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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
the page numbering. Keep the language integrity. Print only
what is inside the frame.
6 NM 39527 - 120501
Assembly page 6/36
Fax +1 305 430 9280
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.