The best part about this club is that everyone is so eager to share. Several ladies brought melting chips, burners, sprinkles and other decorating supplies... it was great! We really learned a lot together and had tons of fun with these! I'm gonna share some of our recipes and tips for getting it just right (or almost right).
Cake pops are fairly easy to make and great for getting rid of cake scraps! It takes a little prep work and lots of waiting but the end result is heavenly... like Jello!
Before you do anything you need a good cake and icing recipe. I used my regular white cake recipe because I had TONS of scraps from a previous cake and my homemade cinnamon cream cheese icing. They tasted kind of like snickerdoodles and paired well with dark chocolate. I made some covered in colored white chocolate but found it was a little too sweet. Both the cake and icing recipe can be found on my forum page. The big hit of the night were NutterButter cake pops made by our hostess. That recipe is also on my forum page.
Once you have your flavor combination decided, bake two 8-inch cakes and let cool. Once cooled, crumble the cake in a large bowl and add one can or 2 cups of icing; mix thoroughly. Make sure it's nice and moist so the cake will hold together or else you'll have crumbs in your chocolate. Scoop out small amounts of your cake mixture and roll into balls. I used a cookie scoop and that yielded about 40 1 1/2 inch balls.
Dip the end of your pop sticks in melted chocolate and insert one in each ball. The chocolate helps hold the cake onto the stick while you're covering it in chocolate. I forgot this step but it didn't hurt me too bad.
Freeze the pops for at least an hour. While you're waiting get your selected chocolates and other decorating supplies ready. The most important supplies you'll need are wax paper, a foam block to hold your pops upright, spoons to help with covering and a warmer (or a couple of warmers if you're planning on doing more than one color).
When ready, remove the pops from the freezer and begin covering them with chocolate and decorate any way you like. Stick them on the foam block to dry completely. The chocolate should harden pretty fast on frozen pops.
A few tips:
*We found that the white chocolate candy melts didn't dry as fast as the milk or dark chocolate candy melts. I would suggest to have a fan blowing on low nearby to help them along.
*Don't have your warmers set too high or else you'll scorch your chocolate. If you're warmer doesn't have settings, just turn it off once your chocolate gets to a steady pour consistancy. When it starts to thicken, turn it back on and give the chocolate a stir.
*Again, make sure your cake and icing make a nice moist cake or else (frozen or not) your pops will fall apart in the chocolate and get crumbs mixed in.
These were tons of fun to make and I can't wait to do it again! Enjoy and happy baking!!