Cake pop icing


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Soooo... I've stuck my thumb into a new project. I started offering cake pops (I call them Sipps) of my cake flavors. You know how much i don't like frosting, right? I like candy melts even less. I made a few trial orders with the same store bought frosting I use on my cakes, but after melting to be able to dip, it didn't harden back up, leaving the Sipps sticky. Tasty, but sticky. However, i was complimented several times for not using the "extra hard, extra thick, extra sweet" candy melt coating most other cake pops have.

Thus my dilemma, what is in between the two? Like frosting, but firms up. (yes, i made the mistake of trying to combine the two, #wthhappenedthere.)
 

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I don’t know if there’s a happy medium. I’m wonder if a real chocolate glaze or ganache would work. It wouldn’t dry super hard, but it would taste incredible.

https://www.callebaut.com/en-US/chocolate-video/technique/glaze-how-to

Admittedly I’m not a fan of cake pops. But I’ve made enough to know that the brand of candy melts makes a huge difference. The Wilton candy melts are the absolute worst tasting and the worst to work with. The two I think are a lot better are Metckens and Guittard.


Merckens
http://merckenscandymelts.com/

Guittard A’Peels
https://www.globalsugarart.com/guit...MI05vbi8OF2AIVifhkCh10xwOwEAQYAiABEgJwXPD_BwE
 
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I don’t know if there’s a happy medium. I’m wonder if a real chocolate glaze or ganache would work. It wouldn’t dry super hard, but it would taste incredible.

https://www.callebaut.com/en-US/chocolate-video/technique/glaze-how-to

Admittedly I’m not a fan of cake pops. But I’ve made enough to know that the brand of candy melts makes a huge difference. The Wilton candy melts are the absolute worst tasting and the worst to work with. The two I think are a lot better are Metckens and Guittard.


Merckens
http://merckenscandymelts.com/

Guittard A’Peels
https://www.globalsugarart.com/guit...MI05vbi8OF2AIVifhkCh10xwOwEAQYAiABEgJwXPD_BwE
I personally can't stand cake pops. But, what's better to do with a botched cake than make balls with it? And i can get so many out of one cake. Once i get the process down and get a less sticky coating, maybe they won't be as much of a time consumer and i'll enjoy and appreciate them more.
 
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So i went with Nestle white choc chips melted into warmed OTC frosting. Worked like a charm! Matter of fact, it hardened so fast the peppermint dust wouldn't stick if i didn't put it on right away. Even had a little pearlesque shimmer to it! Still a bit sweet for my taste, but since i don't make the cake that sweet, it balanced ok.

(These are White Christmas Sipps - vanilla cake with creme de menthe and vodka.)
 

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So i went with Nestle white choc chips melted into warmed OTC frosting. Worked like a charm! Matter of fact, it hardened so fast the peppermint dust wouldn't stick if i didn't put it on right away. Even had a little pearlesque shimmer to it! Still a bit sweet for my taste, but since i don't make the cake that sweet, it balanced ok.

(These are White Christmas Sipps - vanilla cake with creme de menthe and vodka.)
Congratulations on finding a combination that gives you the results you wanted. Sweetness is subjective. Like you I cannot handle much sugar. But I have a few friends and family who like the really rich sweet treats.
 

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