| Guest Post: Candy Cake Pops
have lost count of the number of cake pops I have made ... and have a
few DIY tips for you to ensure the bottle of Advil stays in the medicine
cabinet where it belongs. So
excited to share this post with you today from Joanne MacLennan! Joanne
is a talented cake pop artist from Nova Scotia, who incorporates candy
into many of her pieces. (You can view all of her work at Merry Poppins.)
few weeks ago, we asked Joanne if she could create her beautiful
bouquet of Candy Cake Pops for the MyCandyCrafts blog. Luckily she said
yes, and her detailed tutorial follows. Thank you Joanne!
If this is your first time making cake
pops, allow yourself lots of time. Do not be in a hurry. The end
result is worth every moment putting these together, so have fun!
p.s. - This is the first time that I have used candies and candy melts/wafers from MyCandyCrafts.com and Candy.com and I am thoroughly impressed. The colors are vibrant and the candy melts are beautiful to work with.
Here's what you'll need:
- Cake Mix (One cake mix makes approximately 40 cake pops)
- Homeade or Canned Frosting
- Candy Melts/Wafers in desired colors
- Lollipop Sticks (I use the 6-inch size most of the time)
- Sugar Sprinkles, Nonpareils, and Sugar Pearls
- Wax Paper
- Flat Plate or Cookie Sheet
- Microwaveable Bowls
- Styrofoam Block or Holder to allow cake pops to "set"
Here's the how-to:
and cool your cake. (For best results, make your cake a day ahead of
time.) Once cool, cut cake into sections and pop them into a sealed
container or freezer bag, and refrigerate. I make homemade frosting the
day before and refrigerate so it's cool for the next day, too.
Ready to make the pops! Pull
out your cake and finely crumble it with your fingers. If you have a
food processor, pulse cake pieces a few times until fine.
in about 2 Tablespoons of frosting for half of a cake. Each cake mix
brand has a different consistency, so I start slow. You can always add
more frosting, but you can't delete it. :)Mix
with a fork until blended through. Then, use your hands and kneed
mixture until it feels like soft dough. The more you kneed, the smoother
it will be. If there are are dry patches in the dough, add a little
more frosting. It does not take much, so go slow. Think smooth.
a cookie sheet with a sheet of wax paper. Pull off chunks of the cake
dough and place on wax paper. (I do not form dough into balls until I
have the exact dough pieces I need, plus a few extra, so I can still add
or take away from them to get the perfect ball size.)
Roll cake dough pieces into balls. I start firm when I roll, and loosen as I work out the ball, using my fingertips to round it out.
Time for the chocolate coating!
In 20-second intervals, microwave approximately 1/4 to 1/2 cup of
chocolate melts/wafers in a glass bowl. You may need to do this about
three to four times to eliminate all lumps. If after three or four
attempts of 20-second intervals you still find lumps, drop microwave
time to 18 seconds, then 15 seconds, depending upon the amount of wafers
in your bowl. If over-microwaved, wafers will become runny, so take it
lollipop sticks about one-third of an inch into bowl of melted
chocolate wafers. Then, insert frosting end of stick into cake pop about
3/4 of the way through each pop. If you don't insert sticks far enough,
cake balls will fall off when you begin dipping.
it is really hot the day you are making these, you can pretty much dip
the pops into melted chocolate coating right away because the cake and
frosting are already cool from refrigeration. The chilled dough will help the candy melts set quickly, with no cracking. Dip
each pop all the way up to the base of the nice little round ring at
the stick. Gently tap the lollipop stick against your finger to get the
extra chocolate coating off each ball. Be sure to cover the whole pop. (Note: While
dipping pops in the melted chocolate coating, you may need to re-melt
wafers approximately 10 seconds to keep the coating warm and smooth.)
If a bubble forms, work
it out, and make sure cake pop is completely sealed with chocolate
coating. If it's not sealed, oil can leak and drip down your beautiful
work ... but that is why you make a few extra. You can eat this one and
no one will know!
Immediately after dipping each cake pop into chocolate coating, decorate with sprinkles, nonpareils, and candy pearls.
what I call "Ringed Pops," I hold my pop to the side, and with a spoon
in my other hand, I let the candy melts drip onto my pop as I turn it
with my other hand all the way around. Three rings will do the trick.
Sprinkle each ring with sugar, candy pearls, or nonpareils generously. You want them completely covered.
To create my signature "Flower Pops,"
fully dip each cake pop in the melted chocolate coating, turn it upside
down, and place on wax paper. (Note: Be sure to tap extra coating off
each cake pop to avoid pools of chocolate forming at the base of the
After the dipped cake pop has set, gently drop a little melted chocolate coating onto the flat bottom. That flat bottom becomes the top!Start placing mini licorice pastels
the flat top of each cake pop. Hold each piece of candy for a moment
you can feel that it is not going to shift. If your chocolate coating
too hot, the candies will slip right off. If that starts to happen, wait
a few minutes for coating to cool, and then start placing candies
petal cake pops in a Styrofoam block or holder to let them set. Once
set, drop a small amount of chocolate coating into the middle of each
flower, and sprinkle with colored sugar, nonpareils or sugar pearls. Let
last thing that I like to do is dip a piece of candy into the melted
chocolate coating and place it in the middle of each flower. Hold it in place a few seconds until it sets.
That's it! Hope you have fun creating colorful Candy Cake Pops!
Francine-Michèle TOZZI Date 4/18/2013
... BRAVO pour vos admirables et très originales créations pâtissières !
... Sûrement délicieuses... qui donne grande envie de les réaliser avec vos explications claires, et d'en créer soi-même de semblables !