Obviously I'm a little bit behind the times. First it took me 12 months to make it to
PAUL Bakery's new Penn Quarter location, and now, finally, at long last, I'm getting around to making...cakepops. Just as the name implies, cakepops are hybrid cupcake-lollipops combining the perfect bite of candy coated cake perched adorably on a lollipop stick. Genius. What started as a humble treat from baking bloggess extraordinaire
Bakerella exploded into trendiness, becoming arguably "the next cupcake" and is now a ubiquitous treat on dessert spreads everywhere.
I think I kept from taking the cakepop plunge because they seemed deceivingly simple and I never seemed to have the supplies on hand. And, it's true, cakepops do require a bit of a start up cost, but a trip to your local craft store will keep you in cakepop supplies for months. In addition to the cake supplies themselves, you'll also need lollipop sticks, candy coating chips and a piece of styrofoam to place the pops in while they dry (I also bought pre-cut foil candy wrappers to make the cakepops easier for gifting).
I'll just tell you this up front: I was right about the "deceivingly simple" part.
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| These were two of the best looking ones. Seriously. |
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| My personal favorite: the Runny Nose Cakepop |
Don't get me wrong, these cakepops tasted AMAZING. They just looked a little...special. The concept is simple in theory: Bake a cake from a boxed mix, crumble it into a bowl, mix it together with a can of purchased frosting, roll into balls, insert sticks and freeze, dip in melted candy coating, and voilá...ridiculously adorable Bakerella-worthy cakepops. In reality, not so much.
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| Meatballs, anyone? |
First I would stress that when she says to crumble the cake into a bowl, REALLY crumble it. I even cut off the tougher edges from my cake first and my cake balls were still lumpy. Secondly, she says to use only 3/4 of the can of frosting but I would use all of it--again to help with the lumpiness. Thirdly, after inserting the lollipop sticks, be sure to freeze them for long enough--several of mine broke off of the sticks and fell apart in the candy coating. Finally, you need to have WAY more patience than I did to get the candy coating to dry evenly--a second coat may have helped with the overall look but would have made the flavor much too sweet.
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| Crumble like you've never crumbled before |
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| These wusses couldn't hack it |
Overall, I think the taste and novelty factor (plus 100 leftover lollipop sticks...) are enough to inspire me to try these again, but let's just say I won't be mastering masterpieces like these anytime soon:
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| Bakerella cakepops for the new Muppets movie |
Basic Cakepop Recipe
makes 45-50
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)
Wax paper
Candy Melts (1lb)
Lollipop sticks
- After cake is cooked and cooled completely, crumble into large bowl.
- Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
- Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
- Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
- Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
- Place them in the freezer for a little while to firm up.
- Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
- Place in a styrofoam block to dry.
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