[NEW] How to Make Cake Pops (with no cracking & sitting up version) 2020

How to Make Cake Pops (with no cracking & sitting up version)

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Hi I am Rebekah from Angel Foods. I help home cake makers start their dream cake business, one step at a time!
— For Cake Businesses, I help you make more money from cakes!

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37 thoughts on “[NEW] How to Make Cake Pops (with no cracking & sitting up version) 2020

  1. Rachel Alcorn says:

    For all the people who keep bitching about she is talking too much a lot of people including myself have had a lot of problems making them whether it be them cracking or them falling off the stick a pleather of things have went wrong with making these just look on YouTube for failed attempts at making them this is a educational informational video she is explaining from the beginning to the end of how to make cake pops and she is explaining in detail why this is and why this is a lot of people including myself have had a lot of problems making them whether it be them cracking or them falling off the stick trust me it's not as easy as it looks so stop being mean and just click out of the video no need to be a bitch and write a hateful comment

  2. Jessyka Fischer says:

    Omg u saved our party! I watched like 4 videos and yours was the only one that had all the info i needed. Thanks for making this video. Ps: i used the pound cake from Safeway and i just put in the freezer for like 40 minutes. No need of add anything to the cake!

  3. Susan Mai says:

    americans dont use the word candy for chocolate. The majority of cake pops are coated with candy melts aka candy coating which are often chocolate flavoured but not actually chocolate because they do not have enough cocoa powder and cocoa butter to be classified as chocolate. Candy melts are used more often because you'd have to temper chocolate to get a smooth and shiny coating.

  4. Roberta Comeau says:

    Rebekah, all though I'm viewing your work much later than first published I find your tutorial and pleasant approach inspiring. I look forward to making these pops. I've "bookmarked" your presentation to view as I learn the process. Thank you for sharing, Roberta from USA (upstate New York)

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