Tuesday, February 21, 2012


Top Left: Showing some Boise State Bronco Love
Top Right: Confetti Balls
Middle: Popcorn Bags (these where for my sons, drive-in themed birthday)
Bottom Left: Falcon Pride (my kids go to Vallivue)
Bottom Right: St. Patrick's Day Theme

I was very busy this past weekend making Cake Pops for my son's baseball team fundraiser
and for my other sons birthday party.

8 dozen cake pops didn't sound so bad until I got into it.....
I would like to say I will never do that again, but I know I would be lying!

Here is a quick how-to on Cake Pops in case you would like to give them a try,
I have to say I really enjoyed making them and they were a huge hit!


  • 1 Cake Mix (your choice) - 1 cake mix makes 48 cake pops
  • 1 Can of Frosting (your choice)
  • 32oz of Candy Coating (2lbs)
  • 48 Sucker Sticks

  • You can make a homemade cake, I just find that boxed cake mixes are dryer which make better cake pops.
  • If you choose to make a homemade cake, be sure to cook it longer to dry it out a bit.
  • Mix cake as directed on box and bake in a 13x9 pan
  • Let fully cool
  • Once cooled, crumble cake into a bowl by rubbing it between your hands.  
    • Be sure to break up any large chunks
  • Mix frosting into the crumbled cake.
  • Start with 1/2 of the can of frosting and add more as needed.
    • You want the mixture to be wet enough to stick together
    • Adding to much frosting will make the cake mixture very heavy and wont stay on the sticks very well.
  • Form the mixture into 48 balls
  • Place on a large cookie sheet covered in parchment paper 
  • Place in the freezer just until firm (NOT FROZEN)
  • Once the Cake Pops have firmed up, remove from freezer and form into whatever shape you are wanting to make
  • If you are making traditional Cake Pops, just roll the ball in your hands to make it as perfectly round as possible.
    • The smoother the surface the prettier the chocolate will coat
  • Melt your candy coating in the microwave following the instructions on the package
    • I like to use a coffee cup to melt my candy in when making Cake Pops, it is nice to have a deep container so it is easy to dunk the Cake Pops into the coating.
    • Only work with about 16oz of candy coating at a time, the coating will cool quickly & become to thick to use when dipping well chilled Cake Pops, so you only want a small amount at a time
  • Take 1 lollipop stick at a time & dip into the candy coating about 1/2 inch
  • Insert the stick into a cake ball no more than halfway through the cake ball
  • Place back into the freezer to fully set
    • This is a very important step, the melted chocolate on the stick help adhere to the cake pop which helps keep the cake pop in place when dunking into the candy coating.
  • Now you are ready to dip!
    • A few tips before you begin:
      • make sure the cake balls are chilled & firm, if room temperature they are likely to fall of the stick when dipping
      • Don't let the cake balls freeze, if frozen the cake will expand as it thaws cracking the candy coating after dipped.
      • Be sure to have some Styrofoam ready to poke the coated Cake Pops into so they can dry
  • Holding the lollipop stick with the cake ball attached, dip the entire cake ball into the candy coating
  • Make sure the candy coating covers the entire cake ball and meets the lollipop stick.
    • This will help secure the cake ball to the stick
  • Hold the dipped cake pop above the candy coating allowing any excess to drip off.
    • Gently tap the lollipop stick on the side of the cup to help shake off the extra
  • Stick into the Styrofoam to fully dry
  • Repeat until all Cake Pops are complete
  • Once the Candy coating is dry you can decorate as you would like
  • If you are wanting to add sprinkles or colored sugar you will want to apply to the freshly dipped cake pop before the candy coating has a chance to set.

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