Pastel cake pops (Part 2 0f 2)

While the cake balls are in the freezer I melt my candy melts in the microvawe.  Since I have three cake balls for each color I only melt probably 3/4 cup of the candy melt.  When the candy melt is too thick I add vegetable shortening to get the consistency that I want.  One important thing don't dip the cake balls in the melted candy melt while it's still hot.  When the cake balls are too cold and the melted candy melt is hot it will result to cracked coating.

So now that you're ready to dip take your lollipop stick and dip it into the melted candy coating about 1/2 inch from the tip then insert it straight into the cake ball but not more than halfway through.

Now for the fun part. Dip the entire cake ball into the melted candy coating right to the base of the lollipop stick.  Make sure you use a deep plastic bowl so the cake balls can be completely submerged into the melted candy coating.  If there are excess coating just rotate the lollilop stick.  If there are no more excess coating stick the cake pop into the prepared Styrofoam block.

For the drizzles, I used white melted candy melts. 

Pastel cake pops (Part 1 of 2)

I have a few friends who asked me how I made my pastel cake pops.  I started making cake pops just a month ago so I'm a newbie but I'm more than happy to share what I know.  I've experienced cake pops falling off the lollipop sticks, cracked candy coating and more.  But as what they say practice makes perfect.  Along the way I've discovered techniques and tricks on how to prevent them from happening again.

I bake my cake from scratch. But you can always use an 18.25 ounce box cake mix which can make approximately 48 cake pops.  Bake the cake as directed on the box using a 9-by-13-inch cake pan.  Let cool completely. Once the cake is cooled crumble it into a large mixing bowl. Add ready-made frosting and mix it into the crumbled cake using the back of a large metal spoon.  Just use enough frosting so you can roll your mixture into 1 1/2 inch balls or to your desired size. Don't put a lot of frosting so as to preserve the cake-like texture of your cake pop.  However, not enough frosting in the mixture will not hold a round shape. When this happens put a little bit more of the frosting.  Roll the cake balls by hand so it's really important to wash your hands thoroughly.  Don't touch anything else while you're rolling your cake balls.  Place the cake balls on wax paper-covered baking sheets.

Since the cake balls need to be firm (not frozen) they need to be chilled in the refrigerator for several hours even overnight if you're not ready yet to dip them in the melted candy coating.  You can also place them in the freezer but should not be more than 15 minutes and transfer them to the refrigerator.  When you're ready to dip the cake balls in the melted candy coating take a few cake balls at a time from the refrigerator because if you will take them all out they will lose their firm texture. 

Strawberry Pops

I love strawberries. They're one of my favorite fruits. I love their sweet fragrant and deep red color. Although health experts recommend consuming them raw I think dipping them in melted chocolate once in a while is fine especially if they're not sweet enough to have them plain.

Sure there are lots of things you can do with strawberries and one of them is strawberry pops. It's so easy to make them. You need strawberries, candy melts, lollipop sticks, and sprinkles. Wash and dry the strawberries. Dip them in candy melts and decorate them with sprinkles. Or drizzle them with melted chocolate candy melts. Chill. Easy, right? 

 

Peanuts on cake pops

I love peanuts! When I saw a cake pop recipe with peanut sprinkles I tried to make them right away. If you have the Pops! Sweet on a Stick book by Wilton you can find the recipe called 'Sweet and Salty' on page 101.  For my version of the recipe I used chopped almonds. And I tell you, it was one of the most (if not the most) popular cake pops I made.  For the cake mix I used Betty Crocker's Chocolate Fudge (until I find the best chocolate cake recipe).  And what could be better than a moist cake inside and crunchy peanuts outside? This recipe requires extra dipping since after you roll the cake pops in nuts (and after chilling them) you have to dip them in melted candy again. But it's all worth it. Your friends will be coming back for more.

One concern with sprinkles

Sprinkles are cute! They make any cake pop look too cute to eat. They come in varying sizes, colors, and textures. I made these cake pops and decorated them with butterflies, pastel hearts, confetti, stars, and pearls. However, my son said that these sprinkles are hard. Not that I didn't believe him but I tried them for myself and yes, they're hard.  I was wondering if manufacturers can make them soft? I bought some holiday sprinkles like candy cane and green poinsettia leaves but I didn't use them because they're just too hard and they can potentially choke someone. It might be a little too extreme but what about chipping or breaking a tooth or two?

I won't be using any of those hard sprinkles anymore. I suggest that if you use them try to decorate your cake pops sparingly. You want people to enjoy your cake pops and decorations are just like that - decorations. What's important is what's inside your cake pop.

Cake pop by accident

Accidents happen and that's how I learned about cake pops.  It was almost time to leave the office and I was hurriedly scouring the web for  a recipe that I can whip up in record time when I get home.  Thank heavens I'm always lucky to find one.  While I was printing the recipe a link caught my attention and it was about cake pop making.  I became so interested and engrossed that I didn't get off my chair until my son called and asked what's on the dinner menu.

After dinner I went online and searched more about cake pops.  It was easy for me to fall in love with cake pops because I've always loved baking. It's one of my passions that had to take the backseat because of other priorities like school and work. But I guess when you've always loved something it only takes a little bit of inspiration to awaken what has become dormant - and in this case, it's my love of baking. I think what I lack in other things I generally make up in my creativity in the kitchen.

It took me only a few minutes to gather what I needed to get at the store for my first attempt on cake pops.  Right away I jumped to one of the most popular flavors - red velvet.   It was so much fun to make cake pops that I didn't realize it was already 2am.  Don't ask me how I did at work later that day.  When it comes to baking I don't mind the preparation time - forever doesn't even faze me.  I'm more concerned with the directions - that I follow them to a T. That's the only way to learn and get the desired result.

Picture above is my red velvet cake pops.  I dipped them in white candy melts and sprinkled with decorating decors from Betty Crocker.  It came out really good - and I wouldn't say it if my 11-year-old son who is a finicky eater said otherwise. :)