Cake pops why is chocolate cracking

You made your cake pops too big. The bigger your roll your cake balls the more they weigh. If you roll them too big, they may be too heavy to stay on the cake pop sticks. Make sure you very gently heat your chocolate—you never want it to get hot but just barely warm enough to melt.

Solution: The difference in temperature of the coating hot and the cake ball out of the refrigerator cold can crack a cake ball.

From your headline, I thought they were cracking after you dipped them in the chocolate As it warms to room temp, it expands a bit and cracks the hardened chocolate. There are a bunch of cake pop tutorials online.

Many have troubleshooting tips. Cracking the 1 cake pop mystery. Generally, it's a temperature issue - the cake balls are too cold and the melted candy is too hot. Some bakers like to chill their cake pops in the freezer, and use mini Crock pots or double boilers to keep their chocolate hot - this can create an extreme difference in temperature.

If you roll them too big, they may be too heavy to stay on the sticks. The cake is probably rather moist and then you add the change in temperature and cracking chocolate may be the result. Try allowing the chocolate to set at room temperature or an air conditioned room if it's a particularly hot day.

Cracking and uneven rising are among the common cake problems. Simple tips, such as using cake strips, lower oven temperature and careful monitoring can help. Can I fix it? Same here. Use those muscles! Do use a cookie scoop with a 4cm diameter to help you make small, uniform portions. Do scoop and form only a few portions at a time. Do use candy coating. Do use Paramount Crystals — and only Paramount Crystals — to thin candy coating. Do use oil-based dyes for tinting candy coating.

Just be aware that dyes will slightly change texture and taste. Read the label carefully. Do use small silicone or microwave-safe plastic bowls and cups one-cup capacity to melt candy wafers. When I make cake balls, I freeze them completely often for days before I dip them. If I put the chocolate on them while they're still totally frozen, they always crack, but if I let them sit out for about twenty minutes before dipping them, they're okay.

Sorry I don't have any good advice to give you, but I hope you find an answer soon. I get the same problem I end up doing the same thing as CiNoRi You may have rolled the balls too tightly. Make sure when you roll them just enough to get into a ball shape and hold together. Don't pack them into tight balls because they will want to expand after taking them out of the refrigerator. You should also chill them longer than 15 minutes. I chill mine for at least 2 hours.

You can also double dip in order to cover the cracks. Hope that helps. That's what I remember reading in bakerella's recipe book: rolling balls to tight can cause cracks and if they're too cold when you dip them. Unfortunately, Bakerella has been quite ill and in the hospital lately I hope she's out by now, but I don't know , so you may not get too much from her Facebook page right now.

This always happens to me when my cake balls are too cold and they're coated with candy coating that is too hot. I now freeze the cake balls but transfer them to the fridge an hour before dipping so that they soften.

I also try to stir the candy melts as much as I can instead of over heating them in the microwave. It's a fine, frustrating line but that temperature difference helped for me! Good luck! Hello everyone! I got the solution this weekend after so many tries and figuring this problem out.

I made my pops with sticks and placed in refrigerator for hours,,then I while I melted my choc.. Let it cool down for a little bit,,once cooled, then dip them and decorate and right after, place back in refrigerator over night or for a few hours at least.

Ppl on here told me to NOT freeze the pops anymore and refridgerate since the pops will crack while warming to room temp.. I'm so glad I found my solution,,do this and you should be fine.. The only time I have my cake pops in the frig is when I'm letting the candy on the stick harden I never freeze them or refrigerate them and I have never had one crack.

I am making some this afternoon and I will be willing to bet all of them will crack since I am posting this. I used to have this problem. I stopped putting the cake pops in the fridge or freezer at all. I just roll the cake ball, dip the stick in melted chocolate, and push it into the cake ball. I allow it to dry or set that way for about 30 minutes before dipping the entire thing in the melted candy. I then allow them to set at room temperature until they harden. I never use the freezer or refrigerator at all anymore.

It works for me. For some people, this ends up being a good solution to a problem. While this certainly has the chance of fully covering up the crack, it will also undo any decorative work you did beforehand and it will also make the coating much thicker than it should be. These are the three ways you can attempt to fix an already cracked cake pop. You can also consider not heating the frosting up as much to get it to the proper consistency.

More often than not, this type of frosting is easy to melt and even holding it in your hand long enough will begin to melt it. You can experiment with heating settings to see what the lowest setting you can get away with is, as all kitchen utensils are going to be slightly different. The goal of this is to reach the proper frosting consistency for your cake pops without overheating the frosting. Before you know it, you will know the tricks to getting cake pops that not only taste good, but look good as well.

I accept the Privacy Policy. Click here to cancel reply.