What better way to resurrect a blog that has been lacking attention lately, than with Cake Pops!
Cake Pops are relatively easy to make and have a certain “WOW” factor to them, it’s just a matter of mastering a technique that works for you. Working with melted chocolate is a skill.
What you need:
- Box of chocolate cake mix (plus ingredients required by the box’s instructions)
- Can of ready-made chocolate frosting
- Lollipop sticks
- Semi-sweet chocolate chips (2 bags)
You can substitute the chocolate cake mix and chocolate frosting with whatever flavor tickles your fancy. I found my lollipop sticks at Michael’s Arts & Crafts and a package of the shorter size was relatively affordable for 50 sticks. You could use your imagination though and use other items in place of the sticks (i.e. sturdy straws, pretzel sticks, toothpicks will work in a pinch, etc.). The type of chocolate you use for dipping is a matter or personal preference too. For different colored cake pops you can go with white chocolate and add food coloring, or simply use colored baking chips. I start with one bag of chocolate, melt it, and have the second bag handy to add if I need more chocolate for dipping.
- BAKE the cake mix according to ingredients required and instructions on the box.
- COOL cake until about room temperature.
- BREAK up cake until it is broken into fine cake pieces. You don’t want any big chunks.
- In a bowl, ADD about half a can of ready-made frosting to cake crumbles. You are looking for a doughy consistency. Mix until frosting is worked throughout and you have an even texture.
- FORM into balls (about 1 1/2 tablespoons in size).
- PLACE cake balls onto a wax paper or Silpat-lined baking sheet and FREEZE for about 5 minutes.
- ADD lollipop sticks.
- FREEZE for about 10 minutes (just to make the pops more manageable for dipping in the melted chocolate).
- In the meantime, start to MELT your chocolate chips. A double-boiler is the way to go and will ensure you do not scorch your chocolate giving you more time to dip without feeling rushed.
- DIP your pops in the melted chocolate. I have found that using a spoon and pouring the chocolate onto the pops works best for me.
- Lightly SHAKE off excess chocolate and DECORATE with your choice of sprinkles before replacing the pop back on the lined baking sheet.
- After all pops have been dipped and decorated, put pops back in the freezer for about 20 minutes so chocolate can set. Then you can feel freeze to package them however you’d like. If you are going to put them into a tupperware, it’s best to line between the layers with waxed paper.
I made these one day for a pot luck for work…work, is why I have not been paying nearly enough attention to this blog lately. A full-time position took me away from my daily blogging. But alas, it was only a temporary position and I am back again searching for that ever-elusive dream job.
As I was saying, I made these for a pot luck and they were a hit. I mean, who doesn’t want to eat a cake pop. Am I right or am I right? I also made some Peeps Pops for the same pot luck, but I will post that recipe at another time. You’ll want to make those for sure because they are complete and utter deliciousness, so keep an eye out for that upcoming post.
Credit: Photo taken by me. Pops pictured in the photo were made by me as well. Recipe adapted from Love From The Oven.
Glad to be back!