OK So I know this isn’t a baking or cooking blog, but I just feel like I have to share the cake pops I made last
weekend week. I’ll justify it to myself with the excuse that I took them to our last impromptu craft/movie night, and they were totally easy and delicious!
I’ll start with the recipe I used, which is pretty much exactly the same as every other recipe I’ve seen for them, including on the Bakerella website, which I’m told is responsible for the phenomenon to begin with.
1 box of cake mix (I used vanilla)
1 tub of buttercream frosting
chocolate to melt for the outside (I used dark chocolate candy melts from the craft store)
that’s it. seriously.
I baked the cake according to the directions and let it cool completely.
normally the cake looking like this after flipping it onto the wire cooling rack would be cause for concern, but the next step is to crumble the cake up completely, so I wasn’t worried.
I mixed in just about the entire container of frosting and let it chill in the fridge for a while, which makes it much easier to roll into little balls.
And then I rolled. and rolled. and rolled. Be warned you’ll need to rinse your hands every 5th cake ball or so, otherwise it all sticks to your hands and the cake won’t roll properly and you’ll get really frustrated.
Once you have all your little balls, chill again. The picture shows them in the fridge, but I cheated this time and put mine in the freezer. I was getting impatient. But its important for them to be chilled for a couple hours or as long as you can stand, or you’ll have problems with the next step.
Then I stuck popsicle sticks in each one and melted the chocolate, adding a little bit of paraffin wax to smooth it out a little more, and in retrospect I could have used even more than I did.
I used a double boiler to melt the chocolate and this is 100% what I recommend. Candy melts say you can use the microwave and that’s true, but unless you’re pouring into a mold right away and don’t need the chocolate to stay melted for long, the double boiler is really much easier and there’s less of a chance of overheating the chocolate.
I dipped each ball into the chocolate, using a spoon in some cases to help get it on the top. Since this was my first try I wasn’t overly concerned with how they look, I just wanted to make something that was edible and presentable.
I put them right back on the wax paper and chilled them quickly to let the chocolate harden back. Again, I’m impatient and I wanted to eat
a few one. After that though they can and should be stored at room temperature. I lined mine up on my favorite carrying tray and headed over to craft night!