Tuesday, June 14, 2011

More Cake Pops

I had more cake pops to make for a couple birthdays and a party, and I was more focused on taking pictures so you can enjoy the process with me!

Start with a 9x13 cake crumbled into a bowl (I used a 8x8 cake because I had to make cupcakes, too)

Add enough frosting to hold the "dough" together.  Start with 2-3 dollops and add more if needed.

Shape into 1-1.5 inch balls.  I used the small Pampered Chef cookie scoop. Refrigerate 2-3 hours or freeze for about 15 minutes.  You just want them to get firm.

While the cake balls are chilling in the freezer (ha ha!), melt your chocolate.  I used a small melting pot.  A double boiler would work, but the melting pot is deeper but smaller so easier to use all the chocolate I melted.

Dip just the tip of a sucker stick in the melted chocolate and push about half way through the cake ball.

Dip in chocolate making sure to completely cover all the cake (like I didn't do in the picture) and gently tap off excess chocolate.

It's helpful to have a piece of foam (use the white styrofoam...not the green floral foam I have here.).  And don't waste your money on this cake pop stand.  Normally I like their products, but this was a waste of money.  It's just cardboard and the holes don't line up well so I fought with it for all 3 pops I put in it!

It didn't happen last time, but some of the pops cracked.  Probably because I dipped them straight from the freezer.  So you can see where I redipped one above.

When the chocolate is dry, drizzle melted chocolate over the pop.  Then package when completely hardened and be prepared for oohs and aahs!

Saturday, June 11, 2011

Cake Pops

Since seeing Bakerella's website, I've been wanting to make cake pops.  Since then, it seems I've been hearing about cake pops everywhere.  Last weekend, I finally took the time to make them.

They're pretty easy, but they look (and taste) awfully impressive!  This batch was Red Velvet cake with vanilla frosting (I thought I had cream cheese frosting and didn't realize it until I was ready to make them).

Basically, you bake a 9x13 cake; and when it's fully cooled, you crumble it into a large bowl.  Mix in enough frosting to make a dough about the consistency of sugar cookie dough - too little and everything won't stick together; too much and everything will be really sticky!  Form into balls, refrigerate until a little more firm, insert lollipop stick and dip in chocolate.

There are definitely things I'll do differently next time, but I'm pretty happy with my first attempt!