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Thursday, January 16, 2014

Thursday Treats: Cake Pops {Bakerella}

A couple in our church got married back in August, and I had the pleasure {with lots of ahhhhhh!!!! moments in which I would psyche myself out, lol} of doing their cake and dessert table {with the help of my dear friends Sarah and T!}

Because I wanted to focus on the dessert table, the cake was more of a traditional look and the customary bride/groom feed each other cake. In that case, only the top of the 3 tiered "cake" was actual cake :D The bottom two were just Styrofoam from Michael's.

One of the many things we had on the dessert table were cake pops! I must say, even though I read the recipes, read all the techniques/trouble-shooting tips, looked at pictures, read reviews...I did not get it perfect the first time...or 10th time :D Until you get into a rhythm, these take work.

Definitely do some a week or two before you need them just to get a feel of how things should go.

Otherwise, these were delicious. My personal favourite would be chocolate cake with chocolate coating :D, but these were pretty good too. The colours were pink and baby blue and we primarily just used those colours as accents to the white and burlap we used for decoration. It turned out very nice!

I was out hopping garage sales when I came across Bakerella's book Cake Pops. That's when I knew I had to include them in the Wedding Dessert Repertoire.

I'm giving you the basic recipe here, but if you go to her website, Angie has a lot more tips, photos, recipes, and inspiration to create your own one-of-a-kind treat. These Minions are SO cute!





{Basic} Cake Pops
Cake Pops by Bakerella

You will need:

18.25 oz box cake mix {chocolate, yellow, white etc.}
9-by-13-inch cake pan
large mixing bowl
16 oz. container ready-made frosting
large metal spoon
wax paper
2 baking sheets
plastic wrap
48 oz {3 pounds} candy coating
deep, microwave-safe plastic bowl
48 paper lollipop sticks

How To:

1. Bake the cake as directed on the box, using a 9 by 13 inch cake pan. Let cool completely.

2. Once the cake is cooled, get organized and set aside plenty of time {a couple hours} to crumble, roll, and dip 4 dozen cake pops.

3. Crumble the cooled cake into a large mixing bowl. you shouldn't see any large pieces of cake.

4. Add 3/4 of the container of frosting {you don't need the rest} and mix it into the crumbled cake using the back of the metal spoon, until thoroughly combined.

*If you use the entire container of frosting, the cake will be too moist and you will pull your hair out trying to get these to work.*

5. The mixture should be moist enough to roll into 1+1/2 inch balls and still hold a round shape. After rolling the cake balls by hand, place them on wax paper-covered baking sheets.

6. Cover with plastic wrap and chill for several hours in the fridge or in the freezer for about 15 minutes. You want the balls to be firm--don't freeze.

*Oh, by the way...make sure you have room in your fridge prior to making these :)*

7. Place the candy coating in a deep, microwave-safe plastic bowl. Melt the candy coating following package instructions. Don't overheat!

It's dipping time!

8. Take a few cake balls at a time out of the fridge/freezer to work with. If you had'em in the freezer, move them to the fridge at this point so the rest don't freeze.

9. One at a time, dip about 1/2 inch of the tip of a lollipop stick into the melted candy coating, and then insert the stick straight into a cake ball, pushing it no more than halfway through.

10. Holding the lollipop stick with cake ball attached, dip the entire cake ball into the melted candy coating until it is completely covered and remove it in one motion. Sake sure the coating meets at the base of the lollipop stick. This helps secure the cake ball to the stick when the coating sets. The object is to completely cover the cake ball and remove it without submerging it in the coating more than once. A small, deep plastic bowl is helpful during this step.

11. When you remove the cake pop from the candy coating, some excess coating may start to drip. Hold the cake pop in one hand and use the other hand to gently tap the first wrist. Rotate the lollipop stick if necessary to allow the excess coating to fall off evenly, so one side doesn't get heavier than the other.

12. Repeat with the rest of the cake balls

13. Store the cake pops in an airtight container on the counter or in the fridge for several days.

Enjoy and have fun!!



'Member, if you want more details or pictures of the steps, head over to Bakerella's website :).


*PS. I'm doing posts on recipes I've tried {mostly from my cookbooks} and either enjoyed, or hated. I do include websites or links to particular cookbooks, but that is more for clarification and because I totally love them. I've not been asked by anyone for endorsement. Just so we're all clear on that :D
Thanks!*

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