Happy Monday, everyone! It’s my first day back after the holidays and my extended hiatus, and I’m easing back in the game (after a few more cups of coffee). We just got home from Florida last night, so I’m hustling to put together a few things for the week, starting with a post on the basics of making cake pops.
You’ve probably seen by now that cake pops are the new fad. I mean, they’re not that new, but they’ve gotten really popular to the point that people celebrate birthdays and weddings and many other occasions with cake pops.
Whenever I bake layer cakes (which isn’t very often) I cut off the tops of the cakes and save it to make cake pops! After all, I wouldn’t ever want cake to go to waste. That’s just not right. Every time you bake a cake, just save the tops of them for making cake pops and you won’t have to do much extra work for a new batch of goodies. They’re really easy, and using the basics, you can make all sorts of flavor combinations and cute designs.
- Candy melts or chocolate
The frosting you use can make a difference in the taste of your cake pops, so use something that compliments your cake. In these photos, I used leftover chocolate cake and vanilla frosting. To make it easy on yourself, you can use store bought frosting and it works just the same.
If you’ve never worked with candy melts before, they’re not the same thing as chocolate. They are technically vanilla flavored candy that is very similar in taste to chocolate, and they come in a variety of colors. If you prefer the chocolate taste, you can use regular chocolate chips or baking chocolate and dye the white chocolate any color you want.
- Bake a cake! Like I said above, save the tops of layer cakes. Check out my cake and cupcakes archives for recipes.
- Crumble the cake in a large bowl until it’s somewhat fine.
- Add frosting to the cake, a little at a time, and mix with your hands until it holds together but isn’t overly moist with frosting.
- Form 1-inch balls with your hands and place on a lined baking sheet.
- Freeze or refrigerate the cake while you melt the candy coating.
- Melt the candy coating or chocolate and add a little vegetable oil to thin out the coating if needed.
- Dip the sticks in the candy coating and press into the cake and let the candy coating inside the cake harden before you try coating, or the cake may fall off the stick. You can refrigerate it to speed up the process.
- Dip the cake pops in the candy coating and either place head down on a lined baking sheet or let the excess chocolate drip off and stand the cake pops straight up in a glass or in styrofoam.
- Sprinkle on toppings while coating is still wet and leave out to harden completely.
Ta-da, that’s cake pops! It might take a few tries to get the hang of it and that’s OK. I’ve had plenty of failed attempts at cake pops, usually resulting in super lumpy cake or my cake falling off the sticks. Be patient and take it slow, and you’ll get the hang of it before you know it!