Cake pops

Good morning! Is finally Friday and I hope the week its going great.

Today I have something different for you, CAKE POPS!! I personally love them but honestly i don’t have much experience making them, so from today we can learn some things we don’t want to do to have very beautiful ones.

You can choose any flavor of cake you prefer. Is a good idea to use leftover cake or cupcakes but if you want to use a freshly baked cake is totally OK. Just make sure is completely cooled. I used red velvet cupcakes I had baked previously.

Let’s start!

Ingredients:

Cake or cupcakes of any flavor of preference
1/4 cup heavy cream
Melted white chocolate (or any colored chocolate) or candy melts
About 1-2 tsp of vegetable shortening
sprinkles

We will also need cake pop sticks (plastic or wooden), something to hold them, and any kind of decoration you would like to add depending on the occasion.

In a medium bowl (or bigger if you are making a lot) take the cupcakes with your hands and (literally destroy them) make fine crumbs out of it, and if for some reason we have crusty parts, just get rid of them. We don’t want hard pieces because they will affect the shape and can make our cake pops brake.
Now that we have the crumbs, we need to form a paste so it can stick together and hold the form. I used a mix of melted white chocolate and then added heavy cream a little bit at the time so we don’t have runny chocolate. Then we add this mix to the cake crumbs. How much we need? I keep adding it until our cake mixture holds its round ball shape without falling apart. NOTE: As you can see in the picture, this ones i made here hold their form but they have big chunks of cake that are easily seen, the problem with this is that they can break easily and the shape is not smooth.
Once we have the right texture, form little balls and try to make them all the same size (you can use a spoon measure in order to take always the same amount), place them on a tray and the put them in the fridge for about 20-30 minutes to set.
Take them off the fridge and make a hole in every ball to make sure we don’t go o deep and then break the ball.
Now we can insert the sticks and for that we will need melted chocolate (just chocolate, without heavy cream). Insert one end of the stick on melted chocolate and the put it inside the cake pop. Repeat until done.
Place them in the freezer for about 15-20 mins to let the chocolate set and make sure the cake wont fall from the stick.
For covering our cake pops we used melted white chocolate (melted on water bath) with a little bit of shortening to make it softer. Add shortening gradually until the chocolate is not so thick and stays on the cake pop. Don’t worry if it’s now too liquid, you can always add more chocolate and correct the viscosity.
Now we are ready to cover the cake pops. Introduce it in the chocolate and make sure you cover it completely. Tap softly the hand that holds the cake pop to get rid of extra chocolate. NOTE: never tap the cake pop directly on a hard surface because you can make it fall. If you have chocolate left, you can store it in the fridge and you can use it again.
You can add decoration, sprinkles before the chocolate sets completely. I got 9 cake pops at the end, it will depend on how much cake you start with and the size you make them.