Perfecting The Pop.

Perfecting The Pop.

I’ve recently made an order of 200 of these lovely cake pops, and I thought I would write a easy-to-follow guide on how to perfect these beauties.

There are two methods to making your cake pops: one is baked like a sponge, in a cake pop machine where they all come out the right shape and size and are fluffy on the inside, the other is to make a sponge, crumble it up and mix with buttercream then roll it into ball shapes and chill in the fridge.

I prefer the baking method to the truffle style method as I think it gives a much lighter, tastier pop. It also is much more uniform.

For this you do need a cake pop machine, they’re fairly inexpensive and worth it if you want to make these regularly. 

So let’s get started.

1. Make a basic sponge mix. I only make a small mix each time as I don’t want to have the mixes sitting around for too long in between bakes. 

2. Turn on your pop machine. Once heated, grease the mould with a little bit of butter, I use a kitchen paper towel with a bit of butter on to get right in to the mould.

3. Fill each mould till nearly full. If you over fill it will spill out of the sides and you will get a large ridge around the middle, not enough and it won’t rise enough.

I find it easiest to pipe the sponge mix in so its easy get the same amount in each hole, it’s also a lot less messy.

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4. After 4 minutes your pop should be ready. I tend to ease then out with a spoon gently, then place them onto a wire rack to cool.

Now the fun part.

To cover the pops I use good quality chocolate. It’s popular to use Candy Melts to cover these which are available on line and now in some supermarkets, however I don’t think these give as nice a taste to the cake pops so would rather use real chocolate. The only benefit to candy melts is they come is a variety of colours, so if you are making a character cake pop, i.e. a minion, then they can be quite helpful.

5. Melt your chocolate in the microwave only giving it 10-15 second blasts, mixing well in between each blast. Once the chocolate is nearly melted, but not quite, mix with your wooden spoon to finish of the melting process. You are aiming for tempered chocolate which, if you put on your lip, should be body temperature. 

6. Before covering, you need to attach your pop to a stick so it doesn’t fall off when you’re fully dipping the pop in the chocolate. 

Dip your stick about one inch into the chocolate, then push the stick into the centre of the bottom of the pop.Leave to set.

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Once you have done this to all your pops I like to put then on a tray and into the freezer for 10 minutes as this makes coating the chocolate easier and quicker.

7. Melt a bowl of chocolate using the same method as before, make sure you melt enough chocolate so that when you submerge the pop into it it is fully coated. 

To coat the cake pop hold the end of the stick and dip the cake pop into the chocolate until it is completely covered. Gently twirl the cake pop and tap on the side of the bowl to remove and excess chocolate. This may take a few seconds, be gentle as you don’t want tap so hard the pop falls off.

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8. Place the cake pop into a stand or polystyrene block upright until it sets. If you want to put any sprinkles or decoration on your pops its best to do this whilst the cake pop is still a bit wet but not dripping.

9.To store the cake pop just leave them in a cool dry place, dont place them into the fridge as they can sweat. If your cake pops are a gift, you can cover the pop with cellophane wrappers that are widley available and inexpensive, then finish with ribbon.

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10. I aways make a few spare as my small children are usually asking if they’re allowed one too! This also allows for mistakes, so there are always a few back up ones if others haven’t gone quite as you had hoped.

IMG_2739   I hope you enjoy having a go, please do leave any comments or questions, ill try and reply quickly.

 

2 Comments

  • by Kay AKINBIYI, post on | Reply

    Hi
    Thank you for your information on cake pops. It’s nice to know someone also prefers to use chocolate instead of candy melt. Does the chocolate on the cake pops have a shine to it and do they have the snap?
    Also with the tempering could you please confirm whether it literally is just putting the chocolate in the microwave and not allowing it to melt completely and then just turning with a wooden spoon.

    Lastly, what chocolate do you use?

    Thank you

    • by elizabethharris, post on | Reply

      Hi i’m so sorry i haven’t replied to your comment sooner, i have only just seen the notification!
      The cake pops don’t have a high shine on them but there not matte either, tempering the chocolate is melting it in the microwave for 20 second bursts, just before its fully melted to need to stir in the last non melted bit until its all melted as this cools the chocolate down a little making it the right temperature to work with.
      I like to use Barry Callebaut chocolate. hope that helps xx

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