You can store cake pops in your fridge for up to two weeks. That means you can make them well in advance to save time.
However, when you pull your treats from cold storage, you may notice water droplets forming all over the surface. While this extra moisture won’t affect the flavor of your dessert, it’ll ruin the chocolate outer shell that you spent so much time perfecting.
So, if you’d like to find out why your cake pops are sweating and what you can do about it, you’ve come to the right place. In this article, I’ll cover the major culprits behind the excess moisture and how to resolve the issues.
Causes Behind Cake Pops Sweating
There are several reasons your cake pops may be sweating. Some have to do with the environment while others may be issues with the recipe you used.
So, grab your aprons, and let’s dive into what’s causing the excess moisture.
1 – Temperature Changes
The most common culprit behind cake pop sweating is sudden temperature changes. Think about it this way: after forming the truffles into tiny balls, you need to allow them to set in the fridge.
Then, you dip the cake pops into warm chocolate melts and place them back in cold storage. That means, in the span of a few hours, your treats will go through several significant temperature changes.
When that happens, condensation can occur, which will cause the moisture in the air to turn into water droplets on the surface of your treats.
You also have to remember that chocolate and water don’t mix. So, the water droplets will sit on the surface of your truffles and make them look like they’re sweating.
Fixing the Problem
The solution to this issue is incredibly straightforward. All you have to do is give your cake pops plenty of time to reach room temperature before every stage.
Here’s a quick rundown of what you should do:
- Prepare your cake pop mixture.
- Form your truffles and allow them to set in the fridge for two hours or in the freezer for one hour.
- Set your cake pops on your kitchen counter for an hour so they can reach room temperature.
- Dip your cake pops in chocolate melts and allow them to set on your kitchen counter.
Some people like to pop their truffles in the fridge to make the final step go by faster. I recommend skipping the cold storage, especially if you plan to eat the cake pops straight away.
Cooling your sweet treats rapidly will make sweating more likely, and it can affect the chewy texture of your desserts.
2 – Improper Storage
Once you prepare your cake pops and coat them in chocolate, you should place them in an airtight container to pack them away. This will ensure your treats stay fresh until you’re ready to dig in.
Cake pops can last for about a week at room temperature and close to 14 days in the fridge.
However, you need to pay close attention to the surrounding environment. If you live in a particularly warm, humid area, leaving your cake pops on the kitchen counter isn’t the best idea.
The excess moisture in the air can seep into your container and form water droplets on the surface of your cake pops. That can cause mold growth, which can be a hazard.
Fixing the Problem
My advice for dealing with this issue is to store your cake pops in the fridge. I know what you’re thinking: didn’t you just say that cold storage isn’t ideal for truffles?
Well, this only applies to a fresh batch of cake pops. As soon as the outer shell on your treats hardens and you pack them in a sealed container, you’re free to store them anywhere you like.
The fridge may impact the chewy texture of your treats, but slightly stiff truffles are better than moldy cake pops.
3 – Ingredient Ratios
The recipe for cake pops is simple. You mix cake scraps with frosting until you get a moldable batter. Since the dessert relies on only two ingredients, the ratio between the components is crucial.
If you add too much frosting, the fat content in your truffles will skyrocket. Not only will that result in a sticky batter, but it can also cause sweating.
However, this time, instead of water droplets forming on the surface, the cake pop will ooze out oil. This can ruin both the texture and flavor of your dessert.
Fixing the Problem
The only way to fix this issue is to use a 2:1 ratio of cake to frosting when mixing your cake pop batter. In other words, if you’re using an entire box cake mixture for your sweet treats, you need around half a cup of frosting.
Final Thoughts
Your cake pops may be sweating for quite a few reasons.
First up, the issue may be with sudden temperature changes. Other than that, the culprit may be improper storage or your ingredient ratios.
With the tips I covered above, you’ll be able to resolve all of these problems without breaking a sweat!
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.