Copies of the I/B. Please reproduce them without any changes except under special instruction from Team 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 Fax +1 305 430 9280 the page numbering. Keep the language integrity. Print only
what is inside the frame.
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.
•A denser batter than your usual cake or cupcake batter will work best for cake pops. If using a
•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.
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