Why did my cake pop chocolate coating crack?u003cbr/u003e

This is super frustrating, and is a part of making cake pops. The most common reason is that the temperature difference between the cold cake pop and the warm chocolate is too great. Make sure to allow the melted chocolate to sit a couple of minutes and cool before you start dipping your cake pops. u003cbr/u003eu003cbr/u003eCracking can also occur if you make your melted candy layer too thick. Dip each cake pop into the chocolate 1x - do not dip repeatedly.

Why did my cake pops fall off their stick?u003cbr/u003e

This can happen for a couple different reasons. u003cbr/u003eu003cbr/u003eMake sure that your cake pops are about 1 inch after being rolled - bigger cake pops are heavier and fall into the melting chocolate easily.u003cbr/u003eu003cbr/u003eAdding too much frosting to your crumbled cake can create cake balls that are mushy and don't stay put when dipped in the chocolate.u003cbr/u003eu003cbr/u003eDon't skip dipping the stick into the melted chocolate wafers before inserting into the cake pop. The chocolate helps act as a glue that secures the cake ball to the stick.u003cbr/u003eu003cbr/u003eMelted chocolate is too thick. This can happen when it gets too hot. The texture of melted wafers also differs from brand to brand. If your chocolate is too thick, you can try adding a little coconut oil or Crisco to thin it out.

Easy Saint Patrick's Day Cake Pops (4-Ingredients)

Description

St Patrick's Day Cake Pops are the perfect treat for a fun holiday baking project. These cake balls are easy to make, requiring just 4-ingredients (boxed cake mix, candy melts, frosting and festive sprinkles).

Ingredients

Scale

Special Equipment:

cake pop sticks
wet floral foam (or cup filled with rice and/or beans) - this is to help the cake pops dry in an upright position
St. Patrick's day themed sprinkles - I used these

Ingredients:

1 box white or Funfetti cake mix
1/3 cup of vanilla frosting + more if needed (use homemade or store-bought)
2 cups white chocolate melting wafers + more for cake pops sticks and drizzle
1/2 tablespoon - 1 tablespoon coconut oil

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Instructions

Bake cake according to package directions. Allow cake to cool completely.
Crumble the cooled cake into a large mixing bowl. It should be the texture of sand. Make sure there are no large chunks.
Add 1/3 cup of frosting to the crumbled cake. Use a mixer or wooden spoon to mix the frosting and cake until fully incorporated. Test the dough by trying to roll a small cake ball between your hands. If the dough does not stick together, add additional frosting 1 tablespoon at a time. Avoid adding too much frosting as this may create mushy cake pops that fall off their sticks.
Use a small cookie scoop to portion cake mixture evenly. Gently roll each portion into a 1" ball between 2 clean hands. Place rolled balls on parchment lined baking sheet.
Follow the package directions to prepare 1 tablespoon of melted chocolate wafers. Dip the tip of a cake pop stick into the melted chocolate and insert about halfway into the cake ball. Once the sticks have all been inserted, place the cake pops into the refrigerator for about 30 minutes.
Follow package directions and melt 2 cups of candy wafers + 1/2 tablespoon of coconut oil in a small bowl or mug (you should be able to dip the cake pop without the top hitting the bottom). Allow melted chocolate to cool for 3-4 minutes before step 7 to help avoid cracked cake pops.
Take the cake pops from refrigerator and quickly dunk them into the melted chocolate. Remove and gently tap the stick on the side of the bowl to let excess coating drip off. Allow cake pops to dry in an upright position.
Once cake pops have dried, prepare about 1/4 cup of white chocolate melting wafers according to package directions. Add melted chocolate to a piping bag (you can use a sandwich size Ziplock bag as well). Use sharp scissors to snip a very small amount of the piping bag tip. Choose a cake pop, and drizzle the melted chocolate on the top.
Moving quickly, add sprinkles to the melted chocolate drizzle. It will dry quickly. Repeat the drizzle, and the sprinkle for each cake pop.

Notes

If you would like green cake pops, I recommend using food coloring to dye white Ghiradelli candy melts instead of purchasing green candy melts. . I have found that colored candy wafers from craft stores (particularly Hobby Lobby) can be clumpy and difficult to work with. Use a food coloring that is oil and not water based.
Make sure that utensils that are being used to mix the melted chocolate are completely dry, adding any water to the candy wafers can cause it to get clumpy.
Do not make large heavy cake balls. I try to keep my cake pops to 1". If they are too heavy they will fall off the stick when you dip them into the melted chocolate.
Add the least amount of frosting as possible to the crumbled cake. Not only does the frosting cause the cake balls to be heavy, if too moist, they may fall from the stick when dipped.
Avoid extreme temperature differences between the cake balls and the melted candy wafers. This is the number one reason that cake pops crack. Allow the melted chocolate to cool for 3-4 minutes before dipping cake pops.
Make sure to have a plan for how you will dry your cake pops in an upright position. I like using wet floral foam blocks wrapped in aluminum foil. You can find these blocks in any craft store. Alternatively you could use a cup filled with beans or rice or an empty box with small holes punched into it.

Prep Time: 60 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 Cake Pop
Calories: 84
Sugar: 4.4 g
Sodium: 80.2 mg
Fat: 3 g
Carbohydrates: 13.7 g
Protein: 0.7 g
Cholesterol: 0.7 mg