Wednesday, 11 January 2012

Cake Pop Tips: Melting & Dipping

Now that you have your cake balls rolled and chilled you're ready to melt your coating and dip. Here is today's set of instructions and tips. Don't forget that you can also pick up the eBook version of Top of the Cake Pops which will be available at a special promo price later this week.


INGREDIENTS
400 g (14 oz) white candy melts
2 tsp sunflower oil
20 lollipop sticks
Sprinkles or edible glitter to decorate
Polystyrene block



METHOD

1.  Melt the candy melts in a bowl by following the instructions on the packet and stir in the
sunflower oil until smooth.
2. One at a time, dip each lollipop stick about 1 cm into the melted candy melts and push
the stick halfway into each cake ball – this will ensure the ball doesn’t fall off when you dip
it completely. Set aside to dry for a few minutes.
3. Dip the cake ball all the way into the candy melts, covering it completely, then tap off any excess.
4. Place some sprinkles into a small cup and dip the pop into it (or sprinkle directly onto the pop). Tap off any excess and stand in a polystyrene block for about 15 minutes to dry.
TIP: Make sure you make some spaced out holes in your polystyrene block before you start dipping. 
5. Once dry, you can wrap your pops with lollipop-style cellophane bags or store in a tin.
They last for up to one week if stored in a cool place


Tomorrow's tips will be all about sprinkles, supplies and packaging...




Thanks to Hardie Grant for letting me share the pics and text from the book.





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