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Cake Pop Cracking and Oil
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TOPIC: Cake Pop Cracking and Oil

Cake Pop Cracking and Oil 7 years, 6 months ago #1

When I am making Cake Pops there are times that when they are drying some tend to crack if not oil will start coming out. Please tell me why they crack, it is so frustrating especially when you have an order.

Thank you

Re: Cake Pop Cracking and Oil 7 years, 6 months ago #2

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Hi Josie,

Welcome! Fortunately, I haven't had these happen to me yet, but I've done some research and found the following info that I hope will help you!

Taken from an article on Veronica's Cornucopia, Cake Pops, Balls, & Truffles: Troubleshooting & FAQ:

Q: Why is my chocolate cracking?

A: I have found mine cracks if I overheat the chocolate before dipping, or if I freeze the cake balls/pops very long before dipping. Make sure you very gently heat your chocolate–you never want it to get hot but just barely warm enough to melt.

The surest way to keep your chocolate from cracking is to place your styrofoam block in the refrigerator, or even better, the freezer, and place each pop on it after dipping. This is a pain, but if you have a lot of issues with cracking, this will prevent it. However, don’t leave your pops in the freezer too long. Just let them sit long enough to get hard, then remove. If they get too cold, they will sweat when you remove them from the freezer.

The fix: if your chocolate does crack, just spoon some melted chocolate over the crack, making sure to cover it well. It won’t be pretty, but it will keep the cake ball contained and will still be delicious. If you are using sprinkles, that will help disguise it.


Q: I’ve noticed that some of my cake pops start leaking oil once the chocolate is set. Why is this happening?

A: I usually have 1 or 2 pops or balls per batch that leak oil, and for me it is always because 1) a miniscule spot on the ball didn’t get covered with chocolate or 2) I left an air bubble in the chocolate before it set, which creates a weak point that can’t contain the pressure of the filling so that it eventually starts to squirt out. If there is any spot not covered, the oil will separate from the cake mixture and start leaking out (I’ve even had the cake ball mixture itself squirt out!), so be thorough when you’re dipping. Also, make sure you poke any air bubbles you see before the chocolate hardens so that the liquid chocolate will fill in the space before it sets. I usually use the ones that spring leaks for “taste testing” since I always like to enjoy one or two of them from each batch, but if you want to fix it, you can: dab off the oil and spoon on a little bit of chocolate onto, around, and a little beyond the area where the oil has touched. If you don’t spread the chocolate further than where the oil was, the oil will follow the same path out and will leak again, despite having been recovered. You need a tight seal and that means chocolate on chocolate with no oil on the surface. Also, if you use sprinkles that have sharp edges, be careful and don’t use a lot of force because if they poke through to the cake beneath the chocolate, oil will start to leak out from the area once the chocolate is set.
Last Edit: 7 years, 6 months ago by CPG Admin.

Re: Cake Pop Cracking and Oil 7 years, 5 months ago #3

This used to happen to me when I first started, its a number of different things that could be happening. You could be rolling your pops too tightly and now they are trying to expand and find a weak spot in the chocolate. Your chocolate is getting too hot, if you don't have warmers you might think about getting them, it might help. After pulling my cake balls out of the fridge I let them set for about 10 minutes before I dip them, doing this has greatly decreased my crackage.
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Re: Cake Pop Cracking and Oil 7 years, 5 months ago #4

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Thanks for the input, Amanda! What kind of warmers do you mean? Like the melting pots that have a warm setting?

Re: Cake Pop Cracking and Oil 7 years, 5 months ago #5

Yes, those are the ones I have. As soon as the chocolate is melted make sure you reduce it down to warm.
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Re: Cake Pop Cracking and Oil 7 years, 5 months ago #6

I was having the same problem. They crack because the cake is too cold and chocolate is too hot. After the chocolate melts let it cool down until it is cool to the touch. Let your cake pops sit out of the fridge for several minutes before you dip them. The closer in temperature the two are the better your results will be.
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