Friday, April 6, 2012

DIY: Easter Cake Pops

In the spirit of being festive, I decided to make some cake pops for Easter. These are not difficult at all, just a little time consuming...but I'll share some tips, tricks, and short cuts I've learned along the way.

Easter Egg Cake Pops
You will need:
  • Cake Mix
  • Icing
  • Lollipop Sticks 
  • Candy Melts
  • Decorations (sanding sugar, confetti sprinkles, etc.)
  • Karo Syrup
Here is a short cut...use a box cake mix and pre-made icing. I'm all about cakes from scratch and not using box mixes, but for cake pops it is just easier to get the right consistency, and it's faster! So your creativity is your only limit to what flavor cake pops. I decided on lemon for these, it sounded "Easter-y"! So I just got a lemon cake mix and white icing.

Step 1: Bake your cake, according to the directions and set aside to cool. Once it is completely cooled, crumble it completely in a large bowl.

Crumbled cake.

 Step 2: Once your cake is crumbled, add your icing to the bowl and mix thoroughly!
**TIP: Only add 2/3 of the container of icing, it makes the cake balls a better consistency, and not too mushy.**

Cake and icing mixed together.
 Step 3: Form your cake pops. I chose to do eggs, for Easter, but you can do any shape or form you would like. Get the amount in your hands and roll it around until it has reached the desired shape.

Don't get too much, you don't want your cake pops to be too large. About a golf ball size.

Roll it around in your hands until you have your desired shape.
**Tip: Wash your hands occasionally while forming the cake pops, it will be easier to shape them. **

Once you have your desired shape, place the cake pops on wax paper and put in the freezer for 5-10 minutes, until firm and cool.

Formed Cake balls, about to go in freezer.
Step 4: Once your cake balls have been in the freezer for 5-10 minutes, melt your candy melts (according to directions on package).

Step 5: Dip each lollipop stick into the candy melts about 1/2 " - 1" and then insert into the bottom of your cake ball. Let set until candy melt is firm.

Lollipop stick dipped in candy melts.

Lollipop stick placed into the cake ball - making it now a Cake Pop! =)

Step 6: Once the stick is securely in the cake ball, dip the cake ball into the candy melts, until well coated. Let the cake pops sit until candy melts are firm. You can speed this process up by placing them back in the freezer for a few minutes.

Chocolate coated cake pops.
**Tip: Styrofoam is a wonderful way to display cake pops and also a way to hold them while drying. **

Now, it's time to decorate your eggs! If using sanding sugar to make strips, dots, etc, Karo syrup is wonderful to use. Just brush it on with a paint brush or with a tooth pick and then sprinkle sanding sugar over the syrup. Remember to sprinkle your sugar on over a bowl so you can catch and reuse the sprinkles. If using confetti sprinkles, just use a toothpick to dab a little of the candy melt on the egg to secure the confetti.

Decorated Eggs.
Once the cake pops dried, I placed them in Easter baskets with shred and little "Happy Easter" tags I made. My mom always taught me....and I'll share her **Tip: It's all about the PRESENTATION!**

Easter egg cake pops!

Hope you enjoy your Easter weekend...and remember the reason for this Special season!

Hop on over here for a professional cake pop makers tips, tricks and techniques. I strongly suggest her book, I received it for Christmas year before last and absolutely LOVE it!

1 comment: