Wednesday, August 15, 2012

Cake Pops my new fav

Cake Pops and I are not friends.

In fact, we have a very turbulent relationship. Every time I 'try' and make Cake pops they are an epic fail. The candy melts never melt properly - in fact I used to over 'cook' them so they were all lumpy and I find that Candy melts just aren't 'smooth' enough for cake pops, as in the chocolate just is not dippable. So under the advise from a friend who is an expert at cake pops I used Nestle Melts instead and woo hoo - they worked. I am over the moon. Now what I have to do is work out how to do them a little smaller.

I used a 1.75" Meat Baller - best thing invented and fabulous to use for cake balls. It is so quick with the baller. I just bought 2 more - both 1.25" so they are a little smaller. So cool. Anyway. I did it. *do happy dance*. Seriously I was Cake Pop challenged and I finally got it right. Now to make some seriously different flavours. I just used a premade cake with icing from the local bakery. Used 3/4 of the cake and made 17 cake pops.

My Miss using the meat baller.
Making nice round balls.
Melt chocolate in microwave at 50% power.
Sorry about yuck color - just trying out some powder colour.
Make sure you have lots of chocolate on end of stick so when you put in ball it holds it up
when it is ready to go.
All 'staked' ready to put in the fridge to chill.
Choc all melted.
Dip, swirl, tap off excess. Easy.
Ashley eating the left over chocolate.
I melted some Candy Melts and dipped the tops in it.

1 comment:

Gretchen said...

Hi trace I never thought to use a meatballer. I only recently figured out I was doing my cake pops too big! Thanks for the tip.
-Gretchen