then you should have no mess. Dip, take of all the excess chocolate and set aside. I usually use Wiltons candy melts.
-
-
No
You don't neccessarily have to ice the pops. There so small, I found that by pinching the fondant on the underside of the pop, then quickly smoothing, it works fine. Then add a little royal icing to your stick, push it in...and Wahla....all done. It has been awhile since I made them this way...have had no reason to make any. I have no one to give any of my practice cake/pops to. Wish I did, as I would bake/practice/give away!!
-
-
June...(what is rct's) lol...but whatever it is... I think I'm sold in covering with circles of fondant. My cakepops are not the little ones,,,I am baking 24 mini cupcakes. I did not want to use my little cakepop machine, those are really tiny. (I have not used it yet, because of that) SOOOOO, THANK YOU!!!
June Kowalczyk said:Well
It is a a battle of the "easy" between me & Meera.... hee hee. I personally like the idea of covering in fondant. Like I said, same principal as round balls of rct's. You can hide the seam on the bottom of the pop. Too me this is much faster. You cut out your rounds...bing, bing, bing. Then start covering. When you have so much other stuff to do, cake wise, for the wedding, this might just be less stressful. Just sayin.... :o)
-
-
iv used fondant also and i like it better than the chocolate also , and you also can do the same with the chocolate clay , i did post a pic of some way back ,, the blue with purple sanding sugar on them,
- ‹ Previous
- 1
- 2
- 3
- 4
- Next ›
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
