Thursday, August 04, 2011

Cake Pop (aka Sugar Bombs) Conquer

You want to make cake pops? Don't have enough time to do all the baking and fridging and mixing and fridging and fridging...? Here's the lazy way to make these buggers.

You need ingredients. Find the following:

a) Donut holes
b) Candy Melts (JoAnn Fabrics)
c) Lollipop Sticks (JoAnn Fabrics)
d) Decorations (as desired)

Stick up the donuts with the lollipopper, roll in the melted candy, voila. Very time saving.

Oh, so you think you're Betty Crocker? You can do this from start to finish? Yeah yeah your apron is embroidered with your name on it. I get it. But be warned, cake pops have ruined many a baker. Read below for instructions.

You need: A cake (from a box or not), Icing (can or homemade), Candy Melts (JoAnn Fabrics), Lollipop Sticks (JoAnn Fabrics), anything you plan to use for decorating.

The process itself isn't time consuming, but there's a lot of down time in the interim. I'd start early and plan events in the middle of your day to go around it.

I set my alarm an hour early before work - woke up, made a cake - and just left it naked on my stove to cool completely. You can make a cake from scratch or a box, whatever you'd like to do. The cake flavor does kind of get lost in all of the sugar, so I wouldn't spend too much time on an overly fancy cake, but it's up to you. Once it's out of the oven, let it cool down.

I came back from work 8 hours later to a perfectly room temperature cake. Next, you get a giant mixing bowl and crumble a third of the cake in the bowl. Mix in some of the can of icing. Crumble another 1/3 of the cake, a bit more icing. Finish off the cake and add the rest of the icing too. Mix it up, it'll be pretty even throughout and kind of sticky. Note, if the bottom of your cake is a little extra crispy, don't use that part in the mix. You only want the soft stuff. Fridge it up again. I went and got my oil changed.

Once that mix is all chilly, roll it into balls. You are ball master here (that's what she said!), deciding the size. As big as you want - but beware, if they're top heavy, they may crumble. After rolling, put them back in the fridge. Also note - here's where I made a mistake. I rolled a ton of balls and put them on a big baking sheet. At the next step, by the time I got to the last balls on the tray they were warm and just crumbled as I tried to glaze them. If you put the balls on small plates you can pull out in batches, about 7 balls at a time, that's the best method. Or, if you happen to have some dry ice on you... Store your plate on dry ice to keep the balls cool as you glaze.

Next, melt the candy melts (follow the instructions on the package for melting). Stick the lollipop sticks in the candy melts about 3/4 of an inch and stick it in the pops. Then, roll the pops in the candy melts and decorate as desired. I used a big styrofoam case to display the pops on. Some did get top heavy and collapse - but for the most part, everyone in my office was impressed and enjoyed them.

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