Monday, April 2, 2012

Cake Pop Virgin

I still get giddy every time I open up our site! I love our name, I love our design, I love that I feel happy and excited when I look at our blog. Sorry.. was I gloating? I just can't help it! So the funny thing is when Claudia and I were brainstorming names and we came up with Pops and Podge (representing Cake Pops and Mod Podge), I was a little embarrassed. Why, you ask? Because I have never made a single cake pop. Now my partner in crime has, oh... she has made many o' cake balls/pops. But me... no. I was a cake pop virgin!

Not anymore, I just make my first batch of cake pops. Here is my version of a beginner cake pop tutorial... If I can do it, you can do it! Claudia, our resident cake pop expert is supervising this post, just to make sure I tell you how to do it right, since I am a newbie :) And she has her own tutorial, you can read all about here.

You will need the following:
Makes 48-50 Cake Pops
(1) Box Cake Mix (on a side note the dollar store has 1/2 boxes if you want to start with a smaller beginner batch, but don't forget to half the frosting too!)
(1) Can of Frosting or 1/2 cup homemade frosting
Almond Bark or Chocolate Melting Chips (any color will do)
Lollipop Sticks
Sprinkles (optional)
If you are displaying, a Styrofoam base. I used a round one.
Wrapping paper or foil to cover base.

First mix up your cake just like it says on the box. I would normally add an extra egg and use milk instead of water to snazz up any box cake for a rushed recipe. But we will keep it simple as making cake pops in my opinion can be a little more complicated and takes time.

Take your cooked and cooled cake and break it into fine pieces. To speed up the process you can use a food processor. I used a potato masher and my hands. Then comes the best part, the frosting! Start with 1/2 a can of frosting or 1/3 cup homemade frosting. You might need to add more up to whole can. But starting with less will make sure you get the consistency you need. Mix in enough frosting that it holds together when it is squeezed. Form all your cake balls and chill them for several hours or put in the freezer for about 20 minutes. Do NOT freeze them for too long, it will make your chocolate crack.

Cover your Styrofoam with wrapping paper or foil if that is how your serving your cake pops.
Pre-poke (possibly not a real word, but a method) your Styrofoam with a clean lollipop stick. You should allow for 2 inches between each hole.
Melt a very small amount of chocolate in a mini crock pot or in your microwave (melt for 30 seconds, stir, 30 seconds and repeat until melted, do not over heat your chocolate) or you can use the double boiler method. Then take your lollipop stick and dip it in the chocolate a little, then poke it into your cake ball about half way. Once you have done this for the whole batch put them back in the fridge and chill for a bit until the chocolate is hardened.
Now melt enough chocolate so that you can dip the whole cake ball into the chocolate. If you feel like your not getting good coverage because it is too think, you can add a little vegetable oil or crisco to your chocolate. After you dip, gently roll and tap the cake pop on the side of the bowl so you are covering the whole ball in chocolate and the extra chocolate falls off. Hold it upside down for a few seconds to let the chocolate dry a little before putting in the Styrofoam base. You don't want it dripping onto the base.

If you are adding sprinkles you can add before you place in the base, but wait until the chocolate is half dry. These were an amazing dessert for my friend's daughters 2nd birthday!

They are not perfect, but this is just the beginning of a long relationship of ALL things cake!

Happy Baking,
Christie & Claudia

1 comment:

  1. Nice thanks for the tutorial. I have always been scared of making them too. They look yummy!



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