I did it!!!!! If you have the beloved Cake Pops book by Bakerella, turn to page 11. If not, then follow along closely.
So I guess we will start with the basic recipe.
Bakerella recommends:
18.25-ounce box cake mix
9-by-13 inch cake pan
Large mixing bowl
16-ounce container ready-made frosting
Large metal spoon
Wax paper
2 baking sheets
Plastic wrap
32 ounce (2 pounds) candy coating
Deep,microwave-safe plastic bowl
Toothpicks
Resealable plastic bag or squeeze bottle (optional)

Now what I used was :

1 box off Red Velvet cake by Duncan Hines.

1 can of Cream Cheese ready-made frosting by Betty Crocker.

1 9×13 inch glass pan. Greased with shorting and lightly dusted with flour

2 16-ounce bag of hard candy coating. 1 green and 1 white

2 Cookie sheets

Wax paper

Toothpicks

1 deep dish microwave safe bowl. I got mine at Target and the outside never got hot.

1 Squeeze bottle

HOW IT WENT:

I baked the cake as directed on the box. I let it cool down for about 3 hours.  I had alot to do that day. It really only needs about an hour. Bakerella states in her book that she likes to rub the cakes together to crumble them. I on the other hand LOVE to use my food processor. It crumbles the cake up nice and fine in no time. I then put the crumbs in my Kitchen Aid and mix it up with my frosting. I use a large spoon to measure the frosting out. Start with a little. A wise person once told me you can always add more, but you can’t take it out. I use about 2 and 1/2 large scoops of frosting.  I use my dough hook and let it mix all together. Then when it’s mixed up . I take it and cover it with foil and put it in the freezer for up to 20 mins.

During the time the cake is in the freezer I get the rolling area ready. I lay out the wax paper on the table and set up any candy I plan to use. Then I get the toothpicks and napkins ready.  I used my new favorite toy. Its from Bed, Bath and Beyond. It’s a plastic cookie scoop with a silicon backing.  When you scoop the cake you just press on the back and it pops right out I love it!!!

After I rolled all the balls out.( Man it took along time. I just popped a movie and the laptop and worked away. ) I put both trays in the freezer and let them sit for 15 more mins. In the meantime I melted my candy coating. I also add shorting to the candy to thin it out a little bit.  Now let me tell you, the first few balls I tried to dip were a pain in the a**.   I followed Bakerella instructions when she said drop the ball into the bowl and cover with candy coating.  Every time I picked up the darn balls it wouldn’t slide off the spoon well and I kept ending up with balls with half the candy coating whipped off . And when I tried to just pour if off the spoon way to much candy coating would come with it. Then I tried to use a toothpick to draw a line around the Cake Ball, so when the candy coating dried it wouldn’t be stuck to a ton of Chocolate when I tried to lift it off. That didn’t work as well as I planned either. So finally I figured out that once I pulled the spoon out  of the candy coating with the Cake Ball , if I touched the tip of the spoon to the wax paper and lightly shook  it back and forth. The Cake Ball would slide off perfectly. Yea! Thank you for reading along and hope this helped you. If you have any questions please feel free to email me at Leilani@cakepops.org.

Also Don’t forget to enter for your chance to Win and autographed copy of The Cake Pops book By Angie herself. Go to the Contact me page and put Enter Me in the subject line. Good Luck

Leilani

Tags : cake ball

Well no surprise here, I went to the book signing when Angie with Bakerella came to town. Also I’m very late in posting my experience and pictures. On the day that the Cake Pops book was released I was banging down Barns and Noble’s front door to buy it. After a few weeks of drooling over it and studying every page, I found out she was doing a book tour and planned to be in Beaverton Oregon at the Washington Square Williams and Sonoma store. So that day I high tailed it over there with my book in hand about an hour early. I soon realized her impact on not only me but many others. I was number 17 in line. Woohoo! I thought to myself as I waited with my book. ” I’m getting it signed. So exciting” Then I found that in order to meet Angie and have my book signed I had to purchase the book from William and Sonoma’s store. Oh well, my amazing husband said I could buy another so I did! And when it was my turn to get my book signed, she signed both! Angie was extremely nice, sweet, and a very approachable person. She answered a few questions I had. Which has helped me with my Cake Pops. And now I have a signed book to give to you!

Tags : cake pops

It’s finally here! I have gone through every page of Bakerella’s new Cake Pops book and it is amazing! I have already learned so many new techniques from this book. It is packed with 47 of her best cake pops starting with the basic cake ball to much more advanced pops like the adorable Frosty the Snow Man. With how much I have learned from this book I have decided to start with page 1 and make every single one of these amazing cake pops. Every week I will be going through the book in order and showing you how our cake pops turned out. We all are going to learn some great new techniques and encourage you to follow along as I set out to perfect my skills. If you are interested in making cake pops and don’t know where to start you can pick up the book here. You will be amazed at how simple they are to make, Bakerella has made this book so easy to follow and I know you will enjoy it as much as we do! At the end of 47 weeks (Thats how many recipes there are)  I will be raffling off an autographed copy of the now famous Cake Pops book by Bakerella. All you have to do is click the Contact Me link on the right hand side of the page, In the subject line put “ENTER ME”. Be sure to check in weekly and leave a comment on how you feel I did or what worked and didn’t work for you. Also if you haven’t picked up this book I highlty suggest you do, Amazon has a great deal on it here.

Tags : cake pops