I can finally say with confidence that I will be making cake-pops for the wedding reception! A couple of weeks ago I perfected my technique, and I have decided to run with it. I plan on having yummy, homemade, little cake-pops as a sweet treat to say “thank you” for sharing in our special day.
If you get to know me, you will find out very quickly that I love to bake (probably because I will be bringing over little baggies of cookies when I visit or forcing you to try a “at least a bite” of something when you walk in my front door). And because I love to bake, I thought it would be fun to bake a little something for the wedding reception…it had to be small, easy, individually portioned, and aesthetically pleasing of course! Cake-pops fit every piece of criteria!
(an old sketch in my wedding thought book
from when I came up with the idea)
So I had an idea--awesome!…but it was actually figuring out the best and easiest recipe to make them that proved to be a little challenging (but fun) for me.
For anyone asking themselves, “what in the world is a cake-pop?!”, don’t worry; I would have asked the same thing several months ago… until I saw them at Starbucks (where I work) when we rolled out with some new tasty “petite” pastries. They are basically all the goodness of cake (along with the frosting—the most important part) rolled into a ball and placed on a stick (like a lolli-pop), then dipped in a hardening chocolate shell. The end result is whimsical, dainty, and decadent all at once. Get fancy, and add some sprinkles or cinnamon-sugar on top, and you could even call it gourmet!
And the best part: they are beyond easy (and inexpensive too)!
The basic ingredients are as simple as it gets:
A box of cake mix
Whatever eggs, oil, and water the mix calls for
¾ can of frosting (whatever you think will be tasty with your cake)
Dipping chocolate (I’ve had my best luck with the candy making chocolate from Hobby Lobby…it melts perfectly and looks really smooth)
Popsicle or lolli-pop sticks
Styrofoam blocks
Every recipe I have looked at for these is very similar but they vary in small ways. I am going to describe the way that I have found works best for me.
- Make a 9x13 sheet cake just like the box of cake mix tells you to.
- Let the cake cool completely (or as close to completely as your patience will allow…2 hours is the most I have ever been able to handle)
- Here’s where it gets fun: grab handfuls of the cake (with clean hands of course!), and break it up over a very large bowl until you have broken up the entire cake and the cake crumbs are very fine. I often leave out some of that very top edge of the cake because its often a little more crispy than I would like to include (...plus it’s a good excuse to try the cake and make sure it tastes good)
- Then with a knife or spoon, scoop ¾ of your choice of frosting into the cake crumbles. Stir it up until it is all even.
- Then, using a cookie scoop or your hands (my preferred method), roll the cake mixture into balls and place on a cookie sheet or pan with parchment or wax paper.
- Stick those bad boys in the fridge or freezer until they firm (several hours in the fridge—perfect if you’ve got stuff to do or 20ish minutes in the freezer—if you happen to be impatient like me)
- When firm, get the chocolate (white, milk, dark, colored…whatever taste/look you’re going for) and melt it.
- grab a cake-ball, put it on a stick, dip it in the melted chocolate, and wedge into the Styrofoam to dry, and TA-DA!!!!... you now have a cake-pop ready for consumption in minutes. While the chocolate is still hardening, sprinkle with chopped nuts, sprinkles, or cinnamon-sugar for a special touch.
When I make these, I usually can get about 50 cake-pops from one recipe (sometimes more, sometimes less…it just depends on how big I roll them).
(one of my early experimental batches)
While I have now pretty much figured out the best way (for me) to make cake-pops, I am still experimenting with flavors. So far my favorites have been “cookies ‘n cream” (inspired by a cake my sister made earlier this year), “coffee-cake”, and “Reese’s” inspired flavored cake-pops.
I am still toying with the idea of a couple other flavors. For instance: “strawberries ‘n cream” (strawberry cake, maybe with strawberries mixed in the batter, cream cheese frosting, and vanilla-flavored dipping chocolate). Or even “chocolate covered strawberries” (same as above but dipped in milk or dark chocolate). My wheels also began to turn when I saw a mint-chocolate dipping chocolate at Hobby Lobby the other day… maybe a “mint chocolate chip” inspired cake pop?...
Hmm….
…back to baking! I’ll keep you posted ;)