CAKE.POPS.

I have finally done it. I have tried and tried and cried and eaten-so-much-Wilton-chocolate-melts-to-taste-test-but-it’s-worth-it and FINALLY have mastered the cake pop.

 

 

BEHOLD!

 

 

 

andddddd

 

 

 

annnnndddddd ladybugs!!!

 

 

 

 

TA DA!!!!!

 

I am very excited about these recent projects (can you tell!?!?) and I wanted to share some photos of the process and finished projects.

 

If you don’t know about cake pops already–they are pretty basic…. well, you would think.

Bake a cake. Crumble it and mix with frosting. Form into balls. Dip a stick into them and dip with chocolate.

Sounds simple enough right??

WRONG.

If you’ve been reading this blog for awhile (xoxox to all of you!) you know that I have “struggled” with cake pops. But they did not bring me down!!!

 

 

Sometimes you make them and they come out like this:

 

fail page!

This is a big bummer. Very annoying. Very unlady-like language ensues…..

Don’t be discouraged–the trick is the actual cake ball. The ratio of cake to frosting is crucial. I haven’t exactly measured it yet to be able to tell you but it also just depends on the moistness of the cake, and all cake batters come out differently so it’s just a matter of getting a feel for it. These boogers up there were too moist and the stick wouldn’t stay in, and they were falling apart when dipped in chocolate. They were delicious!! But not cute.

Another thing I have learned is to tilt the bowl of melted chocolate and actually dunk the whole cake pop into it–or as much as you can. Like this:

I also did a sort of pendulum motion with the pop to make sure all the cake was covered. **You must must must cover the ENTIRE cake pop with chocolate–otherwise the moistness of the cake will seep out the little tiny spot that you missed and it looks like you have water pooling where the stick is inserted into the cake ball. Not cute.

And I finally bought a decent cake pop holder. Guess what it is —

A block of that green floral styrofoam that you use to stick flowers into for pots and crafts! SO easy. SO cheap. Craft stores have them on sale for like $5-10 PLUS there are always coupons you can use which are usually for 50% off! Winning! (I was traveling with these on my lap in the back seat, middle seat on a road trip for St. Patty’s Day. Note–you CAN bring cake pops across the Canadian border!)

Here are a few more pics of the ladybugs. I made them for the daughter of a friend. They were just so cute. They made me smile. They made me giggle to myself with glee.

in the grass! how precious is that. seriously.

Here’s the last batch I made:

Shout out to all the nurses out there!

UP NEXT: more cake pops (I’m obsessed!) and maybe some more doughnuts??? And Easter stuff around the corner!

Time to make some doughnuts!

Well, we are back in the B-lo…and loving it!! We really missed it and we’re glad we made the trek back from NYC. We are all settled now and getting organized… however, we are living with family currently, and my baking things are not always going to be accessible, which gives me anxiety but I’m making the best of it! So–I will be trying out some new recipes (yes–gluten free–I know I’m horrible!) and some new techniques that ideally won’t require me to lug my baking “totes” out of the basement every time I want to bake!

Like…………. doughnuts!!!!

I’ve been really wanting to make doughnuts for awhile now, but I didn’t want to fry them. I was also wondering if it would be possible to make a vegan doughnut-or at least a dairy free one–to really up the spectacularness of doughnuts in general.

*random sidenote—-I in no way claim to be an expert on vegan/gluten free baking. Most of the recipes I find are already from recipes deemed “vegan” and I just use those ingredients–or so I thought. In my discoveries of this big vegan baking world, I have learned that regular granulated sugar is NOT vegan because apparently there is a step in the processing of it that requires the use of animal bone shards. I know, gross. But then again a lot of things happen in processing that we don’t know about and we’re fine : ).  I’m sure all you vegans out there are going “DUH!” but I apologize–I’m just beginning to learn about the vegan world! SO- when you are baking a vegan recipe, do not use granulated sugar. You can use cane sugar or organic vegan sugar—found at health food stores, or my splurge: Whole Foods. Any comments, suggestions are appreciated on this subject matter!*

Ok so I found a couple of recipes online for vegan doughnuts and they turned out surprisingly well! Take a look:

choco with sprinkles

choco with crushed Thin Mints!

vanilla with sprinkles and glaze

from the recipe on the back of the donut pan

looks legit!

Here is one of the recipes I tried:

Mini Vegan Doughnuts

from veganyumyum.com (an awesome site)


Make 20 Donuts

Dry Ingredients:
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1 tiny pinch or shake Cinnamon

Wet Ingredients:
1/2 Cup Soymilk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg
4 Tbs Earth Balance

Preheat oven to 350º F

In a large bowl, combine dry ingredients with a whisk to mix thoroughly. Combine wet ingredients in a small sauce pan over medium low heat and mix until earth balance is melted. This mixture should NOT get too hot, you should be able to stick your finger in the mixture. It should feel slightly warm. “If you burn yourself, 1) it’s not my fault! and 2) it’s too hot for the dough!” -from vegan yum yum 🙂

Add wet to dry and mix until just combined. It should form a very soft dough.

–> mine was NOT a soft dough. Maybe because I used a real egg. And vanilla soymilk? I don’t know but mine was a thin batter and I overfilled them too much and they overflowed. But they did come out as cool cups that I might do on purpose again to use for strawberry shortcakes.

I also made a glaze for these ones with 1 c powdered sugar, 1 tsp MEXICAN vanilla, 1 tsp maple syrup (the real stuff!), and bit more of the vanilla soy milk but you can use regular milk if you don’t have vegan peeps to serve!

And SPRINKLES! Must have the sprinkles.

Well there you have it. Homemade, semi-healthy-because-they’re-baked-and-not-fried doughnuts. Enjoy. : )

NEXT UP: St. Patrick’s day cake pops! And more doughnuts!