Oooooooooo! Fear not though, these treats won’t eat you…you can eat them.
I was given a book called Pop Party by Clare O’Connell as a birthday present last year. I’d heard about cake pops and couldn’t wait to try them out. These were my second attempt at pops (first ones were apples), so I still wasn’t ready to try anything other than the simple round shape.If you’re interested in how to make them and what I found difficult, then read on…
5 steps to making cake pops
The basic idea is that you:
- make a sponge cake and break it into pieces
- mix it with cream cheese frosting
- roll the mixture into balls
- put them on sticks
- decorate (dip in Candy Melts, then paint, sprinkle and go)
The mixture was too crumbly so they didn’t easily stay on the sticks and hold their shape when dipped in the melted candy. Quite a few didn’t make it (think biscuit falling apart in your tea), but thankfully I’d made a large batch. My main learning tip from these was to make sure that the mixture held together and wasn’t crumbly. That should make the rest of it much easier.
Candy Melts are what the pops are covered in before the painting and sprinkling begins. I buy mine in a local cake supply shop, but they can also be bought online. These come in different colours and are, as the name suggests, button shapes of candy that you melt. I used white, orange and black for these ones.
A lot of the books and recipes said to dip the pops in the melted candy, but for me this was easier said than done. Mainly due to the crumbliness of the pops. What I ended up doing was pouring rather than dipping.
To paint the faces onto the pops I needed some specific ingredients and equipment to ensure that the paint stayed on:
- edible dusting powder
- confectioner’s glaze
- rejuvenator spirit
- a small palette to mix the colours and paintbrushes.
Sounds like a lot of weird and wonderful things, but I was able to get all of this stuff online. Basically, I mixed everything together in the palette and was then ready to decorate! I also covered some of these pops with orange and black sprinkles. For the tops of the pumpkins I used green ready to roll regal icing rolled into little sausage shapes and then stuck into the pops after being covered in Candy Melts and before they dried.
While these were a little complicated to make, they were definitely a lot of fun. You can be as creative as you like…but for now I’ll be sticking to the round ones.