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Published April 03, 2012, 11:30 PM

Easter-themed cake pops fun (but time-consuming) baking project

FARGO - I’m no Bakerella. I don’t even qualify as an ugly stepsister. Nonetheless, I decided to try my hand at cake pops.

By: Meredith Holt, INFORUM

FARGO - I’m no Bakerella. I don’t even qualify as an ugly stepsister. Nonetheless, I decided to try my hand at cake pops.

The woman behind the all-things-sweet Bakerella blog is widely credited with starting the cake-pop craze.

Since Angie Dudley first posted her pink-coated “cakesicles” in 2008, the miniature treats-on-a-stick have popped up everywhere, including in the bakery cases of worldwide coffee giant Starbucks.

Bakerella takes her creations to another level. She’s made pops to resemble Hello Kitty, Disney characters, bees and robots. Oh yeah, the “queen of cake pops” also happens to be the queen of cute.

I kept my lolli-cakes simple by turning them into Easter eggs with pastel-colored coating and white icing.

My more baking-inclined best friend helped, and I’m glad she did. It would have taken me twice as long to make them alone.

We were having fun (gleefully destroying cake, sampling the cake-and-frosting mixture) until it came time to dip the pops in the coating.

Despite Bakerella’s tips and tricks, we still had trouble with our egg-shaped cake balls tilting and sliding off the sticks.

We did get better with practice, but we also lost patience, and one of my pops turned out like an oversized impaled raisin.

Decorating wasn’t easy, either. I wrote dozens of “Happy birthdays” on sheet cakes at my high school job, but I had trouble making even zigzags and squiggles.

My best friend’s fiancé made a face when he tried the finished product. “I was expecting a flavor explosion in my mouth, but it didn’t happen,” he said.

Lesson learned: Plain white cake with vanilla frosting is boring. Try red velvet or carrot cake with cream cheese frosting instead.

Experiment with flavor combinations and decorations, and don’t fret if they aren’t perfect. Mine certainly weren’t. Hey, even Bakerella herself says, “It’s only sugar, you know.”


EASTER EGG CAKE POPS

Materials:

1 box cake mix

1 can cake frosting

2 or 3 bags Candy Melts

4- or 6-inch lollipop sticks

rectangular block of Styrofoam

1 tube white Cake Mate Decorating Icing

Cake Mate Plastic Decorating Tips

sprinkles or other edible decorations (optional)

Instructions:

  1. Make the cake according to package instructions. Let cool for 30 minutes. A quarter of a 13-by-9-inch cake yields about a dozen pops.

  2. Break the cake into large pieces and crumble it with your hands or in a mixer until it becomes fine. If you’re using a light-colored cake, remove the browned edges or break them up with a fork.

  3. Add ¾ of the can of frosting to the cake crumbs and mix thoroughly. Roll the mixture into egg shapes and place them on a baking sheet lined with wax paper. Place the sheet in the freezer for 15 minutes to firm up the balls.

  4. Microwave the Candy Melts for 30 seconds at a time, stirring each time. I used a warming tray to keep the coatings at the right consistency.

    Dip the stick a half-inch into the coating before pushing it halfway into the pop. Working quickly, dunk the pop into the coating, completely covering it. Wipe off any excess.

    Stick the pops in the Styrofoam to dry. Add sprinkles or other edible decorations before the coating sets.

  5. Microwave the icing for 10 seconds, then knead the tube. Using the writing tip, draw zigzags, squiggles and dots on your cake pops to make them look like Easter eggs.

For more help, check out this visual cake pop how-to.

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