Cake Pops are fun to make, fun to eat, and low-calorie because they are so tiny! You literally eat 2 tablespoons of cake! I discovered just how wonderful these bite-size delights were about 2 years ago and I have been perfecting them ever since. They are not quick treats to make, but fun to make none-the-less. You can make them for baby and bridal showers, graduations, birthdays, and all the major holidays. The chocolate candy coating comes in dozens of colors and some are even flavored. My favorites include Salted Caramel, Dark Cocoa, Key Lime, and the Orange. Have I tempted you yet? Here’s how to create your own confectionaries.
First things first: buy a BabyCakes, cake pop maker! It looks a little like a waffle iron in that you place a tablespoon of batter in a well and as it cooks it rises into the top section that also has indentations. You can find these appliances at craft stores and even some large grocery stores. They come with foolproof recipes that include vanilla, chocolate, lemon poppy-seed, and even red velvet cake to name a few.
Batches make from 24-36 to dip later. You know, if you’re going to the trouble to get all the stuff out, you might as well prepare extra! I use a disposable frosting bag to drop a tablespoon of batter into each well. I have used just a regular old kitchen spoon too, but it was messier and took longer.
In craft stores you will easily find Wilton brand candy discs for melting, but I haven’t had much luck with them, so I use candies by Merckens that I get from a specialty store called Do It With Icing. It melts well and tastes like real chocolate, not plastic. But if it’s easier for you, try the Wilton and see if you like it. You will also need to pick up lollipop sticks. They come in a couple of sizes—you choose. I prefer the shorter ones.
After the cake is done, remove from the little machine and cool a few minutes. Then dip the end of a stick into chocolate candy coating that has been melted. Push the stick into the pop and let it set—about 15 minutes. At this point you can freeze the cake pops and dip at a later date. You can freeze them with or with out the inserted stick.
Now comes the creative part! Basically you are going to melt your chocolate discs, dip the cake pop in the chocolate, decorate, and set them to dry. Not hard, but time-consuming.
The crucial part here is getting the chocolate melted correctly. I place chocolate colored discs into a hearty microwave safe mug and nuke it for 30 seconds at a time. Stir in between and repeat until creamy. There is a product called Paramount Crystals that when sprinkled into the heated candy discs makes for a creamier consistency. These little waxy flakes are oily and blend with the chocolates giving you a consistency that will allow the coating to drip off the cake pop so you can decorate it. Frankly, I think this is a must especially if you use the Wilton candy melts. After you dip the pop, tap it on the side of the mug to let the excess drip off. Add some fun sprinkles or marble your colors. For easy cooling buy a
styrofoam ring (like you make a holiday wreath out of), and stand the pops upright to dry. You can use it over and over again.
I do these with both kids and adults and it is always fun. It’s a great party icebreaker or way to entertain kids for a holiday treat. If you individually wrap them they are great for bake sales and fundraisers.