I have a conundrum. I can’t decide how I feel about cake pops. They are cute, but they are painstaking work for very little gustatory satisfaction.
With leftover cake scraps, as well as leftover pink gum paste, I decided to try some cake pops that might look like flowers. Using a flower cutter, I punched out a few sizes of flowers, and once hardened, I painted them with food coloring mixed with vanilla extract. (For a more in-depth explanation of how to actually make the cake pop, click here for Chicago Cubs cake pops,here for roses, or here for Easter eggs.)
Once the flowers were painted and the pops were ready, I used a little bit of melted candy melts to stick them together.
Put a little styrofoam circle in the bottom of a planter, surround with some decorative grass, and stick in your cake pop. Ta-da!
They might look like flowers from the front, but the cake pops are definitely hiding back there! 🙂
Cute, right? I can just imagine them as decorations at a garden party, or favors at a bridal shower, with the colors, of course, customized to the event.
But again, it’s just… they’re, like, two bites. Honestly. All that work for two bites.
BUT THEY’RE SO CUTE!
Let me know what you think in the comments. Yay or nay to the pop?
As I sit here begrudgingly watching the Sharks and Penguins play rather than my beloved Blackhawks, I can take solace in the fact that hey, the Cubs are currently 39-15! That’s pretty good, right?!
Making cake pops is easy. Seriously. Especially this kind where the pop is on the bottom of the stick. Here is a very easy recipe for success:
STEP 1: Mix together some old cake scraps (or a fresh cake, whatever!) with some store-bought frosting. Mix until it holds together. (One box of cake will need approximately a half to two thirds a can of frosting, I think. You don’t want to add too much because then it’s just goopy.)
STEP 2: Form balls and place in freezer for a few minutes to firm up.
STEP 3: Melt some candy melts, dip a stick in the candy melts, and insert into the cake pop. Place back into the fridge to keep firm.
STEP 4: Decorate! For the baseballs, I dipped the cake pops in white candy melts and let them harden. (It only takes a few minutes in the fridge.) Then, using a sharp metal tool, I literally drew on the baseball stitching lines. The only annoying thing is keeping the candy melts warm- I took repeated trips to the microwave.
For the Cubs logo, I used a little blue fondant to make the circle, and I drew on the red with the candy melts.
Ever wonder what to do with your leftover cake pieces? Cake pops are the answer! Last night, I made a wedding dress cake for a friend’s bridal shower. Not only did I have tons of leftover cake once I had carved the dress, but I also had an entire tray of cupcakes that had burned bottoms. Solution? Cake pops!! 🙂 I’ve only made them once before (click here to see the life-like roses for a “Bachelor” viewing party!) but everyone knows that cake pops are just so darned cute. (For the real Queen of cake pops, check out Bakerella!)
Step 1: Mix your leftover cake pieces with a can of ready-made frosting from the store. Add the frosting little by little so that it doesn’t get too wet and heavy. (I think one box of cake mix mixes into around 1/2 or 3/4 whole can of frosting.)
Step 2: Form the cake balls into whatever shape you like. Put into refrigerator for a while.
Step 3: Melt candy melts in a dish. Dip the tip of a stick into the melts, and then insert into the bottom of your cake pops. Place back into the fridge until these harden. (It only takes a few minutes!)
Step 4: Once hardened, dip your entire cake pop into the candy melts. Twirl to get rid of excess (I haven’t mastered this yet!), and then place upright in a cake pop holder or a piece of styrofoam. Let harden completely.
Step 5: Finally, the fun part! Decorate away! 🙂 I attached the larger sprinkles one by one, using a toothpick dipped in a teeny bit of the melted candy. For the smaller sprinkles and sugars, I used a paintbrush dipped in piping gel and coated the area I wanted covered, and then dumped on the sprinkles. They will adhere exactly where your piping gel was!
Once everything was dry, I set about taking my photographs. A brightly-colored container, a few sheets of paper, a piece of styrofoam, and some plastic grass from a craft store and viola! All you’ll need is the camera! 🙂
Recently, a friend asked me to make cake pops in the shape of roses for her “Bachelor” finale party. Always up for a challenge, I readily accepted and began my preparation for the event.
In order to fully immerse myself in the experience, I set the DVR for Monday evenings. I could practically feel the machine looking at me confusedly, thinking, “I’m sorry, WHAT do you want me to record?!” Avoiding its accusing glare, I plunked myself onto the couch and flipped on the program.
It’s not that it’s a bad show, it’s just that, for me, personally, hearing the word “connection” used approximately 27 times in 60 seconds is a little much. I’m certainly not one to judge a person’s tv choices- after all, my DVR is equal parts “Friends,” “Ace of Cakes,” “Jimmy Kimmel,” and “The Voice” (not exactly the most cerebral combination of programming) – but I just couldn’t make it happen.
Luckily, I was familiar with the shape of a rose, even without JP’s helpful weekly examples. Read on below to learn how I created this flowery bunch! (For another example of cake pops- Easter eggs!- click here!)
1.Create Leaves: Use green gum paste to form leaves, laying them across crumpled wax paper in order to let them dry in a more realistic manner.
2. Find a good cake-pop recipe! I tried this one from Bakerella. (Check out her site– it’s amazing! She’s the cake pop queen!) This recipe could not have been easier, and tastes so delicious! Of course I needed a red velvet recipe, since I was doing red roses. 🙂
3. Form cake pops into a teardrop shape. This will help create the illusion of a flower bud.
4. Cover cake pops with melted chocolate. I wanted the pops to be really secure for this project, so I dipped the end of the stick into the melted chocolate before I stuck it into the pop. This will help the pop adhere to the stick. Once that has hardened, dunk the entire pop into the melted chocolate. To dry, put the sticks into a piece of styrofoam. 5.Cut out petals.I didn’t have a petal cutter, so I just used my spatula to cut out petals. (The modeling chocolate rolls out easily.) Luckily, with modeling chocolate, any seams or extra bit can just be smoothed out (unlike fondant). Before putting the petal on the flower bud, I pinched the edges to make them very thin. This will give it a more realistic appearance.
6. Layer petals around flower bud. Use your artistic eye to find a pleasing composition! I found that 2 petals around the chocolate bud, and then two petals around that (going the opposite direction, so as to cover the seams), and then three petals around that, created a pretty rose. To make a bigger rose, keep adding petals!
7. Add leaves. Carefully twist the wired ends of the leaves around the cake pop stick. Once they’re twisted, and the pointy ends are pushed down, cover with green modeling chocolate.
Finally, a type of sushi that I love! I created this sushi for my college friends’ annual summer get-together. We take turns planning it each year and I was in charge this summer. I decided to go with a global theme, and so each meal was representative of a different part of the world. My favorite meal was the Costa Rican breakfast- yum!!
I know this is a dessert blog, but dang, these Costa Rican foods are delicious! The main dish, gallo pinto, is rice and beans. We also made patacones (plantains filled with refried black beans and white cheese and then fried). Add some eggs, typical Tico fruits (pineapple, mango, and papaya), some coffee, and a fresh fruit smoothie, and you have a meal fit for a king! We even used a chorreador (at right) to make the coffee- and both the coffee and the chorreador were purchased in CR. This typical method of brewing just means that you place the grounds in the bolsita, put a cup underneath (don’t forget that part, like I did my first time!), and then pour boiling water over the grounds. This eliminates the need for paper filters, and the accumulated coffee grounds that collect in the bolsita add a richness and flavor. ¡Qué rico!
But I digress.
In an attempt to create a dessert in keeping with our global theme, I decided to try to make dessert sushi. After a long time oogling real sushi photos on the internet (now THERE are some real artists! Wow!), I chose a few types that lent themselves fairly easily to recreation with sugar. 🙂
The process is fairly simple. I cooked a pan of brownies and used a small circle cookie cutter to make the rolls. (I wanted something dark and smooth to mimic the look of the seaweed wrapping.) Then I used white sprinkles and pressed them in to the top in an effort to recreate rice. For one roll, I chose strawberries and kiwi to dice up and put amidst the rice to act as avocado and fish. The other is topped with pomegranate seeds (to mimic fish eggs). For the tuna in the middle, I molded rice krispies and topped each one with a slice of peeled plum. Yum!