Cake Pop Making {Virginia Wedding and Family Photographer}

Cooking with Eddie and Renzo!

Cake pop by Mary

About a month ago, I purchased a cake pops class in Living Social cooking studio.  Such a deal!  For those of you who don’t know, cake pops are lollipops made out of moist cake and surrounded in fondant.  Totally delish! Here’s a perfect example by my fabulously talented friend Mary.  

Ingredients:

-       Cake: we used store-bought pound cake, but any cake out of the box will do

-       Frosting

-       Baking chocolate

-       Flavorings—Heath Bar, coconut, lemon, etc.

-       Lollipop sticks

-       Decorations/ toppings—sprinkles, shreaded coconut, chopted Health Bar, etc.

To start, crumb your cake in a bowl.  Or, bake a fancy cake, let cool, and then crumb.

Then, add frosting to your crumbed cake—you’re looking for the consistency of cookie dough.  Now is a good time to add flavorings if you like.  Roll the cake mixture into balls.

Freeze the balls for at least several hours.  When you’re ready to begin making cake pops, chop toppings and place in bowls. 

To make the fondant/ chocolate covering, you’ll need to make a “double boiler.”  To make a double boiler, find two pots that will stack, one inside the other.  I used a stockpot and a shallower pot with two handles.

In the larger of the two pots, put several inches of water.  Place the smaller pot on top, and in the smaller pot put the baking chocolate and a teaspoon of water.  The larger pot heats and provides consistent, even heat to the smaller pot on top.

Heat the double boiler on high until you notice the edges of your chocolate starting to melt then place on low-medium heat.  Continually stir until your chocolate/ fondant is liquid and creamy.

For colored fondant/ chocolate, you can find a variety of white and other colors of chocolate and fondant at Michael’s in the baking aisle.

Take the frozen cake balls out, push the lollipop sticks firmly in to them, and dip the balls in the liquid mixture.  Note: you will need to continually stir chocolate/ fondant mixture.  I liked to roll the lollipop stick in my fingers with the cake pop upright for even coverage.

Dip the cake pop in toppings before chocolate/ fondant hardens.  Allow to dry.  Enjoy!