To fridge or to freeze – that is the question!
After you roll your cake balls, they need to be chilled so that they stay on the stick and hold their shape during the dipping process… but what is the best way to do this? The refrigerator or the freezer?
Please share what works best for you in the comments below!
For me, it’s the fridge…
And here’s a few reasons why…
Candy Cracking
Using the fridge can help avoid cracking issues when the pops are dipped. Generally, cracking is due to a temperature issue - the cake balls are too cold and the melted candy is too hot. Some bakers like to chill their cake pops in the freezer, and use mini Crock pots or double boilers to keep their chocolate hot – this can create an extreme difference in temperature. When I make cake pops, I keep my cake balls in the refrigerator and use the microwave instructions on the candy melt bag.
Cake Ball Splitting
Has this ever happened to you when you put in the cake pop stick?
When the cake ball is over-chilled, it hardens and will split open as you insert the stick. I’ve actually had this happen to me when I leave them in the refrigerator for too long. What works best for me… I leave the cake balls in the fridge for the amount of time it takes me to melt my chocolate and get my dipping supplies all set up (usually about 10 minutes). Click for an easy fix tip!
Pop Perspiration
As it gets hot and humid outside, it can effect your baking on the inside. If cake pops are put in the freezer, when you bring them out to dip, they can begin to sweat and little beads of moisture form on them. Word to the wise: water and chocolate are mortal enemies. If too much moister gets into the chocolate, it will seize up into a lumpy mess.
So what method works best for you… fridge or freezer?
I used to always freeze them, but never knew if I was going to have cracking problems if I froze them too long. Now I keep them in the fridge and don’t have many problems with them.
Kim, I roll mine and put them in the fridge but when it’s time to dip I take them out of the fridge and let them get room temp. I melt my chocolate and let it get to almost room temp before dipping. I’ve never had a problem with them falling off the sticks or cracking since I’ve been doing this method. As far as the cake pops splitting, that use to happen to me because I wouldn’t cover my pops with cling wrap. Cling wrap keeps the cake pops moist and keeps them from splitting. Even when I roll and put them in the fridge I cover them with cling wrap and put another paper plate over it.
Hope this helps someone.
Happy popping
I do the same…I dip at room temp…both the cake balls and the melts. When I refrigerate, it’s only for the amount of time it takes to melt my chocolate. I find that the crock keeps the chocolate too hot, so I microwave, but never at more than 50% power. And ALWAYS cover with cling wrap! A dry cake ball is an unhappy cake ball
I dip them after being in the fridge for 15 minutes to avoid cracking. If I freeze them, then I put them in the fridge the day before I need them, then bring to room temp for an hour before I need them, returning to the fridge for 15 minutes again before dipping. This is the way I avoid cracking.
I used to fridge always! Then I started to not do it at all and I am having no cracking, oozing, or anything like that. Its all working wonderfully now!
I almost always use the fridge for the same reason – didn’t want to risk them being too cold, then slightly expanding as they warm up, causing the chocolate to crack. I have used the freezer, but made sure they weren’t in there for longer than 10 minutes.
I don’t do either…….I just roll em’ out and dip them
I roll and then put in Sterilite 5.8 cup snap on lip containers. I can fit 18 balls in each container and then stack the containers up in my refrigerator. If I have time, I like to refrigerate them for several hours or overnight to get them really firm. Then I take out and bring them close to room temperature and dip in chocolate that is about room temperature. Very rarely do I get a crack, and if I do, it is always because I didn’t let my chocolate get cool enough or missed popping a bubble. Good luck everyone!
~Melinda~ from One Bite or Two, Clovis, CA
I roll / shape then pop them in the fridge while I melt the candy coating. They are not in the fridge for more than 10 – 15 minutes. Unless I am doing A LOT, I take them all out of the fridge together to stick and dip. If it’s warmer than I thought or I take longer than expected, I may put them back in to the fridge for a second time.
I also like to use cold cake and cold frosting to aid in the process of firming up.