Keebler CPM-1K Instructions Manual - * Baking Guidelines *

* BAKINg gUIDELINES *

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.

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.

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