Basic Cupcakes Pops & Basic Cupcake

Bites

Alright guys, here we go. Sorry it has taken me so long to get this done. I would hate to keep you guys waiting, so I’m doing two weeks in one. So many of you have entered the contest to win a signed Copy of Bakerellas Cookbook, and I don’t want to push the date out any farther. So here we go!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I’ve made these Cupcake Pops many times before, but for some reason I realized,

my two best-friends during this project were my toothpicks and napkins. I’m telling you right off the back, “YOU WILL NEED THESE”.

You will need all of the regular items and tools we have used prior. A few extras are:

An extra bowl for any different colors of candy coating  you want to use,

M&M’S or similar shaped candy,

Sprinkles or Colored sugar beads.

Everything else is the same. I used a cookie cutter I bought from Micheal’s craft store, it can be found in there romance pack . Here is the link: http://www.michaels.com/Mini-Romantic-Metal-Cutter-Set/bk0116,default,pd.html?cgid=products-bakeware-wilton&start=31

I used a devil’s food cake mix with home made cream cheese frosting. I can’t help it, it’s my favorite frosting to use. I was able to roll about 35 balls. After I rolled them out I stuck them back in the refrigerator to harden a little bit.

30min later, I was ready to get down to business. I took the balls I had rolled and  made them into a little rectangle shapes. I then pressed the cake through the cookie cutter. I realized I wasn’t able to get it to really pack into the cookie cutter, so I place the cakeball on the cookie sheet and placed the cookie cutter over the top. I then used my fingers to really pack the cake into the cookie cutter. I took the extra cake and piled it on top to make the muffin top.  I continued this way until all the balls were all shaped. After this I got the Chocolate candy coating ready. For this project I  used:  yellow (lemon flavored) and green (mint flavored) for the tops of the cupcakes. I first tried to dip them the way Bakerella recommends, man was that a pain! She has you turn the Cupcake shape right side up and dip the bottom into the chocolate. It seems like a great idea, but then you have to flip it over and try and set it down before the melted chocolate gets on your fingers. Lets  just say  that takes lot. So what I did was dip my sticks into the melted chocolate and put it into the upside down cupcakes. Then when they were dry ( 1-2 min) I took a large spoon, with the Cupcake Pop over the bowl with the melted chocolate and poured it starting  from the base of the muffin top. Then I tapped the excess off and put it back upside down to dry. You can also stick it in the styrofoam if you want. 

I then waiting for the bases to dry before dipping just the tops into my colored chocolate melts. I kind of view the chocolate like I do black clothing. It doesn’t matter if your muffin top is lumpy, once the candy coating is on there, it looks great. All you women out their feel me?? Something I noticed as well when dipping the tops, you want to make sure you are turning the stick in your hand and softly hitting the edges in the chocolate. Making sure there are no gaps or uncovered cake. Your toothpicks will come in handy here, because you can use them to make a definite line between the two colors. Then drop your M&M on top along with your sprinkles and let dry. Woohooo you made it! I know, I so need a better camera! When I redo these I few things I will do different. I will make sure to push the muffin top down more so to make it more pronounces. Also Work harder to make more of a separation between the two colors. I also included a picture of the very first time I made Cupcake Pops for a birthday.

Now onto the Cupcake Bites.

These are so cute and so much fun. They say, EAT ME!!!

They are not as easy as they look to make. Lets just say that . First you want/need to get a mold. The mold I have only fits a 2 Tbsp cakeball.

It took me a few times to get this right. So don’t beat yourself up if it doesn’t turn out right the first time. However, if you are one of those people that everything you do is perfect. Well, good for you then. I say that will all the love.

First I poor  a little melting chocolate in the bottom of the mold and let it set. Then I put more melted chocolate in the mold along with my Cake Ball. Make sure to press your Cake Ball down into the melted chocolate so that it comes up along the side. Then place your mold into the refrigerator, freezer, or let it sit out to harden. Once they are ready press the mold up from the bottom and lift out your Cake Ball.

Its easy to take the excess Chocolate off with a pairing knife. Something I learned was if you know the chocolate is going to come out thick, take your toothpick and pull the extra candy coating away from the Cake Ball. This way when you pull it out you can just break it off. Now to my not so favorite part, once they are ready to dip, turn them over so you are holding them by the base and dip. Make sure you are fast, as  to not drop your Cupcake Bite into the candy coating.

An after thought I had (it might take more time, but it also might mean a better looking product.) Do everything the same, only once you pull them out, put a chocolate dipped stick into the bottom of the cupcake. It might make it easier to dip. Then once they are dry you can remove them. Like I said … Just an afterthought. I really hope you have enjoyed this post. Don’t forget to enter the contest to win your own autographed copy of Bakerella’s Cookbook . Next week is all about tips, tricks, troubleshooting, and candy.

Tags : cake balls, cake pops

Lets just bank on every Tuesday! K, guys. Sorry to keep you waiting !!! It will be good. This is whats next!! Lets see how I do compared to the legend, Bakerella!

Welcome to the Cake Pop blog. I know I’m a day late… A thousand apologizes. This week I am demonstrating  how to make the Basic Cake Pop, using Bakerella’s recipe  found on page 15 of her Cake Pop book. If you read the previous entry on the basic cake ball, you will need everything I stated there. Including lollipop sticks, a Styrofoam block , Ploy bags and twist ties.

Strawberry Cake with Cheesecake flavored Cream Cheese frosting

First I bake my cake according to the box directions. This time I let it cool for half the day. I really wanted to make sure it was cooled all the way. I also decided to use my own frosting recipe. (I have included it at the bottom for you).  After crumbling my cake I added three large spoonfuls of my frosting. ( You will have plenty left over for another cake).  After putting my mixture together, I put it in the refrigerator  for 2 hours as Bakerella mentions in her book. I find this useful because it really helps with the handling of the cake.

After the mixture is cooled, I begin the rolling process. First I lay out my wax paper and get my handy dandy Cake Ball Scoop. You want your balls to be about 1 1/2 inch balls. (Also mentioned by Bakerella) I roll out all the cake mixture. I always get about 48 balls. Then I melt my Chocolate, I couldn’t find the right shade of pink she (Bakerella) used in her book. So I mixed some white chocolate and pink (strawberry flavored) chocolates and got this pink. I always dip my lollipop sticks in the chocolate before inserting them into the cake.  When I’m done with that, I put the Cake Pops back in the refrigerator for about 20-30 mins. You don’t want them to get to cold or your chocolate coating will crack.

When you are ready to dip them, Bakerella suggest you only take a few out at a time. I’m guessing because you don’t want the cake to get to soft and fall off the stick, when you try to dip it. I always work with about 5 Cake Pops at a time.

As I said in my previous post, I found these amazing bowls from Target that fits all 16 oz  (1 bag) of melting chocolate. Prefect for handling and dipping.

They don’t get hot when you microwave them either. Love IT!! Ok back on track….. After I dip them, I place them in the Styrofoam block to harden. I use to place them back in the refrigerator, but it was always such a pain to put the bags on afterwards. The condensation made the chocolate stick to the bags. After talking with Angie (Bakerella) she said she never puts them back in the refrigerator. So I Started making that my final step, after they were bagged, tied and labeled.

After I dipped them, I felt they were missing a little something. So I put the remaining chocolate in a decorating bottle and put some fancy designs on them. I hope you have enjoyed this post as much as I have. Between making the Cake Pops and giving them out it has been a pleasure. Please feel free to email your questions and I’ll get back to you as soon as I can. Also leave a comment, if you wish, and no one wants to forget about WINNING the autographed, one of a kind, Cake Pop Book by Bakerella. Just head to the the contact me link, and put ENTER ME  in the suject line.

Cheesecake flavored Cream Cheese frosting

1 8oz package of cream cheese

1 stick of butter

1 1/2 cup melted marshmallow

1 lb powered sugar

3/4 tsp cheesecake flavoring

Make sure cream cheese and butter are at room temperature. Mix cream cheese and butter together until smooth. Then add melted marshmallow all at once to smoothed mixture.Then add in Cheesecake flavoring (Optional, vanilla works just fine) Next slowly add in the powdered sugar.     Refrigerate when done

Leilani