In honor of there being merely THREE days until Christmas, I attempted to make cake pops for the first time ever. Well, okay, they weren’t really cake pops as much as cake balls (heh). And as a self-proclaimed lover of all miniaturized and adorable foods, I didn’t know why I had never bothered to make them before.
Now I do.
Making cake pops is not for the faint of heart, nor is it for the lazy. I knew the general principle behind them. You mix a baked cake with frosting, shape ‘em, refrigerate ‘em, stick ‘em, and cover ‘em with chocolate. It sounds simple, right? Well, having to make an entire dessert in order to make a different dessert should have been my first clue that this wasn’t going to be a cakewalk (badoom-ching!).
It is an extremely lengthy process. Being that I most definitely fall into the “lazy” category, I tried to make it easy for myself by spreading the steps out. I baked the cake (a box of Pillsbury Holiday Funfetti that I mixed with some green food coloring for funsies) on Tuesday night, then combined everything last night. With the refrigeration and the chocolate and everything though, it still took forevvvver, and by the end I had run out of both chocolate and patience.
Now, I’ll be honest here and admit that this half-assed dessert effort wasn’t entirely the cake pops’ fault. I couldn’t find lollipop sticks or candy melts at Target or the grocery store, hence the amending of pops to balls (heh) because I was too
scared lazy to go to Michael’s, even though I know they carry both there. In and of itself, though, not really a big deal.
I also ended up with a bag of white chocolate instead of colored candy melts for the coating. This unfortunately, didn’t pan out that well for me because I had to find out the hard way that you can’t just add food coloring to melted chocolate and expect it to turn into colored melted chocolate.
Nope. You end up with gross, clumpy, chocolate-ish paste. Le sigh.
Don’t try to get fancy with me, Powell.
For the few truffles that I did actually cover with the leftover, untainted chocolate (thank goodness I was melting it in batches!), it worked really well though. Unfortunately with the chocolate shortage, I didn’t have enough to cover all 50,000 cake balls (heh) — seriously, it makes SO many of them — so I drizzled the it over the rest of them in what I thought was an artistic fashion…
… but was clearly not. But okay, enough complaining. Let’s focus on the important stuff:
Like how freakin’ delicious they were, in spite of the hassle. They are just like little doughy balls of Heaven. Nomnommitynom. In the future, however, I’ll probably stick to cupcakes as my miniaturized cake-form and leave the cake pops to the pros.
Have you made cake pops or cake balls before? Any secrets or tricks of the trade I’m missing out on?
Also, holy smokes — yesterday’s giveaway is still blowing up! Get your entries in for a chance to win a Vera Bradley bag!Read More