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Cake Pops



Cake pops are super cute but they can be overly sweet (and if I think something is too sweet, you know it’s true). I am just getting interested in making them. I would never bake a cake just to crumble it up, but I did make too many vanilla cake layers the other day when I was baking a cake for an event I catered. For catering events, I always like to make more than enough just in case somethings goes haywire.

As a result, I had an extra 9 inch cake layer. I put it in the freezer so that I could use it later. I wasn’t inspired to do anything with it until I read a blog about cake pops. I realized it was high time I try my hand at them. I opted to keep things very simple- this is just a basic recipe for a round cake pop, minimally decorated. The big tips here are using coconut oil to thin the candy melts. My first cake pop fell apart because the candy coating was too thick. Thinning it out with coconut oil meant I could easily coat the cake pop and keep the coating thinner (better candy to cake ratio).

My other big tip is to use a meatballer. It helps to compress the cake tightly and then you can smooth out any lumps and bumps with your hands. And by compressing the cake tightly, you need less frosting in the mix to hold it together which helps keep the sweetness in check. 

I hope to make more of these over the next few months and perhaps venture into new and exciting shapes. The fun of a cake pop is how you decorate it, after all!

Ingredients:
One 9 inch vanilla cake layer, cooked and cooled
Two tablespoons cream cheese frosting
One 12 ounce bag of wilton’s candy melts (I used a red color)
1 1/2 teaspoons coconut oil
sprinkles

Special tools:
Cake pop former 1 1/4 inch (or a meatballer)
20 cake pop sticks
Deep cup
Styrofoam

Method:
Crumble the cake into a large bowl. Add the frosting and mix together. The cake should hold together when pressed. 

Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth the ball out.

Melt 3 ounces of candy melts in a heatproof bowl in the microwave. Dip each cake pop stick into the candy melts and poke it into the cake ball about halfway through. Spear the bottom of the cake pop into the styrofoam and put in the freezer for about 20 minutes to harden up.

Meanwhile, melt the rest of the candy melts. Add the coconut oil to the melted candy and mix well. Pour the candy into a tall cup.


Dip each cake pop into the cup and make sure the whole pop is coated. Tap it lightly to remove any dripping candy coating. Immediately cover with sprinkles. Place the cake pops back into the styrofoam and let them harden at room temperature for about 1 hour. Store at room temperature; wrap with cellophane wrappers and give away as gifts!


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