Troubleshooting CAKE POPS! Why they CRACK and FALL OFF STICK Explained! Your Questions Answered!
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- Опубліковано 15 чер 2020
- Troubleshooting Cake Pops! Why they Crack and Fall Off Stick Explained! Your Questions Answered!
the Secrets to Perfect Cake Pops: Troubleshooting Guide for Cracks and Stick Mishaps!
If you've ever encountered the frustration of cracked cake pops or witnessed them mysteriously falling off the stick, fear not! In this comprehensive tutorial, I will address all your burning questions and provide you with invaluable insights to troubleshoot these common issues. By avoiding a few simple mistakes and following the recommended steps, you'll discover just how effortless and enjoyable cake pop making can be.
Cracking is a common concern when it comes to cake pops, but fear not! I will unveil the secrets behind this phenomenon and guide you on how to prevent it from happening. With proper techniques you'll achieve flawlessly smooth cake pops that are sure to impress.
Additionally, we'll tackle the challenge of cake pops falling off their sticks. Nothing is more disheartening than seeing your carefully crafted creations separate from their handles. But fear not, as I will delve into the root causes of this issue and provide you with foolproof methods to keep your cake pops securely in place. From proper chilling techniques to choosing the right type of stick, you'll learn the essential strategies to keep your cake pops intact.
By following the troubleshooting tips and tricks I share in this tutorial, you'll gain the confidence to create picture-perfect cake pops every time.
Remember, making cake pops should be a joyful and rewarding experience. With the insights and techniques I provide, you'll soon find yourself delighting in the art of crafting flawlessly smooth, crack-free cake pops that stay securely on their sticks. So, let's embark on this troubleshooting adventure together, as we unravel the mysteries behind cracked cake pops and stick mishaps, ensuring your cake pop creations are nothing short of perfection.
Get ready to master the art of troubleshooting cake pops and say goodbye to cracks and falling sticks once and for all. Prepare to impress friends, family, and yourself with your newfound expertise in creating delectable and visually stunning cake pops. So, grab your apron, gather your supplies, and let's troubleshoot our way to cake pop success! - Навчання та стиль
Thank you so much for your tutorial, I am so pleased I found this channel. You have answered all my questions in one go. I had given up with cake pops, after seeing this I will try again. Thank you, 😊 xx
I'm new to making cake pops. Your tutorial is so very informative. Makes perfect sense! Wasted time and money looking for the colored melts. Wish I came across your tutorial a week ago. Oh, well...now I know; thanks to you!
Do we use candy melts or chocolate bars
After looking through a lot of different recipes, yours makes the most sense. Thank you so much for all the tips. Can’t wait to give them a try this weekend 👍😍
Thank you. Did you try making them?
@@ItsAPieceOfCake did you use compound chocolate to make the ganache? Or regular chocolate ?
Wow you make this look so simple.
Thank you for all your helpful tips.
Thank you so much! ♥️
This video was very helpful! thank you.
Thanks for the recipe. Very useful video! 👍😍
This was so helpful, I cannot wait to try!
I use frosting& almond bark. It’s always worked for me never thought of ganache might try that next time
Thank you for sharing your knowledge. I have a family reunion in the near future, this will be perfect!!
I am very happy to share Caroline. I love baking and creating, but as a business, it was incredibly overwhelming (I have 3 children), but I have been able to share on youtube which lets me enjoy my hobby and teach others at the same time 💗
Great - thank you x
This video is so so useful. Thank you so much for sharing all your tips.
You're so welcome!
@@ItsAPieceOfCake t
Hi! You never added the measurments for the ganache.
She said it: " enough heavy cream to melt the chocolate to a dipping consistency". Trust your common sense, it works and it's part of the of the fun of making cake pops. Good luck!!!!
Ganache is typically a 1:1 ratio chocolate to heavy cream :) using a scale is the best bet
@@hoptop3159 this is not correct.. It's different amounts of cream depending on the chocolate you are using
@@mecheleclasson we are talking about dark chocolate that is at least 55% cocoa.
So interesting that amidst all that convo the creator still never gave measurements for ganache. A commenter said a 3:1 ratio of chocolate to cream so I'll try that. Great video.
There is no exact measurement for ganache. You make it to your liking. You only have 2 ingredients. Chocolate and cream. If you add more cream, it will be a more runny consistency. If there is less cream, it will be a thicker ganache more for a filling of a cake or macarons. BUT If you use COMPOUND chocolate with cream, it will make the ganache suitable for covering a cake.
I know it's a very late reply. But if there's any other questions, message me. I've been off youtube, but I'm back. So if you're still having problems let me know.
Ganache usually is 2:1 ratio ... if you use 10 oz chocolate then 5 oz heavy cream
So did you use compound chocolate for the ganache or no?
I had no idea about the compound chocolate . That explains alot.
my pleasure 😃
Thanks so much! I learned a few new things :)
I'm glad it was helpful, Genesis! Thank you for the supportive comment 💜
Thanks for that recipe
Thank you so much for this video! I’ve been trying to make dairy free cake pops and the challenge has been because I have to use dairy free chocolate chips and I can see now why they keep falling off! I love the powder idea for the color mix too. I did some research after watching your video and found a dairy free melting candy brand and dairy free and gluten free coloring powder. Time to experiment! Thanks again!
Aw thank you so much for the amazing comment! I really appreciate it! Please keep me posted Lauryn. Id love to know if it did help and it it hasn't I'm sure I can figure it out with you.
I just learned a Whole lot!!!!! I am making them now and they are falling apart, falling off, because I used white chocolate bark!!! Thank you so much!!!
Hi Naomi, did it solve the problem?
In your other video did you leave the ganache from the cake on? I really liked that recipe!
What temperature is best for dipping at? Do it's not too hot and thin but doesn't set up too fast and cause lava like lumps
Buttercream is the devil 😭
Edit: watching the cake balls crumble and fall into the compound choc was the most heartbreaking thing. RIP my beautiful home made dark chocolate cake
Hi I plan on trying this..can you give the measurements please? I didn't see it in the description. Thank you
Will try it tmr, cross finger. Thanks for sharing:)
Hi Vivi, very late reply. But I'm curious about what happened ☺️
Thank you for this very informative video. May I ask, what do you do with the leftover chocolate?
I’m not sure what she does but I put it into a mold preferably something that will come out as circles or dots and then I store it in an airtight container.
Oh wow I finally got the recipe for the genish
Could you share the recipe?
I found for white chocolate Ganache its 300 grams chocolate to 100ml cream. Just don't burn the chocolate! There's no bringing it back from that. Then just stir till it's lump free.
Love you already. 💗
💚
Ik this video was from a year ago, but your video was very helpful, i was waiting for the instructions on the measurements of the ganache and chocolate. And it wasn't in the description 😞
australia x same cake i buy at woolies:)
What powder coloring brand do you use?
How do you make the ganache plse
BEST CAKE POP VIDEO!! Thank you
Oh, thank you so much, Kathy! Really appreciate your comment! I add ganache until I can pick some of the cake mixture and easily form a ball, and it holds it shape. Just start by adding about half a cup, then slowly gradually add more, but when it holds shape, don't add any more. It's hard to give an exact amount because if your cake is moist and fresh you really don't need more then a couple tablespoon but if the cake is more of a dry dense cake then you would obviously need more..
Thank you
😃
How long can we freeze decorated chocolate dipped cake pops?
U said ud put the measurements in the description box?
Awesome channel and thank you
Thanks for watching!
How much cream and how much white chocolate to mix in cake crumbles? I'm new at this and couldn't find the amount. Thanks
Can i have the measurements of the ganache please?
I think it's usually 1tbsp milk or heavy cream /100g chocolate
1/2 cup heavy cream and 1 cup candy melts
How much heavy cream and how much white chocolate please
Hi from Texas
Do u use compound chocolate to dip too? Ty
Hi yes always. Tempered chocolate for cake pops is to time consuming. Find a compound chocolate you like then use that.
Can I use condensed milk instead of ganache of frost
Hello do you have measurements. I don't see anything listed. Please help
wow
Do you put anything in the chocolate to make it runny? Can you put vegetable oil or do you have to put coconut oil?
What if we were using candy melts would the same techniques apply as well ?
Half a tablespoon works.
Have you heard of Merckens chocolate? If so, and if you have used it, is that a good compound chocolate to use? I've seen it used many times in other cake pop and strawberry dipping tutorials and it seems to do a good job.
Please let me know the ganache ratio
What was the white stuff you kept adding to your melted chocolates?
That was just melted white chocolate to make it swirly
Do you dip the stick with chocolate right into the cake pop right after taking them out of the refrigerator?
No that causes cracks. Once taken out of the fridge, let them sit for about 10 minutes before dipping in the chocolate
What brand of powedered oil based colors do you use and where can I buy them from?
Im not sure what country your in but if Australia theres a fantastic brand- roberts confectionery or get americolour theres powders are wonderful too..
@@ItsAPieceOfCake I am in the United States so I will check Americolor. Thank you very much for your prompt response.
Could the cake pop being too large cause it to fall off or slide down the stick?
I'm having the same problem
what is compound chocolate? 1 that i can find at walmart?
Its fake chocolate or chocolate that doesnt have cocoa butter in it. Just look for vegetable fat or shortening on the chocolate bar packaging and you should be able to tell instantly.
Can I use chocolate chips like the ones you put in cookies and do a double boil? Would that work ?
No it won’t firm up like coating chocolate will
So it says « coating chocolate? »
Bahaha I brought the same white chocolate ( tbh I was gonna buy like the white chocolate that you eat ) * dream white chocolate*
What is the shelf life of cake pop in normal room temperature? Is it neseseri to keep in fridge. Please reply.
At room temperature, they last upto 10 days (individually wrapped in food grade plastic sleeve) and 20 days in fridge.
thank you so much! 🥺🥺🥺🥺❤️
So what is your solution for cake pops made with frosting instead of ganache???
I used to work for Molly‘s cupcakes and they use frosting instead of ganche your best bet is to work really fast I know it doesn’t sound like a great option but that’s the only way
What kind of styrofoam do you use for setting the finished cake pop in? I'll also watch your other vids. Thanks!
The floral foam blocks works really great . I find it easier to create holes with the sticks before I put the cake pops on the and the always fit well to hold them up while they dry
@@nickylilbratful Thank you!!
I used chocolate milk compound but they won't melt at all
My cake pops crack when I’m inserting the sticks into the cake balls, what could be the reason for this? Thank you x
Your cake is not moist enough to hold itself. Maybe you are using buttercream? I find buttercream not strong enough to hold the shape but if you then use too much buttercream personally I dont like the taste then. But ganache tastes amazing so you can use quite a bit and will hold your cake balls firm..
Put it in the fridge for a couple hours before inserting sticks. I had this problem before, seemed to help
@@_leethinkleeknow when you insert the stick is the chocolate hot or you wait for it to be a little cool before inserting into cake pop since they have been in the refrigerator?
@@ginzaruiz7925 It has to be hot because if it is cold, it hardens.
Coverture chocolate can’t be used?
Hi, yes you can but it must be tempered..
what is the ganache ratio? You said you would leave it...but you didn't
Check out sugar geek show at explain it so very well
"How to make shinny chocolate ganache and fix it"
Ganache usually is 2:1 ratio ... if you use 10 oz chocolate then 5 oz heavy cream
So what kind of chocolate do you use when mixing the cake crumbles? Is it the compound chocolate or regular chocolate
Hi Jessica, sorry for the late reply. I make the ganache with chocolate ganache, but you could use compound chocolate ganache too. The taste is much nicer with chocolate ganache, but the texture is firmer with compound chocolate - so you can get an easier firmer round cake pop ball that won't crack. So maybe experiment with both ganaches to see what works best for you..
So…. What are the measurements for the ganache?
Would the Merckens chocolate work ?
Also nestle brand
I will look into merkens chocolate. If you can see compound chocolate on packaging then yes.
I have a video on compound chocolate and tempering chocolate you should watch both the videos then you will know exactly which chocolates you can use. They are very educational videos you will learn alot from.
What’s a mud cake!?! Just asking from the US. Is it like a Bundt cake?!?
no its not like a bundt cake 😅 mud cake is a very dense rich moist cake like an in between brownie and fudge. does that make sense?
@@ItsAPieceOfCake I looked up a recipe for one! Gonna give it a try!
Wow. The title of this video is why do cake pops fall off and or crack. But I just heard you say you’re not going to go very deep into that because you have another video specifically for cracking?
Where aré te measurements i dont see them thanks
It would have been helpful to briefly explain what tempering chocolate is...
Hi Queen Cleo, There is a full tutorial on my channel on how to TEMPER chocolate. If you have trouble finding it let me know and I'll add link.
What are the measurements for ganache?
I want to know also. I couldn't find it
Can you make your cake pop IN PUT THEM IN THE. freezer for another time.
What is ganache
Ganache is chocolate that has been melted with hot cream. So if you boil some cream and pour over chocolate and stir, you basically get a chocolate sauce -ganache.
I will do a tutorial soon explaining exactly how ganache is made and its purpose...
Hi where's the measurements in the details below?
No that don’t look moist.. but here in America they are frozen etc they def aren’t moist
ترجمي فديو عربي
Your Chocolate is too thick. If you guys thin it out with Paramount Crystals or Crisco, it dips like a dream!
I’m confused. You said you have made hundreds and hundreds of cake pops but yours keep falling off the stick??
When I make cake pops the chocolate always dripps and the chocolate goes all over the stick why does it do this?
It may have too much chocolate try to take off the excess chocolate by tapping it gently on the side of the bowl until it seems that a lot isn’t coming off anymore
What destiny said, also if you still get drips let them harden then remove with knife. Scrapping chocolate is easier, cleaner and quicker than cleaning wet chocolate...
Please don't detour people from using chocolate. Tempering chocolate is key and just send people to those videos. It sets up within moments! Setting up is not an issue in room temp.
Candy melts are made with inflammatory hydrogenated oils, artificial flavors, artificial colors, soy, dairy and sugar. I use sugar free real chocolate that actually has coco butter and it works and I have peace of mind I am not poisoning my children. Powdered purple sweet potatoes, goji berries, Macha, beet root, turmeric, blue spirulina and so on to color the chocolate. There are limited options for healthy white chocolate options it is true. I will be buying the wet grinder manufactured to run up to 72 hrs to make smooth white chocolate to fit my needs.
"And we just pop it in the microwave..." How MUCH? For how LONG? How much CREAM?
So, no directions/ measurements on the ganache? AND NO RESPONSE TO THE PERSON BELOW WHO ASKED THE SAME QUESTION FIVE MONTHS AGO? The one thing that most UA-cam videos have in common with regards to professionalism, is their complete lack of professionalism. I have watched 20+ videos on making these cake-pops, and without exception, the person making them has left out critical information regarding oven temperature, cooking time, ingredient-measurements, and/or various other important information. At the same time they go on, and on, and on, and ON about superfluous information to make their video longer so they can insert more advertising. I actually think your video is very informative, but please don't fall into the traps that your less talented peers do. Respond to the questions, update your videos, and more people would subscribe.
She usually replies on her old videos
Idk what’s going on but let’s remember that the whole world is literally in a chaos, so who knows what she’s going through and maybe she just can’t answer right now
Hi Christina, thank you very much for the reply 💜 and everything you said is exactly right 💛
I am a stay home mum and have 3 children. I live in Victoria Australia and we endured a very long 4 month strict lockdown. UA-cam is only a hobby for me on my spare time when Im home alone. During this new covid normal I was home schooling and spent quality time with my children and refused to even log on to youtube. It was my time to be there for them completely. Now things are starting to get back to normal so I have logged on for the first time 😁
Hi Anthony, most of my videos is an average of 3-5 hours of recording, editing can take upto 5 hours then you have the voiceover. No matter how many ads I place in the videos it will not even cover the expenses of the cost of goods let alone anything else. I do youtube as a hobby. Most people that watch youtube videos rather than appreciating what they have learnt they focus to much on what they are not happy with. To some my videos are too long and boring, to some I talk too fast and too much. The reality is I edit my videos to make them as short as possible and during voice over I do forget to mention things. I normally do reply but as Christina said the world is in chaos and I have only logged onto youtube today.
@@ItsAPieceOfCake some people are just rude, try not to pay attention to such people. You have done a great job 👏 👏👏 thank you for your hard work and sharing of your knowledge!
I agree!! GIVE US ALL THE INFO PLZ!! How are you helping if you leave out important tips and such!
talk too much!