How to use cake pop molds

Do you like cake? These popsicles are super simple to make, especially if you’ve got the molds ready and ready to go. We’ll show you exactly the best way to use a cake tin so that the next time you throw your cake, it’ll be a little sweeter. How to use the sponge cake mold? want to decide what flavor cake you need – choose a regular cake recipe instead of something extra sticky (like macaroons).For a chocolate cream cake, we recommend:• 1 Field Betty Crocker™ Cake Combinations in Satan’s MealAlso Read: How to Stack a Wedding Cake • 120 ml vegetable oil (6tbsp) • 3 medium-raised eggs • 230 ml of waterFor vanilla pops, we recommend:Read more: How much lemon extract to add to cake mix• 1 field Betty Crocker™ Vanilla Cake CombineAlso, read: How to stack a wedding cake • 120 ml vegetable oil (6tbsp) • 3 medium-raised eggs • 230 ml of water

Preheat your oven to a favorable temperature in the back of the field. Then combine all the elements together until you have an easy shot.
Take your muffin pan – these are usually silicone – and grease it. For silicone molds, oil is the perfect ingredient to use as a grease. Choose an oil with a mild flavor, like sunflower or vegetable. Use a twig or silicone brush to cover the mold.
Place your mold on a baking tray, then use a small spatula (a measuring spoon works well for this) or a piping bag, to fill your mold. The molds need to be nearly full, but not quite – a 1-2 mm difference between your dough and the top of the mold – this can prevent your mixture from overflowing.
Attach your back face to your tall jig and make sure everything is locked or fitted into place.
Place the baking tray and mold in the preheated oven. Bake the cake for about 20 minutes. When the 20 minutes are up, insert a toothpick into the top hole of the pan to check if the cake is finished baking. Then, open the mold and let the muffins cool for about 10 minutes.
Soften some chocolate (any kind you want!) In a bowl over some boiling water.
While your chocolate is melting, insert your stick into your first cake section, then coat your chocolate portion inside the chocolate. If you want to spruce up your cake with sprinkles, make sure you do it while the chocolate is still moist. Repeat this with each turn on.
Place your pop-ups, usually a perforated milk carton in the best works, then place them in the fridge to chill and set for half an hour.