the cake pop.

Do you know what a cake pop is? They are newest most scrumptious thing right now in the cupcake/cake baking world. They were originally created by Bakerella (awesome name by the way) and they have really taken off.

Cake pops are really a combination of cake, frosting, and melting chocolates. Should be easy right? Not so much….

I tried to make cake pops twice so far and both times were a little iffy. Ha! I’m getting better though! First I started with Pumpkin Cake Pops and then made Nutella Cake Pops.. yummmmmm.

 

Ok the basic steps for cake pops are:

you bake a cake.

you crumble it up and mix with frosting.

you roll the mixture into balls.

you melt chocolate and dip the balls into chocolate using candy making sticks.

that’s it!

 

Here’s my first try making them into Pumpkin Cake Pops: (recipes to follow)

step 1: bake the cake (or cupcakes in this case–but then you waste the wrappers –duh!–so I don’t reccommend it unless you’re making cupcakes at the same time)

step 2: crumble it and mix with frosting

step 3: roll into balls (then refridgerate them for like 30 min before you dip them)

step 4: melt your chocolate

step 5: dip the balls. BUT dip the stick first, then dip into the balls and let them sit for a few minutes so that it hardens inside the ball and then they won’t fall off (in theory…)

The trick is to have some kind of stand apparatus for them to stay upright. I did not have one of these handy so we did the best we could.

It didn’t work out. We put them into coffee mugs with pie beads in the bottom to anchor them down but……

an escapee…

man down!

Now, I just realized that I really didn’t take any pictures of the finished product–except the FAIL ones. Which are pretty funny don’t you think??I was very unhappy that these didn’t come out as perfectly planned! I apologize. I have better Nutella ones to follow!

Pumpkin Cupcake Recipe

adapted from About.com

you need:

  • 2 1/4 c all-purpose flour, sifted
  • 1 T baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 3/4 t cinnamon
  • 1/2 t ground ginger
  • 1/2 t nutmeg
  • 1/2 c butter, softened
  • 1 1/3 c granulated sugar
  • 2 eggs–beaten until frothy
  • 1 c mashed cooked or canned pumpkin
  • 3/4 c milk
  • 3/4 chopped walnuts or pecans–optional.

 

ready, set, go:

Preheat to 375. Sift together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a bowl.

Cream together butter and sugar until light and fluffy, beat in the eggs.

Blend in mashed pumpkin.

Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition.

Spoon batter into cupcake liners and bake for about 25 minutes.

**to make a cake just pour into a well greased and floured pan** increase baking time to around 30.. but keep checking it!

 

Cream Cheese Whipped Cream Frosting (pretty sure I’ve posted this here before)

from allrecipes.com

 

Combine an 8 oz package of cream cheese, 1/2 cup granulated sugar, 1 teaspoon vanilla extract in bowl of stand mixer. Use the whisk attachment and mix on medium speed until smooth. While the mixture is still mixing, slowly pour in 2 cups of heavy cream. Stop and scrape the bowl and couple times while you continue whipping until the cream can hold a stiff peak. This stuff is amazing just out of the bowl!!!

 

OK so I DID make some cupcakes out of these before I made the cake pops and they came out sssssuuuupppppeeeerrrrr good!

They look like they’re getting abducted, right?

NOW FOR NUTELLA CAKE POPS!!!!!

bowwwmm chicka bowwmm bowwww

Same steps–different cake pop.

step 1: bake a cake (chocolate)

step 2: crumble it and add nutella–almost a whole jar!

step 3: make into balls–remember to refrigerate for at least 30 minutes!

step 4: melt your chocolate–in this case Wilton Melting Discs–they are perfect

step 5: dip balls–but dip the stick first!

These came out much better! But the apparatus thing still stumped me. Then Adam said “wait, I have an idea”……………..

ladies and gentlemen… ahem…. yes…. this is what he came up with!

As crazy as it looks, it actually worked!

yes that is an asian strainer (martha stewart) over a mason jar filled with pie beads.

in my fridge.

This time I decided to just stick them onto the paper, too, so that they would have a flat bottom. That worked much better, but they weren’t as pretty as the nice perfect round ones. But I was much happier with these ones than the pumpkin ones.Overall they were very very yummy. I could taste the nutella and they were very rich! For next time though I’m thinking of making a buttercream-nutella frosting to mix with the cake crumbs because it was a bit dry–but scrumptious with milk!

So– my next challenge is to make VEGAN CAKE POPS!!! what what!?!?

UP NEXT: Christmas Holiday yum yums.