My first attempt at cake pops can be summed up in one word: exhausting. knew it was going to be, but I was super excited to try out the Cake Pops book that BF bought me for my birthday. (What a sweetheart, right?)
I learned a couple of things along the way:
1. CHILL YOUR BALLS!
2. Break up the recipe over a couple of days
3. Drizzle, don’t dunk
Even using a box mix, these things can be very time-consuming. You have to make, bake, chill, and crumble your cake. Then, you mix the frosting into the crumbled cake, and shape them into balls. You chill those balls (with or without pop sticks in them) and then coat them with the candy coating and allow them to set. If you have to add any additional decorations, that’s going to take more time… you see where this is going?
As a result of not adequately chilling my cake balls, and disregarding the important “don’t dunk” advice, I ended up with red flecks all through my white candy coating. While I ended up thinking it was kinda cute, I still have a long way to go before these are “mastered” by any means.
I thought the pops were significantly easier to make. I couldn’t get my cake balls to look pretty. The spoon I used to hold them always cut into the ball and left marks on the bottom (possibly because they weren’t adequately chilled). Which then led to more crumbs going into the candy coating, and also leaving uncovered ridges in the bottom of my cake balls.
Even though they weren’t as pretty as I’d hoped, BF still treated himself to them over the weekend and took them to work for his co-workers to devour. So I guess in the end they’re still winners (just not the prettiest ones). Besides, it’s what’s on the inside that counts! (In this case, that’s red velvet cake and cream cheese frosting, and who wouldn’t love that!?)
Red Velvet Cake Balls – from Bakerella
1 box red velvet cake mix (cook as directed in 13×9″ pan)
1 container cream cheese frosting (16 oz.)
1 package candy coating
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (The book says to use 3/4 of the container, but I just used a 12 oz container instead)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50)
4. Chill for several hours in fridge, or a couple hours in the freezer.
5. Once chilled, melt coating in microwave per directions on package.
6. Working a few balls at a time, use a spoon to hold the cake ball while using another spoon to cover the balls in coating.