Thursday, January 26, 2012

Cake Pops Revisited

In my quest to make the perfect cake pop, it's necessary that I make them all the time for every occasion possible (and of course I have to eat several from each batch).  Last time, I had lots of problems with the chocolate.  To correct this, this time I used candy melts rather than baker's chocolate.

I found this MUCH easier to work with.  I also rigged up a double boiler to melt the chocolate more slowly and I think this also made a big difference.  The chocolate was much smoother and I had no problems with burning. [ I realize I just referred to the candy melts as chocolate.  They're not really; I used vanilla flavored melts]

I still would like to find a way to get less of a chocolate foot on the bottom, but overall I think these turned out prettier and more consistent than before.


  1. One of my friends makes them. After she dips them in the melts she sticks them in a block of styrofoam to dry and avoids the "chocolate foot" that way.

  2. The Styrofoam idea sounds good! These look delicious, chocolate foot or not.

  3. YUM! These look great! I agree with the Styrofoam idea too.

  4. I think they're super cute! and I actually really like the foot on them. i think it balances the chocolate to cake ratio out nicely


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