Welcome to the Cake Decorators Q&A

Hello everyone,

I have a big problem. I need to cover 40 cake pops in pink chocolate for a hen night. I have tried to make cake pops once before with white chocolate and they were a real mess. The chocolate just came off in chunks and they really didn’t look neat. I don’t want to use candy melts as the cake pops are already sweet . Has anyone had any experience in cake pops with a lovely smooth finish. The decoration I am adding–wait for it is a penis on all cake pops. Not my idea I did try to talk them out of it by making flowers and hearts but they were having none of it. Please help By the way I making the ‘dcoration’ in flesh coloured white modelling chocolate.

i add vegetable fat or paramount crystals to make my chocolate easier to work with.

Thank you alisongolfer ,

I have never hard of paramount crystals. What sort of vegetable fat do you use. Do you mean white fat like trex or crisco?

Hi ozzym

Paramount crystals help to thin out your chocolate so it can mould better. If you go on youtube and search paramount crystals SweetWise have a video on how to use it. If you’re able to temper your choccy the finish will be much better. There is instruction on tempering in the Chocolate shard cake tutorial.

Hi madeitwithlove,

I always use tempered chocolate. I have had a look at paramount crystals and they are pretty much shaved pieces of white vegetable fat like trex. So I think I will add a tiny amount to my tempered chocolate. Thanks for your advice.