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How to Decorate Cake Pops

  1. Place the mould with finished cake pop balls onto a level work surface.
  2. Melt the chocolate in a bain marie (See our tutorial on how to temper chocolate), and dip the end of a lollipop stick into it.
  3. Insert the covered stick half-way into the cake pop ball. Repeat with the remaining cake pop balls.
  4. Refrigerate until the chocolate is firm around the lollipop stick. Re-melt the chocolate making sure that you melt enough to submerge the entire cake pop without tilting the bowl, and without hitting the bottom of the bowl.
  5. Dip the cake pop into the chocolate, so that it is completely submerged and ensure that the entire cake pop is covered.
  6. Lift the cake pop out of the chocolate and gently tap to remove excess coating, turning the pop as you go so the excess will come off evenly.
  7. The top half of the mould is designed to hold your cake pops steady for decorating and cooling. Simply push the sticks firmly into the holes.
  8. Decorate with sprinkles, nuts, icing or chocolate.

Please note: If decorating with loose ingredients i.e. Sprinkles, chopped nuts etc., do not allow the chocolate to harden completely as they will not stick. Some decorating methods will require the chocolate to harden eg. icing.