Cake Pops

Sunday, February 7, 2016

Hi readers!

It's been a while.. scratch that a REALLY long time since I last posted. There are many things coming to this blog, I won't get into details but it may or may not involve my best friend coming on board (stay tuned).

Anyways, today is the super bowl and naturally it calls for yummy junk food and deserts. I've been itching to do some baking since I recently went pin wild on Pinterest. Cake pops are always a hit regardless where you go - and they are super easy to eat. No utensils required! 

So let's get started. Below are all the items I used to create my Bronco's Cake Pops. I grabbed a Betty Crocker Super Moist Cake mix (white), Betty Crocker rich and creamy vanilla icing, food coloring, blue sprinkles, straws (you can grab actual cake pop sticks) and Ghirardelli melting wafers. Target was unfortunately out of cake pop sticks so I had to improvise and use paper straws. I purchased Ghirardelli melting wafers instead of the Wilton Candy Melts for a few reasons. Number one; Taste. White chocolate is sometimes too sweet and using a cheaper brand you sometimes get more of a chemical taste. Number two; when you melt the Ghirardelli wafers they stay warmer longer and you don't have to keep throwing them into the microwave every 10 minutes. 

First things first; you need to bake your cake! This takes all of 10 minutes to put together. Directions are labeled on the back of the cake box (even a beginner baker can do this). Just a side note when putting together the cake I only put in egg whites - no yolks! I personally find leaving out the yolk makes the cake light and airy. 

Bake cake for 25 minutes at 350 degrees Fahrenheit! After baking carefully remove the cake and leave to cool on a rack. 

After your cake has cooled down a little, it's time to destroy! I cut around the edges of the cake since they were hard to break down. 

 Now, after you have destroyed your cake, create a test ball. If you can easily roll a ball and it does not crack or fall apart you may not need the next step. If your cake is cracked and is breaking apart as you roll - you need some frosting! This is where the rich and creamy frosting comes into play. You can use homemade icing or you can just get store bought. Add a spoon full of icing to your crumbles to start. Mix it in good because it's time to roll! Just a tip - when you are ready to place your pops onto the stick don't forget to dip your stick in the melted chocolate for extra coverage. 

After your pops have been rolled and placed onto the sticks - it's time to place in the freezer. Carefully place your cake pops into the freezer for 15 minutes. No longer! If they are in the freezer to long they will start to freeze and it makes covering them with chocolate difficult. 

By now your 15 minutes should be up and your chocolate is melted. Make sure your chocolate is not to hot and your pops are not frozen. If they are to cold or the chocolate is to hot it could leave to cracking which isn't pretty! Not pictured is the actual dipping process, at this point my hands were full of chocolate and couldn't take a picture (oops). 

Hold your bowl of chocolate sideways and place your pops on an angle so all sides are covered. With the cake pop in one hand, and your other hand free, use your free hand to gently tap your wrist to get the excess chocolate off the pop.

Decorate as you like! If you wish to add sprinkles to your pop make sure you add them while the chocolate is still melted, it makes it easier for the sprinkles to stick. 

Here is a picture of my finished cake pops! Took about two hours to complete - with time I'm sure you can get it down to a little less than that. Overall they are a great treat that everyone can enjoy! 

Till next time!