Cake Pops Make The World Go Round

I want to start posting more baking things on here. I decided to start with a tip on how to make cake pops round - the easy way! I was going with the whole "deliciously homemade" look for awhile, until I decided there had to be a better way. Cake pops are fantastic whether they are lopsided or cracked or perfectly round, but since we eat with our eyes first, I gave in.

I probably should've taken pictures of the baking process, but I didn't want to insult anyone's intelligence. You just bake a cake like you normally would. When it is cooled, add about 3/4 can of frosting and mix it with your hands until it forms a dough. Then place the dough in the refrigerator for a couple hours or in the freezer if you are pressed for time. I usually opt for the freezer because I'm impatient and often in a hurry.

Stuff You Need:

• box cake mix and can of frosting
• chocolate melts of some sort
• sticks - I use wilton

So! Your cake is baked and all mixed up with frosting. You have your dough in front of you and you are ready to go... right?

1. Take a piece of your 'dough' - you can use a scoop from Wilton or OXO or whatever you prefer. Sometimes I use the scoop and other times I eyeball it. I eyeballed it this time. Take the piece and make a ball, it doesn't have to be perfect!!! Now, flatten it. See told you.
   
2. Flattening the dough will eliminate the chances of cracked cake pops. Step 2? ROLL ROLL ROLL as fast as you can. Seriously Do it quick!
   
   
3. You should have a pretty round ball of cake pop goodness - if you rolled quick enough. Roll all of the cake balls out and set them on a plate or tray. Then place them in the fridge or freezer. Time varies for this. I like the freezer best. I will leave them in there for about an hour or even longer if I have to leave to do something.
   
4. Take your cake balls out of the fridge or freezer. Bust out your Wilton sticks and left over frosting. Dip one end of the stick into the frosting and then stick that same side into your cake ball. Do this for all of them. Work quickly. The cake balls have grown up to be pops! I like to put my cake pops back in the freezer  for 15 minutes (even longer of you have the time or something else to do) for good measure. Nobody wants a floating cake ball in their cup of dippping chocolate.

 
5. NOW! The fun begins.

 

Right before you remove the cake pops from the freezer, you have to melt your chocolates. You can use chocolate chips or any sort of baking chocolate, but I like candy melts because they melt great and come in pretty colors. I melt mine in a coffee cup because it's deeper than a bowl. I put them in the microwave for 30 seconds at a time, stirring between each 30 second interval. I do this twice.

6. Dip your little heart out. Slowly submerge the cake pop into the cup of chocolate. Cover the cake pop with chocolate and slowly pull it back out. Tap the stick on the side of the cup to get the excess chocolate off. Do this for all of the pops. I set them on saran wrap. This prevents sticking.

7.  While the pops are still wet, you can cover them with sprinkles! This is totally optional of course, but let's be real. Sprinkles make everything better.

 

 You are done! Cake pops are a lot of work, but they are so worth it. If you have any questions, please email me!

Extra Tips:

• Boxed mix & canned frosting works best. It's against by making religion, but just do it. 
• If you are making small pops, use the skinnier Wilton sticks. For large cake pops, use the thicker Wilton sticks.
• DO NOT buy the little melting boxes from Wilton. They will burn and start to catch fire in your microwave. They are coated with this weird waxy stuff and yeah just don't.

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