I am sharing with you my secrets in making cake pops. <br /><br />YOU WILL NEED: <br />cake <br />frosting <br />candy melts / candy wafers <br />paramount crystals/ vegetable shortening <br />sprinkles <br /><br />TIPS: <br /><br />1. Trim off edges or any caramelization in the cake to make a smoother consistency when rolling into cake balls. <br />2. Crumble into small pieces <br />3. Add a little bit of frosting at a time. You don’t want the cake to be too moist/ wet when rolling because it will fall from the stick. It should feel like play dough. <br />4. Use an ice cream scoop for even sizing. <br />5. Make a test ball. If it breaks when rolling, add a little bit more frosting. <br />6. Slightly squeeze the cake before rolling to make it compact. Take your time in moving the cake into a smooth ball. <br />Chill for 15 minutes only. <br />*Chilling them longer will make the balls too hard and can cause some cracks when inserting the stick. <br />7. Use only candy melts/ candy wafers intended for cake pops. Insert cake pop stick just halfway through the cake ball. Chill for 5 minutes only. <br />8. Add some paramount crystals/ vegetable shortening to thin out candy melts. <br />9. Dip cake pops vertically. <br />10. Use a styrofoam/cake pop holder to let the cake pops set/ dry. <br />11. Be creative. <br />12. DO NOT REFRIGERATE. Let the cake pop dry/ set at room temperature. <br />Enjoy! <br />*Please excuse my large-size gloves, I ran out of small gloves.
