Comments on: Cake Pop Pan VS. Handmade Cake Pops

By: Karen

Karen — Tue, 21 Jul 2015 19:43:30 +0000

BabyCakes Cake Pop Maker is the best I have ever used for making cake pops. I use regular cake mixes, using milk instead of water, skipping the oil and adding 1/2 package of instant pudding mix. Batter is quick thick when done.
I made 4 flavors of cake mixes the other day (480 cake pops in total) and only had 1 batch (of 12) that did not come out perfect.
YES, you may get the centre ring, but easily trimmed off with small scissors.
I have tried the “traditional” method as well and although you have full control over the size and perfect roundness (or variation of shapes), I do not like the consistency and my family and friends much prefer the regular cake versions.

By: Reena

Reena — Sun, 08 Mar 2015 03:26:44 +0000

Hi I see the recipe doesn’t use baking powder or soda. Is it to allow for a dense texture to the pops?

By: Brandi

Brandi — Tue, 13 Jan 2015 17:24:13 +0000

I don’t like the density and overwhelmingly sweet flavor of the traditional cake pop. I have the pan and use regular cake mix. To overcome the problem with the lip, I use clean scissors to cut it off. To decrease the bubbles, I gently tap the bowl with the batter and then also tap the cake pop pan. One might also add instant pudding to the regular cake box recipe if you find it is to light and fluffy, but that is the aspect I like about it.

By: Hikaze

Hikaze — Sun, 23 Nov 2014 08:06:05 +0000

A nice comparison but I think many are missing the advantages of the pans.
The pops are healthier when baked without the extra icing and sugar content.
One can create different flavors with not that much of an extra time
Dipping them is much easier and more fun if one does it the right way. Sticks have to be dipped in chocolate before inserting them in the pop then when they cool down they would be as strong as anything and that is when they get coated.
Much easier, less messy, any child can do them and that is a perfect activity.

I go for the pans 100%

By: Cake Pop Pans How To Use - yourcookingstore.com

Cake Pop Pans How To Use - yourcookingstore.com — Tue, 28 Oct 2014 04:41:50 +0000

[…] Cake Pop Pan VS. Handmade Cake Pops – Miss CANDIQUIK – I have tried all of the traditional cake pop methods and I believe that the “cake pop” pan maker is the best. When purchased it provides you with a formula to alter the cake recipe making it denser and there fore the pop actually is a cake pop not a GLOB of mashed cake with tons of icing … […]

By: Sarah @ Miss CandiQuik

Sarah @ Miss CandiQuik — Tue, 15 Apr 2014 17:31:38 +0000

Hi Barbara, thanks for sharing this advice! I’m going to have to try this or give the advice to others because so many people have asked!

By: Barbara M.

Barbara M. — Tue, 15 Apr 2014 10:02:26 +0000

My daughter gave me one of these Nordic Cake Pop pans for Christmas, this was something she picked out herself, so we decided to try it out together. We had tried a new cake recipe at Thanksgiving and loved it, so we decided instead of the fudgy cake recipe that came with the pan, we would just use that recipe and make cake pops instead of a cake. The cake recipe was much denser than normal cake, but we hadn’t even thought about that. We loved its uniqueness and simplicity, two ingredients, yes, “2″! A box spice cake mix and a 15 oz. can of pumpkin puree. That’s it, mix it together and bake it. It isn’t too easy to mix or spread in a cake pan, but it is perfect in a small scoop and dropped in the cake pop pan. We baked them for 12 minutes since that is what the fudgy recipe said, and after a few adjustments on how full to fill them, they came out great. We dipped them in melted white chocolate morsels. They were the biggest hit with everyone. The funny part is we never thought of this alternate recipe not working. We just got lucky to pick the correct different recipe to try. I have heard that it doesn’t have to be a spice cake mix, that any cake mix will work, but I haven’t tried this yet.