Two batches of cake pops… done! I actually ended up with more cake pops than that, but the picture turned out fun… Once again, coloring a pot of candy melts used the entire (small) jar of candy coloring, so I’ll have to check out Wilton next time and see if it works better. I have found that the white candy melts from WinCo seem to work the best as far as melting to a nice smooth thin consistency – far better than the expensive pre-colored Wilton candy melts. The battle with getting them the color I want is worth the ease of dipping.
I added yellow sprinkles after the second coat of candy shell to the lemon ones, and I had some fun sheer green ribbon I used to tie the treat bags with (and then used green curly ribbon after the fun ribbon ran out). The treat bags make the pops easy to gift, and keep them safe from any furry fiends that may try to see if they’re worth eating. I used the “drizzling tip” on the Wilton Candy Melt-n-Decorate Bottle and had limited success drizzling white onto the orange “Orangesicle” pops – the holes would clog up, or the candy would run together after coming out the three holes in the tip, and make a gloppy mess. I put together two gift-mugs of cake pops – one of both orange and lemon for the lady across the street that has brought us baked goodies before, and one of just lemon cake pops for my grandma, since she’s not a big fan of orange.
For making cake pops, I found this post from Homemaker Chic on Pinterest. I totally disregarded the first bit on using the cheating cake pop pans, but it had some good info on dipping the pops without catastrophe. The best tip I think was to poke a hole with the stick, dab some candy into the hole, and then dip the stick into the melted candy as well before inserting into the cakepop. She recommends letting them cool before moving on, so I put them back in the refrigerator. I use 6″ lollipop sticks for the pops. (I insist on making cake pops the “proper” way – bake a cake, crumble it up, mix in about 1/2 can frosting, and form into balls).
Tips from other sites I cannot locate to reference now…
1. Use butter instead of oil in the cake mix, sometimes the oil can try to ooze out of the candy or aid in cracking
2. Dip twice for a smoother coating
3. Use a coffee measuring spoon to measure out the dough for evenly sized cake pops
4. Refrigerate for at least 3 hours after forming into balls, and only remove from the fridge a few at a time
Voila, not a single cake pop fell off its stick into the candy pot! There were a couple fatalities of this sort the first time I made cake pops.
(As a note, I tend to get my supplies from JoAnn Stores or from Michael’s, even though I link to amazon for the things I use. Partly because I’m able to use coupons at those stores to get decent deals most of the time, and partly because I get instant gratification rather than having to wait for something to be shipped when there’s a project I want to get moving on!)