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Inspiration

HOW DO YOU COLOR CANDY MELTS?

FAQS (TIPS & TRICKS)

HOW TO USE CAKE POP MOLDS:

  • Place cake ball into mold making sure to fill all edges.
  • Press, release, and remove molded cake pop.
  • If you experience sticking issues use corn starch to coat cake ball.
  • Cake pop molds have two parts and therefore have a cutting line. This line can be lessened by not overstuffing mold as well as using corn starch sprinkled on cake ball before molding. Wipe off excess dough from edges of mold and cake pop before removing from mold (a paint brush maybe helpful), remove cake pop and pat down any remaining edges before dipping.
  • If using a mold with an open bottom we suggest placing molded cake pop back into mold (after all edges have been pat down) and gently pushing dough from bottom of open mold back into mold to flatten any remaining edges.
  • Open mold and remove cake pop. This step should produce the most seamless cake pop possible.

WHAT RECIPE IS BEST FOR CAKE POPS? 

  • Perfect cake pop dough is smooth, play dough consistency, moldable and neither dry nor sticky. Many cake recipes call for oil in their recipe and oil is a liquid and not a solid therefore it will always try to separate from your cake especially when it gets warm and it is for this reason that oily dough is harder to work with.
  • My magic tip is to substitute butter for oil. You can do a straight 1:1 swap, melt butter and use in place of oil. 

WHY DO MY CAKE POPS FALL OF THE STICK?

  • Usually, this problem has to do with the consistency of the dough you are using. Oily, too soft, or too dry dough won’t hold well and falls off the stick.
  • Candy melts can also be the culprit. When candy melts are too thick, they can push the cake pop off the stick. If you are using quality chocolate, however, this is a less common reason for cake pops falling off the stick. 
  • Dipping your stick in candy melts before inserting them into your cake pop is also very helpful. Allow the dipped stick to fully dry in the cake pop before dipping the whole cake pop into the candy melts. 

WHAT BRAND OF CANDY MELTS IS BEST?

  • The brand of chocolate that you choose will determine how nice and how much fun you will have dipping your cake pops. Not all brands of candy melts are made for dipping. A high quality chocolate that is made for dipping will melt nice and smooth and be dip-able.  
  • Our #1 go to chocolate is Chocomaker's, Melting Chocolate Dip Candy widely available at Party City or online. 
  • What we love about Chocomaker's Dipping Chocolate is that they are easy to find, relatively inexpensive compared to other brands and you will never need to add oil to this brand of chocolate. One drawback to this brand if any is that sometimes the white chocolate can be on the thin side and if you are working with a dark cake pop dough then it may show the dough through. Therefore we like to mix this brand with another high quality brand to create a consistency that works well for our needs.
  • We also love Merckens and Guittard chocolate. These brands are more expensive but are higher quality chocolate. These brands you will need to find in a specialty baking store or online.

HOW DO YOU THIN CANDY MELTS?

  • UseParamount Crystals or Crisco to achieve the desired consistency for dipping.

HOW DO YOU MELT CANDY MELTS?

  • Place candy melts in a plastic microwave safe bowl and heat for 30 seconds. Take out and mix. Repeat and mix again. Candy melts tend to burn easily and if over heated will no longer work. Once candy melts look mostly melted we recommend mixing until all the remaining candy has melted and your chocolate is smooth with no lumps. 
HOW DO YOU COLOR CANDY MELTS?
  • We recommend buying white chocolate and mixing your own custom colors. This will achieve the nicest most vibrant color possible. We sell Colour Mill Oils and we love them best for coloring candy melts. They come in a wide range of colors and you can mix colors to get the desired shade you are looking for. (available here)

HOW DO I GET MY CANDY MELTS TO DRY SHINY?

  • Immediately after dipping place candy melts in refrigerator briefly to finish drying. Or have a small table top air conditioner to cold dry your pops.

WHY DO MY CAKE POPS CRACK?

  • Cold cake pop dough dipped in melted chocolate that is hot can cause cracking. The closer these two temperatures are the less cracking you will get. 

    WHAT IS CAKE POP POOP AND WHAT CAUSES IT? 

    • Cake pop poop is oil that seeps from cake pops.
    • Oily dough is the cause.
    • Prevent cake pop poop by using butter or sour cream in place of oil in your cake pop dough and use as little frosting as possible.

    WHY DO MY STICKS TURN YELLOW? 

    • Sticks turn yellow due to the oil from the cake pop dough seeping into the stick. Using a dough made with butter or sour cream will lessen this effect as butter is a solid and tends to not run as fast from the cake pop dough especially if cake pops are stored in cool conditions.

    DOES CAKE POP DOUGH NEED TO BE CHILLED BEFORE SHAPING? 

    • Wrap cake pop dough in parchment paper, wrapped in a zip log bag or an air tight container in the refrigerator for a couple of hours or over night before molding.
    • Store cake pops in this manner as well.

    HOW DO I STORE MY CAKE POPS? 

    • Wrap cake pop dough in parchment paper, wrapped in a zip log bag or an air tight container in the refrigerator for a couple of hours or over night before molding.

    CAN YOU FREEZE CAKE POPS? 

    • You can freeze cake pops in the same way  you  store them in the refrigerator by wrapping in parchment paper and then an air tight container. However, if cake pops are for professional use we do not recommend freezing cake pops. 

    OUR TOP 5 QUICK TIPS TO MAKE THE MOST OUT OF YOUR CAKE POP MOLDS AND SAVE YOU TIME: 

    1. The best recipe to use with the molds is one that is made with butter or sour cream. This will make your dough less sticky and easier to work with. 
    2. Do not over stuff the molds. If you have a kitchen scale, weigh the dough before putting it in the mold. Most molds take around 1 ounce of dough.
    3. You can use corn starch sprinkled on the cake ball before putting in the mold. If you are having a hard time getting a good shape this step really helps create a better and more defined result. 
    4. Clean off all seams before taking the cake pop out of the mold and pat down any remaining seams after the cake pop has been removed from the mold and before dipping for a smoother finish.
    5. Since the molds are 2 parts and they cut the excess dough off, there will always be a seam. With this in mind it is best to insert your stick into the seam line whenever possible. This will give you a perfect front and back.