As I had a open pot of frosting, I decided to try this recipe as my second attempt at cake pops.
The texture of these pops were lighter (may have also been as I made them smaller by using a scope as a measure). But I still struggled to dip and coat my pops post refrigerating. I also tried using candy melts as my coating this time round instead of melted chocolate. I couldn't seem to get the consistency to go thin enough so that a nice smooth coating could be achieved. I'm still wondering how you can gain such a smoothed finished to a cake pop.
I found how I like to form any future cake pops I venture to make. Would appreciate any advice regarding coating cake pops before I tried them again.
xxx
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