Cake pops, a Bakerella creation, are a lot of fun to make because they can take on so many personalities. When I made Penguin Pops
in August, I loved the decorating, but I was a little frustrated with
the process - the dough refrigeration seemed to cause problems.
I've done some experimenting since then, and here is my updated tutorial. Highlights - refrigeration causes cracking and moisture, and cake pops can be made just as easily at room temperature.
Supplies
Boxed cake mix (I used Betty Crocker Chocolate Fudge, 18.25 oz)
Can of frosting (I used Betty Crocker Milk Chocolate, 16 oz)
Candy Melts (I used Wilton White Candy Melts)
Decorations (these are just some sprinkles I already had)
Small bags and ties for packaging (optional)
Step 1. Bake cake mix according to instructions on package. Let cake cool completely.
Step 2. Melt the Wilton melts. This can be done in the microwave (heat in 30 second to 1 minute intervals, stirring between each interval) or in a chocolate melter
(keep on "melt" setting for melting, mixing and dipping.) The advantage
to a chocolate melter is that it will keep the chocolate at a constant
temperature during the entire dipping process.
When
chocolate is melted, it will still be thick. To thin the chocolate, add
small amounts of vegetable shortening, mixing between additions, until
the chocolate is smooth. For a 14 oz package of melts, you will need a
total of 1 to 2 tablespoons shortening. (Don't add too much or it may
end up tasting like shortening.)
Step 3. Transfer the cooled cake to a bowl, and break into crumbs using a fork.
The
dough is made by mixing frosting into the cake crumbs. Start by adding
1/2 can of frosting. Mix until combined, then test to see if you can
form a ball with your hands. Squeeze the dough together, then roll
between your palms. If the ball cracks or falls apart, continue adding
small amounts of frosting until a ball can be formed. (This will be
about 3/4 of the can in total, but the exact amount depends on the
specific cake and frosting.)
Be
careful not to add too much frosting, or the dough will become sticky
and difficult to work with. (And will have a funny texture when eaten.)
Step 4. Roll dough into cake balls with clean hands and arrange balls on a Silpat or parchment paper-lined baking sheet. Each ball should be about 1-1/4 inches in diameter.
Step 5. Attach a lollipop stick
to a cake ball by dipping the tip of the stick in the melted chocolate,
then inserting the stick into cake ball (about 3/4 of the way into the
cake ball.) Let the chocolate set so that the balls won't fall off the
sticks during dipping.
Step 6.
Dip cake pops in chocolate until chocolate covers the entire ball. Take
pops out of the chocolate and tap the cake pop stick against the side
of the bowl or melter while spinning, to remove excess chocolate. Add
sprinkles while chocolate is still wet.
Place
the pops in a Styrofoam block or in a small cup to allow them to dry
before packaging. (Let them sit for at least an hour in a cool spot of
your kitchen.)
A Few Other Thoughts on Cake Pops:
- Consider this "cake dough" on a stick - it won't have the same texture as cake.
- Wilton melts are already tempered - the shortening is only added to change the consistency. Adding vegetable oil does not work as well as shortening.
- Chilling finished cake pops can cause the chocolate to become soft at room temperature (and make a sticky mess when you try to package them.)
- Avoid getting any water in your melted chocolate (check food coloring ingredients if you plan to dye the melts) or the chocolate will seize up and become grainy.
- You can substitute home-made cake and frosting, but the proportions for the dough may be different.
- Chocolate bark can be substituted for the candy melts, though you may have to play around with how much shortening you add.
- Cake pops should be good for up to a week (no refrigeration needed.)
- Check out Bakerella's site for all sorts of fun decorating inspiration!
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