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Discussion Forum

Topic: Cake Pops
khloesmama 06/16/2012 2:39 PM
I have recently started making cake pops and followed the recipe for the basic cake ball pops on this site. I have found that refrigerating is not necessary at all. If the balls are refrigerated the candy melt coating always cracks on me. I use an entire cake and 1/2 can of store bought icing crumble and mix well together, make my balls then melt my candy melts in the Wilton Chocolate Pro with 2 teaspoons of Crisco shortening, then dip a 6 or 8 inch cookie stick into melt and place into balls and wait until it dries then start dipping them. With no refrigeration none of them crack any longer. I also just gently tap the excess off by tapping the stick onto my opposite hand-again gently