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.
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