when you bake six cakes, for six birthdays, in a matter of six weeks, you get bored with the usual, the everyday, the standard. even if your standard cake is made from scratch and covered in luscious buttercream. for andrew’s birthday, i made a cake to eat with his family, but i also took a crack at cake pops. which, as it turns out are like cake on crack. on a stick.
the whole cake pop craze was started by bakerella, who now has a book coming out about it. i’m done for, of course. the combinations are endless. if you google “cake pops”, you get 68 000 results. the first time i heard about these was last march, when the kitchn posted about them.
to reiterate what is all over the web, you find your favourite cake recipe. you make it. you mash it with cream cheese, sugar, butter and a bit of milk. you roll it into balls, dip it in melted chocolate and allow it to harden. it’s really not that hard.
what? you want step by step instructions? alright.
adapted from the kitchn
makes about 18 cake pops
one batch (read: 2 9-inch layer cakes) of you favourite cake. i used this one for the chocolate and this one when i made the lemon ones.
8 oz cream cheese
2 cups confectioner’s sugar, sifted
4 tablespoons butter
1 tablespoon milk
make your cake according to the directions. it’s worth noting that if you don’t have a major sweet tooth, you may want to only use 3/4 of the sugar that the recipe calls for. otherwise, you’ll get cavities.
allow the cake to cool.
mix the cake with the cream cheese, sugar, butter and milk.
form small balls, about the size of your thumb.
place the cake balls on a baking sheet with wax paper and insert candy stick into them.
melt 24 ounces chocolate over a double boiler. (you can add a few drops of different extracts if desired)
while the chocolate is still warm, dip the cake pops in the chocolate.
place any candies or sprinkles you want on them on to them at this point and place on the sheet of wax paper.
repeat the dipping and decorating with remaining pops.
place the baking sheet in the freezer to allow the chocolate to harden.
take them out of the freezer about 15 minutes before serving.
these are ones we’ve tried and loved:
- chocolate almond cake with dark chocolate coating, straight up.
- lemon cake with white chocolate coating and toasted pistachios
- cherry cake with dark chocolate coating and a cherry on top
- vanilla cake with milk chocolate coating and sprinkles
- chocolate cake with peanut butter chocolate chips (half of each) and peanut butter m&ms