perfectly smooth cake pop dough

perfectly smooth cake pop dough

Posted by Jeanette Facey on 6th Jun 2016

One of the most frequently asked questions I get asked is "Why are my cake pops lumpy after removing pops from the mold?"

Although the molds will shape your dough they won't correct bad cake pop dough. I always respond with what goes into the mold will come out of the mold. Therefore, you need to start with perfectly smooth cake pop dough in order to get beautiful smooth cake pops!

I made this video while on a working vacation so I'm using my mini prep. Ordinarily I would be using my 5 quart food processor that will hold my entire cake. If you notice in this video I only added a very small spoonful of frosting for this batch and that is because I only have a very small amount of cake. 

Only add just enough frosting to make sure your dough isn't cracking and sticks together nicely. Too much frosting will make your dough too soft and harder to work with but too little dough will make your dough dry and fall apart.

Once your dough is made cover with plastic wrap and chill in refrigerator. Once chilled you can use dough with your cake pop molds:)

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