Wednesday, July 14, 2010

Cake Pops and Truffles: yummy and pretty

Hello Dear Readers of mine :) Are you guys still out there? **is this thing on?** As I have mentioned in previous posts, I will have a few guest bloggers since my schedule (aka life) is a bit ridiculous and I figured that I can call onto my fellow bloggers/fabulous girl friends to help me. I'd say boy friends but guy has really volunteered, if you're out there dude, just shoot me an email and you can guest doesn't even have to be food related it can be anything "pretty" and that I believe is a broad enough topic...amirite?

You might ask who my guest blogger is today, well, her name is Sarah :) She's fabulous and I love her. I first met her thru twitter via her announcing that she has books to give away, for FREE! She even paid for the postage! So after a few days I received my awesome books (yes i said books, there were 4 or 5 I believe) and from there on out our virtual friendship began. Honestly, if she didn't live on the opposite side of the country I would love to be hanging out with her, but alas CA is kinda far from FL :( Let me just say that I have tasted her cake balls (hehehehe i said balls :P) She sent me some samples and it was DEE-LISH! No, really it was pretty freaking awesome. You can follow her tweets @sarahntastic and check out her blog She's quite sassy and I'm sure you will enjoy tweeting with her and reading her rants and raves just as much as I do. Okay, I'm going to shut-up now and let you read on and enjoy! (Thanks again, Sarah!)


Just like @colorMEcupck, I am a cupcake lover. I make them, I eat them, I review them, and sometimes I sell them. In looking for more fun things to create, I came across this Bakerella post, and clicked through to these step-by-step instructions for cake balls.

Overall the process is mostly easy, but extremely time consuming, especially if you're me and accept a first order of 100 pops! Instead of reviewing the process I've already linked to, I will list tips that make your cake pops easier to complete.

1. The texture and moisture should be more dry than you might think initially. Remember you will be expecting the cake to hold a stick as well as hold up to chocolate and candy coating dipping. I found that too much frosting means the cake is too wet and will not allow the stick to stay stuck! **always refrigerate pops after you make the balls, and again after you insert the sticks. They must be chilled in order to hold up to dipping!

2. The size of the ball should be fairly small, like a jacks bouncy ball, NOT a golf ball. Remember, again, you will be dipping these, so the size will increase, but you also need to keep the stick in place while you are dipping in hot candy.

3. I found it easiest to refrigerate for 5 minutes then put the tray in the freezer for 10 minutes, then back to refrigerator for final chilling before wrapping or serving.

4. Don't worry about tiny candy swirls, holes, or messiness. You can easily add drizzles and sprinkles to cover this, plus this makes them all the more pretty.

5. You will need sheet pans, waxed paper, sticks, and although some may say this is a waste, I absolutely need my Wilton chocolate/candy melts warmer. I purchased mine at Michael's using the weekly 40% off coupon, so it was fairly inexpensive. Microwaving burns real chocolate, which is expensive and not worth the waste.

6. Candy melts are much easier to use when melted than chocolate, but some recipes just taste better with real chocolate, like my chocolate raspberry cake pop!

7. Use box cakes and add-in flavor. Don't waste your flour, sugar, butter on these. The flavor of the cake isn't the primary thing here, it's the entire package, so a cake mix with tasty flavored frosting and add-ins like nuts, extracts, chocolate chips, butterscotch chips, mint chips (my grasshopper was a huge hit), dried fruit is a better way to spend your money.

8. While these are time consuming, they are a huge hit. Remember one batch of cake makes dozens. Divide the batter and make several flavors. People love them.

Here are pics of my process & my favorite final cake pops!

Balls are formed, sticks inserted, dipping has begun!

This is a must have tool for me! Wilton melting pot.

Dipped, ready to refrigerate before drizzling!

Chilled after dipping, ready for decorating!

Drizzling is super easy! use a spoon or spatula & flick it over the dipped pops!

Contrasting drizzles!

Purple candy melts for easter, almonds for fun (marzipan cake)

Grasshoppers! Chocolate cake with mint chips, mint extract, chocolate dipped

Inexpensive cello bags from the Target $1 bins!


Alicia Celeste said...

uhhh WOW! These actually remind me a little bit (in the first photo only) of these things my mema used to always make called "buckeyes" - but these look absolutely fantastic!

sarahntastic said...

well, shit. I just read this and I'm all mushy, missy. Thanks for the sweet words. You are a doll...I appreciate your friendship, cakeship, bookship, dirty-mindship...haa!! loves loves loves you.

sarahntastic said...

Alicia, they are super tasty, especially if you start playing around with combos, add-ins, different chocolates and so on. Let me know if you have questions. They can be time consuming but everyone loves them when they are ready to eat.