I was introduced to cake pops recently, when a friend brought a dozen to a party. They are an excellent sweet treat. This weekend I took a stab at making a batch myself. Here’s how they turned out:
I did a little research beforehand, googling a few recipes and how-tos. This is the one I picked to guide me, and pretty much followed it exactly. I made one modification – I detest frosting-in-a-can, as its main ingredient is partially hydrogenated fat. I bought a powder mix instead – which was basically powdered sugar, really. I just had to add butter and a bit of milk. And it worked great for the frosting. I mixed up half a box (i.e., about as much frosting to cover half a cake), on the advice of the how-to that I was following. And it worked fine.
I bought pure white Wilton candy chips, and added food coloring. I have to say that the “dipping” phase is still a mystery to me. No matter what I tried, the candy coating was always the consistency of frosting. I tried both the microwave method, as well as the double boiler method. It was still very thick. So I couldn’t really “dip” the pops. I spun them through the coating and had to smooth with a knife most of the time. No matter, though, they turned out fine.
Some people recommend buying floral arrangement foam to use as a stand to hold your cake pops. I asked Monte to make me a few stands with wood scrap he had laying around in the shop. They worked great.