![]() You could probably get away with even less than that, but I found this amount is good for me and rolls out smooth. Now, I start with adding 1/3 of the can and typically use up to 1/2 cup (8 oz) of frosting. When I first started making cake balls I would use the whole container (16 oz) of frosting. I bought an awesome coffee scoop at Target for $5 and it gives me perfectly sized and consistent cake balls every time. So try to make them moderate size (1″) and use a spoon (small cookie dough scoop, coffee scoop, melon baller) or something to measure an even amount for each ball. Smooth coating is one of the most (if not THE most) important parts of successful cake pops!Īdditionally, huge cake balls = heavy cake balls. I think the most common is thick coating and it is dragging your cake pop down. This can happen for a couple different reasons. Common Issues & Problems with Cake Pops: Why are they FALLING OFF THE STICK? If you need a laugh, just check out these girls experience when making cake balls for the first time. ![]() ![]() I think they are the best thing since sliced bread. Let’s just say, practice makes perfect and now I’m obsessed with cake pops. See the picture at the end of this blog as proof. I look back on my first cake pops (if I’m even allowed to call them that) and they are sad. We’ve all burned the heck out of our chocolate, lost a cake ball off the stick, had our beautiful cake pops crack 5 minutes later, or had them leak weird stuff everywhere! It’s sooo frustrating!ĭon’t worry though, it gets better! But let me save you some time and sugar with a few tips. Have you made cake pops and they were a complete disaster? Yeah, me too.
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