I have tried making yellow and chocolate cake from cake mixes, and while they turned out great, they were not perfectly round as the batter was too thin.
I am now trying the recipes that came with the machine, and have made both the maraschino cherry ones (doubled the recipe since I couldn’t find a 9 oz. box of white cake mix using the cake mix directions except for the cherry juice part) and red velvet. Both were perfectly round and amazing. I did have a somewhat difficult time with the white chocolate glaze as it seemed to need reheating after 2 dips.
Does anyone know how long you can store cake pops, and where the best place to store them would be? I have kept mine in the fridge for up to 5 days and they were ok, but I feel like they dried out a little. One of my girlfriends that bakes says not to put cake in the fridge at all as it dries the cake out, but I’m worried if I leave it at room temperature that the frosting will become too soft.
Also, has anyone made cake pops ahead of time, frozen them, and then took them out at a later date to bring to a get together? Just curious.