Summer Sweet Projects

Good morning, Bella Christiez readers!
Clients ask us all the time how we make such moist and delicious cake pops in so many different flavors.  Well, this is how.  We make our cake pops in a cake truffle style where we mix baked cake with icing or fillings – this way we can create all kinds of flavor combinations. We know there are a lot of machines and pans sold out there that bake cake balls that you dip in chocolate, but these tend to be dry and less flavorful.  Following is a how to for the home chef (adults and kids alike).  Don’t be afraid to try crazy combinations when making these – Think Chocolate cake mixed with peanut butter or vanilla cake mixed with caramel sauce or almond cake mixed with raspberry jam.  There is no limit to the number of combinations you can make.  One important hint when making cake truffle pops – the ratio of crumbled cake to icing/filling varies greatly depending upon the moistness of the cake and the consistency of the icing/filling you are adding.  It is important to add just a little of the icing/filling at a time and mix. 
Supplies Needed:
  1. 13x9 cake — this can be from a mix or from scratch
  2. Cup (+ or-) of icing or filling – again this can be store bought or from scratch
  3. Lollipop Sticks (craft store such as Michaels)
  4. Chocolate Melts (craft store, in colors of your choice) (Over here, at Bella Christiez #BakeShoppe – we normally temper and tint our chocolate at the shop, but for simplicity you can purchase candy  melts at Michaels or JoAnns or any cake decorating supply store – they melt smooth and dry with a shine without having to temper them.)
  5. Styrofoam Blocks (craft store such as Michaels or Walmart)
What’s up next to finish off our Summer Project Cake Pops is actually quite simple…
    • Once the cake is baked and cooled, crumble it into a bowl.
    • This is the fun part! Kiddos (and adults alike!) use your hands to mix the dough and icing.  Add a small amount of the icing/filling at a time and mix as you go.  The dough should be the consistency of cookie dough – not too wet and not too crumbly.
  • Take a small 1 oz scoop and scoop the dough then place the dough balls on a cookie sheet.  Once you have enough cake balls, take each ball and roll it in your hands to shape a perfect round ball.
  • Place the sheet of smoothed balls in the fridge for 30-45 minutes.
    • While the dough balls are chilling, melt chocolate in the microwave.  Place the melts in a microwave safe bowl and microwave on med high for 20-30 seconds at a time, stirring after each time, until melted.
    • Once the chocolate is melted, pull the cake balls from the fridge and dip the tip of a  lollipop stick in melted chocolate and insert the chocolate dipped tip into thecake ball. Push the stick in 3/4 of the way through the cake ball.   Repeat for all of the cake balls.
  • Let the cake balls sit until the chocolate on stick is set.
  • Now dip the cake pop in the melted chocolate – submerging it to the stick, hold it over the  bowl allowing extra chocolate to drip off.
  • Once the chocolate has stopped dripping, place the lollipop stick into the Styrofoam to dry.
…and Voila! Your very own at-home Cake-Pop Bakery, fun for all involved and delicious to enjoy.
Next week, we’ll dive deeper into all the different  Cake Pop designs… Ombre Style and an adorable Fish Bowl Cake pop.

Yours Sweetly,
Bella Christiez