March 20, 2012

Birthday Baking: Cake Pops... Help!

This very week is my handsome man's 28th birthday!
In usual megnificent fashion, I must bake all things "Adam" so that I can fill his tummy with sweet treats.

This man sure loves desserts (almost as much as I do, which is hard to believe). Pies. Cakes. Brownies. Cookies. You name it!

So I had to think realllyyy hard (and also consult the bday boy) on what creative and tasty treats I can bake for Wednesday night's party. Here's my list...



{ Homemade Peanut Butter Cups }



{Strawberry Shortcake Cake }



{ German Chocolate Cake Pops }


So I've made the Pioneer Woman's Strawberry Shortcake Cake before, so it was a birthday boy request... so yummy! However, That man loves both chocolate/PB combo almost as much as he loves coconut (hint: the PB cups and cake pops).

I'm pretty comfortable with the directions for the Peanut Butter Cups, but these cake pops seem like a new challenge.


Cake Pop Extraordinaires:

Any tips? Tricks?
{ I need all the help I can get! }



Looking forward to my post-work baking fest!



4 comments:

  1. My cake pop advice would be to let them freeze (even overnight if you can) before dipping them in the melted chocolate. Those homemade pb cups look yummy!

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  2. I've attempted cake pops a few times. They always come out tasty, but less pretty than I'd like. My main tip is to serve/make them upside down. Like have the stick pointing upward. Not as cute, but I think it's REALLY Tough to make them defy gravity and you don't want them falling down.

    Also, once you roll the dough/cake part into a ball, freeze it before you dip int he icing/exterior. That way, they stay nice and ball-y and the icing can be smoother.

    Can't wait to see there result!

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  3. at Kohls they sell cake pop makers! it's so easy and fast. i also recommend freezing them over night, it's easier to work with them when you know they won't fall apart. decorating is the best part. I usually melt cake frosting and buy sprinkles or little decorations that compliment that color and no matter how they fall onto the cake pop, it always works out! good luck! :)

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  4. Make sure you have enough icing mixed in with the cake. I don't use the canned icing, but instead homemade. I use between 12-16 oz depending on how much cake there is.

    As Kirstin and Elle mention above, I freeze mine as well. If you're making "pops" instead of "balls" make sure you get the stick in before putting in freezer. One thing that I have learned is that if you dip the stick into melted candy prior to sticking into the ball the stick stays better.

    Also, only take out of the freezer what you can do in less than 5 minutes. That way they don't start to defrost.

    I've made them for three years now and I learn something new every time. Last Christmas I bought metal "forks" to use for dipping cake balls into candy. I got mine near the candy melts at Michaels. It works better than a spoon because the candy drips off instead of pools. While at Michaels, I picked up a styrofoam block and I put wax paper over it and stick the pops into it while the candy gets firm.

    Although "pops" are cute as gifts, I mostly make "balls" now for us because it seems like there is just too much waste.

    If you have any other questions, let me know.

    ReplyDelete

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