How To Make Cake Pops With The Mold

Ever looked at those perfectly round, impossibly smooth cake pops at a bakery and wondered how they achieved such perfection? While rolling cake balls by hand can be a messy and inconsistent process, there's a much easier way to achieve professional-looking results: using a cake pop mold! These nifty tools take the guesswork and effort out of shaping your cake pops, ensuring uniform size and a smooth surface that's ready for dipping and decorating.

Cake pops are more than just a trendy treat; they're a delightful way to celebrate any occasion. From birthday parties to holiday gatherings, these bite-sized desserts are always a crowd-pleaser. Mastering the art of cake pop making with a mold opens up a world of creative possibilities, allowing you to experiment with different flavors, colors, and decorations. Plus, they're a fun and engaging activity to do with kids!

Ready to Mold and Roll? Let's Answer Your Top Cake Pop Questions!

How do I prevent the cake from sticking to the cake pop mold?

The key to preventing cake from sticking to your cake pop mold is to properly prepare the mold before adding the cake mixture. This involves thoroughly greasing the mold cavities with a non-stick spray or melted shortening, ensuring every nook and cranny is coated. Then, lightly dust the greased mold with flour or cocoa powder, tapping out any excess. This creates a barrier that allows the cake to release cleanly once baked.

Greasing and flouring (or cocoa powder) the mold is crucial because the cake batter naturally adheres to the mold's surface as it bakes. The grease acts as a release agent, while the flour or cocoa powder provides a dry buffer between the grease and the batter, preventing direct contact and sticking. Make sure you use a generous amount of non-stick spray or shortening and don’t be afraid to get into all of the smaller details. If you are using shortening and a pastry brush, it helps to melt the shortening first. It's also important not to overfill the mold cavities. Overfilling can cause the cake to rise beyond the greased area, increasing the chance of sticking. Fill each cavity only to the recommended level, usually indicated on the mold or in the recipe instructions. Finally, allow the cake pops to cool slightly in the mold before attempting to remove them. Cooling helps the cake solidify and pull away from the mold edges.

What's the best type of chocolate to use for coating molded cake pops?

For coating molded cake pops, melting wafers, also known as confectionery coating or compound chocolate, are generally considered the best option. They melt smoothly, set quickly and firmly, and don't require tempering, making them incredibly user-friendly for both beginners and experienced bakers. They also come in a variety of colors, simplifying the decorating process.

Melting wafers offer a significant advantage over real chocolate (such as couverture) because they are formulated to melt and re-harden easily without the need for tempering. Tempering is a process that stabilizes the cocoa butter in real chocolate, giving it a glossy shine and a crisp snap. While tempered real chocolate offers superior flavor and mouthfeel, it requires specific temperature control and techniques, which can be challenging. For cake pops, where ease of use and visual appeal are often prioritized, melting wafers provide a reliable and attractive coating. While melting wafers are a great choice, it's worth noting that the flavor can sometimes be less complex than that of high-quality real chocolate. However, the convenience and predictable results make them ideal for achieving consistent, professional-looking cake pops. If you prefer the taste of real chocolate, you can use tempered couverture chocolate, but be prepared for the extra effort and precision required to maintain the temper during the dipping process. Here's a quick recap of why melting wafers work well:

How much cake batter should I put in each mold cavity?

Fill each mold cavity approximately ¾ full with cake batter. This allows the cake to rise during baking without overflowing and creating messy, misshapen cake pops. Leaving a little space ensures the two halves of the cake pop mold will fit together properly.

Overfilling the molds will result in batter squeezing out when the top is placed on, leading to cake pops that are difficult to remove and potentially uneven. Excess batter can also create a flat bottom, making it hard to insert the stick later. Underfilling, on the other hand, will create smaller, misshapen cake pops that may not hold their shape well after being dipped in chocolate. A good visual cue is to aim for the batter level to be just below the ridge where the two halves of the mold connect. Using a piping bag or a spoon can help you precisely control the amount of batter added to each cavity. Remember that batter expands during baking, so err on the side of slightly underfilling rather than overfilling, especially if it is your first time using a particular recipe or mold.

How long should I bake the cake pop batter in the mold?

Typically, you should bake cake pop batter in a mold for 15-20 minutes at 350°F (175°C). However, it is crucial to check for doneness with a toothpick inserted into the center; if it comes out clean, the cake pops are ready.

The baking time can vary depending on several factors, including the size and material of your cake pop mold, as well as the specific recipe you're using. Dark-colored molds, for example, might bake faster than lighter ones. Therefore, while the 15-20 minute timeframe is a good starting point, it's always best to err on the side of caution and begin checking for doneness around the 15-minute mark. Inserting a toothpick into the center of a pop is the easiest and most accurate way to ensure your cake pops are fully baked. Overbaking will result in dry, crumbly cake pops, while underbaking will leave them gooey and likely to fall apart when you try to remove them from the mold. Remember that ovens can vary in temperature accuracy, so consider investing in an oven thermometer to ensure your oven is accurately set to 350°F. Also, it helps to let the cake pops cool slightly in the mold for a few minutes after baking before attempting to remove them. This allows them to firm up a bit, reducing the risk of breakage.

How do I insert the sticks into the molded cake pops properly?

The key to inserting sticks into molded cake pops is to do it gently but firmly, after unmolding and while the candy coating is still slightly soft. Dip the tip of the stick into the melted candy coating, then insert it straight and evenly into the center of the cake pop, pushing about halfway through.

After unmolding your cake pops, ensure they are mostly set but not rock-hard. The candy coating needs to be firm enough to hold its shape but still pliable enough for the stick to penetrate without cracking. Dipping the tip of the stick into the melted coating acts as a "glue" that helps secure the stick and prevents the cake from crumbling off when being handled and eaten. Inserting the stick straight and evenly is crucial. If you insert it at an angle, the cake pop will be unbalanced and may fall off the stick. Pushing the stick about halfway through provides sufficient support without compromising the integrity of the cake pop. Avoid pushing the stick all the way through, as this can cause the coating on the opposite side to crack or break. After inserting the sticks, place the cake pops upright in a stand or Styrofoam block until the coating is completely set and the sticks are firmly anchored.

How can I get a perfectly smooth chocolate coating on my cake pops using a mold?

Achieving a perfectly smooth chocolate coating on cake pops using a mold involves several key steps: ensuring proper chocolate tempering, using a high-quality mold, employing the correct dipping/coating technique, and allowing the chocolate to set correctly. Mastering these elements minimizes imperfections and creates a professional-looking finish.

Tempering chocolate is crucial for achieving a smooth, glossy, and stable coating. Properly tempered chocolate will contract slightly as it cools, making it easier to release the cake pop from the mold and preventing bloom (those unsightly white streaks). Use a reliable method for tempering, such as seeding or using a tempering machine. Equally important is the mold itself. Opt for a smooth, non-stick mold made from food-grade silicone or plastic specifically designed for cake pops. Before using the mold, ensure it's clean and completely dry. Any moisture can negatively affect the chocolate's consistency. The coating technique also plays a major role. Fill the mold cavity completely with tempered chocolate, ensuring there are no air bubbles. Insert the cake pop stick through the designated hole, then gently insert the cake ball. Add a little more chocolate on top to completely seal the cake pop. Gently tap the mold on the counter to release any trapped air bubbles and help the chocolate settle evenly. Finally, chilling the filled mold in the refrigerator for a short period (around 10-15 minutes) allows the chocolate to set quickly and evenly, further contributing to a smooth surface. Avoid over-chilling, which can lead to condensation and a less desirable finish.

How do I store cake pops made with a mold so they stay fresh?

To keep your molded cake pops fresh, store them in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to a week. Avoid storing them in the freezer, as this can affect their texture and cause the candy coating to crack.

Storing cake pops properly is crucial to prevent them from drying out or becoming sticky. The candy coating, while protective, isn't entirely impervious to environmental changes. Room temperature storage is ideal for short-term enjoyment, as it maintains the cake pop's soft texture. Be sure the container is truly airtight to prevent moisture from seeping in or out. If your kitchen is particularly warm or humid, refrigerating the cake pops is a better option. When refrigerating, ensure the cake pops are well-sealed to prevent them from absorbing any odors in the refrigerator. Condensation can sometimes form on the coating when the cake pops are taken out of the fridge, so allow them to come to room temperature gradually before serving to minimize this. This will help preserve the appearance and prevent the coating from becoming sticky. Remember that freezing is generally discouraged, as it alters the cake's consistency upon thawing, but if you must freeze them, wrap each cake pop individually in plastic wrap before placing them in an airtight container.

And there you have it! Cake pops made easy with a mold. I hope you enjoyed this little tutorial and that your cake pops turn out absolutely delicious. Thanks for reading, and be sure to check back soon for more fun and tasty treat ideas!