Welcome to the Cake Decorators Q&A

Hello

I’m making some white/ivory cake pops for a wedding made with vanilla cake and white chocolate ganache.

My question is about the covering… I’ve never tasted /used candy melts before but have heard they are very sweet and not like real chocolate. does anyone know of any good alternatives to Wilton candy melts?

Many thanks

CupcakeAddiction has a three part video on youtube that will take you thru brands, stages, coloring, etc of alternatives and using

Hi goldengoose

Merckens taste slightly better than Wiltons, neither is ever going to take the place of real chocolate or even just a bar of chocolate. Treat it like as if tempering, heat, mix, heat mix until the chocolate is almost all melted. Any small lumps remaining will melt in the heat of the molten choc. Let the chocolate cool to 29c and use for covering your cake pops.
Here is Paul’s tutorial:

Christmas Cake Pops

You don’t have to even temper bars of chocolate (compound) you can just melt and use if you want. I put compound through the same process as tempering only because it gives a harder shell.
I took all my candy melts back to Hobbycraft, they were, well…..!! and never again x