Sunday, November 15, 2009

Cake Pops

If there's one thing I've learned it's the advantage to making a carved / shaped cake is the scraps. Mounds of odd-shaped iced cake makes for either an interesting presentation on the dessert plate or melt-in-your-mouth cake pops.

I've been inspired by other food bloggers and their creative cake creations - whether cake balls, cake pops or whimsical cake treats. But at the end of the day, it's about the taste of the cake pop. While very creative and adorable, there are two things I'm not quite fond of about the pops I've seen. One, virtually all of the cake pop recipes I've seen involve a boxed cake mix. (Personally, I don't mind cake mixes but there's a far different flavor and texture involved when using scratch cake.) But since I used a cake mix as a portion of the cake recipe for the shaped cake, there is a boxed cake mix in the cake pops.

And two, another ingredient I don't prefer is canned frosting. I could spend days upon days citing the countless things wrong with canned frosting (unless you're my husband who believes a spoon and a can of frosting are a culinary match). There's nothing worse than canned icing.

After combining the cake scraps and some additional buttercream, I combined the two together. After rolling the cake balls and refrigerating for about 30 minutes, I melted the candy coating mixed with just a dab of shortening to lightly thin the melted coating. (After making numerous batches of cake pops, the tiny amount of shortening is a must.) Then inserted a candy stick into the cake ball to create the pop. I devised a drying mechanism using a block of styrofoam to allow the pops to dry.

I happen to love cake pops!

Can you tell?

In fact, we all love cake pops.

When it's all said and done, the opinion of my toughest critics (both Daddy and Baby) is what means the most.

Alas, a passing grade!

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