Friday, December 2, 2011

Cake Pops

Christmas Cake Pops
Mmm so cute and so yummy.

Baked cake
Lollypop sticks
Melting chocolate

Have fun and be creative!

Bake the cake following the directions on the box. 
Let cake completely cool Crumble cake into large bowl.

Add most of the container of the frosting. 
The amount you need will depend on the type of cake you used and how moist it is.

You will want it to be moist enough to easily form balls, but not wet and gooey.
Mix well.
Lay out the cookie sheet with your wax paper/parchment paper on top.
Start by scooping up some of the cake and start forming into a ball.
I like to pass it from hand to hand a few times and squeeze some of the air out of it.
Roll into a ball that is about the size a quarter. Use your lollipop stick to determine how big the ball needs to be. The average cake mix will give you anywhere from 36-50 cake balls, depending on how small you roll them. Bigger cake balls will mean less cake pops.

Once you have all of the cake balls formed, place in refrigerator until cold and firm. Heat up a small amount of candy melts to attach the lollipop sticks to the balls. Place the candy melts in a bowl and microwave in 30 second increments, stirring in between each time to make sure it is evenly heated. The candy melts will be smooth and not lumpy when it is ready to use. Dip the tip of each lollipop in the candy melts and push the stick a little less than half way into the ball.

Once you have attached all of the lollipops, transfer the cookie sheet with the cake pops on it into the freezer for 10-15 minutes. Remove tray from freezer and place in the refrigerator while you dip a couple cake pops at a time. Make sure the pops are firm and cold before you start to dip them.

Ready for the fun?! Dipping and decorating is my favorite part! Heat up the candy melts in a bowl in the microwave like above (stirring every 30 seconds until smooth). This time, use enough to cover the cake when you dip it. Hold the cake pop by the stick and dip in the melted chocolate. Use a spoon to help cover the parts that are harder to cover when dipping.

Be careful not to twist too much or heat up the chocolate around the stick or you will dislodge the lollipop stick out of the ball. The more you turn and twist it, the more rough the chocolate will look on the surface. Try to dip straight down to give a smooth look. Once your cake pop is covered, use your spoon to scrape the excess off the bottom. This will keep the chocolate from pooling when you set it down. Set it on your wax/parchment paper to cool.

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