28 January, 2016
Cake PopsPosted in : cake, cake pops, dessert, easy, fun, party, snack, Uncategorized on by : Jeanette Rueb
Cake pops are a neat concept because they’re pre-portioned, easy to make, easy to eat, and can be made to look as casual or as cool as you want. I made two batches, one batch for a party and another batch designed to look like bubbles for a friend’s birthday cake. Like I say, casual or cool. Your choice.
This is a great family project, too, because one person can make the cake and then you can use the power of teamwork (yay!) to make the cake balls themselves. It’s a win-win for everyone.
How do you make these little lovelies? Read on, and I’ll show you how!
Casual Cake Pops:
1 box yellow cake mix
2 big spoonfuls cream cheese frosting
1/2 cup semisweet morsels
1 bag milk chocolate morsels (for melting)
1 box blue velvet cake mix
2 big spoonfuls white frosting
1/2 bag white chocolate morsels (for melting)
oil to thin the chocolate, as needed
~5 drops blue food coloring (for the frosting)
Here’s how it works: bake the cake as instructed on the box, or, if you’ve got plenty of time on your hands a a good recipe you like to work with, go ahead and make your cake from scratch. Once the cake is baked and cooled a bit, turn it out into a BIG bowl and crumble it. I find it’s easiest to crumble the cake by hand, just sort of ripping it to smaller and smaller pieces and tossing it around, gently, to make sure you get all the pieces. Make sure you let the cake cool enough, otherwise, you’ll burn your hands. Yes, I speak form experience. I definitely didn’t let it cool enough before I shoved my hands into the bowl full of piping hot cake. :c
Add the scoops of frosting and the scoop of chocolate chips (if you’re making the first ones) to the crumbles and mix and knead the combination (I recommend using your hands) until it has the consistency of fresh play dough and sticks together.Once you’ve got that down, begin rolling the cake balls. lay them out on a lined cookie sheet and stick a lollipop stick into each pop. Stick the tray in the freezer for 30 minutes.
Once the pops are chilled, melt down the chocolate in the microwave or in a double boiler. You may want to thin the chocolate with some oil before dipping, as if it’s too thick, the pops will fall off into the chocolate and make the chef mad. Again, spoken from experience.
Dip the cake balls in the chocolate, submerging them just up over the cake ball to the stick. If you’d rather try for a more decorative approach, drizzle the chocolate over the pops. Place the cake balls on sticks into a block of styrofoam or an overturned cardboard box to cool. If adding glitter, now is the time to do it, before the chocolate dries.
Voilà! There you have your cake pops! Enjoy and don’t be afraid to experiment with different flavors, decorations, and color combinations!