I am sharing with you my secrets in making cake pops.

YOU WILL NEED:
cake
frosting
candy melts / candy wafers
paramount crystals/ vegetable shortening
sprinkles

TIPS:

1. Trim off edges or any caramelization in the cake to make a smoother consistency when rolling into cake balls.
2. Crumble into small pieces
3. Add a little bit of frosting at a time. You don’t want the cake to be too moist/ wet when rolling because it will fall from the stick. It should feel like play dough.
4. Use an ice cream scoop for even sizing.
5. Make a test ball. If it breaks when rolling, add a little bit more frosting.
6. Slightly squeeze the cake before rolling to make it compact. Take your time in moving the cake into a smooth ball.
Chill for 15 minutes only.
*Chilling them longer will make the balls too hard and can cause some cracks when inserting the stick.
7. Use only candy melts/ candy wafers intended for cake pops. Insert cake pop stick just halfway through the cake ball. Chill for 5 minutes only.
8. Add some paramount crystals/ vegetable shortening to thin out candy melts.
9. Dip cake pops vertically.
10. Use a styrofoam/cake pop holder to let the cake pops set/ dry.
11. Be creative.
12. DO NOT REFRIGERATE. Let the cake pop dry/ set at room temperature.
Enjoy!
*Please excuse my large-size gloves, I ran out of small gloves.