Why Your Cake Pops Are Cracking (And How to Prevent It)

If you’re planning a birthday party for your child this year, the last thing you want is for his cake pops to split during the party! You might be tempted to buy a huge assortment of different flavored cake pops, but that’s not necessarily the best idea.

While cake is simple, the process of making cake pops takes a bit of skill. Cake is rolled out into thin sheets that will become the bases for the popsicles.

Once baked, the cakes are rolled around sticks or toothpicks to keep them in shape while they cool.

When you’re learning to cook cake pops, there’s a good chance that you’ll run into some common problems. One of the most common problems that people encounter with their cake pops is that they seem to crack. This is most likely due to a lack of knowledge about how to properly make them.

You’ll want to make sure that your frosting goes on nice and smoothly. The problem is, as soon as you start adding your frosting ingredients, it’s easy to get carried away and end up with a batch that’s too runny. But don’t worry – there are ways to fix it!

What Causes Cracked Cake Pops?

Cakes are perfect for a dessert, but unfortunately they don’t always pop out of the mold completely intact. This is why the best way to prevent cracks in your cake pops is to ensure that you’re baking and assembling them properly each time you make them.

If your cake pop is cracking, the most common reason for this is that the temperature of the cake ball and the frosting you applied to it was too high. Try lowering the temperature and see if that helps!

More often than not, the coating on the cake will be too hot or the cake ball will be too cold. How does this happen?

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When your cake pops are hot they expand and when they are cold they shrink. These changes can be a big problem for the structure of your cake pop if they are not handled correctly.

As the heat from the warm coating transfers to the cold cake ball, the cake ball will expand ever so slightly. The coating will then begin to harden and truly attach to the outside of the cake batter.

Fixing the Issue

There’s not much that you can do when the cake pops have already cracked. No matter what you do, it’ll be a noticeable fix.

Many people are okay with just leaving the imperfect cake pops as at-home treats rather than offering them for display or as gifts.

You may be able to hide the problem with an appearance fix that will make the crack go away but the problem is still there.

If the crack runs through a large portion of the icing, you may not have much choice other than to start over or replace the whole cake.

You can choose to use some of the cake to try and cover up the crack in your icing, but it can be tricky. As with everything, it depends on the consistency of the frosting and how well you can apply it.

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For some people, this is a great solution to a problem. If you are stuck with a frosted cake that has a cracked top layer, the only way to fix it is to take a good look at the original cake recipe and find out how to make the top layer lighter and less crumbly.

The best way to solve a problem like this is to prevent it from happening in the first place. Keep everything at a much closer temperature, or avoid placing the product in such extreme environments.

Making Sure it Doesn’t Happen

The best way to ensure this never happens is to prevent temperature differences from occurring. By keeping everything the same, the chances of cracks developing will decrease substantially.

The process of making cake pops is one in which the frosting is scooped out of the container and placed in the cake pop molds. Cake pops are then put in the freezer for at least one hour so that the frosting hardens.

You can also use food processor to make frosting that is easy to spread on cupcakes. It will take longer, but it will be a bit smoother.

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When dealing with a chocolate cake or other dessert that is prone to “sweating,” it is generally recommended to first allow the cake to cool to room temperature before attempting to unmold it. This way, the moisture is able to escape more easily.

The goal of this cake pop frosting recipe is to reach the proper frosting consistency for your cake pops without overheating the frosting.

How to make cake pops

Here is a quick rundown of how to make these addicting and delicious treats. You can find the full detailed recipe in the printable recipe card at the bottom of this post. Bake the cake mix, let it cool and trim off the dry outer layer.

Take the first bite out of your cake ball! Then, if you like, take a bite out of it again. If you don’t, save it for later, or give it to someone else.

Crumble the cake into very fine crumbs and mix it with the vanilla frosting. Using a cake pop former or your hands, roll the mixture into balls.

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Insert the cake pop sticks into the cake balls. You’ll need to dip the ends of the sticks into some melted candy melts before inserting them.

Then freeze for 15 minutes. Dip the cake balls into the candy melts and let them sit upright in a styrofoam block.

How to Store the Cake Pop Centers

After you have formed your cake pops, place them in an airtight container and either store them in the refrigerator for up to a week or freeze them for up to a month.

Dipping cake pops in melted chocolate has become a favorite way to garnish a variety of treats. To make sure your dip is perfect, start with the lollipop sticks inserted into each cake pop before adding the chocolate. The added stick makes it easy to remove the cake pop from the container.

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If you do freeze your cake pop centers, you’ll want to store them in the freezer overnight to let them thaw. Moisture will leak through the chocolate as the center cools.

The centers may crack as the chocolate melts, however, it is easiest to dip the centers when they are cold. They will not lose their shape in the warm chocolate and the chocolate will also harden right away once dipped.

Store the pop centers in the freezer for approximately a month, then move them to the refrigerator the day before you are ready to dip.

How to Store Dipped Cake Pops

Pre made cake pops can easily be stored for up to 3 days in the fridge. A quick tip: don’t forget to use parchment paper when storing pre baked treats in the fridge.

Parchment paper will prevent any sticky residue from accumulating on the surface of your food or icing, preventing it from drying out and ruining your treats.

Place the cake pops on top of the paper towels in a single layer and cover with plastic wrap. If using a plastic container for storage, make sure the container has a tight fitting lid.

Put the cake pops in the refrigerator for 5-7 days. About an hour or so before you’re ready to serve them, take them out of the fridge to allow them to come to room temperature.

How to Prevent Cake Pops from Cracking

If you want a crisp candy coating on your cake pops, be sure to store them in a cool, dry place away from direct sunlight.

This way, when the treats come back to room temperature, they will still have a hard candy shell and not be too chewy.

The chocolate pop won’t be ruined. The freezer is only storing the cake, so once you take it out, you’re back to having a fresh cake for you and your guests to enjoy.

After baking the cake pops, allow them to cool and put them into an airtight container. You may be tempted to throw them into the freezer, but this will cause moisture to form on the outside and you’ll need to wait until they’re completely frozen to eat them.

If you’re hosting a birthday party, or any other type of social gathering, it’s important to get your cake pop decorating done early on.

A birthday party can be a fun and stress-free event, but if your guests arrive to find a mess of sticky mess and sticky hands, it can ruin the party.

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