Monday, August 11, 2008

Hope these put a smile on your face

Just look how cute they are…

Smiley Face Pops

And yet so vicious!

Ouch… that hurts!

And without regret!

Tasty

(Ouch! Painful, but delicious.)

Now, if you’re a little less mainstream, here’s an alternative one that rocks:

Nirvana Pop

Anyway, hope you’re smiling and …

Smile!

Want to make your own smiley face cake pops?

1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)
Wax paper
Yellow candy melts (1 lb. pkg.)
Lollipop sticks
Edible ink pens

  1. After cake is cooked and cooled completely, crumble into large bowl.
  2. Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
  3. Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
  4. Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
  5. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
  6. Place them in the freezer for a little while to firm up.
  7. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
  8. Place in a styrofoam block to dry.
  9. Once dry, draw faces with an edible ink pen and allow ink to dry!

Note: I think cake pops are a little more difficult to make than the cupcake pops because of trying to get the candy coating smooth. So, If you haven’t made them before, check out this post for red velvet cake balls and this one for cupcake pops.

101
Bakerella said...

Aubrey – in this post is a link to the edible ink pens I use. The brand is Americolor.

February 25, 2009 02:23 AM
102
Anonymous said...

Hey!
I want to make your lovely pops, but I was wondering how many oz. one stick butter is..

February 27, 2009 03:18 PM
103
Bakerella said...

1 stick of butter is 1/2 cup or 4 oz.

March 1, 2009 10:48 PM
104
Cassie said...

Just tried to make these, and as i remember from making pops around the holidays… I do not like the way the melts taste! Do you have any suggestions for an alternative? Maybe bakers chocolate? I do not want it to thick!

SOOOO glad I found your blog… don’t know what I would do with out it! You totally ROCK!!!!

have any inspiration blogs for cooking? don’t know what I am making for dinner tonight….hehe!

March 9, 2009 08:50 PM
105
Bakerella said...

Cassie – you can try regular baking chocolate. I haven’t yet, but if you do – add a bit of shortening to help thin it out.

Cooking…
http://www.thepioneerwomancooks.com
http://www.smittenkitchen.com

look on my links page… i have a few on there.

March 13, 2009 08:47 PM
106
Grace said...

I want to thank you for your excellent recipe and idea, I made them for my daughters university graduation, without a face because I did not have a marker, but they were a great hit, everybody loved them, and was a new idea in my country,(Guatemala) thank you again, for beint so speacial.

March 16, 2009 05:56 PM
107
Bakerella said...

Thanks for sharing all the way from Guatemala, Grace!

March 17, 2009 02:42 AM
108
bimby said...

Really, very nice.
I’ll try to make them.
Thanks

March 26, 2009 11:50 PM
109
Anonymous said...

bakerella! these are you so cute, im going to make some for easter. weeee
i was planning on making a lemon cake (just picked up some meyer lemons), do you think a a pound cake will work better or a fluffier cake like texture for the cake pops?
Thank you much! =)

April 6, 2009 12:16 AM
110
Anonymous said...

Bakerella, I love your pops! I’ve made the oreo balls for years, but I love the creative things you do with them and want to try making cake pops. I was wondering, does food coloring in white chocolate work as well as candy melts? I’ve never worked with candy melts and am a bit hesitant about the taste. Thanks!

April 6, 2009 05:14 AM
111
sandie said...

I love the chicks and bunnies!!! How do you carry them in the car to other places?

April 6, 2009 06:51 PM
112
Bakerella said...

bimby – yay

Anonymous – either should be fine. start out with 1/2 can of frosting and mix. then add more as needed.

Anonymous – as long as you use candy coloring, it should work fine for both.

sandie – a styrofoam block does the trick.

April 7, 2009 02:23 AM
113
V or Nessa said...

These are sooo amazing and adorable I had to make them for my daughters bday easter theme, her birthday is today…however on my first batch, everything was going wrong…I think I put to much cream cheese icing ( I used Duncan Hines creamy homestyle cream cheese frosting with the moist deluxe chocolate devils food cake ) it was kind of gooey but rolled very well, then I put them in the freezer since I had a short time to make them. I also used plastic stick (should I use paper? ) and they kept falling off when I would dip them, which was also a disaster, I think the chocolate was too thick, I’ll try thinning it with oil (as read in one of your response). But he’s my problem…my second batch I forgot in the freezer! Are they still good?
txs so much.

April 9, 2009 06:33 PM
114
Bakerella said...

V or Nessa – Yes, the paper sticks are better. And I think you can still use them, just let them defrost to the point of just being chilled and firm. If they are too cold, it will make them difficult to dip. The chocolate will start to harden too quickly.

April 10, 2009 03:11 PM
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Karina said...

We made our second attempt last night…and thankfully the results were much better. You make it all look so easy…although the more you do, the better you get. I will never look at a sprinkle deco the same again (hummm…what can I make out of a blue snowflake…a foot…a crazy eye – ha ha). Anyway – I’m still having trouble with the candy melt cracking after they have set. I used Wilton and Bark coating and had the same problem. Do you ever have that problem?

April 11, 2009 02:40 PM
116
Bakerella said...

I know exactly what you mean. I am always looking at candy differently now.

Next time you do them, don’t leave them in the freezer too long.

April 11, 2009 04:13 PM
117
Gina said...

I love them. I made them with Strawberry cake mix and they exploded. Once the got hard the chocolate split and the fell off the stick. Any suggestions.
Thanks

April 12, 2009 01:29 AM
118
Tracy said...

Those are adorable!

April 16, 2009 11:26 AM
119
Anonymous said...

Hi there, I did couple of the lollipop cakes (with the happy face on…:D) but i found that after the chocolate dried, it crack..split open (the coated chocolate..)
Is there’s any trick to prevent that?
your reply greatly appreciate it…

I love all your creations…looks fun!!

April 17, 2009 03:13 PM
120
Bakerella said...

IF they do that again, try re-dipping them. I think it has something to do with freezing them too long and cake expanding.

April 23, 2009 12:29 AM
121
atti said...

How thin should the candy melts be. I felt that they were too thick when I tried…

April 23, 2009 02:32 PM
122
clockwork said...

These are wildly adorable!

April 25, 2009 01:18 PM
123
Bakerella said...

thin enough to dip and remove easily without it getting stuck. Shortening can help thin it out.

April 28, 2009 02:53 AM
124
violarulz said...

Bakerella, have you ever tried using gel food coloring with the white bark melty stuff? I’m too cheap too lazy to go buy the colored melting chips….

May 12, 2009 06:52 PM
125
Bakerella said...

You can color chocolate, but you have to use special candy color.

May 12, 2009 11:58 PM
126
Mary A said...

My cake pops dough is not cakey it is more the consistency of cream center. I used 2 cups homemade frosting, what is the consistency suppose to be?

June 27, 2009 11:58 AM
127
Bakerella said...

To make them less moist, just add less frosting next time until the texture is moist enough to mold and still hold its shape.

June 30, 2009 02:04 AM
128
Malica said...

These are awesome! I made some for a family picnic and they were a big hit. I wish I had read the previous comments before now – I see I'm not the only one who might have over done it in the freezer and had cracking problems.

I was disappointed that not all edible markers are made equal though – I bought the only type I found (Wilton's FoodWriter Edible color Markers) and they don't write on oily surfaces such as chocolate. But even cake pops without faces were a big hit. I'll have to make the little cupcakes next time if I can't find the right markers. And I'm already trying to find an excuse for a next time to make them. :)

July 18, 2009 01:48 AM
129
Dessy said...

this is cuteeee… i love it!!! <3 <3<3<3
i want to make it too..

July 21, 2009 06:13 AM
130
Sally said...

I love your cake pops!! You are amazing!! I had some trouble making them…boo….my cake mix was like cookie dough…and my chocolate was too thick…any tips?
oh..and how long should I leave them in the frige? 10-15min?
Thanks for making these adorable pastries!!!

August 11, 2009 05:11 AM
131
Bakerella said...

Sally – the mixture should be moist enough to mold and still hold it's shape. The coating can be thinned with shortening.

August 12, 2009 04:17 AM
132
Yolanda said...

What do you do to get the liquid texture with the candy melts. I've struggling with mine, I see your are so smooth and shiny. Please help!!!

August 12, 2009 03:09 PM
133
Bakerella said...

Add a product called paramount crystals or try shortening to thin it.

August 15, 2009 02:17 PM
134
lovealegna said...

I made these (not smiley faces–no time to write on them) for the first time yesterday and shared with people at work. Big hit! The best compliment: these taste like how I imagine donut holes SHOULD taste like.

August 21, 2009 11:36 PM
135
Anonymous said...

Hi from Texas, I made the pops but they were very sweet taste, what frosting do you use???

August 30, 2009 06:40 AM
136
koren said...

do they have o be chocolate? would like to try pink or yellow.. butterfly themed… how long to they last if not eaten? LOL

October 2, 2009 12:35 PM
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jess said...

i had a big mess…too much frosting makes for too soft cake balls?? my wafers got chunky like chocolate does when it gets water in it–was that b/c i tried to add yellow food coloring to white chips? or b/c i microed it for too long? tried the shortening, but that didn’t help enough to dip (even assuming my balls were dipable, which they weren’t!) maybe try again next week. :) love the site!

October 6, 2009 06:12 PM
138
bakerella said...

koren – you can use other colors.

jess- don’t use regular white chips – use white candy melts or bark coating.

And don’t add food coloring that contains water. you need oil based candy coloring.

October 7, 2009 10:00 PM
139
Amanda said...

i can’t get the candy coating on smoothly. plus the pen i have is not very good. where can i get a better one and how do i get the candy coating to go on smoother?

October 11, 2009 04:54 PM
140
bakerella said...

Amanda – try americolor brand edible ink pens and add some il or shortening to your coating to make it more fluid and easier to work with.

October 18, 2009 05:01 PM
141
Carlee said...

Bakerella, I just made my first batch of cake pops the cake was still gooey inside is this the way it is supposed to be? It looks like yours are flaky am I right?

October 18, 2009 07:32 PM
142
bakerella said...

Carlee – they’re supposed to be very moist. Try them tomorrow and I think you’ll like them better. They’re best the second or third day. You can also use less frosting next time you make them if you like.

October 18, 2009 07:46 PM
143
Teresa said...

You are SO creative and so generous for sharing this recipe and instructions! :)

October 24, 2009 11:29 PM
144
Lucy said...

HI!
Im 14 and i check up with yur blog every week
i love your creative mind! i wish it where mine!
i was just wondering could i bake a cake like a normal sponge because my family (who i bake for) don’t like cake mixes from boxes, so could i bake a sponge cake instead?
Thanks for sharing the creative-ness!

October 25, 2009 11:07 AM
145
bakerella said...

Lucy – you can use any basic cake and frosting. it doesn’t have to be from a mix.

October 25, 2009 10:17 PM
146
Sandra said...

REE! This receipe is amazing! I’m so gonna use it for my mom’s b’day. But I’ll just crush some oreos and mix it with cream cheese. Than, I will put it inside a box full of yellow candy melts. Edible pens? I’ll try to search for it.. BUT! Tnx for the receipe! :)

November 3, 2009 09:14 AM
147
lena said...

ACK. I made these into jack o lanterns last week. They taste great but it was impossible to get the coating smooth like yours. I even added shortening which helped but then you could see the cake through the covering. Any suggestions? I was going to make turkeys for Thanksgiving but see you have beaten me to it. Thanks! Your website is amazing. I just started a cake business and make all edible decorations, your site is a true inspiration. creative-confections.net

Thanks!

November 7, 2009 07:50 AM
148
renata said...

Hey Bakerella,

I don´t know where I have been all this time that I just found you last night…..you have changed my life…..thanks.
The only thing is that I live in Brazil and down here we don´t have these icing cans to mix with the cake… what can I do? I have a 3 year old son and I am just crasy to prepare these cake pops for him and his friends….HELP ME OUT!!!!!
Love
Renata

November 14, 2009 08:30 AM
149
DONNA said...

Are you mixing the frosting with the cake?

November 18, 2009 02:55 PM
150
Mari said...

I love this idea! It’s so cute! I finally have something to do with all my cake clippings.

November 18, 2009 03:45 PM
151
CookTeen said...

just a bit of advice to some comments from above (Jenn)…the Wilton Candy Melts have not worked too well for me either and I am not a fan. I dont think they are meant for cakes balls haha but I buy melting wafers from a chocolate store in my neighborhood…they work perfectly and I get asked to bring them to every event in my town and school!

November 22, 2009 07:38 PM
152
Kelly said...

This is such a fun idea! Thank you for sharing. I may try these for some upcoming holiday events. Thanks for all the tips and tricks. I bet you get sick of people asking the same questions over and over. Read people – read!

November 24, 2009 04:39 PM
153
bakerella said...

renata – you can use your own frosting recipe. A simple buttercream will be fine.

DONNA – Yes

November 25, 2009 06:44 PM
154
Jamie said...

my friend loves smiley faces :)

December 6, 2009 08:11 PM
155
Anonymous said...

i luv those cakes

December 6, 2009 08:12 PM
156
Michelle said...

Hey! Your ideas are really creative and wonderful! I’m just wondering if i have to freeze the pops after i dip them in the candy melts. I tried twice, but the coating doesn’t seem to dry or harden.

December 22, 2009 07:40 AM
157
louella said...

omg, my son is asking for an emoticon theme for his 6th birthday and these are gonna be perfect! thank you a whole bunch, bakerella! mwah!

December 26, 2009 12:55 PM
158
Sami said...

i”m making these for the first time later on toady. i was wondering if you had any tips and tricks for getting them to look “pretty”?

anything is helpful.
thanks.

January 5, 2010 02:17 PM
159
Miriam Loaiza said...

they are so cute!

January 11, 2010 12:27 AM
160
Sheryl said...

hi i really like your cake pops it so cute….can u recommend me a cake mix that is delicious to be use in making cake pops…..thanks…:)

January 20, 2010 08:03 AM
161
Irene said...

Hi Bakerella! These cake pops look so cute and I can’t wait to make them. I have a couple questions though. If i’m using a chocolate cake mix, it’d be best to use chocolate frosting as well, right? If I can’t find yellow candy melts can i tint white ones yellow? And what could i use to draw the faces if I can’t find edible ink pens? Thanks so much :)

January 20, 2010 03:37 PM
162
Irene said...

Oh yeah, sorry to bother you again but I read some comments about their cake balls cracking because they had frozen too long. How long do you normally freeze your cake balls?

January 20, 2010 03:40 PM
163
julie said...

hi! i’ve tried to make these a couple of times and when i keep them on the small side they work great. however, i’ve had some friends ask me for bigger cake pops (about the size of a mini cupcake – i get about 20 from a batch), and i’m experiencing two problems and i wanted to share in case you have any advice.

1. with the large ones, sometimes my chocolate gets horizontal hairline cracks in it as it cools around the pop…has that ever happened to you? any tricks to avoid this?

2. i’ve tried using peanut butter as the sticking agent instead of frosting and little drops of oil from the peanut butter sometimes seep through the chocolate…have you tried using peanut butter for any of your pops? has this happened to you too?

thank you so much in advance for your time and thank you for all your insights and great ideas! :)

- julie

January 22, 2010 11:04 PM
164
Simona said...

Hi Bakerella! It`s extraordinary. I’m from Romania, and unfortunately we do not have many products, you could tell me please. The dough is how I make a crust for the cake? And what is frosting? Can you give me a recipe to see if account with something from us? And yellow candy melts are made from chocolate? Thanks in advance

January 27, 2010 05:18 AM
165
Simona said...

I think I understand what is four you frosting, here in Romania its called cream. But wait to tell me what is this: box cake mix. Please, here is my email: sapaceanu.simona@yahoo.com

January 27, 2010 06:40 AM
166
Natasja said...

Hi there :) I think your cakepops are just adorable!!!

Just made the smiley cakepops with Teun, my stephson, for his birthdayparty tomorrow :)
Smileys are drying up now so we can draw the funny faces on, he just loves the eaten one ;)

We just had a little quarrel with the candy melts, they seemed to stay rather thick, so we have no smooth coating, but kind of wild hairy smileys :D

January 29, 2010 08:32 AM
167
bakerella said...

Michelle – they don’t need to be frozen after. Sounds like you are using the wrong kind of candy coating.

These work best: candy melts, bark coating, compound coating, confectioners coating.

Not regular chocolate.

February 3, 2010 11:05 PM
168
Suzanne said...

Hi there. Can’t wait to make these! I have a few frosting questions:

Do you have to use cream cheese frosting to mix with the cake?

If using store bought frosting, does the frosting consistency matter. The supermarket sells original, whipped, creamy and the craft store sells the really stiff icing. Thanks!

February 11, 2010 05:03 AM
169
Miya said...

poopy!!!

February 17, 2010 03:33 PM
170
bakerella said...

The truth is, I hate this recipe.

It is soo complicated!

Please DONT try it.

I tested these with my children and they were NOT in the mood!

February 17, 2010 03:35 PM
171
Caroline said...

I made these last night for my son’s party at school. Here are 3 tips I discovered:

1. You need more than ONE bag of the chocolate candy to cover all the pops.
2. The trick to covering your pops is making sure they STAY cold. I ended up putting my pops back in the ‘frig about 1/2 through covering them. I also had to reheat the candy b/c it start to get thick and making it hard to cover the pops.
3. Don’t make them too big!!! Think “Blow Pop” size. I made the mistake of making my first ones WAY to big which made it more difficult to cover.

All in all, I will make them again. We’ll see how the kiddos like them!

February 23, 2010 06:08 AM
172
Sonu said...

What type/kind of/ brand edible ink/pen did you use? I got one from the craft store and it doesn’t write as well as yours at all. I just couldn’t get to write on the pops. Pls help.

February 23, 2010 07:30 PM
173
whitneyjt said...

I notice that a lot of your recipes for the bites are using red velvet or chocolate cake. If I want to use vanilla cake mix, would I still use cream cheese frosting or could I use just regular frosting?

February 27, 2010 04:51 PM
174
jasmin said...

So, my friends and i tried making these… and FAILED miserably lol. The cake balls came out perfect, firmed, and we were ready to dip them in the candy melts. But it was SO hard. does the melts have to be like water? We tried to get it as liquidy as we could without over heating.. how do you know when its perfect? and what brand of candy melts do you use?

thanks! :)

March 5, 2010 04:52 AM
175
Rhnee O'Brien said...

LOVE all of your ideas! I’ve made cake pops several times, and am actually making some today for my daughter to take to school in celebration of her 8th birthday. I wanted to know if you know why sometimes the outer shell cracks during the “drying” process? I usually drizzle a colored chocolate over the tops in an effort to hide the cracks, but would like to avoid the problem in the future if possible. Thanks!

March 10, 2010 02:59 PM
176
cookie said...

hi! my name is cookie i’m 13 and my friends bday is tomorrow i tryed to make these and only 3 came out good!!!!!! the stick kept falling off!the marker didnt write on the chocolate they kept breaking! please help asap! thanks! byw I LOVE YOUR WEBSITE!

March 15, 2010 05:46 PM
177
Abby said...

Is there a specific kind of candy melt that you tend to use more often? especially for coloured candy melts? I bought various colors of Mercken’s and yet to try them out. Love your site!!!

March 26, 2010 05:07 PM
178
susie said...

Hi
I keep getting oil onto the outer dried chocolate layer. Do you know what is causing this? I am using a box mix and can frosting and candy melts.

March 29, 2010 11:38 AM
179
Lauren said...

Hi Bakerella,

My friend and I are huge fans of your cake pops! We have made several batches and they are just adorable. We do see, however, that they lack the “professional” look and consistant appearance. There are a lot of factors at work here, with the cake consistency and the candy coating consistency being top of the list.

I have read all of the comments here and will put them to use, but I do think it would be amazingly helpful to post a tutorial that photo documents each step so that we can see what our should look like.

Please don’t make us wait for your book . :D

THANKS!

April 1, 2010 01:18 PM
180
Kelsey said...

Hi Bakerella!
I’m a major fan of your site, and I adore this recipe! But the first time I tried it, the candy melts had the consistency of melted chocolate. The mix wasn’t smooth and the pops were very difficult to dip. They became crumbly and fell into the candy because it was so stiff. Is there any way for me to fix this for the next time I try it? I used Wilton’s white candy melts last time, maybe another brand? Please help!!

April 4, 2010 05:04 PM
181
Maggie said...

haha soo cute and I was smiling! :)

April 5, 2010 02:04 PM
182
dani said...

I tried to make these and they worked perfectly until I went to dip and then it was a total disaster. Do you have any tips? The candymelt mix just didn’t seem soft enough but then went too overheated. Thanks!!!

April 10, 2010 01:17 AM
183
eunice said...

hey.. can i know what frosting to use?? i’m from Malaysia(asian country) so i’m not very sure what kind of pfrosting to use as baking supplies are rather limited here.. =).. thanks in advance!

April 14, 2010 07:36 AM
184
Jackie =) said...

Yummy! =) thanks for the recipe,will definetly try this =) im planning to make one for my son’s christening as a giveaways to the guest,yaaay! goodluck to me! =)

April 15, 2010 04:28 AM
185
Raychel Mak said...

Lovely with your great job! ;)

April 17, 2010 07:57 PM
186
Verna said...

I made these for a group function and they were a HUGE hit!!!

April 18, 2010 02:31 PM
187
chingyi said...

hey! it looks really cute! :)
erm i just wanna ask if u cn use chocolate instead of candy melts because ive got no idea where to get them. and will it melt easily if i use chocolate? cause the area i stay in is pretty hot.
reallyreallyreally need ur help cuz im baking this for my fren’s birthday and i dont hav much experience in making cake pops. thankx bakerella!
<3chingyi
-singapore

April 24, 2010 08:31 PM
188
ali said...

I loved these smiley face cake pops. To complete my smiley face theme, I found smiley face centerpieces and place cards at imjiggy.com. You couldn’t help but smile.

May 4, 2010 12:22 PM
189
georgina said...

Hey i love your website and cannot wait to try them! My only Problem is I can’t find candy melts anywhere (live in uk) what can i use instead??

May 14, 2010 06:32 PM
190
Sway said...

Hola!
I’ve just discovered your site and I absolutely love what you’re doing. I love to bake and I’d like to try some of your stuff.

Now my “problem” is that I’m in Germany and I have no clue where to get a box of cake mix. Of course, we have these kinds of mixes but I’m not sure what kind/flavor to use for this. Do you have any suggestions?

Thanks in advance and keep all the goodies coming :D

May 20, 2010 07:15 AM
191
mandy said...

They are all awesome. All of your cake pops! They are amazing!

I have tried them now. & failed… badly. Your choc you get so smooth. I figure it needs to be very runny. I think my cake balls were to big too. & I need to find better sticks. They slid through! ekkkk.. Total disaster.

Yours rock! I will keep being admiring of them for now…

May 22, 2010 11:59 PM
192
Tami D said...

Finally, an original idea…i love it and i am DEF making some of these….the possibilities are endless!

June 8, 2010 01:15 PM
193
blogofjoan said...

using the microwave to heat the candy melts didn’t work for me. they came out all chunky looking. i kept reheating the candy melts but eventually they got all dried out and unusable. did you use a double boiler?

June 8, 2010 05:41 PM
194
Lisa Schilling said...

OMG these are such an amazing idea. I am going to try my hand at making these for my sons little league party. Yep baseballs and gloves (I just ordered a candy mold for the gloves). Thanks for the ideas!!! I will send you a picture somehow if they turn out! :-)

June 10, 2010 12:52 AM
195
Green said...

I was just wondering, can you could do this with homemade frosting, like buttercream, rather than the store-bought can frosting?

June 13, 2010 08:23 PM
196
Stef said...

LOVE the red velvet cake balls. Making them for our daughter’s hometown reception. I”m trimming them in the wedding colors! This will be the 6th time I’ve made them in the past two months. EVERYBODY loves them. Have you ever tried freezing them? I’m curiouse how they would do.
Love your site and pretty much every idea you’ve shared – keep it coming and thanks a bunch!

June 13, 2010 09:54 PM
197
Kim Carnright said...

WOW!!!! I LOVE these!!! I’m going to make them with our chef series Dove chocolate. I think the tempuring unit will work perfectly. I am in love with your site, btw!!!!

June 15, 2010 11:58 AM
198
claudia said...

Hi, I make this cake pops last night and didn’t have mucho luck :( the chocolate was too lumsy didn’t come out as soft as yours and then they started to break! :(…. please help what did i did wrong?
I used wilton chocolate melt candy, & a place the cake pops in the freezer before coating the chocolate.
thank you Claudia

June 16, 2010 09:56 AM
199
Vicki said...

Love this idea. Thank you for your inspiring and clever creations. I have added a little feature on my blog http://www.shoppegirls.com/ linking back to yours.
Vicki

June 17, 2010 01:51 AM
200
Kerri said...

Just found this website a few weeks ago, and just in time for my son’s 5th birthday. He is obsessed with space, so we dipped 8 in white chocolate and decorated them to look like the different planets (if you use your imagination), and the rest we dipped in regular chocolate to be asteroids. We also made a lemon sun cake and made a styrofoam base to put the cake and planets on, with star stickers as well. The kindy kids loved it and the teachers were very impressed.
I had problems, but learned as I went – I had to thin down the chocolate with oil (I wasn’t using compound choc because I couldn’t get hold of it). The first few fell apart but I got the hang of it.
Thank you so much for your inspiring idea! I am now an avid follower. :-)

July 1, 2010 12:30 AM
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