Cake Pops (18 page)

Use multicolored rainbow chip sprinkles to decorate Christmas tree cake pops. Top them off with jumbo star sprinkles.

48 uncoated
Basic Cake Balls
, formed into cone shapes

48 ounces (3 pounds) dark green candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

Toothpicks

48 yellow jumbo star sprinkles

Styrofoam block

Multicolored rainbow chip sprinkles

• If you don’t want branches, forget the toothpick and just go ahead and attach the rainbow chip sprinkles to the smooth surface of the tree-shaped cake pops.
  

Have the cake balls chilled and in the refrigerator.

Melt the green candy coating in a microwave-safe plastic bowl, following the instructions on the package. Make sure the bowl is filled deep enough with candy coating that you can submerge the entire cone-shaped cake pop in one dunk.

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the flat bottom of a shaped cake ball, pushing it no more than halfway through. Dip the cake pop into the melted candy coating, and tap off any excess coating, as described in
Dipping Methods
.

Before the coating sets, use a toothpick to drag gently through the coating, creating branches. Just touch the toothpick on the wet coating and pull it away from the pop several times. You can also use the toothpick to apply more coating to the cake pop if necessary. Then place a jumbo star sprinkle on top of the tree.

Let dry completely in the Styrofoam block.

When the trees are dry, use a toothpick to apply dots of melted green candy coating to the tree in the places where you want ornaments, and attach multicolored rainbow chip sprinkles.

Let dry completely in the Styrofoam block.

Warm anyone’s heart in the cold of winter with these cheerful treats.

48 uncoated
Basic Cake Balls
, formed into pear shapes

48 ounces (3 pounds) white candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

48 orange candy-coated sunflower seeds

96 chocolate jimmies

Styrofoam block

Toothpicks

144 blue miniature confetti sprinkles

Black edible-ink pen

Small squeeze bottle

48 Murray Sugar-Free Chocolate Bites cookies

48 large dark chocolate chips, such as Ghirardelli

Have the pear-shaped cake balls chilled and in the refrigerator. Melt the white candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)

When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

One at a time, dip about ½ inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the bottom of a snowman body, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating, as described in
Dipping Methods
.

While the coating is still wet, attach a sunflower seed in position for the nose and 2 chocolate jimmies in position for the arms. Hold each in place for a few seconds until the candy coating sets like glue, then place in the Styrofoam block to dry. Repeat until all the snowmen have noses and arms.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for buttons and attach 3 blue confetti sprinkles to each snowman.

Draw on eyes and a dotted smile with an edible-ink pen and let dry completely in the Styrofoam block.

Pour the remaining melted coating into a small squeeze bottle. Squeeze a small amount onto the very top of a snowman’s head. Attach 1 chocolate cookie. Squeeze another small amount of coating in the center opening of the cookie. Push 1 chocolate chip, pointed-side down, into the center. As you push, the melted candy coating will be forced up the side, giving you a white rim for the hat.

Place in the Styrofoam block to dry completely.

It’s a good idea to start out making cake pops using a box cake mix and ready-made frosting. The results are dependable, and there’s no need to wonder if your homemade cake recipe makes the right amount of cake to accompany your homemade frosting recipe. The proportions are pretty perfect. Cake mixes are consistent that way, and that’s why I like using them to make cake pops. But if you want to branch out beyond the box, here are a few basic recipes to get you started. These recipes yield about 60 cake balls or pops. Use them with one of the frosting recipes to maintain a good cake-to-frosting ratio when making cake balls. But feel free to experiment with your own cake and frosting recipes.

3 cups all-purpose flour (spooned and leveled)

2 teaspoons baking powder

½ teaspoon salt

1 cup butter, at room temperature

2 cups sugar

4 eggs, at room temperature

2 teaspoons vanilla extract

1 cup milk, at room temperature

Preheat the oven to 350 degrees F. Grease and flour a 9-by-13 inch cake pan.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the butter and sugar with a mixer for 5 minutes, until light and fluffy.

Add the eggs, one at a time, to the creamed sugar and butter, mixing until just combined. Scrape down the sides of the bowl after each addition. Add the vanilla and mix until combined.

Add the flour mixture, a third at a time, alternating with the milk in two additions. (You’ll begin and end with the flour mixture.)

Spread the batter (it will be thick) evenly into the prepared pan.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before crumbling for cake balls.

2½ cups all-purpose flour (spooned and leveled)

1 cup unsweetened cocoa powder

1 teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

1 cup butter, at room temperature

2 cups sugar

3 eggs, at room temperature

1 teaspoon vanilla extract

1½ cups milk, at room temperature

Preheat the oven to 350 degrees F. Grease and flour a 9-by-13 inch cake pan.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Cream the butter and sugar with a mixer for 5 minutes, until light and fluffy.

Add the eggs, one at a time, to the creamed sugar and butter, mixing until just combined. Scrape down the sides of the bowl after each addition. Add the vanilla and mix until combined.

Add the flour mixture, a third at a time, alternating with the milk in two additions. (You’ll begin and end with the flour mixture.)

Spread the batter (it will be thick) evenly into the prepared pan.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before crumbling for cake balls.

3/4 cup butter, at room temperature

1 teaspoon vanilla extract

3 cups confectioners’ sugar

1 to 2 teaspoons milk, if needed

Cream the butter and vanilla with a mixer until combined.

Add the sugar to the creamed mixture in two or three batches, scraping down the sides of the bowl after each addition.

If needed, add the milk to make the frosting creamier.

6 tablespoons butter, at room temperature

6 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

3 cups confectioners’ sugar

Cream the butter and cream cheese with a mixer until combined.

Add the vanilla and mix until combined.

Add the sugar to the creamed mixture in two or three batches, scraping down the sides of the bowl after each addition.

3/4 cup butter, at room temperature

1 teaspoon vanilla extract

3 cups confectioners’ sugar

1/3 cup unsweetened cocoa powder

1 to 2 teaspoons milk, if needed

Cream the butter and vanilla with a mixer until combined.

Add the sugar to the creamed mixture in two or three batches, scraping down the sides of the bowl after each addition.

Add the cocoa powder and mix until combined.

If needed, add the milk to make the frosting creamier.

6 tablespoons butter, at room temperature

6 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

3 cups confectioners’ sugar

1/3 cup unsweetened cocoa powder

Cream the butter and cream cheese with a mixer until combined.

Add the vanilla and mix until combined.

Add the sugar to the creamed mixture in two or three batches, scraping down the sides of the bowl after each addition.

Add the cocoa powder and mix until combined.