The easiest dough to cake pop with is Play-Doh consistency. Dough should be neither dry nor oily. The best dough can keep it’s shape without chilling. Dough should be smooth and soft with no lumps or hard pieces.

1. Our #1 tip in making great cake pop dough is to substitute oil for another ingredient that is less oily. We like to use butter as it is a solid, tastes great and works well.
2. We get asked all the time what cake pop recipe we use. We use boxed cake (no particular brand) for our cake pops.
3. Do not over cook your cake, take out of oven promptly and cover with a clean dish towel. While still warm but not hot put cake n a mixer (or food processor) to grind to a smooth consistency. We recommend removing any hard or brown pieces and use only soft fluffy cake. This will produce the most flawless, truffle like consistency.
4. Add a small amount of frosting if needed. Only add one spoonful at a time until you get a dough that sticks together, is not dry but is not overly moist.

Chocolate

1. Our favorite brand of chocolate that we find to be consistently easy to work with is Puratos Carat Choco-Coveture. Easy and ready to use. You will not need to add oil or Paramount Crystals to this chocolate to thin them out.
2. We also like Calleboua and Guittard.
3. You may want to mix brands to get a consistency that is best for you.
4. Do not dip the cake pop in hot chocolate. Chocolate should be melted and smooth but not hot. TEMPER

Hand wash cake pop molds and do not put in oven or dishwasher.

WHAT RECIPE IS BEST FOR CAKE POPS?

• Perfect cake pop dough is smooth, play dough consistency, moldable and neither dry nor sticky. Many cake recipes call for oil in their recipe and oil is a liquid and not a solid therefore it will always try to separate from your cake especially when it gets warm and it is for this reason that oily dough is harder to work with.
• My magic tip is to substitute butter for oil. You can do a straight 1:1 swap, melt butter and use in place of oil.

WHY DO MY CAKE POPS FALL OF THE STICK?

• Usually, this problem has to do with the consistency of the dough you are using. Oily, too soft, or too dry dough won’t hold well and falls off the stick.
• Candy melts can also be the culprit. When candy melts are too thick, they can push the cake pop off the stick. If you are using quality chocolate, however, this is a less common reason for cake pops falling off the stick.
• Dipping your stick in candy melts before inserting them into your cake pop is also very helpful. Allow the dipped stick to fully dry in the cake pop before dipping the whole cake pop into the candy melts.

WHAT BRAND OF CANDY MELTS IS BEST?

• The brand of chocolate that you choose will determine how nice and how much fun you will have to dip your cake pops. Not all brands of candy melts are made for dipping. A high-quality chocolate that is made for dipping will melt nice and smooth and be dipable.
• Our #1 go-to chocolate is PURATOS CARAT Coverlux available in our store.
• We also love Guittard and Callebaut chocolate. These brands are more expensive but are higher quality chocolate. These brands you will need to find in a specialty baking store or online.
• HOW DO YOU COLOR CANDY MELTS?
• • We recommend buying white chocolate and mixing your own custom colors CHOCOLATE CHAMELEON Color System. This will achieve the nicest most vibrant color possible. It is a great USA-made system of 11 colors to be combined and create 100 colors more. (available here)