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Tips:
Prepare all the ingredients and batter before starting to preheat
•
the appliance.
Fill the sections easily using disposable pastry bags or sealable
•
plastic food storage bags with their corner clipped.
Actual cooking time may vary, depending on the ingredients
•
and type of cake pops; in general, count 4 to 6 minutes cooking
time per batch. The more batches you do, the lower the cooking
time.
If the top half is lighter colored than the bottom half, this is normal
•
and due to the batter rising – the bottom portion is usually in
closer contact to the baking plates than the upper half.
Different recipes may rise differently while cooking. Pre-test a new
•
batter before starting full batches of cake pops, in order to see
the optimal level of batter needed to manage full, round pops,
but avoid overflows.
A denser batter than your usual cake or cupcake batter will work
•
best for cake pops. If using a ready-mix (like Brownie mix, Angel
cake mix, muffin-mix, etc.), add a little less liquid than
recommended.
The sticks will hold more firmly if their tip is dipped in candy
•
coating / glaze before inserting into the cake pop.
For glazing or decorative coating, please use a deep bowl where
•
you can make sure the cake pops will be submerged. Handle
gently for the cake not to fall apart. Putting the cake pops 5 to 10
minutes in the freezer beforehand might help the glazing process.
Additional sticks may be purchased from Craft & Hobby stores, or
•
specialized stores.
See below for cake pop recipes. Examples are many that you can
find on the internet or in specialized cake pop books. Cake mixes are
also a convenient way to make a batter.
Copies of the I/B. Please reproduce them without any
changes
except
under
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don't change
the page numbering. Keep the language integrity.
what is inside the frame.
6
Assembly page 6/36
special
instruction
from
Team
Print only
NM 39527 - 120501
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