- Ms. Palmetto
- 8 years ago
- Wedding: July 2010
We made cake pops as the favor to be handed out at my bridal shower this past weekend. I found the idea while surfing the web at:http://www.bakerella.com/wedding-cake-pops/ She gives a very detailed outline. Here was our plan of attack:
1. Bake a cake. We used a box cake mix and baked a cake, let it cool over night (mainly because we were too busy to finish in one day and the cake has to be completely cooled before you can proceed to the next step.
2. Crumble the cake and add frosting. We crumbled our chocolate devil’s food cake and added one can of store bought fudge icing. It was very moist, almost like a very wet play-dough.
3. Shape it. We ran into a few snags here and adjusted on the fly. Fist of all the “dough” for the cake pops was very moist at this point, and we didn’t want just round balls. No, no, we wanted wedding cake shapes! I found 6pc. flower shaped cookie cutter set on clearance at Michaels for a buck so we used the 2 smallest of the graduated cookie cutters to shape the ‘layers’ of the ‘cake.’ We pressed the ‘dough’ into a shallow jelly roll pan and refrigerated it before cutting the shapes out. The cool thing about that was you can take the scraps, smoosh it all back together, press it back into the pan and cut a few more shapes out.
4. Let it be. After we had our shapes cut- 30 tops and 30 bottoms we put them in the freezer for about an hour to let them rest and firm up.
You can see a here ^ a naked cake pop and one ^ that’s been dipped.
5. Dip ’em! We used white chocolate to get the look of a wedding cake, but you canuse any color chocolate you like. I just placed the Wilton Melts in a glass bowl and put the bowl over a pot of shallow simmering water to melt. Hint: If your chocolate starts to get too thick, add a teaspoon of crisco to help thin it out. You have to work fast after you take the layers out of the freezer, as they come to room temp they get soft and gooey again (which is great for eating, not so much for trying to dip in chocolate). Take the smaller layer in your left hand, and using a spoon, scoop up a little chocolate with your right hand. Dip the bottom of the smaller layer in your spoon o’ chocolate and smoosh it onto a larger bottom cake layer. This will ‘glue’ them together and give the layered look of a wedding cake. Now flip you mini wedding cake over and after dipping your lollipop stick in chocolate push it down into the cake from the bottom, (the chocolate on the stick will help to ‘glue’ it to the inside of the cake and keep it from sliding). Now pick up your cake by the stick and dunk it into the chocolate. Twirl it a little to get the excess off.
Maid Heather and her daughter dipping cake pops!
6. Cool and decorate. Originally we were going to get foam floral blocks to stand the cake pops in while they cooled but we forgot to pick them up and didn’t realize it until we had hot gooey chocolate all over ourselves. Oops! So we improvised. I took a few small pieces of cardboard and duct taped them to a mixing bowl and a cake pan, and then used a skinny pen to punch holes in the cardboard.
Our improvised cooling rack.
We decorated with white sugar pearls, you can see them in the bowl there. At first I was trying to place them as soon as the cake pops had been dipped, but as the chocolate cooled, they slid around and burrowed into the chocolate, or just fell off. We found that if you wait until the chocolate has set, and go back and hand apply each pearl it makes a much more beautiful cake (they were also ‘darn cake pops’ by that time, not just ‘cake pops’), or you can do what my nieces did- wait till the chocolate is just tacky and throw/sprinkle the pearls on the pops. Either way they still look cute and tasted delicious!
My nieces and I decorating the cake pops
The finished product! Yum!