Helpful Hints - Keebler CPM-1K Instructions Manual

* BAKINg gUIDELINES *
PLEASE NOTE THAT THE CAKE POPS ARE NOT MADE
THE SAME AS TRADITIONAL CAKE! THICKER BATTER
IS NECESSARY TO MAKE THE CAKE POPS RISE PROP-
ERLY. BATTER MUST BE SIMILAR TO THE THICKNESS
OF TOOTHPASTE. PLEASE DECREASE WATER/MILK IN
YOUR RECIPE ACCORDINGLY.
THIS MAKER COOKS FASTER THAN A TRADITIONAL
OVEN. IF USING TRADITIONAL RECIPES OR STORE
BOUGHT CAKE MIXES, YOU MUST DECREASE THE
COOKING TIME.

hELPfUL hINTS

• Place ready cake pops on a pastry cooling rack prior
to dipping.
• For light, fluffy cake pops DO NOT over-mix the batter.
A few small lumps in the batter are fine.
• To maintain proper baking temperature, close the top
plate immediately after removing cooked cake pops.
• Insert a toothpick into the center of a cake pop. If the
toothpick pulls out clean, the cake pop is ready to be
removed. If not, allow to bake several more minutes.
• "Candy Coating" is a general term for a variety of melt-
able products used in candy-making. It is sometimes
labeled as almond bark or confectioner's coating. It is
in blocks and is available in vanilla, chocolate, and but-
terscotch flavors. It is used in candy making as it melts
smoothly and sets quickly at room temperature. Look for
it in the baking aisle of the grocery store or where ever
candy-making supplies are sold.
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