Every year when the kids’ birthdays roll around, my wife Carol tries something different to celebrate. As a creative director, she is, well, pretty creative, so I’m always expecting something new & exciting. This year she decided to try her hand at making cake pops.
Cake pops have been “all the rage” ever since Angie Dudley of Bakerella fame published her recent book. Although Angie forms her pops from crumbled cake, Carol decided to try baking them from a set of Bake Pop trays. Carol also wanted her pops to have a soft exterior coating of frosting, rather than the harder candy melt surface that Angie suggests. Either way, cake pops are all about the decorating, and, as you can see from our photo above, anything goes!
You will need…
- cake mix
- bake pop tray or baking pan
- candy melts and your favorite frostings
- lollipop sticks
- piping bag & tips
- sprinkles, nonpareils, etc. (for decorating)
- styrofoam board (for drying)
Bake cake mix in bake pop trays. Allow to cool. Remove pops from tray.
Place candy melts in narrow microwave-safe bowl and melt in microwave, per candy melt package directions.
Dip lollipop stick approximately 1/2″ into melted candy. Next, insert stick halfway into cake pop. Place pop on small baking sheet or plate. Repeat with remaining pops.
Place pops in freezer for 15 minutes to secure lollipop stick.
Place frosting in narrow microwave-safe bowl and microwave one minute. Tint if desired. Stir. Repeat until frosting is thinned enough for dipping. (Do not overheat or frosting may break down.)
Dip cake pops fully into melted frosting and allow excess to drip away.
Insert stick end of cake pops into styrofoam board to dry. Once the pops have dried, decorate as desired.
For more cake pop tips & methods check out Bakerella’s “how to” video.