Cruddy photo post #3. I have decided that at the end of the month I am going to invest in some table top lighting, this daylight savings thing is killing me.
If you are a fan of the very popular and talented Bakerella you know what a cakepop is and you may have seen these on her site.
When I was recruited to make dessert for an event with 120 guest I decided that this was the perfect opportunity to make Christmas themed cakepops. It took me a few days to make all 70 pops (it would have been 74 but 4 of them didn’t make it) but I had a ton of fun doing it. I made a mini army of reindeer.
I made the cakepops using Pioneer Woman’s recipe for chocolate sheet cake and they were delicious. I made 2 sheet cakes and only 1 batch of icing. If you do just one sheet cake you will only need 1/2 a batch of icing. If you decided to go the chocolate sheet cake route, make sure to let the icing set in the fringe for at least 2 hours or overnight before mixing in with the crumbled cake.
Everyone loved them and thought that they were almost…..almost too cute to eat.
Reindeer Cakepops (adapted from Bakerella)
- 1 box cake mix or cake recipe of choice
- 1 can of frosting or frosting recipe of choice
- Chocolate melts
- pop sticks
- cinnamon red hots or red M&Ms
- mini pretzels
- white confetti sprinkles
- edible writer
Bake your cake according to the directions. Once cake has cooled completely, crumble into a large bowl.
Mix in 3/4 a can of frosting thoroughly using the back of your spoon or with your fingers, add more if needed.
Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
Melt chocolate in the microwave per directions on package. (1 min at 50% power followed by 30 sec intervals, stirring in between, until melted.) Do not over heat or the chocolate will separate.
Dip the tip of your lollipop stick in the melted chocolate coating and insert into the cake balls. (Insert a little less than halfway.) Place them in the freezer to allow them to firm up.
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and hold above the bowl allowing excess to drizzle off, softly tap and rotate. Be careful that the ball does not fall off. If chocolate begins to drizzle off the ball when upright you can use a toothpick to “scrape” it off, by running it alone the base of the ball.
Wait for the chocolate to become tacky and place decorations, like antlers, nose and eyes on the ball.
Place in a styrofoam block to dry.
Once dry, draw faces with an edible ink pen and allow ink to dry!