Cake Pops 101
Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2009 Sarah Phillips CraftyBaking.com
Cake pops or cake scraps mixed with frosting, otherwise known as Cake Balls, that are shaped into a small ball (or any shape) and then placed on a lollipop stick After shaping, they are then covered with candy melts or chocolate and are typically decorated. This is a tutorial on how to make basic cake pops. We have recipe tutorials for making more complex ones (see below).
CAKE RECIPE HELP
Spring Tulip Cake Pops Recipe
You can make cake balls any size desired. We like to use a 2-inch cookie scoop which holds a little less than 1/4 cup for basic cake pops.
-Butter cake scraps or cake made from a cake mix (fully cooled) or bake-from-scratch cake (two, 9- x 2- inch cake layers)
-Buttercream frosting, such as Tami's or Perfect Buttercream, or a tub of store-bought frosting; about 2 cups if using two, 9- x 2- inch cake layers
-paper lollipop sticks; about 30 if using two, 9- x 2- inch cake layers
-White Wilton Candy Melts; two 14-ounce bags if using two, 9- x 2- inch cake layers
-1 tablespoon shortening
-A large block of Styrofoam, to hold the pops while they set up
STEP I: MAKE THE CAKE BALLS
1. Crumble cake scraps or cake into a large bowl, with your hands.
It is a messy job, and you will get yucky, but your hands are the best tools for the job.
2. The amount of frosting you will need to bind the crumbs together, depends on how many crumbs you have in your bowl.
Start with a large dollop and mix it in with your hands.
When the mixture holds together when you squeeze a handful together, you have added enough frosting.
If your mixture is still too dry, add a little more frosting, and mix it in.
You do not want the mixture to get too wet.
If you are using a cake made from a mix, and store bought icing, you will need to use almost the entire can of icing.
3. When your mixture is the correct consistency, scoop out portions with an cookie scoop. I used a 2-inch scoop which holds a little less than 1/4 cup.
Press it up against the side of the bowl to cut off any excess mixture. You do not want the ball to be too big.
4. Release scoop into your hand and squeeze the mixture to compress it, and then roll it into a uniform ball about 1 1/2-inches in diameter.
5. Place ball on a silpat, or parchment, lined baking sheet. Continue portioning and rolling mixture till it is all used up.
STEP II: DIP THE CAKE BALLS IN CANDY MELTS
1. Melt Candy Melts in the microwave, using directions on the package.
When they are completely melted, add 1 tablespoon of shortening into the mixture and stir to combine.
The shortening will make the coating more fluid, so it coats the balls more evenly.
KELLY CA SAYS: I like to keep the candy melts over a pan of hot water, to help keep it flowing nicely.
2. Take a lollipop stick and dip bottom 1/2-inch of one end of the stick into the molten candy melts.
3. Immediately, poke the coated end of the stick into the cake balls, going a little less than 1/2 way into the ball.
4. Place cake ball pops in the refrigerator for about 15 minutes so the candy melts can set up.
You do not want the cake pops to be too cold, or the candy coating may crack, when it cools.
5. When the candy melts have set, remove pan of cake pops from the refrigerator.
KELLY CA SAYS: Check to see if your bowl of melted coating is still fluid, if it has cooled down too much, and is no longer in flowing consistency, pop it in the microwave for about 20 seconds and stir, to equalize the temperature.
Stir before using.
6. Take one cake pop and dip it into the coating.
7. Gently tap the stick on the side of the bowl to remove excess coating. Do not tap too hard, if you do, the ball might plop right off into your bowl, and that would be bad.
8. Place the end of the stick into a Styrofoam block so the coating can set up, undisturbed.
9. Continue until all the cake pops are coated, and then place the lollipop stick end in a block of Styrofoam to dry, or you can use a piece of wood with holes drilled in it.
Cake balls can be stored at room temperature, if using Tami's Buttercream, for about 3 to 5 days, or frozen for up to
a month or more.
kjz, Premium Member, Says: "Cake Pops I made these using Sarah's Red Velvet Cake recipe. Tempered Lindt Dark Chocolate (1/2 85% and 1/2 50%). People can't stop asking for more."
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