(Closed) CAKE POPS!!!

posted 7 years ago in Food
Post # 3
Member
2819 posts
Sugar bee
  • Wedding: February 2013

Have you looked up Bakerella’s recipie for these? (She’s most often credited with inventing them.) Basically it’s a 9×13 cake crumbled up and mixed with a can of icing (some people use 1/2 a can, some use 3/4, some use a whole can), shaped into balls and dipped in chocolate or candy coating.

From what I understand, Wilton’s Candy Melts are the best in the business, but I’ve never actually used them. : D

Post # 4
Member
1165 posts
Bumble bee
  • Wedding: July 2011

I had never heard of these until I saw them at Starbucks the other day.  Sorry, I have nothing helpful to say 🙂

Post # 5
Member
553 posts
Busy bee
  • Wedding: November 2013

They look delicious! I wish I knew how to make them as well.

Post # 6
Member
28 posts
Newbee
  • Wedding: August 2011

I’ve made these from the Bakerella recipe and while they are awesome, they are a lot of work. It took me a couple of days to finish these and since I’m not any sort of expert, they didn’t turn out nearly as gorgeous as Bakerella’s.  I’d say to test these out first and decide if it’s worth the amount of work you’re willing to put in when a lot of people don’t eat the dessert at weddings anyway.

Post # 7
Member
2767 posts
Sugar bee
  • Wedding: September 2009

I’ve made them before and they are a pain in the ass to make.  I definitely wouldn’t recommend making them yourself for your wedding.  Hire a professional baker or bakery to make them for you.  

But the above posters are right, you make them by crumbling up cake with a tub of frosting, rolling it into balls, sticking a stick into melted wilton’s candy melts, sticking that into the ball, and then sticking the whole thing in the melted candy melts, and then stick it in a piece of styrofoam to dry upright.  My biggest problem is that they would drip when drying.  It wasn’t pretty.  The stick would also pierce through my cake pops, even when I dipped the stick in the candy melts first (which is supposed to act as a glue)

Post # 8
Member
642 posts
Busy bee
  • Wedding: July 2011

Hi…oh, I love Bakerella.  I have her book Cake Pops and have tried several recipes.  (I really hope she’ll be okay…she is on dialysis and awaiting a kidney transplant…her second…send good vibes her way!)  

I think the recipes are easy, you just use a boxed cake mix and a can of frosting.  It’s just the design you plan to make that can be time consuming.  If you just plan to do the round cake pops they are fairly simple.  I would definitely suggest using Wilton’s Candy Melts. You can’t use real chocolate because they just won’t cover the cake pop properly. If you need to color your candy melts for a “custom” color, make sure you use candy melt food coloring, not just regular food coloring (water-based is a no-no).  It’s available at Michael’s. I would suggest a practice run because it does take time to get the technique down pat  (to get that perfect cake ball look).  You sort of roll the lollypop stick in your hands to get the excess candy melt off.  If you buy the book, it’s all in there.  These are some of the cake pops I’ve made (and yes, I totally did a cake pop photo shoot like Bakerella so I could show my friend in CA)!

 

Owls…they are blue for a reason 🙂

 

Santa Hats

Post # 9
Member
207 posts
Helper bee
  • Wedding: June 2011 - Calgary Opera Centre

I second everyone above who says check out Bakerella’s blog, or buy her book. I haven’t tried these yet, but I want to!

Post # 10
Member
642 posts
Busy bee
  • Wedding: July 2011

Okay, after reading some of the other posts…I think you’ll be okay if you buy Bakerella’s book and stick to her rules.  To avoid the stick coming out of the pop, you need to put the balls (no better term!) in the fridge or freezer so they can firm up a bit. This will help it stay on the stick and make sure not to push it all the way through. Also, as @amariem25: said, you “glue” the cake ball onto the lollypop stick with the candy coating.  You let that dry in the styrofoam block.  Then you dip each cake pop, roll the stick on it’s side between your palms to get excess candy coating off (prevents the dripping), and then put it back in the styrofoam block to dry.  Like I said, if you do a test run (let your coworkers eat your pops) or two, I think you’ll be fine if you are doing simple round balls.  I wouldn’t attempt “bride and groom” cake pops (yes, they are in the book).  

The other thing, is that cake pops stay pretty fresh for a week if you put them in airtight containers.  The candy coating keeps the cake inside pretty moist.  So you could make them 5 days in advance and package them in cello bags, then put them in tupperware.

P.S. Cake pops are pretty hardy.  I flew from Chicago to Atlanta with those owls and not one piece of candy I “glued” onto the owl fell off!

Post # 11
Member
367 posts
Helper bee
  • Wedding: July 2011

I’ve made them and agree they are a PITA. Huge mess, took a long time, and they never looked as professional as the bakarella pics. They were delicious, but looked horrible. I have to say that I am far from a baker though – so someone with some skills and a bit more paitence than me could likely make them look and taste wonderful.

Post # 12
Member
642 posts
Busy bee
  • Wedding: April 2012

I’ve made them without the sticks and they were about the same amount of work as the Oreo truffles. I used the bakerella web site for instructions. I think you’ll be fine, One cake made 45 and I made them about the same size as the starbucks ones.

Post # 13
Member
1729 posts
Bumble bee
  • Wedding: July 2012

@vaness13181: Whoahhh… what?! Sorry to threadjack, but, Bakerella is having a kidney transplant?? What’s going on? is she alright?

Post # 14
Member
5118 posts
Bee Keeper
  • Wedding: November 1999

@vaness13181: Girl, yours are amazing!

OP- I’ve made cake balls before for Mr.ND’s graduation, but not pops, and even the cakeballs were a bit of a PITA. Fun to make, delicious, and a hit, but soo much work. Seriously, I think the biggest fight my mother and I have had was when she accidently smashed one whole tray of them in the fridge, ALL THAT WORK! Hahaha. 

Also, friendly tip, you need a special kind of food coloring to color melted chocolate. If you use the regular stuff, you f-up your chocolate that you’ve melted and you can’t fix it. You have to pitch that bowl and start over anew. I’d buy them, for your sanity, or just make some for fun for your ‘getting ready’ time…making enough for a wedding would drive me bonkers.

Post # 15
Member
5118 posts
Bee Keeper
  • Wedding: November 1999

@littlemissmango: I don’t think it’s our Bakerella, it’s the blogger from the Bakerella website. If you already knew that and were concerned about her, then my apologies, but I just wanted to clarify that I don’t think it’s the WB Bakerella, she made that name before she heard about the bakerblogger.

Post # 16
Member
642 posts
Busy bee
  • Wedding: April 2012

@indibee: I think your right, I remember wondering if they were the same when i first joined WB, but there was a photo or something that cleared it up for me.

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