(This is a re-post from my old blog, I had gotten a few requests for it so I thought it would be a great time to share it with everyone. Please let me know if you have any questions at all! BeachBumandBaby@gmail.com - I will also be re-posting the painted wine glass how-to and topiary how-to this week!)
From Last Fall:
About a month ago I fell in LOVE with Bakerella's cake pop's and have since made them 3 times. This past weekend I was making them for our trip down to N.C. with friends. (No cell phone reception = a fantastic relaxing time!). After many of you asking about them I decided to give a how to with my own personal tips for making the fabulous cake pops. You will be surprised at the reaction you get from these - everyone is always shocked at how delicious they are. And as always please email me if you have any questions and I will be sure to answer them. And don't be alarmed if yours don't look perfect the first time you make them - it personally took me a while to get the hang of making them.
1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
1 can cream cheese frosting (I like to used the whipped frosting, and I only use about 80% of a container)
1 package dark chocolate melts (I like the Wilton melts from Micheal's the best)
1 package colored or white melts (Again, I only like the Wilton ones)
bowls for dipping
sprinkles or something similar for top of cake pop
small plastic treat bags and ribbon to package the cake pops
Styrofoam block (VERY important!)
1. Bake your cake and let it cool completely - even overnight - just cover it.
2. Take your cake and place it in a large bowl and crumble into the finest pieces possible (This is very, very important). You can use a food processor but I think it takes just as long to do it by hand when you factor in getting out the food processor and washing it when complete.
3. Mix in the frosting - you can use the whole can - but I like to use about 75% - 80% of the can - I think it makes a perfect consistency. Then mix up well and put in the refrigerator for about an hour or the freezer for about 20 minutes (This helps a lot with the consistency) - then roll into balls of your desired size - usually about 1" balls work best.
4. I like to take a few melting chocolates and put them in a small bowl and then dip the ends of the lollipop sticks into the chocolate and then place into the balls. I then put the balls into the refrigerator or freezer for a little while before I place them in the final dipping chocolate all over - this helps them stay attached to the stick and not fall off into the warm chocolate.
5. Then melt your chocolate and stir it up really well. The suggested melting method is a double boiler. I prefer the microwave and then if the chocolate ends up to thick I just mix in a tad of shortening or vegetable oil. (Not healthy - but it makes a nice consistency and the chocolate has a nice sheen to it.)
6. Add your decorations to the cake pop while the chocolate is still wet and place into a Styrofoam block to let dry.
7. Once I am done with the chocolate and sprinkles and the chocolate appears dry, I place the cake pops in the refrigerator (not freezer - the chocolate sometimes likes to crack if you do that) until I am ready to put them into little bags and tie ribbons on them. You can keep these out at a party but they taste amazing fresh out of the refrigerator too!!
8. Sit back and enjoy the compliments on how cute and delicious the cake pops are!!
Here are a few "cake pop bouquets" that I have made in case you'd like an idea of how to present them!
These were for the hub's holiday work party - they are half cake pop - and half oreo truffle. I'll do a post soon on the oreo truffles - SO easy!
These were for my friend, M's graduation. They are half cake pop - half oreo truffle and all are GLUTEN FREE! (Hi M!!)
*Information was originally obtained from Bakerella and then tweaked to fit my own personal needs. I did not come up with these on my own at all! :)