So Elegant, So Halloween.
Kinda lets your partner know that you’ll love them til Death!
During last week’s Cake Pop stand giveaway, I got a couple of comments about my Cake Pop Roses.
They are very easy to make because there is no cake pop shaping involved.
Before I get into making the Cake Pops, I want to review the Wilton Chocolate Pro Melting Pot.
I picked up a few of these because I’m going to be teaching a cake pop class later this month. I usually just melt my candy wafers in a ceramic mug in the microwave and have had pretty good success with it. In order to keep the candy melted and from making repeated trips to the microwave, I thought I would give this a try.
I started off with one, 10 oz bag, of Wilton’s Candy Melts. It took about 8 minutes for it to melt down, but there was just not enough depth to the pot. The cake pops were taller than the candy. So I added a second bag to the pot and all was melted in 20 minutes.
Even with 20 ounces of candy in the pot, it still was not deep enough to completely cover the cake pops. Adding more would have only resulted in mess and wasted candy.
1. This pop is touching the bottom. No good.
2.What’s worse, is that I had to move the pop around in the candy to coat it which lead to it falling OFF the stick. NO GOOD!
3. To add insult to injury, the candy was too hot. I had turned the heat off prior to dipping and removed the small pot from the heating element, but it was just too hot. The thick candy created a vacuum that pulled the pops off the stick. SO NOT GOOD!
How can you tell if the candy is too hot or too thick?
Candy melts will melt at BODY temperature. The bowl should not be hot to the touch and the melted candy should just be slightly warm on your finger.
If the temperature seems good, test it out BEFORE thinning it out.
Because the Wilton pot was too shallow, I poured my candy into a coffee mug. I was trying to accomplish two things.
1. A deeper dipping container – check!
2. Cooling off the candy to have a better dipping quality – fail.
See the top left picture? I pushed my cake pop into the candy and it did not flow over the edges and coat the pop. Instead it left a VOID, a WALL, an INDENTATION around the pop.
That’s how you can tell that it’s too thick!
To solve the problem, I add a small amount of Coconut Oil. I used to use Crisco, but no longer do.
Just add a little bit at a time, I’d guess there was about a teaspoon of coconut oil on that spoon, to about 10 ounces of candy. Stir it up until it’s smooth and falls off the spatula in a smooth ribbon and not in a thick glob.
Second pop, went in smoothly. The candy still had a slight indention, but it flowed over the cake pop and coated it.
So much better!
So…. Now that that’s done… Making the Roses.
Make you Cake Batter and Roll your Cake Balls. For Video Tutorials, CLICK HERE
While the chocolate was melting in the crock pot, I melted a few green candy melts in the microwave and filled a leaf mold. It remained on the counter for almost an hour while I got the pops done.
Dip the pops and set them upright to dry.
Take a small baggie and some black candy melts to it. Snip of a tiny corner and make circles around the top half of the pop. While the lines are wet, sprinkle on some black sugar crystals.
(Sorry I don’t have any pictures, my hands were full and I was moving fast.)
I also had some Disco Dust to sprinkle on top, because sparkly things are way better!
When the pops are done, pop out the leaves from the mold and attach to the cake pop at different angles using a drop of black candy melts.
Give them to someone you LOVE to death!
As for the Wilton Chocolate Pro Melter…
– Easy to Clean
– It’ll keep the candy melted for as long as you need it
– A bit pricy at + $30 at Michael’s (get a 40% off coupon)
– Too Shallow
– Gets too Hot
– Can only melt one color at a time
Overall, I’ll keep using it to see if I can figure out the secrets of the Wilton Chocolate Pro, but I’ll still keep melting the additional colors in my ceramic container.