So, I initially thought I would make cake pops for my friend at work who was about to have her first baby girl. Long story short, we weren't able to throw her a baby shower in time before the baby came. With these baking supplies burning a hole in the pantry, I figured it was time to give cake pops a go.
I chose red velvet for the inside cake because the color frosting I had to work with was neon pink...I'm sure using white cake and mixing it with hot pink frosting would've made for an interesting batch of cake pops. Red velvet was dark enough to conceal the fact that I was using bright pink canned frosting. Bright pink melting chocolates were also crazy enough to conceal the red velvet cake underneath. Red velvet cake and pink chocolates are also perfect for Valentine's Day!
To give credit where credit is due, I think Bakerella's cake pops are pure genius. Not everyone loves that big hunk of cake or cupcake overloaded with frosting. (I do!) For those that prefer a smaller serving of dessert, cake pops are perfect! They're petite and perfect, with just enough sweetness to please your taste buds. If you have any self control (I do not), you'll be able to have just one or two cake pops instead of a huge slice of cake. It's all about portion control!
These were my (& my sister Stef's @ Let's Make Cool Stuff) very first attempt at cake pops, and although they were a lot of work (probably because it was my first time), they were absolutely adorable and I would love to make cake pops again for a special occasion or celebration. I'm sure with some more practice they would be very manageable. It really is a joy to see the final outcome of the pops in their adorable cake pop glory.
For some more in-depth photos for step-by-step instructions (my hands were covered in black and pink melting chocolate and I didn't want to ruin my DSLR), check out these lovely blogs with beautiful cake pops!
Have you ever made them? How did it go?
- 1 box cake mix, + ingredients required to bake cake
- 2 bags chocolate candy melts
- ½ can premade frosting
- 6 inch lollipop sticks
- sprinkles for decorating
- rectangular styrofoam (optional, but very helpful)
- small individual treat bags + ribbon (optional, but useful for presentation)
- Bake a cake of your choice according to the box's directions.
- Allow the cake to cool.
- Using either a fork or food processor, destroy the baked cake until crumbly.
- Mix together the frosting with crumbled cake until desired consistency is reached.
- Using a cookie scoop (or spoon), carefully scoop equal sized balls.
- Roll "dough" into firmer and rounder balls, as you would a meatball.
- Refrigerate cake balls for at least half an hour, or move to the freezer for a shorter amount of time.
- Using a shallow but tall microwavable dish, melt chocolate candy melts in 30 second increments until melted. If mixture seems too thick, add vegetable or canola oil to thin its consistency.
- Dip ends of lollipop sticks in melted candy and into chilled cake balls. Return to refrigerator to set the sticks in the balls.
- Working in small increments of cake pops, dip pops into melted chocolate, coating pops evenly. A gentle swirl motion is recommended.
- Tap off excess chocolate, and quickly work to cover cake pops with desired sprinkles or decorative sugars.
- Stick ends of cake pops into styrofoam and allow chocolate to set on the cake pops.
- Leave on display or wrap cake pops in individual treat bags.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g