How to make cake pops
· Bake cake and let cool completely
· Crumble cake into fine crumbs
· Slowly mix in frosting until crumbs stick together
o Be sure to not add too much frosting
· Roll mixture into small cake balls (balls should be about 1.25 inches in diameter)
o Do not roll cake balls too tight
o Do not make cake balls too large
· Place cake balls in refrigerator for 2-3 hours
o Cover to prevent them from drying out
o You can place cake balls into freezer for about 20 minutes, do not freeze
o Cake balls should be firm before moving on to next step
· Slowly melt chocolate/candy melts (coating) in microwave or double broiler
o Use a deep bowl
o Be sure to not overheat, keep below 100 degrees
o Keep any water or water-based products out of coating
· Remove cake balls from refrigerator
· Dip ½ inch of lollipop stick into coating
· Insert dipped end of stick halfway into cake ball
· Refrigerate cake balls with sticks for a few minutes until coating is firm
· Have your Styrofoam (or whatever you will be using to place your cake pop in to dry) and any decorations out and ready
· Remove only 2-3 cake pops at a time from the refrigerator, taking them all out will cause them to warm up too much
· Submerge the cake pop into the coating
o Do not let the cake pop touch the bottom of the bowl
· Hold cake pop above bowl until excess coating drips off
· Let coating set for a moment before adding sprinkles or other decorations
o If sprinkles are added while the coating is too warm, they will pull the coating off
· Place the cake pop in stand until the coating is set up
· ENJOY!
To see more of Nicole’s awesomeness go to www.sweetcakesbynicole.com
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