Anonymous
Hola Lilian!Thank for your message. Here are my tips:1. There are a copule of very important ways to make sure your cake pop stays where it should. The first is It helps to get the consistency of your dough just right. If you add too much frosting, it will be too moist and slippy. Too little frosting and it will break into crumbs. So my advice is to add the frosting bit by bit until the dough is firm and not crumbly, but not tacky to the touch.2. To get a nice round pop, I get a small amount of dough and roll it between my palms until it is a smooth sphere. It really helps to use a measure of some kind to get consistently sized pops. I use a small size cookie scoop like the OXO one in my .3. Then it is very important to chill the cake balls so they set. If you don’t chill them, they will be too soft and slip down or off your stick. Also, once you have added the stick, chill them again for a few minutes to set the Candy Coating holding the stick in place.4. I assume you mean Candy Melts when you refer to the Chocolate melt. To lighten the consistency of Candy Melts, you can add a little bit of vegetable shortening (or flavorless vegetable oil) to the melted candy melts. If you are simply melting chocolate down I don’t know if this would work properly. I don’t recommend using chocolate as it is very hard to keep liquid and you cannot re-melt it. I guess the only way would be to get one of those Chocolate Fondu pot things that keeps the chocolate liquid.Hope this helps!Buena Suerte!CP x##imported-begin##Ayser##imported-end##