You may know what this new sensation is. Its spread the internet world and bakery world in the last year like wildfire. Cake Pops are a little dessert much like cupcakes but in bite size form. So basically you can eat more of them without knowing it!
They are very easy to make and always look fantastic. Very elegant. You can display them in two ways. I will be experimenting with the sticks next time, but this time I made them to sit in wrappers. If you feel like experimenting too here are some step by step instructions.
Make your favorite cake batter and bake a full cake as normal. Once its fully baked just toss it into a bowl. I used a fork to destroy it. I also pulled out all the edges that were a bit darker so the cake was one single color.
Then add your favorite icing. I made these as an after thought at 10pm so all I had on hand was instant icing. I would much prefer to use my own butter cream next time as I find the instant icing to be too thin. But its works in a pinch and they certainly taste good in the end so don’t worry too much about it!
Then mash it all together, and roll into small balls. Line a tray with parchment paper and pop it in the freezer. I really wanted my balls to stay as perfect as possible so I left my tray in the freezer and popped each one in as I rolled. But Im sure you could roll them all and then put them in the freezer too. Freeze them for at least one hour but more if possible. I did mine in two batches (white chocolate and milk) and the second batch was after freezing them overnight and it was a much nicer final result.
Dip the cake balls in melted chocolate. Make sure you melt it slowly as I have been known to impatiently set chocolate on fire in the microwave. 30 second intervals work best. I used a fork to roll the ball through the chocolate and then place them back on the parchment paper. As I said the first batch was only frozen 1 hour, so I didn’t notice small pieces had fallen off into the melted chocolate. I added some more as I was running out and when I microwaved them it baked the bits of cake even more, ending in this mess. (I added food color to show the texture better) Don’t make the same mistake and ruin a whole batch of chocolate.
After I let them sit in the fridge this time for 30 minutes I drizzled them with opposite chocolates. You can also pipe designs or add sprinkles at the same step after dipping them, so they stick. Then comes the packaging. This was such a great idea, i saw on pinterest! Have I told you all enough how great that place is. Take an empty egg carton, place mini cupcake wrappers in each slot. And add your cake balls. Perfect! I am shipping these and I needed a light way to display, but ship them safe. Fingers crossed they travel well.
I also have a few left overs. So I am taking some with me for the family I work for. I grabbed a Christmas jewelry box. We all get a bunch of them every season so it was easy to find a couple around the house. Same thing I added the cupcake liners and popped in the balls and another cute little gift.
I really enjoyed making these and cant wait to experiment more with them. In flavors, decorations and display. So make sure you check back often! And if you feel inspired to make them as well, I love to see and share reader creations so send me pictures and your story! email@example.com