Let’s talk about cake pops for a minute.  You know those delicious cake on a stick? Yes, that one… It’s no secret making cake pops can be quite difficult.  I say it is difficult because so many problems can arise when making them.  Some of the common problems include cake pops falling off the stick, cracking, air bubbles, leaking and the list goes on and on.  I can see you shaking your head in agreement with me.  Well… how do I fix all those things?  Is it worth it to go through all this trouble?  Of course, it is.  The end result is a delicious work of art that is adorable.

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Here are a few tricks that I have learned along the way to combat those problems that mess up our delicious cake pops.

7 Quick Tips and Tricks for working with cake pops

1. Start with a good base
2. Measure your cake pops
3. Make sure your chocolate is the right consistency
4. Dip the cake pops at the right time
5. Do not overload with heavy decorations
6. Pop the air bubbles
7. How to fix the cracks

Tip #1: Start with a good base

Starting with a good base is crucial.  Many recipes for cake pops recommend using a box mix.  While I prefer to bake from scratch some from scratch recipes need some adjusting as well.

I recommend using a butter-based cake or replace a few ingredients in your favorite box mix switch out melted oil with butter and the water with milk.  Here’s why box mix cakes are really moist (the oil keeps it moist). A moist cake is very difficult to roll into a ball and you definitely cannot add any type of frosting to an already moist cake it is like asking the cake pops to fall off the stick.   The more frosting you add, the moister the cake mix will become.

Picture this a moist cake plus more moisture (frosting) equals disaster.  Therefore, only add a small amount at a time.  Stop when it comes together with no cracking or crumbling.

A solid base is strong and makes rolling cake pops easy.  Hence, preventing the cake pops from falling down or crumbling in your hands.  Don’t you yell at me, I know I just used the word easy with cake pops.

So, you made your favorite box mix and it’s way too moist what do you do? Add a little bit of flour (don’t go crazy here) and this will help with the moistness.

Another trick is to refrigerate the cake crumble (butter-based of course) and the frosting.  Then add the cold frosting to the cake mix and roll into a ball.

Tip #2: Measure your cake pops

Yep… You heard right, measuring the cake mix (cake and frosting) makes sure you have a consistent size every time.  I use exactly two tablespoons (which is a decent size) for every cake pop including the shaped ones.  An ice cream scoop will work just as well.

Measuring guarantees that the cake pops will not become too heavy and fall off the stick. If this happens you can rule out the cake pop being too heavy and go back to tip #1.  Check to see if the cake base is too moist.

After you have rolled the cake balls in the palm of your hands it might not be an exact circle a good trick is to use the tablespoon or ice cream scoop to shape the cake pop into a smooth circle.  This is another great tool especially if the cake mix just won’t come together and keeps crumbling.  Just be prepared that it will not be as strong so watch it carefully.

Tip #3: Make sure your chocolate is at the right consistency

Getting chocolate to the right consistency is another crucial step to having great looking cake pops.  Too thick and your cake pop will look awful, too thin and you can see all the lumps and you will need to redip or the candy coating will dry super fast.  Save yourself a headache and spend some time getting the consistency right.

Another thing to remember is to melt the candy melts at 50 percent power and in 30-second intervals to prevent burning.  Also, stir each time until completely melted.

So the million-dollar question is what do you use regular chocolate or candy coating? I use Wilton candy melts because they are available in a variety of colors at my local Michaels and Joann’s.  When I say chocolate I am using that word loosely because I really mean candy coating.  Here is the problem with Wilton candy melts, once melted it is way too thick and cannot be used to dip right away.  Therefore, you either need Wilton EZ thins to help thin the candy melt or shortening.  If you do not have EZ thin, just melt about a tablespoon of shortening and add a little bit at a time.

Other candy melts that does not require thinning them out are Candiquick or Ghiradelli candy melts (these are expensive).  I would not suggest using regular chocolate.  Regular chocolate does not dry as quickly and you have to keep it refrigerated.  Trust me, stick with the candy coating.

Tip #4: Dip the cake pops at the right time

When is the right time to dip cake pops? Well… when the cake pops and the candy melts are about the same temperature.  The candy melt should not be too hot or too cold where you need to reheat. If the candy melt is too hot your cake pops are going to crack.

When working with cake pops I always take out a few at a time.  I used to add the sticks to the cake pops and then put them in the refrigerator.  Nowadays I add the sticks and dip all at the same time.  This method works for me and I have made dozens of cake pops at a time.  If considering using this method you do have to make sure the cake pops do not get too warm.

Also, when dipping cake pops do not swirl (or you will leave it in your chocolate). I always keep a spoon to help cover the cake pops with chocolate.  Another thing to remember is not to bang the cake pop on the side of the bowl (another way to leave your cake pop in the chocolate).  The proper way to get the excess chocolate off is to hold the cake pop in your hand and gently tap your wrist while you turn the cake pop. You can also shake the excess off right after dipping and then tap your wrist try not to do it too hard.

I know this seems like a lot to remember, but if you keep practicing it will become second nature to you.

Tip #5: Do not overload your cake pop with heavy decorations

I cannot stress this more, do not add heavy decorations to cake pops or gravity will kick in and they will fall off the stick.  Flowers like the ones below are great. Sanding sugar, tiny sugar pearls and/or jimmies (sprinkles) are perfect decorations to add.   Also, add decorations such as sanding sugar, sprinkles, and sugar pearls at the right time or everything will slide off and mess up your nice candy coating.  Flowers can be added later on or right away.  

Tip #6: Pop the air bubbles

Sometimes when you mix the chocolate too much, you end up mixing in too much air.  This forms air bubbles and you can definitely see them especially when you add in the EZ thins.  Make sure you pop the air bubbles or they cause cracks and oil to leak out.  I use one of my cookie decorating tool to pop the air bubbles with the pointed section.  It is a lifesaver and very versatile.  I call it my boo-boo stick because it fixes everything.  If I cannot find my boo-boo stick I usually stop everything I am doing until I find it, it’s that important. 

Tip #7: How to fix cracks on cake pops

Finally, we get to the best part, how to fix cracks.  If you started with a good base, dipped at optimal temperature and popped the air bubbles then you are on your way to a beautiful beginning.

If for any reason, the cake pop was too cold and you dipped it in warm chocolate guess what? You are going to get a crack, you will either see it right away or a few minutes later.  There is one additional way to help prevent cracks if your cake ball itself has gaps fill with chocolate when you add the stick.  It also helps with getting a smooth cake pop.

Nevertheless, if you do get cracks do not panic. It can be fixed.

Fix #1: add some chocolate to a ziplock bag or piping bag and pipe some chocolate in the crack and use your fingers to clean up.  The warmth of your hands will help with smoothing.  Fix#2: use the boo-boo stick, use the flat end of the stick and fill the crack and use it to smooth the cake pop.  Voila, no one will ever know there was a crack.

Wow, I feel like I just ran a marathon.  I hope this was helpful.  Remember to share with a friend or pin for later.  As always happy caking.

Additional posts that are super useful:

How to make simple but beautiful cake pops

How to make Geode cake pops