Cake! magazine by Australian Cake Decorating Network May 2020 Cake! Magazine | Page 23

Step 3 to 5:
Gently roll each portion into a ball. Be sure not to apply too much pressure when rolling the dough,
as this can cause the chocolate on the cake pop to crack as the chilled cake comes back to room
temperature. Once all the balls are rolled place them in the fridge to chill.
Gently melt your chocolate in a microwave or using the double boiler method.
NOTE: If you are using a microwave heat for 30 second bursts, stirring between each heat so you don’t
burn the chocolate buds.
Dip the cake pop stick approximately 1-1.5cm in the melted chocolate and then in to the chilled cake
ball. This will anchor your cake pop stick into the cake ball so it doesn’t fall off.
Fill a mug with the melted chocolate and slowly lower in your first cake pop, making sure the cake ball is
fully submerged. Gently lift the cake pop out and remove the excess chocolate by tapping the cake pop
stick with your finger. Once the chocolate stops dripping, turn your cake pop the right way up and tap
the stick again to settle any chocolate lumps or bubbles. Place your cake pop into a styrofoam block to
dry. Repeat this step until all of your cake pops have been dipped in chocolate.
NOTE: This step can be quite tricky and needs to be timed perfectly. Here are a few tips:
- If you find the cake pop ball is slipping from the stick at any time, pop it into the freezer for 5min to
chill the dough.
- If you find your chocolate is getting a little thick or starting to set, pop it back into the microwave for
15 to 20 seconds. Stir and repeat until the chocolate is the desired consistency.
Step 6:
Finally, tie a pretty little ribbon bow around the cake pop stick. Enjoy!