What’s poppin!?

Making the perfect cake pop is super easy, yet people always struggle and I think a couple of quick tips can help improve your cake pops!

follow the pictured steps and remember the following tips:

1. Don’t put too much icing in your mix. They won’t freeze up strong enough and you won’t have as much oil leakage after they are all done. (Sometimes the oil from the icing and cake will seep out of the finished cake pop. Don’t let it freak you out! It’s normal)

2. If your cake balls aren’t smooth, apply more pressure when rolling your ball.

3. Put the rolled balls into an air tight container to freeze.

4. Almond bark is a better consistency to dip your pops in than regular candy melts. I prefer to dip in white or brown almond bark and then drizzle with colorful candy melts.

5. If you experience cracking after dipping your pop, it’s probably because the cake balls were too cold. If they have been in the freezer for a while (over 24 hours) take them out and let them thaw for 5-10 minutes while still in the airtight container before dipping.

Hope you enjoy! Let me know if you have any questions!!

Cheers 🥂

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