Tips & Tricks

Because I receive questions from time to time, I've decided to add a page of tips & tricks.  These are things that I have read from books and online as well as techniques I've modified and discovered myself.  Each time I work on a project, I learn something new or figure out a better way to do things, but not without frustration.  Practice, experience, and optimism really do help!

~ I will add material as time permits and as I figure things out ~
Please check back often!



Substitute for Buttermilk: When you need buttermilk for your recipe and you don't have it on hand, here are two simple recipes for homemade buttermilk substitution:
     1) Mix 1 tbsp of vinegar into one cup of milk.  Let stand for 5 minutes.  Milk should be curdled;
     2) Mix 1 tbsp of lemon juice into one cup of milk.  Let stand for 5 minutes.  Milk should be curdled.
I love these quick buttermilk substitutions because it also means that you can make the perfect amount for your recipe, which is no more leftover buttermilk in your fridge to go bad!

ROLLING the Cake Balls

MELTING the Candy Melt

Consistency: The coating of cake pops/truffles is essentially candy melts, or almond bark.  Even if you buy the same brand of different color candy melts, each color seems to have a different viscosity when melted making consistency difficult to come by.  A couple tricks of thinning the candy melt is to add a sliver of shortening or cooking oil.  When adding shortening, make sure all the shortening bits are completely melted before you dip your cake balls.  Failure to do so will surely result is hideously looking-coated cake pops/truffles.  When adding oil, be careful not to add too much and to stir thoroughly before adding more.  If you add too much oil, your cake pops/truffles will be too soft and will not harden properly.  Think about the cooking oil - at room temperature it's liquid.  Too much cooking oil in your candy melt will also make it liquid at room temperature.  Personally, I like to use high quality odorless oils with high heating points such as Grapeseed Oil or Safflower Oil.

Melting: ALWAYS microwave the candy melt in increments (I've had my own share of unusable candy melt).  If the candy melt is completely solid and I have a full bowl, I will microwave 50 seconds for the first increment, stir, then microwave for another 20-30 seconds.  Once again, how long you microwave the candy melt will depend on the color and/or viscosity of the candy melt.  After stirring the second time, I will add a little bit of shortening or cooking oil and stir thoroughly.  If you accidentally overheat your candy melt, I suggest throwing it out and starting a new batch.  Adding shortening or cooking oil to try to save the candy melt only results in wasted shortening, cooking oil, and time.

Adjusting the Color: Add oil-based coloring to the candy melt at this stage to mix your own color.  A little bit of color goes a long way.  Remember, you can always easily darken the color of candy melt, but lightening the color of candy melt will take much more time and effort; patience is a virtue.

DIPPING the Cake Pops or Cake Truffles
Smooth coatings; Cracking

Sticks or no sticks?

DECORATING the Cake Pops or Cake Truffles
Fondant, Candy, Candy Melt, Disco, Luster, & Petal Dust, Sugar sprinkles, Food coloring, Edible Pens (when to use them and when not to), Tools, Cookie/Fondant cutters, etc.

Time Allotment:

STORING the Cake Pops or Cake Truffles
Cool dry place


I'm still trying to figure this one out, LOL.  Currently I have my own website (obviously) and use many of the social media technologies (i.e. Facebook, Pinterest, Twitter, Etsy, etc), but much of my orders are through friends and referrals.  If anyone as any tips, please let me know!

I would LOVE to publish my own Cake Pops and Cake Truffles book.  Does anyone know a publisher?  :D

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