A friend commented that she was having trouble with cake pops slipping/sliding off the stick and asked for my advice.
Here are some things I have learned…and believe me, it’s not that I am so terribly smart, it’s just that I have made EVERY SINGLE MISTAKE and learned from it!
- Make sure you don’t add too much frosting to the cake crumbs. Start with a small amount and then add some if the pops will not stay together.
- Use a mixer (a stand mixer works best) to make the cake pieces into crumbs and for adding in the frosting.
- Many times I substitute cream cheese (not softened) for the frosting. It really helps the pops stay together and it keeps the pops from tasting too sweet.
- Make sure you freeze the crumb/frosting mixture really, really well. Sometimes I let it freeze overnight.
- When forming the pops, use a small ice cream scoop to get the mixture out of the bowl. This helps to keep the pops a uniform size. Also, if the crumb mixture is frozen, it is almost impossible to get it out of the bowl with your hands.
- Before forming the pops, have some melted chocolate ready. When you have formed the pop, take a stick and dip it into the melted chocolate (just the very tip of the stick!). Then, insert the stick (chocolate end) into the pop.
- After forming all of the pops, freeze them again.
Tips for dipping: After pops are frozen, only remove 6 or 8 pops from the freezer at a time and let them sit for 3 or 4 minutes. The dipping chocolate should be melted, but not boiling hot. After you have dipped the pops, either set them on parchment or place the stick end into styrofoam and wait until they are set.
Traci, I hope this helps. Any other questions, just let me know!
Tomorrow, carrot cupcakes!!!