MY COOKING LESSON WITH CAKE POPS
Cake pops where have you been all this time? I had heard so
much about you. That today finally I got an opportunity to learn about you.
I had been waiting to make cake pops. But was not aware of
the exact method to follow for making them. Today I have finally learnt the art
of making this delicious beautiful dessert and would like to share my
experience of making cake pops.
I have used my own combination. The basics for making any flavour
cake pops is the same. All it requires is a little bit of imagination and
creativity on your part.
So get started with our cooking lesson with cake pops. I have
made two different combinations
FIRST COMBINATION-The ingredients that you would need for
making cake pops are very few-1 box of chocolate cake mix(any brand of your choice
I prefer using betty Crocker’s cake mix),1 container of mint chocolate frosting,
white almond bark for coating the cake pops, lollipop sticks and sprinkles.
THE SECOND COMBINATION IS-1 box Strawberry supreme cake mix,
1 container strawberry and cream frosting, chocolate almond bark, sprinkles and
sticks.
MAKING CAKE POPS USING THE FIRST COMBINATION
Make the Chocolate cake as per the directions given in the
cake box. Mix all the ingredients required for making the cake and bake it.
Once the cake is baked. Allow it to cool completely. Now you need to destroy
the cake. I mean crumble the cake. You can do it using a fork or with your hand.
Many prefer using a food processor for crumbling the cake. But I prefer doing
it with the hand.
Once the cake is crumbled add ½ can of chocolate mint frosting
to the crumbled cake. Mix well. Keep this mixture in the fridge to chill for about
1 hour.
Now remove this dough from the fridge and make ping size balls
(Use 1 tablespoon of the dough to form the balls) with your hand and place them
on a parchment lined cookie sheet. If your cake balls are too big, they will be
too heavy and the stick might not be able to hold their weight and the pops
will slide down the lollipop stick.
Now melt the white almond bark. Melt the chocolate in a
double boiler. Make sure to not melt all of it. Melt the quantity required.
After the almond bark has been melted dip the lollipop sticks into the melted chocolate.
This acts like a glue to hold the cake pop onto the stick. After dipping the
sticks into the melted chocolate insert the sticks into the cake pops. And place
the cake pops back into the fridge and refrigerate for about 1hour to set the
cake pops.
Now the dunking part-you have to be careful .First dunk the
top I mean the head of the cake pop into the melted white almond bark and then
slowly tilt and coat all the sides of the cake pops with the chocolate evenly.
In case there is excess of chocolate on the cake pops, gently tap on the sides
of the bowl (making sure the pops do not come off the stick) to remove the
excess chocolate. Follow the same procedure for the rest of the cake pops .Put
the sticks in a Styrofoam block and Coat with a variety of different sprinkles.
The same method I used for making the second combination.
I mixed all the ingredients well as per given on the box and
baked the strawberry cake. Once the strawberry cake had cooled. I crumbled it with
my hand and added 1/2 container of strawberry and cream frosting to it.
Refrigerated this strawberry mixture for about 1-2 hours. Made 1 tablespoon balls
with the strawberry cake mixture and placed them on a parchment lined cookie sheet.
Then put the cake pops back into the refrigerator to set for about 1 hour.
Meanwhile melt the chocolate almond bark in a double boiler.
Take the cake balls out of the refrigerator and dip one end of the sticks into
the melted chocolate about ½ an inch and insert the stick into the cake pops.
Do the same with the rest of the cake pops and refrigerate again for about 1
hour to firmly set the cake pops onto the sticks.
Dunk each of the strawberry cake ball into the chocolate
almond bark making sure the ball is evenly coated from all sides and removing
the excess chocolate .Push each of the stick into a Styrofoam block and coat
the cake pops with a wide variety of different sprinkles.
