Make a Martha Stewart impression at your Easter dinner this year with this fun project for the whole family.
Gather the following items:
- Your Favourite cake recipe
- Paper straws
Step 1: Bake a cake, any cake you like! I used a white cake with some pink food colouring.
Step 2: Once your cake is cooled completely, place the cake in a bowl and crumble it using a fork. The finer the crumbs, the smoother your cake pop will taste. NOTE: Cake pops are the perfect back-up plan if ever your cake falls apart while flipping it onto a cake plate.
Step 3: Mix together some icing. It doesn’t matter what kind – my favourite is buttercream. Make sure this icing is the same colour as your cake.
Step 4: Add one spoonful of icing at a time to the cake crumbs. Mix in the icing with your hands until the cake is moist enough to form balls. Do not add too much icing or the balls will not hold their shape.
Step 5: Roll cake crumbs into 1 ½ inch balls. Place on a wax paper covered cookie sheet.
Step 6: Refrigerate until firm. Do not freeze!
Step 7: Melt a small amount of the chocolate of your choice (I used white candy melts) in a double boiler or in a heat-proof bowl in a pot of boiling water.
Step 8: Dip the end of a striped paper straw (found in our retail store) in melted chocolate before sticking it at least ½ inch into the cake ball.
Step 9: Refrigerate until chocolate is firm. Do not freeze!
Step 10: Melt more chocolate. You should have enough melted chocolate to submerge the whole cake ball without tilting the bowl and without the cake ball hitting the bottom.
Step 11: Submerge your cake ball completely into chocolate. Make sure you cover the cake all the way up to the straw in chocolate so no cake can escape. Carefully lift cake pop out of chocolate and lightly rotate to get rid of excess chocolate.
Step 12: Hold the cake pop upside down for a few seconds to let the chocolate dry a bit before inverting. Poke the straw of the cake pop into a Styrofoam form (found in our retail store) to dry.
Step 13: If you are going to add sprinkles or other toppings to the cake pop, wait until the chocolate is about halfway dry.
Step 14: Keep cake pops refrigerated until serving.
Photo Credits: Laced in Weddings & Philadelphia Wedding