Sunday, September 8, 2013
Making Cake Pops
Cake Pops are so fun to make and great for any occasion! Everyone loves them, and it's a great way to have just a little sweet treat, save on calories and especially sugar, which we all need to cut back on right? Right!
I discovered that I LOVED cake pops. So many ways to decorate, so many flavor possibilities. I have found so many recipes and so many cute ideas.
Here’s what I learned:
The first is making sure your cake isn't too moist. Most box cake mixes are made to be super moist (with pudding and lots of good stuff added). The combination of a really moist cake and a lot of frosting doesn't make a mixture that is firm enough to withstand the dipping stage. I find using the cheapest store brand cake mix produces a drier cake.
The second key is to let your cake and frosting mixture (you will crumble the cake and mix it with almost an entire tub of frosting -- Yum!) chill in the refrigerator overnight. Really chilled cake mixture is much easier to work with.
The final key is to make sure the balls are rolled really tightly, so they are smooth. Lumpy cake balls fall apart when dipped in chocolate. And while they still taste great, lumpy cake balls certainly don't look too pretty. Squeeze the mixture in your hands and roll it in your palms.
One final tip that can easily ruin a cake pop making experience - never melt chocolate on a high temperature. If you're using Wilton's molding chocolate, make sure you melt it at 50 percent (or using the defrost setting) in your microwave. Overheated chocolate won't give you a smooth coating on your cake pops. Actually, it won't even drip or glob off the cake ball. Not that I know from experience or anything. :)
1.Go EASY On The Frosting: What a lot of folks failed to mention in the cake pop tutorials that I was following was to ONLY ADD A LITTLE BIT OF FROSTING. That is super important!! Most cakes are already moist. Too much frosting and it’s ruined in my opinion, not unless you add more cake.
2.Use Your Hands To Mix: It really helps to mix it up with your hands so that you can get the feel of it. When I used a spoon to mix it up, it looked as if I wasn’t putting in enough frosting but it turned out that it was way too much when I went to make a ball. The cake should still be a bit crumbly even when the frosting is mixed in.
3.Mini Ice Cream Scoop Works Great: Use an ice cream scoop to scoop out the “dough” so that you will have equal portions.
No Need To Keep Refreezing- I only placed these in the freezer once. Twice if you plan on bagging them or you want to speed up the final setting time.
4.Use A Deep, Narrow Cup For Dipping: The melted chocolate/candy coating should be deep enough to submerge the cake ball completely to avoid having to twirl it around.
5.Box Cake Is Just Fine- If you’re not against the ingredients, make it easy for yourself and just purchase a boxed cake and a can of ready-made frosting. I seriously couldn’t even taste a difference when I made these using homemade cake and frosting.
6.Use A Styrofoam Holder- A block of Styrofoam makes a really great holder to stick the cake pops in while they are drying and it’s cheap.
7.These cake pops are what I consider cake pop perfection!!! They are the best cake pops I’ve ever had. No need to keep refreezing and double dipping! The texture is fluffy AND moist and it was no where near as messy and time consuming as my first attempt at making cake pops.