Despite this, I find making cake pops to be very therapeutic so I keep keepin' on. Much to my coworkers' delight.
I want you to experience the same soothing calm waters this task can render. Here's a recipe for cake pop success that you can achieve in just 3-4 tries. I'm kidding. Not really.
- 1 box cake mix. Any flavor. Follow directions for 13x9 pan. Buy Duncan Hines because you want to have nice things.
- 1 can cream cheese frosting
- Candy melts. 16 oz. Get Make-n-Mold candy melts from Hobby Lobby. Wilton also makes melts sold at Wal-Mart, but they're a smidge thick and ornery. I DO use them in a pinch.
- Lollipop sticks. Get these at craft supplies stores or Wal-Mart. Or spend a month knockin' out some Blow Pops and recycle.
- Snack size sandwich bags
- Sprinkles that make you happy
- Styrofoam block. Take the sticks above and "pre-drill" holes in the block so you can dry your pops.
Mix the crumbled cake with the frosting with a large spoon. I use about 1 egg-sized dollop for each quarter of a cake. Always add frosting a bit at a time, because if it gets too sticky, it won't shape up or stay on a stick. The amount of frosting you need will vary on the moistness of the cake. Moist is the worst word ever.
I place the balls in the freezer for 10-15 minutes. Then I move them to the fridge for 5-10 minutes. If you dip a pop that's too cold into really hot candy melts, then the melts will crack once they're dry. However, if you dip a pop that's not firm, then it will fall off the stick. They're so dramatic.
I never use "high" on my microwave because if melts get too hot then they burn and die a tragic death. There's no CPR that will bring them back.
CHEMISTRY DANCE BREAK: I use candy melts instead of chocolate because the melting point of chocolate is 86° - 90° F which is lower than your hot body. So when you go to decorate and manhandle the pops, they will get sticky again. Sticky = bad.
I also use paramount crystals as a thinning agent for the melts. If you don't have this weirdo ingredient in your pantry, simply use shortening or vegetable oil right before the candy is 100% melted. Use one teaspoon for each cup of melts. Note: Any HINT of water will ruin candy melts. Don't spit.
If you accidentally don't cover all the cake at the base of the stick then it will leave a hole. This creates a cake pop that will later poop cake. For real.
Here are a few more tips to make your experience a grand one.
- Plan for a few cake pops that won't work out. I still do with every recipe.
- Cake pops store at room temp in an airtight container. They will stay fresh for at least 5-7 days.
- Plan for 1 hour to mix, bake and cool the cake. Crumbling cake, mixing with icing and shaping them takes 30-60 minutes. Dipping, drying, decorating and wrapping in bag with ribbon takes another 1+ hour. It's not a sprint.
- My Amazon List for Cake Pop Making Supplies
- Most importantly, wear an apron and put down wax paper...everywhere. It's a messy gig.
You can place a cake pop order with me by checking out my online store: Jamie's Sweet Revenge.
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