I raged against the heatwave this weekend, not just because I was melting in the high 30 degrees heat, but because extremely high temperatures are the bane of any cake pop maker (or even cake decorators for that matter).
When you dunk a cake pop into melted chocolate, the ideal room temperature allows you to mess around with it long enough to add your sprinkles or whatever else you want to do, but cool fast enough to solidify neatly. Melted chocolate refuses to solidify above a certain temperature so my air-cond was blasting away during the weekend. Because food safety always gets first priority, I had to keep the cakes and cake pops for long periods in the fridge – variations in humidity are not a cake pop’s best friend as you then have to battle the condensation that occurs.
That aside, I loved the projects for this weekend. As I was making colourful hats, teasing melted chocolate to form a clown’s hairdo and popping red Little Skittles on for the noses, I thought, “So much fun must be illegal.”