Since I am new to BlogHer blogging and my business is "making cake pops" (it really is) a "how-to" seems appropriate.
Step 1 Bake a Cake …from scratch or with a store bought mix like Duncan Hines, Betty Crocker, etc. Want to cheat? Buy a plain pound cake.
Step 2 Take your cooled cake, break it into pieces and place in a large bowl. Slowly begin working it into crumbs. I use a stand mixer, some use a food processor, but your hands work well too.
Tip: I find that the cooler the cake the better. If the cake is warm when you add the icing it may wet the cake and make it too soggy. Don’t rush.
Step 3 Gradually add icing (room temperature or refrigerator chilled –fresh or store bought) one large spoonful at a time to your crumbled cake. You are looking for the consistency of a firm dough (think play doh!)…not mush! Only add enough icing to make firm balls of cake.
Step 4 Using a small ice cream scoop (1 oz. max. otherwise you may have a difficult time dipping a large cake pop into chocolate) start making the cake balls. Place the "scooped" dough into your hand and roll into a ball. Place each "cake ball" on a flat plate, jelly roll pan, or baking dish. Now place in the refrigerator while you begin melting your chocolate.
Tip: One box of Duncan Hines cake mix and a half of a tub of icing will make approx. 20-24 cake balls.
Step 5 While there are many methods for melting chocolate, we prefer to use the microwave. Using a melting chocolate (Merckens, Chocoley, Wiltons, etc) melt a small amount of chocolate for your cookie sticks. Cookie sticks are readily available at crafts stores like Michael’s….check their baking aisle. I also sell them on Ebay in sets of 100.
Step 6 Dip each stick about a 1/2 to 3/4 inches into the melted chocolate and then carefully insert, slightly twisting as you go, into the cake ball about 3/4 of the way in.
Tip: When inserting the cookie sticks, make sure you have enough chocolate to make a nice “button”. You want the stick sealed tight with the cake. This will also help avoid “yellow stick”, which is when the butter/oil saturates the paper cookie stick. It’s often tough to avoid “yellow stick” but sealing the cake pop as much as you can will help.
Step 7 Chill the “sticked” cake pops in the refrigerator for about 20 minutes while you continue to work on melting your chocolate.
Melting chocolate properly is a post of its own. While I am not going to talk about that in this post, if you need any advice, just ask! We dip when the chocolate is around 85 degrees. Melt in the microwave 30 seconds at a time and mix each time to avoid overheating.
Step 8 Remove the cake pops from the fridge and begin dipping. Carefully dip each pop (I use coffee cups for small batches so I can work with the chocolate in small amounts) into the melted chocolate (again, 85 degrees is my ideal temp–use a candy thermometer!). Gently lift straight up out of the chocolate and gently tap the bottom of the stick (keeping pop upside down) so that any extra chocolate can drip off.
If you are decorating with sprinkles, nonpareils, sanding sugar, etc. do this before the chocolate dries, then place the cake pop into styrofoam (or cake pop tray) to cool/harden. If you are going to drizzle melted chocolate on top you can do this after the chocolate dries.
Keep going until all of your pops are done.
Step 9 Watch them disappear !!
If you have any trouble with these instructions let me know. I’m happy to offer advice and tips. What works for me may not work for you.
I’ve run into many obstacles….yellow sticks, spotty chocolate, streaked chocolate, cracks, cake pops falling off the stick into the chocolate, etc. I’ve managed to finally figure out most of those obstacles…so again, just ask.
More from food