Cake Pops

Made famous by: Heather McMullin

***I got this cute idea from www.Bakerella.com. She has a blog that is adorable. These "Cake Pops", as I call them, are super cute and SUPER YUM! They take quite a while to make, but are SOOOOOO worth it. I felt so crafty when I made them.

Some that I have made:















I made these in Cooper's school colors. Go Cullen!
















































All cute and packaged. I painted this vase thing and then put a Styrofoam block in it and covered it with raffia. Too cute!















Next I made Halloween ghosts. Ok these were originally supposed to be pumpkins, but the food coloring that we were using (the kind from the grocery store) didn't work with the candy melts. It made it cease up. So they became ghosts. **make sure you use non water based food coloring when dying the candy melts. The kind I got that worked was from a cake supply store.
















Balerella's Cake Pops













Cupcake Pops and Cupcake Bites

(Video Instructions from the Martha Stewart Show)

-1 13X9 baked cake (from a box cake mix or from scratch … any flavor)
-1 can cream cheese frosting (or about 2 cups equivalent from scratch)
-1 flower shaped cookie cutter (1.25" wide X .75" tall)
-1 package chocolate bark
-1 package pink candy melts or white chocolate
-bark bowls for dipping
-wax paper
-aluminum foil
-lollipop sticks
-sprinkles, m&ms or something similar for top of cupcake
-small plastic treat bags and ribbon to package the Cupcake Pops
-candy cups and truffle boxes to individually package the Cupcake Bites
-Styrofoam block

1. Bake a cake from a mix or from scratch and cool completely.















2. Crumble cake into a fine consistency into a large bowl.

TIP: If the texture is too coarse, you can run it through a food processor.

3. Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. Blend thoroughly.













4. Roll mixture into 1.25" - 1.5" size balls and lay on wax paper covered cookie sheet. You may want to periodically rinse and dry your hands off in between. (This is VERY messy!)














5.Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.

**TIP: You can speed this up by placing in the freezer for about 15 minutes.

6. Remove.Begin to shape into cupcakes using a small flower-shaped cookie cutter. (see below)

Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.









































7. Once shaped, cover and return to freezer. (5-10 minutes)

TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.

8. While cupcake shapes are chilling, begin to heat up your chocolate bark. (You can also use candy melts.)
9. Brown chocolate bark for the bottoms. Pink or white chocolate for the tops.
10.Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.




























11. When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.
12. Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet.

Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.

TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn't hurt.

DON'T - get water in the chocolate. Make sure your hands are completely dry. Water will cause the chocolate to separate and mess up all your hard work.














13. Dry completely. (15-20 minutes)
14. Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas.















TIP: Let the pink chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.

15. Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.

TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover.

16.For the Cupcake Bites - just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.














17. For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.
18. When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.














For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually.
Makes about 50.

You can store these in an airtight container and they will last for several days. You can also store in the refrigerator if you would like them cold.

RESOURCES:
Chocolate Bark
Kroger Grocery Store Brand works great for me
Candy Melts:
You can find these at Michaels or a Cake supply store
Chocolate and Colored Candy Coatings
Make 'n MoldMercken's Candy Coatings
Wilton Candy Melts
Paper Lollipop Sticks
Make 'n Mold - 6 inch
Make 'n Mold - 4.5 inch
Lollipop Sticks In Various Lengths
Michaels
Mini Cookie Cutter
Crinkle Cutter - Wilton
Flower Cutter - Wilton
Sprinkles
Mr. Sprinkles I find these at Kroger, near the ice cream condiments
Grocerie store
M&M's

First Choice - this size (1.25" wide), mine was made by Williams-Sonoma. Not available online anymore, but you might get lucky and find one in their stores. I'd call first. I'm sure another brand makes one this size, too.

Second Choice - Crinkle Cutter - Wilton (1.25" wide) Works really good.













Third Choice - Flower Cutter - Wilton (1.5" wide) You can use this one, but you will probably want to roll your balls a little larger and use the thicker lollipop/cookie sticks for support.














Here they are side-by-side for comparison











6 comments:

  1. Heath, I saw these on Bakerella and I was going to make these next week for a baby shower. They look so yummy.

    ReplyDelete
  2. WHOA! This looks way too complicated for me. I'll stick to the pumpkin chocolate chip muffins thank you very much!

    You're way to talented; it makes me sick.

    ReplyDelete
  3. OK All I can say right now is HOLY FREAKIN CRAP!!!!! Where do you find the time Mrs Betty Crocker?!?!?!

    ReplyDelete
  4. my girls and i made these last year for a little party we had at our house and they were a HUGE hit! they were SO complicated and really rich but they were so fun and darling! you did a great job putting up a step by step on making them....it looked easier YOUR way than it was watching "bakerella" do it for me!

    ReplyDelete
  5. I'm SOOOOOOOOOOOO copying these for a family gathering this Saturday. Heard about these months ago and I'm dying to try. Way too cute! You inspire me! I need to get on your blog more and cook away!!!!!!!!!

    ReplyDelete

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