Our Top 5 Most Asked Questions Answered💡📍

Our Recommended Chocolate for Cake Pops🍫✨

For the best dipping experience you will need to use high quality chocolate. Merckens is a great brand and then we also like Stovers Chocolate Ultra White. We also love Eleven O'One as this is a very high quality chocolate that contains more cocoa butter solids and and cocoa butter. Ultra White is a beautifully white and Eleven O'One is a little more yellow because of the high Cocoa Butter content. The two brands mixed together make a vey nice middle ground and great consistency with both good color and smooth texture.

Our Recommended Cake Pop Recipe: can be found on our website at:https://www.mylittlecakepopmolds.com/blogs/recipe-blog

Cake Pop Dough Storage and Freezing Tips:

 💡How long can I store cake pop dough? Cake pop dough can last up to about 2 weeks in the refrigerator. If you wait this long to make cake pops we recommend eating them right away as the cake pop dough is on it's last days of freshness.

Can you freeze Cake Pop Dough?

I know people do it. I however, have never had great success. I find it always gets some condensation in the dough that I do not like and makes working with the dough not as easy as when it's fresh. Cake pops can be tricky on the best day so I just don't freeze my dough. Instead wrap you dough in parchment paper and put in an air tight container in the refrigerator until you are ready to use.

Why do Cake Pops Crack?

Cracking happens when your dough is significantly colder than you melted chocolate. The bigger the temperature difference, the more likely cracks will form.

✨ Pro Tip: Let you melted chocolate sit for a couple of minutes to cool down before you begin dipping. Ideal dipping temperatures are in the high 80's.

📍 Happy Cake Poppin' We hope you enjoy these tips. Let us know how they work for you and make sure to visit us at www.MyLittleCakepop.com