How I Prep and Store A LOT of Cake Pops, Cakesicles and Mini Cakes _ SAVE Your Leftover Cake Tops

Hi , it's Ashley from Sweet Dreams Bake shop and welcome back to my channel where I make a lot of cake and cookie decorated tutorials as well as give a lot of baking business tips .

So if you're anything like me , then you're gonna have a lot of cake tops left over .

Now when I was running my at home baking business and even now , I really , really do not like the idea of waste .

I want to try and conserve as much as possible .

Now , there are a multitude of ways to actually conserve your products .

This is one of my favorites though .

You can make these into cake jars .

You can also make mini cakes out of your scraps .

But I really like doing it this way because when I make cake pops , I find that they last for a really long time .

And when I was doing orders , it was one of those things that people did order often .

So I was able to just kind of whip it out and have it on hand when I talk about stock orders versus custom orders .

This is the epitome of what I mean about having a stock order on hand .

So something that you can continue you have and that you always make , what's great was that I could offer my standard cake pops at a little bit of a lower price because they were a stock order .

But it's also a bit of a hybrid because I could offer these as custom as well .

The only thing that they wouldn't get to customize is obviously the flavor for these .

I kept them fairly neutral .

Now , the thing with cake pops is there's no specific recipe .

It really relies on how dry your cake is when you actually make the cake pop and what type of filling or frosting that you decide to use ?

Now , here , I'm using some leftover Italian meringue butter cream , which I will warn you right now .

Sometimes if you use butter creams , this can leak oil from your cake pops .

It doesn't always happen .

And especially because I'm using such a small amount .

I most likely won't have issue .

But if you've noticed in the past that your cake pops leak a little bit of oil , it's usually due to the fact that you're using butter cream in this .

So later on , I am actually going to use a different filling .

So how do I know when the actual batter I'm gonna call it itself is ready .

Well , your cake ball can form really , really easily .

That's how you know it's ready if it can form easily and smoothly without any cracks and crevices , you're good to go .

Now , the other way that you can do this if you're not into sitting there rolling balls over and over is you can press these into ready made molds .

And I really , really love this option .

Now , I will say this cake mold that I'm using is actually pretty large and this would probably produce kind of like a mini cake .

So if you want to though , you can get smaller molds and make really really adorable cake pops that are in different shapes .

And of course , we have our cakes ales , which became super , super popular in the last couple of years and these are great because they're small enough so that people can consume a whole cakes by themselves in one sitting .

Now , I have very limited freezer space .

So there's a specific process that I go through to make sure that I'm freezing things in the appropriate order and making sure that in the end , all of these products end up frozen .

So I'm here rolling these out and I do want to go back and talk about texture just a little bit more when you're rolling these to get them nice and smooth , you actually need to apply quite a bit of pressure you're rolling .

And then after you feel that it has formed a ball , you can kind of ease off on the pressure and just kind of mold it with the palms of your hands .

I know it sounds a little bit silly that I'm explaining how to roll these .

But when I first started making cake pops , all of them kind of turned out a little bit all long and wouldn't be nice and smooth on the outside , resulting in cracked chocolate or crevices in my chocolate .

Once I dipped them and to get these all fairly uniform in size , I am using an ice cream scoop really important that you level off that ice cream scoop every single time .

Now , I'm putting this into the fridge first .

I'm not going to place this in the freezer mainly because I don't have space in my freezer .

If you have room in your freezer , go right ahead and place that in right away because that's probably going to be your best option .

Now , I'm moving on to my chocolate cake pops and this is mixed in with a little bit of marbled cake as well .

And then I'm adding in a generous dose of dark chocolate ganache .

Now I find with gnash , I don't get that oil leaking problem .

So if you are a little bit nervous about that or have had issues with that in the past , I definitely recommend that you use a ganache just quickly revisiting on how I mentioned earlier that there is no particular recipe for cake pops because it depends on the type of cake that you're using .

These chocolate cake pops , turn out very differently and feel very differently than the vanilla ones , right .

So , what I did was I placed everything in the freezer that I possibly could .

So all of the cakes , the heart mold ones , those all went into the freezer for a little bit .

First , everything else stayed in the fridge .

So everything that I could fit into the freezer , I did put in the freezer .

Then once those things are frozen , you can easily stack anything on top and it's not going to wreck the integrity of the shape at all .

Also in my live on Instagram today where I finished up making some of these cakes ales and the cake pops .

Some of you talked about how you had difficulty removing the cakes ale .

I like to do it this way instead of placing the chocolate first and then placing it in , I personally just find it a lot easier to dip once it's nice and solid instead of putting the chocolate and painting it in like that .

Although I will say if you do it that way , you get a really nice shiny chocolate .

All right .

So as you saw there , I just kind of chucked in all of the rest of the cake pops .

Those are fairly frozen except for the ones on top .

So I know that all of that shape is going to be maintained and there's , there's no need to put parchment in the middle .

So in terms of actually decorating and dipping these cake pops , I'm going to do a follow up video to show you how to actually dip frozen cake pops and ensure that these stay spherical .

Thanks so much for watching guys .

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Bye .