Here's something else that I am sure you have all seen... cake pops. They seem to be all the rage right now. Like remember when cupcakes exploded a few years back? Well, now the big thing in the "cake" world is cake pops. At least that's my Trend Commentary.
My first encounter with the infamous cake pop was last week at the Selena Gomez concert. I stopped by Starbucks to grab a white chocolate mocha to keep me awake on the drive home (plus, we do not have a Second Cup or Starbucks, so any excuse was good enough for me!) and Starbucks has little cakepops. We grabbed a birthday cake flavour, and OH YUM! It was so good. Here they are:
Don't they look ah-MAZ-ing? They totally were. Ever since, my C has been driving me nuts asking if we could make cake pops. Now, I didn't want to just have a whole batch of cake pops lying around, especially with all the Halloween junk, so I made her wait for a special occasion. Her teacher's birthday is on the weekend, so finally I agreed to make them.
I only had a marble cake mix, so I made one small chocolate cake and one small vanilla cake. The method is very easy - Bake cake (any cake). Cool cake. Crumble cake. Mix icing with cake (about 1 can per cake mix, but add it one scoop at a time so it isn't too much). Roll cake into balls. Freeze (for about 2 hours). Dip stick in chocolate and stick into the ball, then dip into coating of your choice. Freeze again. Simple right? (For a more detailed set of instructions visit Bakerella.)
Well, much like my amateur attempt at board and batten, my cake pop attempt was not without mistakes and regrets, which I will share with you so you don't do the same as me. First I will show you the finished product:
I coated my chocolate cake balls with white chocolate moulding wafers (the Belgian ones!), yellow candy melts, and peanut butter chips (see note below about this one!) My white cake mix was coated with orange candy melts and milk chocolate chips (also see note about the milk chocolate). Bakerella says they should be smooth but I
like the rustic, not quite perfect look couldn't get them perfect and said screw it. I think they look pretty cute, honestly. And my husband has eaten three, so they can't be too bad!
Now, the few challenges I ran into... First of all, peanut butter chips do not melt like chocolate chips. After doing a google search, I added some full fat milk and a little butter (cream would work too if you had it) and it was much smoother. It does not have the coverage though that the candy melts did - it was slightly see through. Next, the milk chocolate - I think maybe because it was chocolate chips and not moulding wafers that perhaps it was heavier? Is that possible? Because I had a lot of trouble with the milk chocolate. The balls would get stuck in the chocolate, or they would slide down the stick like this:
This didn't happen with any of the other coatings. So I am totally blaming it on the chips being heavy. Lastly, keep your cake balls in the freezer as you dip them in the coatings and just take them out a couple at a time. The cake thaws quickly.
To package them up for C's teacher, I stuck a styrofoam block in the base of a paper bag. I stuck in one cake pop of each flavour. Then, I decided to add a bit of pizazz to the bag...
Isn't he cute? I can't take full credit for that, I saw the picture on Pinterest. Under the flap of his eyebrows, I wrote the cake flavours, and also my daughter wrote Happy Birthday and signed her name - packaging and a card all in one!