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!
These are sooooooo yummy and worth the 5 points they cost.
ReplyDeleteThese look delicious!!! My Daughter is wanting to make some of these for my Grand Children. Well an I want one or two. He! He! I just came over from Splitcoaststampers. You commented on my Little Tea Light Candle. Thank you so much for the nice comment. I just became a follower. I just made a blog a few days ago. Nothing great. But a big accomplishment for me. Would love for you to come visit me sometime. :0)
ReplyDeletecindys-greencricut.blogspot dot com