For my godson's first birthday celebration, I volunteered to make cake pops since I thought making decorated animal sugar cookies would be time consuming, considering the volume and detail needed for a children's party. Man oh man was I in for another emotional roller coaster ride.
Of course I made
Then I encountered a post in a forum where you should let the temperature of the melted candy/chocolate cool down, since dipping the cold cake pops in hot chocolate would cause it to crack later on. The party was just around the corner and I didn't have much time to have a back up plan so cake pops it were. It had to be.
Anyway, after shaping and leaving the cake balls to set in the fridge for a couple of hours, I took them out then started melting the chocolate in the microwave. After melting, I patiently waited for its temperature to cool down - around 98F (36C) - and started dipping. So far so good, the coating was slowly setting. At that time I was conditioning myself, to get ready in case the cracks started forming 40 minutes after the pops had set. Three hours go by, still no cracks. Could it be?
Look ma, no cracks!
This amazing cake was made by Iñigo's mum. Look at those cute animal toppers! The detail on those little monkeys under the lion is just insane.
Of course there were cupcakes, too.
My cake pops even matched the colors of the balloons. How cool is that?