I haven't gone to that dark place yet, but I did send her the thread that cheezz posted over in T&T. Oh, I really had a good laugh. My friends turn to me for advice now and then on baking or cooking suggestions, but I just don't do cake pops, nor have I wanted to try. I do admire them though.http://www.eat.at/swap/forum38/69_Cake_Balls_versus_the_Elemental_Theories_of_Physics_from_Marilyn
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So, my friend asks me for some help with her Cake Pop making---OH, I so LOLLOL at the request.
- Thread starter angak1
- Start date
Now that the emotional scars have receded, we are here to help your friend.
1. Bake a cake mix and cool.
2. Push chunks of the baked cake through a cooling rack to evenly break it down. Genius idea, cheezz! (see link)
3. Add 2-3 oz of icing and smoosh the mixture together...not the crazy "entire can of icing" amount that most recipes use. Check with your local bakery and ask if you can buy 1/4 lb of icing from them.
4. Scoop out balls of damp batter and set on a cookie tray. Unless you're desperate for a round shape, just let the bottom be flat. Chill for two hours.
5. Line another cookie tray with candy cups that are bigger than your scoop size.
6. Gently melt coating chocolate. Wilton sucks. If you can get your hands on any other brand, do it. Otherwise, you'll need to thin out the Wilton. Dip a lollipop stick in the chocolate and stick into a ball. When they've all been stuck, stick the tray back in the frig for 15 minutes to harden the chocolate. This step helps keep the stick from pulling out.
7. Rewarm the chocolate. You want it runny or else the weight will pull the cake ball off. Dip the cold ball, letting the excess run off and then put into a paper candy cup.
when all are dipped, put back into the frig to harden.
If you want to add jimmies or nuts or any other coating, you'll have to do that before the coating sets.
If you want to add a contrasting color swirl, you can do that after the ball is finished.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=203599
1. Bake a cake mix and cool.
2. Push chunks of the baked cake through a cooling rack to evenly break it down. Genius idea, cheezz! (see link)
3. Add 2-3 oz of icing and smoosh the mixture together...not the crazy "entire can of icing" amount that most recipes use. Check with your local bakery and ask if you can buy 1/4 lb of icing from them.
4. Scoop out balls of damp batter and set on a cookie tray. Unless you're desperate for a round shape, just let the bottom be flat. Chill for two hours.
5. Line another cookie tray with candy cups that are bigger than your scoop size.
6. Gently melt coating chocolate. Wilton sucks. If you can get your hands on any other brand, do it. Otherwise, you'll need to thin out the Wilton. Dip a lollipop stick in the chocolate and stick into a ball. When they've all been stuck, stick the tray back in the frig for 15 minutes to harden the chocolate. This step helps keep the stick from pulling out.
7. Rewarm the chocolate. You want it runny or else the weight will pull the cake ball off. Dip the cold ball, letting the excess run off and then put into a paper candy cup.
when all are dipped, put back into the frig to harden.
If you want to add jimmies or nuts or any other coating, you'll have to do that before the coating sets.
If you want to add a contrasting color swirl, you can do that after the ball is finished.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=203599
Paramount crystals are a Julia-send for thinning coating chocolate
I don't need to thin Merckens, but I do have to thin Wiltons. You can just add plain old vegetable oil, but if it's really thick and you add too much oil, the chocolate coating will never totally harden.
You can buy this stuff in candy/cake supply stores or on Amazon. The images in amazon look like a tub of Crisco. They are actually large flakes of a Crisco/shortening type substance. All I know is it really works.
http://www.ebay.com/itm/like/201028762684?lpid=82
I don't need to thin Merckens, but I do have to thin Wiltons. You can just add plain old vegetable oil, but if it's really thick and you add too much oil, the chocolate coating will never totally harden.
You can buy this stuff in candy/cake supply stores or on Amazon. The images in amazon look like a tub of Crisco. They are actually large flakes of a Crisco/shortening type substance. All I know is it really works.
http://www.ebay.com/itm/like/201028762684?lpid=82
luisa_calif
Well-known member
How long does this stuff last? I have had some in my fridge for decades (yes, Plural)
Here's a better picture of cheezz's "cooling rack" method. Genius!
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=204573
http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=204573
And if your friend needs Paramount crystals now, I can mail up some from my bag.
You won't need much unless you plan on making hundreds of cake balls and if your friend plans on making hundreds of cake balls as her initial attempt, you should just go ahead and book her reservations at the Crazy Farm.
You won't need much unless you plan on making hundreds of cake balls and if your friend plans on making hundreds of cake balls as her initial attempt, you should just go ahead and book her reservations at the Crazy Farm.
luisa_calif
Well-known member
Is that grating or pushing through the rack?