My baking experience has consisted of many cakes, and cupcakes and cookies cakes. All kinds of cakes. All of these cookbooks and recipes that I was seeing everywhere for cake pops though just weren't impressing me. Then one average Monday morning I can honestly tell you that a cake pop changed my life (yes, i had a cake pop for breakfast). These were pot of gold cake pops made by the wonderful Ann (or Pegasus or Pegs or Mama Desh) Deshler.
Mad props as I believed they were store bought, they're just so pretty. And seriously, I'm telling you that when I tried one I could not stop thinking about these cake pops. Hence, I had to try some of my own. And considering that St Patty's day had already passed, I decided I would make Easter Basket cake pops instead.
I did say the process was lengthy, only because it has so many steps, don't worry they're all simple on their own. Bake Cake, cool cake, crumble cake, mix cake with icing, ball cake, dip cake, enjoy.
These handles weren't totally necessary, but they were pretty easy if you feel like adding them (to properly complete your easter baskets that is). All I did was put my extra almond bark into a plastic bag, with one of the corners carefully cut off, and draw the handles with the tip you've just created. Once you've drawn the handles, freeze em for a bit and they'll harden. They'll still be fragile but they'll be ready to carefully attach to the top of your cake pops.
One trick I didn't initially think of. When you are going to put the sticks into the cake pops dip them in the almond bark, then the cake pop, then the almond bark again. It will help to make the sticks stay in the cake pops when everything is finished.
The following is THE MOST important step. No matter what you do, do not skip the sprinkles on top of the cake pops.
Once you've dipped the cake pops once and the tops have hardened, you'll dip them one more time into a different colored chocolate to wet the tops again and then you'll dip them into your sprinkle bath. The crunch that this sprinkle coat makes at the top of the cake pop is truly what makes them phenomnomnomenal. I'm serious enough to say it again, DO NOT skip this step.
And here you have a finished product:
These are phenomenal, please enjoy the recipe below. :)
I will soon have a recipe up for the cake that I used inside the cake pops because its truly delicious and listed below:
2 cups sugar
2 tablespoons maple syrup
2 cups soymilk
1/4 cup oil
1/4 cup applesauce
2 tsp. vanilla
3 cups flour
1/4 cup cocoa powder
2 heaping tablespoons instant coffee
1 teaspoon baking soda
1 teaspoon baking powder
Other ingredients you'll need:
For the icing:
2-3 cups powdered sugar
1 tsp. vanilla
1/4 cup maple syrup
1/4 cup soymilk
For the Coating:
1 package white chocolate almond bark
1/2 cup colored chocolate candy melts
1/2 cup colored sugar sprinkles
Preheat oven to 350 degrees.
Mix sugar, syrup, soymilk, oil, applesauce, and vanilla in a large bowl. Sift flour, cocoa powder, and instant coffe into another bowl. Add baking powder, baking soda, and a pinch of salt to the dry mixture. Add the dry mixture slowly to the wet mixture. Make sure the mix isn't too lumpy (if you sifted the dry ingredients this shouldn't be a problem) and split the batter into two cake pans.
(**Note that if you don't want to actually make the cake from scratch its totally acceptable to make a box of cake as directed on the box and continue with the steps that follow)
Bake for 30 minutes and allow the cake to cool. Once its cool enough, scrape the cake out of the pans into a large bowl and let cool in the refrigerator for another 30 minutes. While you wait for the cake to cool you can make the icing:
Mix 1/4 cup maple syrup, 1/4 cup soymilk and 2-3 cups powdered sugar. Add the powdered sugar slowly, this icing should be runnier than most.
Once the cake has cooled in the fridge and you have prepped your icing, mix the two together. You may want to use your hand to mix the cake thoroughly. It's important to get everything smooth and I ended up using a potato masher to help with this step.
Lay two pieces of wax paper on your working surface. Roll the cake into balls similar to cookie dough and place on the waxed paper. Melt almond bark in the microwave. Dip stick into almond bark, dip stick into cake bal and dip the whole thing into the almond bark again, coating the entire cake pop.
Once you have dipped all of the cake pops once let them cool and harden while you melt the colored chocolate. Put enough of your colored sprinkles at the bottom of a bowl. Once they are cooled, dip into the colored chocolate, and immediately dip into the colored sprinkles. Place on wax paper to cool again.
If you choose to add the handles, find a way to prop up your cake pops and remove your handles from the freezer (you can find how to actually make the handles above). I propped my cooling rack up with a few cups and placed the cake pops in the holes on the rack. Use two drops melted almond bark as glue to attach the handles and allow to cool again.
And now the hardest part of the entire process, you have to WAIT to eat the beautiful cake pops you've just made. The cake pops must be stored in the refrigerator, and they must be chilled to be thoroughly enjoyed. Trust me when I say its difficult but its worth it.
I have not tried freezing them, though I am sure that would be a good option as well.
So make your family happy with some pretty cake pops this year, I promise they will not be a disappointment. :)
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