Today I share with you my first attempt at cake pops. Some of my friends – you know who you are! – have mastered this art and helped to inspire me. I have eaten some of these delicious creations, but have never tried to make them.
I had the opportunity do just that this weekend for our church bake sale by using a cake I already had in the freezer. It was one that had completely fallen apart as I tried to get it out of the pan when I originally made it. Hating to throw it away, I put the cake, crumbs and all, in the freezer and didn’t think much else about it. Until last week, when I realized how cute cake pops would be for Valentine’s Day!
The first thing I did was visit Bakerella‘s website, since she is the Queen of Cake Pops, after all. What inspiration! Her work is amazing. I sincerely hoped my foray into cake pops would not be too meager.
Here’s the basic recipe I used:
1 9×13 cake, any flavor (I used white)
1 tub frosting, any flavor (I had vanilla)
Bake cake. Once it has cooled completely, crumble into bits. Add in enough frosting until mixture is desired consistency for rolling into balls. Roll into quarter-size balls and place on lined baking sheet. Freeze until firm.
Melt white chocolate in microwave-safe bowl at 50% power in 30-second increments. Stir frequently until chocolate is completely melted.
Take a cake pop stick and insert it into a cake ball. Dip it in the white chocolate, tapping on the side of the bowl and spinning the cake pop to get any extra chocolate off. Immediately cover in colored sugar crystals. Insert cake pops into styrofoam to dry until completely set.
The cake I had in the freezer was white, so I just used it, but you can use any flavor you want. I have had chocolate cake pops before and personally they are my favorite! Red velvet cake pops sound good to me too. I didn’t have time to make any frosting, so I found a container of Pillsbury vanilla frosting in my pantry and just used that. I really don’t care for store-bought frosting, but given my time constraints I just had to go with it!
I think I probably added about half of the container of frosting to my crumbled cake, so it was close to 1 cup of frosting. Since this was my first time making cake pops, I really had no idea what I was doing. But, I did find it very helpful to roll the cake into balls with floured hands. Otherwise it was just too sticky. Also, small is definitely good. In fact, the smaller, the better. Some that I had made a bit on the big side did not stay on the sticks very well because they were too unwieldy.
The white chocolate I used was just a bar of white baking chocolate. After reading more about cake pops, I think technically you are supposed to use candy melts, or chocolate meant for melting. I am sure this would work better. The white chocolate melted fine in the microwave for 30-second increments at 50% power, but it was too thick for dipping. Thankfully, I had also read somewhere on the internet that adding vegetable oil to the chocolate helps, so I gave that a try and it definitely did the trick! Now I had nice, perfectly smooth white chocolate. Let the fun begin!
It really was fun dipping all of those cake pops, and I can truly see how easy it would be to get carried away and spend an entire day on them. At least, it sure sounds like fun to me!
My sweet children were astonished by my creations. Lucky for them I had saved a couple, which they inhaled rapidly and instantly declared to be THE BEST. I seriously doubt that, but it’s all relative, right?
Until next time, have a cake pop!