Have you made cake pops? Were they a complete disaster?
Yeah, me too. Seriously. We’ve all burned the heck out of our chocolate, lost a cake ball off the stick, had our perfectly good cake pops crack 5 minutes later and begin leaking weird stuff out everywhere! It’s sooo frustrating!
Don’t worry though, it gets better! But let me save you some time and sugar with a few tips…! Cool?
I’m obsessed with cake pops. I think they are the best thing since sliced bread. Whatever that means. Dang Bakerella, look what she started. Just kidding, I love her. By the way, did you know yesterday (February 1st) was National Cake Pop Day? It’s official.
I look back on my first cake pops/whatever you want to call them and they are sad (see below). Let’s just say, practice makes perfect.
If you need a laugh, just check out these girls experience when making cake balls for the first time.
My apologies for the long post, shoulda just wrote a book.
Common Issues & Problems with Cake Pops:
FALLS OFF THE STICK!
This can happen because of a few problems. I think the most common is thick coating and it is dragging your cake pop down. Again, smooth coating is one of the most (if not THE most) important parts of successful cake pops! Also, huge cake balls are heavy cake balls. So try to make them moderate size (1″ tall), use a spoon (small cookie dough scoop, coffee scoop, melon baller) or something to measure an even amount for each ball. Also, when I first started making cake balls I would use the whole can (16 oz) of frosting. Now, I start with adding 1/3 of the can and typically use up to 1/2 (8 oz) of frosting. You could probably get away with even less than that, but I found this amount is good for me and rolls out smooth. Also, when dipping your cake pops: dip the stick in the coating first, then insert into the cake ball. Then, when dipping the cake pop make sure that you don’t bump the bottom of the cake ball on the bowl. Finally, don’t swirl the cake pop around in the coating, just dip and get out!
MY CAKE BALLS/POPS ARE NOT SMOOTH!
This is probably the easiest problem to fix. It begins with baking your cake. Do not overbake – simple. Second, trim off the edges and (if your obsessed like I am) leave the bottom of the cake out too. Mix thoroughly with frosting. Thoroughly, as in: dig in(!) using your clean hands to mush the mixture of the cake and frosting together. Finally, roll, roll, roll. The smoother they look as uncoated cake balls, the better they will look when dipped. Voila.
DANG CRACKS!
They look perfectly fine, then magically they look like they experienced an earthquake. Super frustrating! Typically, this is caused by the drastic difference in temperature of the coating and the cake ball itself – the coating is super hot and the cake balls are too cold; the cake ball expands and now you have cracks. While I do like to chill my cake pops in the fridge (sometimes freezer for a few minutes, but be careful – there is a fine line between keeping them firm to ensure they stay on the stick and too cold where they crack), make sure you pull them out before dipping and that your candy coating isn’t TOO hot (let it sit for a couple minutes after immediately heating). Think of it this way, you want to dip your cake pop in the warmest (while still being cool) condition you can, before it begins to soften and fall off the stick. This is the biggest challenge I have found with other cake poppers, sometimes – even with the perfect conditions – cracks happen.
My Cake Pops are LEAKING CAKE/OIL!
Some call it cake pop *poop* – which I think is a good word for it. After all, this was my initial reaction for it when I began making cake pops a couple years ago. This happens when the cake is pushing it’s way out of the coating through a weak spot, a tiny hole, or a bubble that resulted in a hole. Make sure you coat the entire cake ball in coating. Can also be caused by the cake ball and coating temperature difference – see the “cracks” problem. But in my opinion, leakage is better than cracks, so if you have a leak – pull the excess cake off and use a toothpick to seal up the hole with additional coating (luckily they usually occur near the stick/bottom so it shouldn’t be too obvious).
The cake can also be very oily, causing oils to seep out the coating and even down the lollipop stick. If this happens, remember, you can always substitute apple sauce or greek yogurt for oil in your cake recipe!
Also, using less frosting = less oil. And again, you can seal any holes up with a little candy coating. Despite all of that, I still have some cake pops that are oily and the stick literally absorbs the oil (could be the cake flavor/mix) and I’m fine with it, as long as they don’t crack/leak! Colored lollipop sticks would help hide any oil absorbed (these can be purchased online or at specialty cake supply stores).
AIR BUBBLES?!
Air bubbles happen. You can prevent this a lot of the time. Usually caused by stirring your chocolate too fast/vigorously. Create a smooth “spot” with the back of your spoon before dipping your cake pop, it helps drastically! Just run your spoon (in a back and forth motion) over the coating between dipping each cake pop. If you notice the air bubble immediately upon pulling your cake pop out of the coating, just give it a second dip.
My coating is THICK & CLUMPY!
You may have scorched your coating. This is a very common issue and happens when the sugar particles become too hot, causing them to carmelize or scorch. When using the microwave, be sure to follow the instructions and heat the entire block of CandiQuik for an initial 60 seconds, then stir very well and heat in 15 second intervals. If using less, adjust the microwave times accordingly. And remember, you can’t go backwards if you scorch your coating, so it’s better to start off slow. Of course, microwaves can heat unevenly and cause hot spots, so stirring constantly in between heating and using short intervals will help this. If melting on the stovetop, make sure you have the burner on low heat and stir constantly.
And of course, I suggest using CandiQuik Candy Coatings. I don’t have to add anything to thin it out and I get a nice, smooth, palatable, thin shell of coating (versus a thick, gloppy mouth full of thick sugar particles).
*If you experience the coating is thicker than normal (commonly caused by humidity/climate), add a teaspoon-tablespoon of solid vegetable shortening (ex: Crisco) or vegetable oil to the melted (16 oz) coating. Begin by adding a little and add more if needed.
*Also, if you see just a tiny section that has burned/scorched/became too hot, I have been able to save the rest of the coating by carefully scooping out all of the coating that was burned! Simply spoon it out and allow the rest of the coating to cool slightly, then continue heating in short time intervals. This is usually a microwave heating the coating unevenly.
My Coating is DRYING TOO FAST!
This is usually caused by overheating. See the tip above on thick/clumpy coating. However, whenever I have added oil or powder based food colorings (the only kind to use with candy coatings), it simply dries faster. I cannot explain this, but it just means you have to work faster! It can be good in the case that you don’t have to wait so long when tapping the excess coating off, but it can be hard when making character pops. Also, whenever adding a lot of coloring to your CandiQuik, I add a little Crisco to the coating as well; some brands of the oil based food colors cause it to become slightly thicker than normal. And the more coloring you are adding (for deeper colors), I would recommend adding Crisco as well.
*I recommend oil versus powdered food colors if you have the option – I have had issues with the powders leaving little specks in the coating.
My process of making cake pops
Ingredients:
• 2 packages (16 oz) Chocolate and/or Vanilla CandiQuik Coating
• 1 box cake mix (plus ingredients for cake mix)
• 1/2 of a (16 oz) container frosting
• Lollipop sticks (found at your local craft store)
• Styrofoam block (to set cake pops in while drying – also found at the craft store in the floral section)
• Optional: food coloring (oil or powder based only – found at your local craft or specialty baking store)
Instructions:
1. Prepare and bake cake mix as directed on box. Allow to cool slightly - I leave it to sit about 30 minutes (longer if I’m not in a hurry).
2. Crumble (trimmed* see tips above) cake into a large bowl. Add frosting and mix thoroughly with hands.
3. Chill mixture approximately 2 hours in the refrigerator.
4. Measure cake mixture and roll into 1” sized balls. Place on a wax paper lined baking sheet. You may need to place the cake balls back in the fridge for 20-30 minutes, allowing them to firm up.
5. Insert a lollipop stick into each cake ball. You can dip the lollipop stick in a small amount of coating before inserting into the cake ball if you have had issues with it falling off the stick. *Tip: remove a few cake pops at a time to dip, storing the others in the fridge until ready.
6. Melt CANDIQUIK according to directions on package, being careful not to overheat. If desired, add oil or powder based food coloring; stir until blended. To Dip: you can use the tray that the coating comes packaged in, or a deeper microwaveable bowl if desired.
7. Dip cake pops in melted CANDIQUIK; allow excess coating to drip off (hold at a ~30 degree angle allowing the coating to drip off the bottom and not land on the stick) by tapping the stick and place in the Styrofoam block to set.
8. Decorate cake pops as desired with candy coating and/or icing and sprinkles.
Please also check out how to make basic cake balls: cake ball recipe
Ok, this next picture is slightly embarassing…
Well, they didn’t have cracks (yet) and they are still on the stick, right?!?!
Tips & Tricks with CandiQuik:
Melting Instructions:
- Microwave: Melt CANDIQUIK® Candy Coating in Melt & Make™ Microwave Tray for 1 minute. Stir well. Note: Product retains shape until stirred. If not completely melted, continue to microwave for 15 second intervals, stirring after each interval until smooth. If melting less than entire package, reduce microwave time accordingly.
- Oven: Preheat oven to 250°F, TURN OVEN OFF. Place CANDIQUIK® Candy Coating in Melt & Make™ Microwave Tray in oven for 10-12 minutes. Remove tray from oven and stir until smooth.
- Sauce Pan: Break CANDIQUIK into squares. Place in heavy sauce pan. Melt over LOW heat about 10 minutes, stirring often until smooth.
Tips & Tricks with candy coatings:
- ALWAYS use dry utensils. Moisture will cause product to become hard or lumpy.
- STORE unopened packaging in a cool, dry place (55°-70°F). If opened, store in an air-tight container.
- REHEAT and reuse CANDIQUIK multiple times! Just store in an airtight container/plastic bag between uses.
- DO NOT overheat. Overheating will cause product to scorch or caramelize.
- DO NOT add water, milk, oil, margarine or butter to Candy Coating.
- DO NOT use water-based colorings or flavorings.
- CANDIQUIK may be colored or flavored using oil-based or powdered colorings or flavorings.
FAQ’s
Q: What brand of food coloring do you use?
-
I typically use a commercial brand called Colorcon Opatint – I’m not sure they sell to consumer’s, but here is their site: http://www.colorcon.com/products/food-confectionery-products. I would also recommend oil (versus powdered) food colorings, Country Kitchens has a nice product.
Q: Do I have to refrigerate my finished cake balls/pops?
-
Refrigeration is not typically required for cake balls (unless you are using a perishable frosting). 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!
Q: How long will my cake balls/pop stay fresh?
-
The candy coating shell acts as a sealant and keeps the cake surprisingly fresh! I have kept mine for just over a week and they still tasted great! Just be sure to store in a cool, dry place.
Q: Can I make my cake balls ahead of time and freeze them until ready to dip?
-
Absolutely. Just be sure to freeze them in an airtight container. Also, when you pull them out to defrost be sure there is no condensation on the cake; if there is, simply dab off with a paper towel.
These bloggers also have some great tips/tutorials on cake pops!
The Pioneer Woman – Cake Pop Lesson
Love From the Oven- helpful information on using the right coating!
*linked to the following parties: Dwell on Joy
Thursday, February 2nd, 2012, 4:09 pm | 
Cake Balls, Pops, & Bites, Uncategorized | 
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Thursday, February 2, 2012 at 4:39 pm
Thank you, these are great tips! I use a Wilton chocolate melter with my Candiquik, and it works great. I do have to use a teaspoon of Crisco to get the Candiquik to flow just right, but Missouri can be pretty humid.
Friday, February 3, 2012 at 8:05 am
Thanks Holly! Glad to hear….and yes, I’ve found that even when it’s humid here in Minnesota or when I travel to humid climates that the CandiQuik behaves slightly different – kinda funny how that works. Thanks for the comment!
Tuesday, February 7, 2012 at 9:29 am
HI! I dont ever seem to have a problem with the cake balls being to big, or “pooping” or even falling off the stick here in Florida. My chocolate is always melted nicely and smooth, thank goodness. But my problems lies after the chocolate is on the ball/pop…. how come the chocolate doesnt appear smooth and pretty like yours? It seems like the chocolate just falls off the ball. If I set the ball/pop down to dry, then the chocolate melts off or is to thick in places. This goes either way with cake balls or the cake pops. Any help with that?
Thanks!
Tuesday, February 7, 2012 at 10:01 am
Hi Amy! The chocolate falls off the ball? Does it melt or crack? If it’s melting, then the room temperature is probably too hot and not allowing the coating to set. Also, are you using CandiQuik or another coating? If you happen to have a picture that would help a lot – otherwise I’ll try to answer as best as I can. If the chocolate is dull, this can be from overheating (and possibly humidity) as well…Also, if it is not smooth, it could be that there are tiny little pieces of the coating that became too hot or were affected by the humidity. I would try adding Crisco or solid vegetable shortening (even vegetable oil) to the coating and see if this helps. Also – when dipping – make sure you let the excess chocolate drip off before placing in the styrofoam (for cake pops) or on wax paper (cake balls). Lastly, make sure that the mixture of the cake and frosting is thoroughly mixed so that the frosting is evenly distributed in the cake. Talk soon!
Tuesday, February 7, 2012 at 10:09 am
By falling off, I mean the excess falls off but when I set the cake ball or pop down on the wax paper, the excess still tends to slide downwards. I dip the cake ball out of the chocolate with a spoon and I even pass the cake ball from spoon to spoon to knock off the excess, but again, when I sit the ball down, there is still a puddle of chocolate. Kind like my cake ball has a little shelf all on its own.
Tuesday, February 7, 2012 at 10:15 am
Ahh yes! This does happen a lot with cake balls – they form almost a “foot”. The best way to avoid this is to use a spoon to dip the cake ball – just as you are, but I even go as far as wiping the bottom along the side of the bowl (or tray) I am using to dip them in. Even so, there may be a little extra coating that pools near the bottom and in that case you can take a small paring knife and trim off the excess. OR, some people make them into cake pops and then remove them from the stick and seal up the hole with a little dab of candy coating. With the cake pops – in order to avoid the extra coating dripping down the stick, hold the stick at an angle and allow the coating to fall back into your bowl (this may take a minute or so) – watch the video by Bakerella I posted at the end of the blog post, she shows how this is done. Also, you can use the back of the spoon to “help” the coating fall off the stick, but be careful and only do this towards the bottom of the cake ball, because if you touch the cake portion at all, it will leave a blemish.
Friday, February 10, 2012 at 12:24 pm
Thanks for the tips, I am using a Babycakes Cake Pop maker, but this advice is great for decorating the cake pops, I have not yet tried to make cake pops in my maker, I have been making other goodies though, like brownies and cornbread, etc. I found you via the Dwell on Joy Link Party.
Friday, February 10, 2012 at 1:29 pm
Thanks for stopping by Tina! I haven’t used the babycakes brand specifically, but I’ve tried a cake pop pan made by Nordicware – it works well, but I’ve found you can roll them more perfectly by hand (plus, then you get frosting mixed in with them too- haha)! Thanks for sharing the ideas with other goodies in the pan- bite size foods are fun to eat and make!
Thursday, February 16, 2012 at 9:43 pm
Great cake pop tutorial for me! Thanks so much for sharing at Dwell on Fridays! I’m pinning for sure! Make sure to come by tomorrow to share your latest projects!
Friday, February 17, 2012 at 8:01 am
Thanks so much! Will stop by sometime today to share a treat
Wednesday, February 22, 2012 at 12:53 pm
Thank you so much for your fabuous tips! I especially needed help with the smoothness of the pop and the coating. I actually have some cake pops waiting in the wings right now, ready to be dipped:)
Wednesday, February 22, 2012 at 12:55 pm
No problem, Sue! Thanks for stopping by & good luck with your pops – practice makes perfect!
Sunday, March 4, 2012 at 12:10 pm
Can you reheat the coating? I have been using the almond bark by log house. It works well, but still unsure if I should reheat it. I have tried both ways. I usually work the balls in small batches so the coating won’t harden to fast. Next question, can I flavor the bark? If so what do I use? Next adventure in cake ball/pops is key lime. I think it would taste yummy with a little bit of lime in the coating. Thanks
Monday, March 5, 2012 at 8:24 am
Hi Clara! Yes, the coating can be reheated and reused multiple times. Just store in an airtight bag/container between uses. And yes it may be flavored using oil based flavorings! Check out the FAQ page for other tips/etc.
Thanks for stopping by
Tuesday, April 17, 2012 at 5:36 am
This tutorial really opened my eyes to some of the issues I’ve had with my cake pops. Thank you for posting this
Thursday, April 19, 2012 at 8:26 am
Glad to hear!
Wednesday, June 13, 2012 at 10:02 am
I made my 1st attempt today at cake balls! And, looking on line for tips for next time. These are great tips! I can’t find an answer to this question though. Why are my cake balls gooey?? I bite into it and it’s like gooey frosting not fluffy cake? Did I put too much frosting in? Not cool the batter before rolling? My daughter make cake balls once that were delicious. Mine taste nothing like that!!
Wednesday, June 13, 2012 at 12:46 pm
Hi Liz,
First off – yes, try less frosting…1/4 to 1/2 can should be more than enough. It also depends on the cake and frosting you use (and homemade vs box cakes/frostings). But try less frosting – see how little you can get away with using, you can always add more!
But typically cake pops are a lot more moist than say a slice of cake…unless of course you use those specialty pans that bake the cake into mini circles.
Hope this helps – thanks for stopping by!
Sarah
Monday, August 13, 2012 at 11:30 am
Help! I’ve made cake pops a couple of times and have been so grateful to all the online advice on how to melt the candy and to dip, etc. but there is one problem I’m experiencing that I can’t find the answer to. Why won’t my cake pops harden off once I’ve dipped them? I did an evening workshop at the shop in my village and proudly brought my cake pops home but the next morning they were still soft on the outside and not set hard like I’d expect them to – and like so many of the pictures in books and online look like. What am I doing wrong? Did we put too much veg oil into the melts? Too much frosting in the mix, creating too much moisture from the inside out? Would be very grateful for any advice…
Monday, August 13, 2012 at 12:13 pm
Hi Carol,
My best guess is the humidity and/or the amount of oil you added or brand of coating you used. Make sure the cake pops are stored in a dry, cool place (but not in the fridge, this can cause condensation). Were you using CandiQuik Candy Coating? If you are using the melts, I unfortunately can’t answer that as I have never worked with them. You shouldn’t have to add veg oil to the CandiQuik if this is what you were using (the only time you have to thin it out is in high humidity conditions, and in that case – try a spoonful of Crisco solid vegetable shortening before using veg oil). How much frosting did you use? However, this shouldn’t cause any effect on the coating.
Hope this helps (somewhat)!
-Sarah
Monday, August 13, 2012 at 2:14 pm
Hi Sarah – many thanks for such speedy advice. We were using Candy Melts. Based in UK so not sure where I can get hold of CandiQuik but will check online. Will try again and not use veg oil to thin – will use solid shortening if any. It wasn’t overly hot – sadly never does get massively hot here in UK…
!
Monday, August 13, 2012 at 2:41 pm
Hi again Carol, yes in that case my best guess would be that the coating was thinned out too much (only use about a teaspoon-tablespoon of oil/shortening per 16 oz. of candy coating)…and also, try only using about 8 oz. or less of frosting per 13×9 cake. Better luck next time!
Thursday, August 23, 2012 at 11:18 pm
Great article!
I have been making Cake Pops for some time now, and have been pretty lucky to have always had an easy time with them its almost like second nature to me! But sometimes I have a hard time maintaining the smoothness of the freshly dipped Cake Pop and it is extremely frustrating! I have smooth Cake balls and know not to have the Cake Pops to cold and the Candy coating to hot for the dipping process but recently when I put dip my pops about 2-3 seconds into dipping I go to tap the excess chocolate off and my Pop almost freezes and looks as if it curdles 
I then have to tap the chocolate a bit harder to make it smooth again but its such a hassle. I don’t know what I’m doing wrong I think it may be due to moisture I put my cake balls under wax paper or sandwich wrap and cover it and put into the refrigerator until firm and when I take them out they always leave a wet mark under the cake ball could this be the issue to my curdling pops?? Or maybe just the combination of moisture and summer weather? HELPP!!! any tips would be greatly appreciated!
Saturday, August 25, 2012 at 7:12 am
Hi Rose! I have had this happen, too. It almost looks as if the chocolate is wrinkling? I believe it is when the coating is too hot and then you dip a (somewhat) cool cake ball in it. Always let the coating sit for a minute or two before dipping. Also, if there is too much oil that has pooled up at the base of the cake pop, use a paper towel to wipe it dry. Hope this helps! -Sarah
Saturday, October 13, 2012 at 7:25 pm
Thanks for your tips, they are fabulous!
Can you tell me what brand you use of edible markers.
I ahve not found a brand that writes that well on the chocolate.
Thanks
Thursday, October 18, 2012 at 8:36 am
Hi Debbie!! The ONLY brand I have found that works is Americolor Gourmet Writer (http://www.amazon.com/Gourmet-Writer-Decorator-Assorted-Colors/dp/B0012DMI1S)- They work great and come in plenty of colors, just make sure to wipe the tip off if any candy coating gets on it, and store them with the tip pointing down
Thanks for stopping by!
Tuesday, October 30, 2012 at 1:16 pm
Hello! Someone in my Facebook friends shared
this website with me so I came to give it a look. I’m definitely loving this information. I’m book-marking and will be tweeting this to
my followers! Fantastic blog and excellent design and style.
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Monday, November 5, 2012 at 6:08 am
What a great tutorial! Thank you!
Monday, November 5, 2012 at 7:52 am
Thank you!! Thanks for putting it on the Edible Artists Network site, glad you found my tutorial and commented because I’m excited to join your site now!
Thursday, November 15, 2012 at 1:23 pm
Hi Sarah,
If I use cream cheese frosting for a red velvet cake ball, do I need to store it in the fridge? My friend’s party is on Saturday and I was planning to make the cake balls tomorrow night.
Thanks.
Thursday, November 15, 2012 at 2:55 pm
Hi Candice, is it homemade cream cheese frosting or is it the canned frosting? If it’s the canned frosting – I wouldn’t worry about it! Just make sure they are stored in a cool/dry place
. I do worry that the fridge would cause condensation on the chocolate coating – when I have had to place them in the fridge, just make sure they are in a low moisture part and you can even place them on a paper towel to absorb any excess moisture! Hope this helps.
Monday, November 19, 2012 at 3:56 pm
I have a recipe question I saw the Turtle Cheesecake on Twin Cities Live today and the recipe did not specify if you prepared the pudding first ? or used it dry . Also how many pieces of Turtle candy , are the packages the individual 2 piece ones so you have six pieces ? Thanks
Tuesday, November 20, 2012 at 11:02 am
Hi Reva,
http://candiquik.com/recipes/?recipe=turtle-cheesecake
Thanks for stopping by! We just poured the DRY cheesecake pudding mixture in and mixed it that way. For the turtle candies (I used DeMet’s), and chopped up 4 small candies…of course you can use more or less, just adjust according to your taste! Here are a couple links to the recipe again, one I did on the blog and one is on the website
http://blog.candiquik.com/?p=817
-Let me know if you have any other questions!
Friday, January 25, 2013 at 2:38 pm
i can make the cake po perfectly and the frosting stys and the pop doesnt fall off but i cant seem to decorate no matter how manys time i try
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