Cake Pops (6 page)

• The ingredient quantities on the following pages are based on making 48 cake pops. Keep in mind that you don’t have to start off that big. Divide your cake into quarters, and use one quarter now and freeze the rest. Don’t forget to reduce the amount of frosting and decorations proportionally. A dozen cake pops are plenty for the beginner and a great way to start without feeling overwhelmed.
  

This section features dozens of ideas for decorating cake pops. From simple to show-stopping, they are some of the cutest treats on a stick. You’ll be amazed at how easily sprinkles and candy pieces can transform average shapes into unique cake creations. Bunnies, monsters, flowers, clowns—there’s no limit. The cake pops included here are just a starting point. I hope they inspire you to unleash your creativity and make something unique. You’ll surprise yourself by what you are capable of. I know I did.

Whether you use a mix, bake from scratch, or purchase a store-bought cake to play with, these ideas are about having sweet fun. So grab some cake and frosting, pick up some candy coating and lollipop sticks, and let’s get started.

Nothing says Happy Valentine’s Day better than sweetheart messages. Use a red edible-ink pen to express your love. Or maybe even just a “bite me” for fun.

48 uncoated
Basic Cake Balls

Metal heart-shaped cookie cutter, 1½ inches wide

16 ounces yellow candy coating

16 ounces pink candy coating

16 ounces light green candy coating

3 deep, microwave-safe plastic bowls

48 paper lollipop sticks

Styrofoam block

Red edible-ink pen

Remove the cake balls from the refrigerator and press them, one at a time, into a small heart-shaped cookie cutter to form the shape, or if you are adventurous, shape them by hand. They should be about 1½ inches wide and ½ inch deep.

After shaping, put the heart-shaped cakes in the freezer for about 15 minutes to firm them up again for dipping. Once they are firm, transfer them to the refrigerator. Remove a few at a time for dipping, keeping the rest chilled.

Melt each color of candy coating in a separate microwave-safe plastic bowl, following the instructions on the packages. The coating should be about 3 inches deep for easier dipping. Work with one color at a time before moving on to the next. (You should be able to get 16 heart-shaped cake pops from each pound of candy coating.)

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 heart-shaped cake, 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
.

Let the pops dry in the Styrofoam block.

When they are completely dry, use a red edible-ink pen to write sweet notes on one side of each cake pop.

Return the pops to the Styrofoam block and let the ink dry completely.

• You can also use yellow M&M’s or similarly shaped candy instead of gourmet mints for the flowers. However, the mints have a rounder surface similar to that of the licorice pastels.
  

Butterfly- and flower-shaped cookie cutters provide an easy way to achieve distinctive shapes.

48 uncoated
Basic Cake Balls

Flower-shaped cookie cutter (1½ inches wide by ¾ inch deep)

Butterfly-shaped cookie cutter (1½ inches wide by ¾ inch deep)

48 ounces (3 pounds) white candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

24 licorice pastels

24 yellow gourmet mints, or similar candy

Styrofoam block

Toothpicks

216 pastel confetti sprinkles (for flowers and butterflies)

48 jumbo heart sprinkles (for 24 butterflies)

48 rainbow colorstick sprinkles (for 24 butterflies)

Mold half of the cake balls using a small flower-shaped cookie cutter and the other half using a small butterfly-shaped cookie cutter. Press the cake mixture into the cookie cutter until it fills up the shape.

After shaping, put the cake balls in the freezer for about 15 minutes to firm up again for dipping. Once they are firm, transfer them to 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 shaped 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 butterfly- or flower-shaped cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess, as described in
Dipping Methods
. Before the coating sets, attach 1 licorice pastel to the front side of each butterfly and 1 yellow gourmet mint to the front of each flower. Let dry in the Styrofoam block.

For the flowers, use a toothpick to dot a small amount of melted coating to the fronts of the cake pops, so you can attach 1 confetti sprinkle on each flower petal.

For the butterflies, use a toothpick to dot a small amount of coating on the front of the cake pops so you can attach jumbo heart sprinkles and confetti sprinkles on each butterfly wing. Then insert 2 colorstick sprinkles in matching colors in the hardened coating on the top for antennae.

For an added detail, dot coating around the butterfly shape with a toothpick to define the wings.

Let dry completely in the Styrofoam block.

These adorable spring chicks are just the treat to add some pop to your Easter celebration.

48 uncoated
Basic Cake Balls

48 ounces (3 pounds) yellow candy coating

Deep, microwave-safe plastic bowl

48 paper lollipop sticks

Styrofoam block

Toothpicks

48 orange rainbow chip sprinkles

96 yellow rainbow chip sprinkles

96 orange wildflower sprinkles

Black edible-ink pen

• Try ditching the sticks. The chicks are pretty cute without them. Just form a cake ball into a pear shape and drop it into a bowl of melted candy coating. Cover it with the coating without moving or stirring it around in the bowl. Then lift it from the coating with a spoon using
  Dipping Methods
  .
  

Have the cake balls chilled and in the refrigerator.

Melt the 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 a cake ball, 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
.

Let dry completely in the Styrofoam block.

When the pops are dry, use a toothpick to dot a small amount of melted candy coating in position for the beak, and attach an orange rainbow chip sprinkle pointed-side out. Use the same technique to attach 2 yellow rainbow chips for wings, pointed-side out, on either side of the cake pop and 2 orange flower sprinkles at the bottom for feet.

Draw eyes with a black edible-ink pen, and let dry completely in the Styrofoam block.