Peanut Butter & Jam Cake Pops Recipe – Tip Junkie (2024)

FAQs

How to make cake pops round and smooth? ›

Roll tablespoons full of the cake mixture into round balls and place on a lined tray. Place the tray into the freezer for 10 minutes, or fridge for 30 minutes, and then do a second roll. This will help the cake balls become really nice and smooth/round.

Hardened candy coating acts as glue so it can be very helpful in preventing your cake pops from falling off the sticks. Before inserting your sticks into your chilled cake balls, dip the end of each stick into candy coating. I suggest inserting the stick about half way into the cake ball.

This easy recipe is super easy to make with only a handful of ingredients and no baking required! Unlike cake, cake pops are bite-sized and easy to eat without any mess, perfect for small kids!

Don't make your cake balls too big or they may fall apart when you dip them. Do scoop and form only a few portions at a time. It'll help prevent your dough from drying out. Don't keep the unformed dough exposed to air (again, it will dry out).

If you don't chill your cake pops enough before adding the sticks and coating them, they may not be completely set. This could cause them to fall apart rather than hold their shape. In addition, your cake pops could be too big for their sticks.

To avoid cracking, let your cake balls warm up to room temperature a bit before dipping in warm candy or chocolate. Once dipped, let your cake pops sit at room temperature for 5 to 7 minutes before placing in the fridge or freezer so the candy has time to cool.

We usually weigh our pops, and we've found that 20g is a good goal to aim for. Or, try to keep them about 1.5 inches in diameter. Finally, you may have used too much frosting, making the cake ball way too soft and unstable. Add more cake, rest them in the fridge, and try again!

If the cake is too cold and the icing is too warm when it is coated, the shell will crack from the difference in temperature. We know hot objects typically expand while cold objects shrink in size, so it makes sense that the spherical treat could split once it's settled and cooled down.

While this gives them a glossy look without the need to temper, it results in a less rich and nuanced taste when compared to real chocolate. For a more grown-up and luxurious form of cake pop, you can use melted chocolate instead of candy melts.

If you have guests or you are making cake pops to send guests home with, it's important to give them fresh cake pops, because you can't be sure when they will eat it. You can make such one or two days in advance, but not longer than that. However, cake pops can be stored up to seven days if refrigerated.

Why don't you use oil for cake pops? ›

Make sure you pick a mix that calls for 3 eggs. Substitute the oil and water in the directions with 1 cup (250 ml) of milk and 1 stick (½ cup or 125 ml) of butter, melted. The use of oil in the cake will cause your cake pops to heavily ooze oil in certain instances and the sticks will yellow severely.

These are usually caused by stirring your chocolate too vigorously. To prevent air bubbles, create a smooth “spot” with the back of your spoon before dipping your cake pop.

Hold the spatula at a slight angle so just one side skims the surface of the icing. Smooth the sides of the cake first. Smooth the top of the cake from the outside edge of the cake towards the center. Use long, smooth strokes that feather off just past the center.