cake pops
I wish I'd taken a photo of these before I distributed them at work... they are sort of ridiculously cute. My friend Amanda showed me how to do this, based on Bakerella's recipe except a bit simpler, and it's pretty fun. She prefers chocolate cake mix with cream cheese frosting, but I'm sure it would be good in other ways.
We also dipped the pops into white chocolate and put shiny white sprinkles on them, so they looked like snowballs, and then did some more traditional ones with regular chocolate and different colors of sprinkles. Cute and good.
1. Make a store-bought cake according to the directions on the box. Make sure you don't overcook at all so that the edges are not crispy at all -- it should all be as soft as possible.
2. Crumble up the cake into crumbs, basically. There can be some chunks but the more uniform the better.
3. Mix in most a tub of store-bought frosting, leaving maybe 6 T or so still in the container. Form the mixture into balls with your hands. They don't have to be a uniform size, but they shouldn't be bigger than a ping-pong ball or smaller than a quarter.
4. Get some of those candy melts -- the ones that look like wafers and are available at JoAnn's or Michael's -- and pop them in the microwave until it's melted evenly through but not runny.
5. Take a lollipop stick and dip about half an inch into the melted chocolate, and stick it in about 3/4 of the way through each pop.
6. Put all of them in the fridge or freezer until they feel solid.
7. Re-melt the chocolate (it's OK to microwave it multiple times) and then dip the pop in, coating it the whole way around. This is the only tricky part -- Amanda sort of puts the ball in and then pulls it up to get it to coat the sides... you might just have to figure out how it works best for you with the consistency of your chocolate.
8. Before the chocolate dries, throw on some sprinkles.
9. Stick the pop somewhere upright to dry -- Amanda has a styrofoam brick-type thing, but any way you can think to do this is fine.
10. Once it's dry, put a baggie or plastic around the top and secure with a twist tie.
11. Ta da!
We also dipped the pops into white chocolate and put shiny white sprinkles on them, so they looked like snowballs, and then did some more traditional ones with regular chocolate and different colors of sprinkles. Cute and good.
1. Make a store-bought cake according to the directions on the box. Make sure you don't overcook at all so that the edges are not crispy at all -- it should all be as soft as possible.
2. Crumble up the cake into crumbs, basically. There can be some chunks but the more uniform the better.
3. Mix in most a tub of store-bought frosting, leaving maybe 6 T or so still in the container. Form the mixture into balls with your hands. They don't have to be a uniform size, but they shouldn't be bigger than a ping-pong ball or smaller than a quarter.
4. Get some of those candy melts -- the ones that look like wafers and are available at JoAnn's or Michael's -- and pop them in the microwave until it's melted evenly through but not runny.
5. Take a lollipop stick and dip about half an inch into the melted chocolate, and stick it in about 3/4 of the way through each pop.
6. Put all of them in the fridge or freezer until they feel solid.
7. Re-melt the chocolate (it's OK to microwave it multiple times) and then dip the pop in, coating it the whole way around. This is the only tricky part -- Amanda sort of puts the ball in and then pulls it up to get it to coat the sides... you might just have to figure out how it works best for you with the consistency of your chocolate.
8. Before the chocolate dries, throw on some sprinkles.
9. Stick the pop somewhere upright to dry -- Amanda has a styrofoam brick-type thing, but any way you can think to do this is fine.
10. Once it's dry, put a baggie or plastic around the top and secure with a twist tie.
11. Ta da!
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