Saturday, January 16, 2010

Cake Pops

If you haven’t had these you are sorely missing out, go out and make some immediately!
Try different flavor combinations with the cake and the frosting.
The measurements are not precise, so just work with me here.

1 prepared cake, any flavor you would like
2/3 of a can of prepared frosting
3 dozen lollipop sticks
1 lbs melting chocolate either brown or white, take your pick.

1. Once the cake has cooled completely break it up into small pieces. Add the frosting and mix well; it should reach the consistency of chocolate chip cookie dough without the chocolate chips. Refrigerate for several hours.
2. When ready to roll the dough into balls, melt a small amount of the melting chocolate according to the package directions. When dough is chilled roll into 1” balls and place on a baking sheet lined with waxed paper. Dip one end of the lollipop sticks into the chocolate to about 1/3” deep then press the stick into the cake ball about ½ deep. Transfer the baking sheet with the cake pops to the freezer and allow them to freeze overnight. (If you have leftover melted chocolate I suggest pouring it on to a piece of waxed paper to let it set back up, then when you are ready to use the chocolate again break it up into equal sized pieces).
3. The next day melt the remainder of the chocolate. Taking a few of the cake pops out of the freezer at a time, dip the cake pops to coat in the melting chocolate. You can either set them back on the waxed paper lined baking sheet or stand them upright in a piece of foam and decorate with sprinkles or anything you’d like.

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