Funfetti Cake Pops
August 27, 2012 3 Comments
One of the most influential blogs on the Internet belongs to Angie at Bakerella. Her fun, playful style, crafty, creative ideas, and ceaseless passion for everything cute and sweet in life is infectious and inspirational. When I first started blogging, Bakerella was where I headed for tips on everything baking, especially when it came to the crucial photography moments. But, despite Krafted by Kelly’s two year history, my first time making cake pops was last week. And Bakerella’s famous book has already spawned various kits, international editions, and most recently, a cake pop toy set. When I finally decided to make cake pops, I wasn’t quite ready to master the complicated shapes and characters she details in her book, but to capture her colorful, fun-loving take on baking and decorating, I knew funfetti cake pops with rainbow sprinkles and non-pareils would be a faithful homage.
Cake pops are not the easiest thing in the world to make, but they are fun and hands-on. You start with some crumbled cake (I went with a box cake mix from the grocery store).
And a jar of frosting. This is good, old-fashioned vanilla from Pillsbury.
Bakerella says that we only need 3/4 of a can to mix with our crumbled cake.
Integrate the frosting with the cake crumbs until you get a slightly sticky, but workable “dough.”
Roll into balls. In retrospect, I should have made my cake balls a little smaller for easier dipping. Mine were a hefty 1.5-2 inches in diameter, eek!
Get the rest of you cake pop making supplies ready, like lollipop sticks and candy melts. I also ended up needing to use shortening to thin out my candy melts.
Don’t forget the all-important sprinkles! I didn’t end up using pink sanding sugar, but usually, my rule of thumb for sprinkles is the more the merrier. :)
After a lot of sticking, dipping, wrist-tapping, and sprinkling, I got cake pops! Several didn’t quite make it for various reasons (candy melts were too thick and goopy, making the cake pops too heavy, cake ball falling into the candy melts, etc.), but I probably ended up with a 75% yield. Not bad for my first try!
And cake pops are so pretty… it’s impossible to be frustrated for long…
Each bite will be very moist and sweet. They definitely beat the dry, mostly tasteless variety you can find at coffee shops.
For ingredients and instructions on how to make cake pops, I’d recommend you head over to Bakerella (she has some serious archives to help you out) to get started.