I’ve been itching to make cake pops again, and I finally made the time for it this weekend. Per request of a normal flavor (last time was lemon and “Orangesicle”), I made two batches – chocolate, and “Funfetti”. I would like to try “key lime” one of these days, and I’ve got plans for “Perfectly Pumpkin” cake pops for Thanksgiving, as well! Cake batter was mixed up and baked last night after I got home from work, and I started in on the pops this morning. I used the same tips I’d read about before my last round of cake pops, but I did end up having a few crack this time, with some very slight melted butter leak. I suspect that the cause was having the candy melts too warm, but I’m not entirely positive. They did turn out delicious, though!
The “Funfetti” pops looked like too much fun to pass up. When I was mixing up the cake batter, it didn’t seem as colorful as I would like, but I noticed that the color dots in the baked cake are actually color sprinkles in the batter. I happened to have some extra sprinkles in my pantry, so I added a bit more to the batter. The color dots ended up more like color freckles in the finished pops. I’d considered adding sprinkles after the cake was baked, but I tend to think crunchy bits in something you expect to be a smooth texture tends to be a bit off-putting. I used the sprinkles that came with the funfetti frosting to decorate the tops of the pops.
Since each batch of cake pops makes 40+ pops, I’ve got plenty to share with family tomorrow, and with friends as well!
EDIT: After re-reading my post from March with the original tips I’d found, I realized that last time I’d added some unflavored Crisco Shortening to the melts to thin them out a bit, and forgot to do so this time. I’m sure this is why the candy coating turned out thicker this time, and I suspect the candy coating being thicker may have contributed to the cracking, as well as candy temperature.