CAKE
Some poppers trim the crisp edges of cake before using. Not sure if it's the humidity of the South, but when my cakes set out at room temperature overnight, the edges become soft and do not need to be trimmed off. No cake wasted! Others trim to make the mixture more uniform in color. I like the taste of the edges so I want to keep them.
INCORPORATING FROSTING INTO CAKE
To eliminate messiness and clean up, crumble cake in closed gallon freezer bag until fine. Add frosting, close bag, and knead until well blended.
When considering the size to make your cake pops and even cake truffles, consider the weight. The larger the size, the more coating required which weighs down the pop and can cause the cake mixture break off into the melts. Also remember the completed size will be larger once the coating and decorations are added. From my experience, smaller is better, easier to work with, and more appetizing.
CANDY MELTS & CAKE POPPING QUIRKS
Leaking. If you don't know what I am referring to, you haven't had the problem. Lucky you. If you have, you know I am referring to an oily substance which sometimes leaks from pinholes, cracks, or an exposed area of cake after the candy melt coating has dried. From my experience, there is no rhyme or reason this phenomenon occurs. The good news is allow to set, the leaking will stop within a few hours. Simply dab the oily substance to absorb and the pop/truffle is good to go!
Cracking. Another phenomenon with no rhyme or reason, cracking in the candy coating after drying can occur immediately or after a few hours. If it occurs immediately and the cake pop can be redipped, go for it. But if the pop is already decorated that is not an option. Let the pop set for several hours and many times the crack will heal itself.
Here's a cake pop that cracked. Can you find it?
To prevent cracking and/or leaking, I've read different advice about not rolling tightly, temperature variations, adding vegetable oil to the candy melts, etc., all of which I've tried, but it still happens. My suggestion is to make your pops a day ahead to allow for handling of any cake popping quirks.
Leftovers. Pour left over melts into candy molds. Perfect amount to use in a squeeze bottle to add decorative touches.
Plastic Squeeze Bottles. Decorating tip squeeze bottles are fabulous for small jobs! Just like using a coupler with an icing bag, you can change out the tip in process. Love this item! Fill with molded leftover candy melts listed above. I found mine in a local specialty bake shop. Only suggestion is warm the candy melts well because it cools off quicker in the bottle.
HEAT & HUMIDITY
Cake pops can last about 10 days if kept at room temperature, out of direct sun, and in a low humidity environment. But where I live, the humidity cannot be avoided. It softens the candy coating causing the cake pop to eventually break off from the stick. The other negative effect, the humidity wicks the oils into the cake pop stick giving it a yellow color within 2 to 3 days. ICK!!! But there are remedies. Wrapped cake pops, either individually or in an air tight container/ freezer bag, can be kept in the refrigerator. No yellow sticks. BUT when the cake pops are removed from the refrigerator (true if they are stored in the freezer too), keep them in the container until they come back to room temperature. Take them out early and beads of condensation will form on the pops making them looking like they are sweating.
