Cake pops have become a popular treat in recent years. They are essentially cake mixed with icing or frosting, formed into small balls, and stuck on lollipop sticks. While cake pops seem easy to make, there are some common mistakes that can lead to cake pops that are too dry, too sweet, or just don’t hold together well. Avoiding these pitfalls will help you make picture-perfect cake pops every time. Here are the top things not to do when making cake pops.
Don’t Use Cake That’s Too Dry
The cake base is one of the most important elements in cake pops. You want a cake that is moist enough to bind with the frosting or icing without crumbling. Using a cake that is too dry will make it difficult to form the cake balls and will likely lead to cracking and falling apart. Some tips for choosing the right cake include:
- Avoid old, leftover cake that has been refrigerated and is now stale.
- Stay away from dense cakes like pound cake or fruitcake.
- Boxed cake mixes can work but be sure to prepare according to package directions.
- Moist cake options that work well include white cake, yellow cake, or chocolate cake.
- For best results, bake a fresh cake specifically for cake pops.
Using a moist cake base will prevent dry, crumbly cake pops that won’t hold their shape.
Don’t Use Too Much Icing
While you want a moist cake, too much icing can also cause problems. The icing helps bind the cake together, but using too much will make the cake pops too sweet. It can also lead to icing oozing out when biting into the cake pops. Here are some tips for getting the icing ratio right:
- Start with about 1⁄4 to 1⁄2 cup icing per cup of crumbled cake.
- Add icing gradually and mix just until the cake is moistened.
- Icing should just bind the cake together, not create a cake and icing layer effect.
- If needed, add sprinkles or crushed cookies to absorb excess moisture instead of more icing.
Getting the right cake to icing balance takes some trial and error. Start with less icing and mix in more as needed for a moist, not wet or soggy, cake ball.
Don’t Make the Cake Balls Too Large
The size of the cake balls matters for both appearance and stability. Balls that are too large will be more prone to cracking and breaking when dipping and decorating. Some guidelines for sizing include:
- Use a cookie scoop or melon baller for uniformly sized balls.
- Aim for cake balls to be about 1-1.5 inches in diameter.
- Smaller cake pops around 1 inch wide can be easier for kids or those new to cake pops.
- Larger sizes up to 2 inches can work but handle these with care when dipping and decorating.
Keeping cake balls on the smaller side allows for better handling without breakage. The cake also stays moist instead of drying out.
Don’t Overmix the Cake and Icing
When combining the cake crumbs and icing, it’s important not to overmix. Too much stirring or squeezing will cause the cake to become compact and tough. Here are some tips for mixing:
- Use a spatula or wooden spoon and fold gently to combine.
- Mix just until the cake feels moistened and holds together when squeezed.
- Avoid squeezing the cake forcefully into balls.
- Handle the cake mixture as little as possible when forming the balls.
Gently mixing without over-handling keeps the cake balls light and tender for the best texture.
Don’t Forget Sticks Before Chilling
A key step many new cake pop makers forget is adding lollipop sticks before chilling the cake balls. If you don’t insert sticks at this stage, you won’t be able to add them later without ruining the shape. Here are some tips for this important step:
- Use lollipop or popsicle sticks, cut down to 4-5 inch lengths.
- Insert sticks about halfway through each cake ball.
- Angle the sticks slightly for stability.
- Chill assembled cake pops in the refrigerator for at least 30 minutes.
Being sure to insert sticks before chilling allows the cake to firm up and adhere to the stick for dipping and decorating.
Don’t Dip Cake Balls That Are Too Cold or Warm
The cake ball center should be at just the right temperature when you dip them into the coating. Balls that are too cold or warm will lead to messy, thick coatings. Follow these tips:
- Work with about 4 cake pops at a time so they don’t warm up.
- Dip pops that have been chilled for 1-2 hours, not straight from refrigerator.
- If needed, let cake pops sit at room temperature for 5-10 minutes.
- Coating chocolate or candy melts should be fluid but not hot.
Getting the right chilled but not frozen temperature for cake balls avoids thin, drippy coatings or coatings that thicken too fast before you can dip.
Don’t Use Low Quality Dipping Chocolate
Not all chocolate coatings give the same results when dipping cake pops. The best coatings give a smooth, thin layer that dries quickly with a glossy sheen. Here are tips for choosing dipping chocolate:
- Avoid chocolate chips which are meant for baking.
- Use candy melts, almond bark, or high quality chocolate.
- Add coating wafers or shortening if using chocolate bars.
- Candy colors or oils can help thin coatings.
Investing in quality dipping chocolate ensures professional looking cake pops with picture perfect coatings.
Don’t Make Coating Too Thick
It’s easy to get carried away and dip cake pops too deeply into the coating. This leads to a thick layer that takes longer to dry and can crack or slide off. Here are some dipping tips:
- Dip just 1⁄2 inch of cake ball into coating.
- Allow excess coating to drip off before transferring to drying stand.
- Use a plastic spoon to gently scrape off excess chocolate.
- Carefully touch up any thin spots after dipping.
Taking care to remove excess chocolate leaves just a thin layer on the cake pops.
Don’t Decorate Too Elaborate
While a drizzle of contrasting chocolate or sprinkles can add nice finishing touches, overdecorating cake pops leads to problems. Here are some tips:
- Keep additional decorations minimal and focused on one element.
- Let coating dry completely before drizzling or sprinkling.
- Avoid crowding pops with too many large decorations.
- Fine decorations like sanding sugar work better than bulky candies.
Simple decorations let the cake pops shine without distracting colors and textures competing for attention.
Don’t Store Improperly
To enjoy cake pops at their best, proper storage is a must. Follow these tips:
- Keep stored pops in a single layer instead of stacking.
- Place in an airtight container at room temperature.
- For longer storage, freeze undecorated pops in a single layer.
- Let frozen pops thaw before decorating and serving.
With improper storage, cake pops will dry out, crack, sweat, and lose their appeal. Proper techniques keep pops looking pristine.
Conclusion
Avoiding these common cake pop mishaps will help you churn out perfect pops every time. The keys are choosing quality ingredients, handling the cake gently, dipping with care, decorating minimally, and storing properly. Master these simple tips for picture-perfect cake pops that look professional and delight your guests. With a bit of practice, you’ll be a cake pop pro.