Ok, so I’ve been practicing with cake pops and have learned so much since the first time I tried to make them. One of my biggest challenges was the CRACKING! I would make my pops and put them in the fridge to set. Then I would take them out and dip them. All would look good until about an hour passed…. then the cracking would begin.
I was so grateful to find a video from pintsizebaker.com on how to fix a cracked cake pop. The problem is that I can’t seem to find the video anymore. So here is how you fix your cracked pops.
- Let the cake pop hit room temperature. (I let mine sit overnight.)
- Melt your chocolate and dip a tooth pick into the chocolate.
- Run the toothpick over the crack filling the crack with chocolate.
- Run your finger over the crack to remove excess chocolate and to smooth the chocolate into the crack.
- If the crack is still visible use the tooth pick to spread more chocolate over the crack and repeat step #4.
- Keep running your finger over the crack until the crack is completely sealed with chocolate.
- The warmer your finger is the better. It gives you an opportunity to mold the chocolate over the crack.
Ahhh… beautiful cake pops…
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