Cake pops have become a very cute alternative to traditional celebratory cakes, so here’s a look at our photo gallery for some inspiration, as well as a recipe via the doyenne of foodiness, Martha Stewart.
Recipe: How to make cake pops
This recipe was provided to the Martha Stewart Show, April Spring 2008, thanks to Angie Dudley, at Bakerella.com
Yield: Makes about 50
Ingredients
- 9-by-13-inch Chocolate Cake for Cupcake Pops
- 2 cups Cream Cheese Buttercream Frosting
- 1 package chocolate coating bark
- 1 package white coating bark or pink candy melts
- Sprinkles, for garnish
- Candy-coated chocolates, such as M&M’s, for garnish
Directions
- Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
- Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
- Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
- Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
- Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.
If you’ve made cake pops yourself, and have any suggestions for amending this recipe, please leave a comment below – we’d love to hear from you.
More great ideas on our Wining, dining, entertaining and celebrating photo gallery page, and heaps of delicious foodie images on our Luscious food and drink board on Pinterest.
Cheers, Natasha
www.myLusciousLife.com
