- Keep your kitchen equipment/utensils free of water when melting the chocolate. Getting water in the melting/melted chocolate will cause it to seize.
- Using white chocolate in place of the candy melts: If you don’t have access to candy melts or would prefer to use white chocolate, you can tint the white chocolate using food gel color and substitute it using a 1:1 ratio (1lb candy melts = 1lb white chocolate).
- If the chocolate is too thick: You can thin it by adding a little bit of vegetable shortening. Stir a little bit in, stirring until it’s completely melted and test to see if it’s the consistency you want. A little bit goes a long way.
- Don’t have a double boiler? You can melt your chocolate in the microwave using 10 second increments. Just be careful, it’s very easy to over-cook chocolate this way.
- Preventing cracking: Cake pops often crack because the filling was too cold prior to being coated and it shrunk as it warmed back up. To prevent this, make sure you don’t freeze your cake pops any longer than you need to during any of the steps that call for freezing.
- Storage: Cake pops can be stored at room temperature for 2 days or up to 7 days in the fridge in an air tight container.
Cake recipe from Miette (2011), pg. 55
Cake pop making technique adapted from Bakerella