Tuesday, January 5, 2010

Cake pops - YUM

There is no other word for this tasty treat.

I know that cooking recipes are reserved for Monday's on my blog, but I need to give these babies their own blog post.

Aren't they fun? And they weren't hard to make. Once we had the right chocolate.

More on that in a minute.

This recipe was lifted from one of my favorite blogs - MckMama. This woman takes the most amazing photographs, and even though she doesn't bake, she makes some pretty incredible things. You can also find the recipe and more fun ideas on the original site - Bakarella.

Moving on.

Cake pops.

1 box cake mix. I chose chocolate because chocolate is my favorite. But you can use any kind
- cook the cake as directed on box for 13x9 cake

cream cheese frosting. I made it, but you can buy it in a can. I will put the recipe for the cream cheese frosting below.

2-3 9 ounce packages of Bliss Hershey's Meltaways. You can use other chocolate, but we found that these worked the best.

You will need wax paper and wooden dowels (or lolipop sticks or candy pop sticks) to put the cakes on. And styrofoam for them to stand in to dry.

Cream cheese frosting
8ounce package cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla
1 tablespoon cream
3 cups powdered sugar


1. After the cake is cooked and cooled completely (we had to remove it from the pan to speed this up) crumble into a large bowl.
- we used our food processor to crumble the cake. It worked rather well - see?

2. While it is cooling, make your frosting. If you don't want to make it - open the can of frosting. :)

3. Once the cake is crumbled in a large bowl, add the cream cheese frosting, a half a cup at a time, to the cake crumbles. We ended up using about 1 1/2 cups of the frosting (the recipe above makes more than that). It cannot be too wet, so don't add too much frosting at a time. You want to add frosting under all the cake is moistened with the frosting and was moldable like dough.
-- we used a spatula to combine. You can use a spoon or your hands.

4. Form the cake mixture into balls and put them on a tray (or we used a baking pan) on wax paper. Refrigerate for about 4 hours. We left them in the fridge overnight. You can also freeze them to speed up the process

5. We don't own a double boiler, so we used two pans on the stove - one on top of the other - to melt the chocolate. Here is where we made our first mistake. We used chocolate chips, and heated them too fast, and they made this lovely mixture.

Here is the chef trying to fix out problem. It didn't work.

Not pretty, right? So, we SLOWLY warmed the water in the bottom pan (set on 2 on our stove) and put the other pan right on top of the water. THEN we went out and bought the meltaways, and this was the chocolate we needed.

Aren't they cute? We bought white and milk chocolate.

We ate a few as well. Unwrapping them was the biggest pain, but it didn't take long.

We left the chocolate on the warm heat while we dipped our cake balls into the chocolate. That kept it liquid because we are SLOW.
6. Put the wooden dowels into the chilled balls. One by one, I dipped them into the melted candy.

7. Rotate it around and drip all excess chocolate off before putting the cake pops upright.

I stuck them into the styrofoam to let them dry. I put sprinkles and icing on them before the candy started to harden.

Adorable! And pretty easy. And......YUM. Enjoy!

See you Saturday.

1 comment:

Jess said...

Those sound delicious!