I’ve been obsessed intrigued with cake pops for awhile now, but too intimidated to try to make them… until now. I’m in the midst of the final planning for Olivia’s second birthday party and want to make cake pops for her party. Not wanting her party guests to be my guinea pigs, I thought I’d better give these a whirl at least once beforehand.
If you’re new to the world of cake pops, I highly suggest you seek out an expert source for guidance. For me, that source is The Pint Sized Baker. Not only does Karyn make beautiful cake pops, but she generously offers tons of tips on how on her You Tube channel – everything from the basics of rolling cake balls and dipping them, to decorating tips. Plus if you just don’t have the time to make goodies yourself, she has an Etsy shop where you can order them from her!
So, armed with the tips and videos, I set to making my very first batch of cake pops. Here’s how:
St. Patrick’s Day Cake Pops
Yellow box cake mix
Green candy melts
Cake pop sticks
Start by baking the cake according the the box directions. Let cool completely, then refrigerate the cake and the frosting.
For newbies like me, Karyn suggests you start with a quarter of the cake and about a tablespoon of frosting – since this ratio is all dependent on the moistness of your cake, you may need to add a bit more cake or more frosting accordingly. I took Karyn’s suggestion and used my 1-1/2″ cookie scoop to form my balls. This gave me a nice round shape to start with and helped me keep them all (relatively) the same size. Line a baking sheet with parchment paper and place your cake balls on the paper.
Now you’ll want to gather all your dipping and decorating supplies, including a Styrafoam block. You can pick these up at a craft store. It’s a good alternative to a more expensive cake pop stand if you’re only going to make them a few times.
Karyn recommends melting your chocolate in a large ceramic mug – put a whole bag of candy melts into the mug and microwave for 45 second at 60% power. Stir the candy, scrape down the edges and microwave again for another 30 seconds at 60% power.
Dip the tip of your stick in the chocolate and gently press it into the cake ball, but don’t dip it immediately. Put the stick in your Styrofoam block and continue on until you have done a dozen pops.
Give your chocolate a stir – it should be smooth and the temperature should be no more than 100-degrees. Dip the pop straight down into the mug and back up again – somehow I missed this tip when I was making them, but I think that’s what caused my cakepops to be less than perfectly round…
Gently tap off the extra and place it back into your make-shift stand. Sprinkle with your sanding sugar before the candy sets up.
Despite the less-than-perfect shapes, they were quite delicious, and quickly approved as a new favorite by everyone. And for my first attempt at making them, I was pretty pleased with myself.
I can’t wait to make another batch for Olivia’s birthday party next week – which is good because she’s been asking for another “pop-pop” ever since I made these! Stay tuned for all the details of her party and how-to’s in the coming weeks.