Cake pops are generally bite-size balls that are made of crumbled cake mixed with frosting and covered with candy coating. These cutie tiny balls are becoming one of the most popular sweet treat trends in years. No wonder, many bakers and cake artists used their infinite imagination to decorate these easy-to-gobble sweet balls famously known as cake pops, cupcake pops, cake bites, or lollicakes.
While cake pops are certainly a fun treat to share and eat, many have encountered difficulties in making these tiny edible balls. But for me, I have discovered my own way of baking, creating, and decorating these balls in a super-easy process.
Prepare the Cake Pops
1. Prepare your preferred cake recipe.
2. Prepare the cookie pan with the parchment paper.
3. Crumble the cake into small and fine granules using your hand or a blender. (I found it more easy to use my hands in crumbling the cake).
5. Test if the cake crumbs can be easily molded into balls with your palm and resemble a play-dough like texture. The mixture should be moist enough to roll into 11⁄2-inch balls and still hold a round shape.
6. Take a full 1 tablespoon measuring spoon.
7. Form into a ball.
8. After rolling the cake balls by hand, place them on a wax paper–covered baking sheet.
9. Let the balls chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
Coat the Cake Pops
You will need:
cake pop sticks
small cupcake cups
1 tbsp shortening
miniature white confetti sprinkles (bride’s dress)
dark chocolate cake (groom’s tuxedo)
1. Put a tablespoon of shortening on heat-proof bowl over a simmering water.
2. Once the shortening has melted, add the 64 to 80 ounces (4 to 5 pounds) white candy coating ( I used Wilton Candy Melt). Make sure that the candy is melted and has that thin glossy liquid appearance.
3. One at a time, dip about 1⁄2 inch of the tip of a lollipop stick into the melted candy coating.
4. Insert the stick straight into a cake ball, pushing it no more than halfway through.
5. Complete all the bakes then put them back to the ref to chill for 15 minutes to ensure the chocolate solidifies and tightly secures the stick inside of the cake ball. This helps to make sure the stick doesn’t slide out when dipping the ball into chocolate.
6. Put the bowl of chocolate melts (I would start with around 14oz.- you can always go back and melt more) on top of the water, and stir with a spatula, scraping the edges until the chocolates are almost completely melted.
7. Dip the cake pop into the melted coating, and tap off any excess coating.
8. Put them on a styrofoam block and dry for minutes.
Decorate the Bride and Groom Cake Pops
1. Melt the dark chocolate on a heat proof bowl. Take the grooms pops, one at a time, and dip them in the dark chocolate, at an angle, holding the pop in a diagonal direction and dipping it into the coating until half covered. Remove and dip the other side in the opposite diagonal direction to form a black V-shaped jacket. Place the groom pops, ball-sides down, on a wax paper–covered baking sheet.
2. Roll the red fondant and make tiny ribbons using a cutter.
3. Remove the excess ribbon tail.
4. Using an edible glue or the white chocolate, finish up your groomsmen by adding the bows.
3. For the brides, I began by dipping the white balls in a bowl filled with white confetti sprinkles, at an angle. Then let it set again on wax paper. Once dried, put them on a tiny cupcake cups.
So ladies and gentlemen, here are the groom cake pops:]
and the bride cake pops:
Hope you learn something from me. Thanks for visiting. Come back again for more tutorials.
lots of LOVE,
Riah – the lady behind HAPPY BAKER DELIGHTS.