Cake Pops

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Permalink Reply by Stampinsher on January 25, 2011 at 2:44pm

Heather,

Go find the posting on Cake Balls and I believe that you will be on track with this.  I have some pictures on my wall and remember, these are Cake Balls so they are smaller but the same idea.  I used "Seriouscakes" as my teacher to this delicious and fun project and then devised my own way of drying my cake balls.

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Permalink Reply by jeri c on January 25, 2011 at 11:52pm

I use merkens chocolate for mine.  I love the flavor.  If you can't get it try the Wilton brand.  It melts easy and sets up really nice too.

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Permalink Reply by Solecito on January 26, 2011 at 12:41pm

Add a little oil or shortening to the chocolate chips not milk...

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Permalink Reply by Heather Sanders on January 26, 2011 at 1:22pm

Solecito, would oil or shortening make it more liquidity?

Solecito said:

Add a little oil or shortening to the chocolate chips not milk...

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Permalink Reply by Solecito on January 31, 2011 at 12:42pm

Yes, the oil or shortening will make the chocolate more liquid and easier to coat, I would recomend shortening because since it solidifies at room temerature, your chocolate will set a little more quickly than with oil. Just use a little amount of either one.

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Permalink Reply by Caroline Green on January 31, 2011 at 3:31pm

Try to use 1.5 tablespoon of cake, and when using the wilton brand candies, use 1 teaspoon of shortening to thin it out a bit.  This should work for you.

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Permalink Reply by Heather Sanders on January 31, 2011 at 8:17pm

Thank you everyone for the suggestions...

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Permalink Reply by floursugareggsandbutter on February 13, 2011 at 9:26am

I am new to this site, and thought I would share my technique and recipe for covering cake balls and such.

Using your fave poured fondant recipe, add a handfull of candy dots.

Allow to melt and keep warm over double boiler.

The fondant is easy to pour and the dots allow it to harden without being sticky or too thick.

These candy dots come in many pretty colors and yummy flavors, including chocolate.

You will not get a bright color product as the poured fondant (don't know why) will soften color to a pastel shade.

 

mimi

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Permalink Reply by Heather Sanders on February 13, 2011 at 10:29pm

Mimi, 

Thank you for the suggestion. I tried melting fondant once and found it too sweet.  Any ways to make it not so sweet?

mimi said:

I am new to this site, and thought I would share my technique and recipe for covering cake balls and such.

Using your fave poured fondant recipe, add a handfull of candy dots.

Allow to melt and keep warm over double boiler.

The fondant is easy to pour and the dots allow it to harden without being sticky or too thick.

These candy dots come in many pretty colors and yummy flavors, including chocolate.

You will not get a bright color product as the poured fondant (don't know why) will soften color to a pastel shade.

 

mimi

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Permalink Reply by floursugareggsandbutter on February 14, 2011 at 7:26am

Try a tiny bit of popcorn salt.

mimi

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