baking experiment: cupcake pops

i’ve been wanting to attempt cake pops for a while now, and i finally got my opportunity when i found out my former coworkers were throwing me a good-bye party. i followed bakerella’s directions for cupcake pops- she makes lovely treats!

i didn’t have much time to make these because it was my last week at work, so i used a mix this time. plus, i was worried i would mess up the consistency if i made a cake from scratch, and cake balls that fall apart wouldn’t make good cake pops. i went with red velvet cake and cream cheese icing.

here’s what you need:

1 box of cake mix
1 can of icing
flower shaped cookie cutter
lollipop sticks
melting chocolate in a few colors (i used brown, white, green, and purple)
sprinkles
clear bags and ribbon

first, make the cake as directed and let it cool.

second, mash the cake into fine crumbles. add the can of frosting and mix it all together. mixing with your hands works best!

after everything is mixed, roll the cake into 1.5 inch balls and place on a wax-papered cookie sheet. place in the fridge for at least a few hours (i kept them in there overnight). a half hour in the freezer would work too.

if you want cake balls, you’re ready to dip at this point. i decided to take them a step up and make them look like cupcakes (i wouldn’t actually recommend this your first time. lesson learned). use a small flower cookie cutter on the bottom half of the ball. shape the top into a pretty mound. my cake wasn’t sticking together all that well, so this was a bit difficult. maybe if i had put them in the freezer for a little while instead?

and here’s the point where i forgot to document. my hometown was experiencing a tornado at the moment and i was a nervous wreck. i had a hard time with the dipping because of the said nervousness and my chronic impatience. i persevered though and here’s how i decorated them:

1) melt the brown melting chocolate carefully in the microwave.

2) holding the tops of the cupcakes, dip the botttoms into the chocolate. lay upside down on the wax paper.

3) insert lollipop sticks (found at michaels) into the bottoms of the pops before the chocolate dries.

4) melt another color of melting chocolate and dip the tops of the cupcakes.

5) add sprinkles before the chocolate dries and stand upright in a piece of styrofoam or a cup.

for a nice finishing touch, add mini candy bags and tie with a ribbon.

has anyone tried to make these? if so, let me know how they turned out!

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3 Comments on “baking experiment: cupcake pops”

  1. They were sooo good! I ate 2 a day for 2 days (and then unfortunately they were gone) but I cold have eaten 2 a day everyday for ‘my’ snacks! They were really good and so cute! Maybe I’ll get some more for this review! :)

  2. meeshiesmom says:

    Oh, yours turned out so cute! I’ve made a few of them myself and really enjoy making them. The beauty of the cake pop is that you can use your favorite cake and favorite frosting to make them. I usually just make the balls and stick them in the freezer until I’m ready to work with them. (I made turkeys last Thanksgiving, special treats for my daughter’s communion, and simple Valentine’s ones.) I love how you took Bakerella’s direction to make them into a cupcake. Great job!

    • ryanpamela says:

      turkeys?! that sounds complicated…and cute! i’m definitely going to try the freezer next time. the whole process was more frustrating that i expected, but i should probably give it one more shot. thanks for the tip and inspiration :)


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