Perfect cake pop dough is smooth, play dough consistency, moldable and neither dry nor sticky. Many cake recipes call for oil in their recipe and oil is a liquid and not a solid therefore it will always try to separate from your cake especially when it gets warm and it is for this reason that oily dough is harder to work with.

My magic tip is to substitute butter for oil. You can do a straight 1:1 swap, melt butter and use in place of oil.

The brand of chocolate that you choose will have a big impact on the ease in which you can dip your cake pops. Not all brands of candy melts are made for dipping. A high quality chocolate that is made for dipping will melt nice and smooth and be dip-able.  

Our #1 go to chocolate is Chocomaker's, Melting Chocolate Dip Candy widely available at Party City or online. 

What we love about Chocomaker's Dipping Chocolate is that they are easy to find, relatively inexpensive compared to other brands and you will never need to add oil to this brand of chocolate. One drawback to this brand if any is that sometimes the white chocolate can be on the thin side and if you are working with a dark cake pop dough then it may show the dough through. Therefore we like to mix this brand with another high quality brand to create a consistency that works well for our needs.

We also love Merckens and Guittard chocolate. These brands are more expensive but are higher quality chocolate. These brands you will need to find in a specialty baking store or online.

1. The best recipe to use with the molds is one that is made with butter or sour cream. This will make your dough less sticky and easier to work with. 
2. Do not over stuff the molds. If you have a kitchen scale, weigh the dough before putting it in the mold. Most molds take around 1 ounce of dough.
3. You can use corn starch sprinkled on the cake ball before putting in the mold. If you are having a hard time getting a good shape this step really helps create a better and more defined result. 
4. Clean off all seams before taking the cake pop out of the mold and pat down any remaining seams after the cake pop has been removed from the mold and before dipping for a smoother finish.
5. Since the molds are 2 parts and they cut the excess dough off, there will always be a seam. With this in mind it is best to insert your stick into the seam line whenever possible. This will give you a perfect front and back. 

• If you follow our recommended recipe you may not need to chill your cake pops before dipping. However, if you find your cake pops are falling off the stick or losing their shape then we recommend chilling your dough for a couple of hours before dipping. 
• Wrap cake pop dough in parchment paper and place in a zip log bag or in an air tight container. Store in refrigerator for a couple of hours or over night before molding.
• Store cake pops in this manner as well.