This refrigeration time will ensure they are firm enough to keep their shape during the dipping and drying process. After two hours, melt a small amount of the coating.
Refrigerate for at least five more minutes to allow the coating to harden so the stick is security attached to the cake pop. Store undipped cake pops in the refrigerator for up to three days, or freeze them for up to six weeks in a freezer bag. Store finished cake pops up to five days in an airtight container in a cool, dry place that is not subject to extreme temperatures. Anika Torrance joined the "Mobile Press-Register" in as an advertising assistant and quickly moved into the newsroom, where she was a staff writer and copy editor for almost 10 years.
She holds a Bachelor's degree with a double major in journalism and history from the University of Southern Mississippi, and completed a Master's degree in English at the University of Alabama in Huntsville.
By: Anika Torrance. Cake Pop Ingredients Like most cakes, cake pops do not have to be refrigerated. Refrigerate Before Rolling As you roll the cake and frosting mixture between your hands to form the cake pops, your body heat can make the pops lose their shape.
Refrigerate Before Dipping The freshly rolled cake pops should stay in the refrigerator for at least two hours before you dip them in melted almond bark or candy melts. Sugar is a preservative. They contain a block of cream cheese, which means they have to be refrigerated. While this isn't often a huge deal they normally disappear too fast for this to be too much of an issue , it can present a problem if fridge space is short, or if they are going to be sitting out for a while for a picnic, etc , or if you want to use them for something like event favors.
Yes I do freeze cake pops time to time however I use real chocolate that has to be tempered and I've found that this doesn't crack nearly as much as candy melts. I have found that sudden temp changes will cause cracking so you never want to go from room temp to freezer, always refrigerate in between and also when thawing the pops. If you made a cake that won't be served for a few days, cover and refrigerate your cake.
Lastly, if your cake includes a fresh fruit filling or topping, or has a frosting made with whipped cream or mascarpone, cover and refrigerate it until you are ready to serve. Most no-bake cheesecake recipes are too soft in texture to hold up in these pops. Store the finished cheesecake pops in an airtight container in the refrigerator for up to a week.
The pops will retain their great flavor and texture while stored. However, moisture might condense on them and cause the colors of the coating or sprinkles to bleed. If you need a dessert for a holiday party, potluck, or looking for that perfect pumpkin dessert recipe, then this dump cake is a must-make!
It takes just ten minutes to whip up, for that ideal pumpkin spice flavor with chopped pecans in every bite!
Serve with a scoop of vanilla bean ice cream, or with a dollop of whipped cream on top. Dip each chilled cake pop straight down into the melted coating until the cake ball is completely covered and sealed. If you need to angle the cake pop, gently tilt it in one direction and then another.
Resist the temptation to stir the coating with the cake pop. If you do, your cake pop may fall off of the stick into a candy coating abyss. Repeat with the remaining pops, then refrigerate the cake pops for about 15 minutes, or until the candy has hardened. Your cake balls are too large or small and unproportionate to the stick. They can definitely weigh themselves down and fall off the stick or produce breakage. If they are too small, they can pop off and might not have enough space for the stick to sufficiently hold them up.
If you don't have a cake pop holder to present your cake pops. Consider using the styrofoam block to carry your pops around. You can wrap the block in gift wrapping paper first. OR use mini cupcake liners and put each pop on a liner in a tray. Typically, this is caused by the difference in temperature of the coating and the cake ball itself — the coating is hot and the cake balls are too cold, the cake ball expands, and now you have cracks.
Place your candy melts any color in a glass or ceramic bowl I say this because I've used plastic, and the heat distribution makes keeping the candy melts melted quite difficult. Many people use candy melts, a. While they're easy to use and come in many colors, frankly, candy melts don't taste anywhere near as good as real chocolate.
Dip your cake pop stick into the melted Candy Melt and quickly stick it into a cake pop at least half way down. Repeat with remaining cake pops. Set pops on a cookie tray. Freeze for about 15 minutes.
Add 1 container of frosting; mix well. Shape by 2 tablespoonfuls into balls. You should end up with 34 to 36 cake balls; you will need 32 for the cake. Store undipped cake pops in the refrigerator for up to three days, or freeze them for up to six weeks in a freezer bag.
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