Cake pops and dipped treats
Start with coating wafers or Merckens, then add sticks, drizzle help, and clean packaging before you leave.
If you are making cake pops, dipped strawberries, molded chocolate, cocoa bombs, bark, or favor boxes, you usually need more than one shelf. You need coating, molds, sticks, bags, colors, and a quick answer on what actually works together. That is exactly the kind of trip Gloria's helps with every day.
Fast truth: most chocolate-project headaches start when someone buys the chocolate but not the right mold, stick, bag, or color. If you tell us what you are making, we can usually narrow the basket down fast.
People usually ask for “chocolate supplies” when they really mean one of these four paths. Start with the project and the rest gets easier.
Start with coating wafers or Merckens, then add sticks, drizzle help, and clean packaging before you leave.
If the shape matters, do not guess from a thumbnail. This is where touching the mold in person helps.
White coating plus the right candy color gives you a lot more control than trying to fix the shade after the fact.
For birthdays, showers, and school events, the extra support items matter just as much as the chocolate.
The fastest conversation is usually something like, “I need white coating for strawberries tonight,” or “I’m making 24 cake pops for Saturday.” That gets you to the right shelf faster than “I need chocolate supplies.”
Project first, then chocolate, then the support pieces.
If you already know the project, use the shortest lane. If you are still sorting out the chocolate itself, use the compare page first.
The right stop if you already know you want an easy coating route for cake pops, bark, molds, or dipped treats.
Go to Merckens → Melting chocolate guideUse this if you are still deciding between coating wafers, candy melts, and real chocolate that needs tempering.
Compare the lanes → Chocolate molds collectionQuickest route for bars, shells, hearts, breakables, and molded favor pieces.
Browse molds → Candy making suppliesBroader guide if the trip also includes sticks, lollipop projects, candy boxes, or beginner treat-making supplies.
See the broader guide →Chocolate work is one of those categories where people usually want reassurance before they buy. They want to know if the white is white enough, if the mold will release cleanly, or if the bag size is wrong for the treat. That is why shopping this in person still helps.
Gloria's Cake and Candy Supplies has been helping Culver City decorators and candy makers since 1972. If you are heading in from the Westside, it is the kind of stop where you can finish the basket in one go instead of piecing it together across two orders.
| Tuesday | 10:00 AM to 6:00 PM |
| Wednesday | 10:00 AM to 6:00 PM |
| Thursday | 10:00 AM to 6:00 PM |
| Friday | 10:00 AM to 6:00 PM |
| Saturday | 10:00 AM to 6:00 PM |
| Sunday | Closed |
| Monday | Closed |
Need a specific color or mold? Call first and we can confirm what is actually on the shelf.
These are the questions that come up most often when someone is trying to finish the project in one trip.
Yes. Gloria's carries coating wafers, Merckens, molds, sticks, bags, and related candy-making tools in store. Specific colors can move, so call if you need a precise shade.
Most beginners do best with coating wafers or Merckens, a simple mold or stick setup, and packaging picked at the same time. That avoids the usual second trip.
If you want an easy coating route, Merckens is usually a strong answer. If you are not sure, the melting chocolate guide explains the difference in plain language.
Usually yes. That is one of the most common counter questions. Tell us the batch size and whether you need packaging, and we can point you to the right shelf fast.
If you are making cake pops, molded chocolates, bark, strawberries, or party favors this week, Gloria's Cake and Candy Supplies is at 11117 Washington Blvd in Culver City. We are open Tuesday through Saturday, 10 AM to 6 PM. Call (323) 289-8807 if you want us to help narrow the shelf down before you come over.