The experts say that after three or four bites of a particular food, a person's taste buds technically become "bored." I can't say that I experienced this with home-made french fries last night, but perhaps that notion is why I love eating things in miniature. I love mini cupcakes, brownie bites, sausage balls, and other standard party fare. But I just- I simply cannot get behind the Cake-Pop.
They are cute- even adorable at times.
But can a recipe which calls for boxed cake mix, can of frosting, and candy melts (sugar + hydrogenated palm kernel oil + color + artificial flavoring) really be that delicious?
Salon professionals (as we like to call ourselves) get to shop in a few places the public does not, and my store of choice is called "Cosmoprof." We have one in the area, and the staff there is simply... wonderful. I bring them all sorts of goodies- usually kitchen trials which don't make it onto the blog- and they gladly oblige. Over a year ago, I saw the Cake-Pop for the first time, and mesmerized by their cuteness, I sprung into action. I brought them some samples, and they LOVED them.
As I mentioned, I made them once, as in addition to their lack-lustre flavor and chemical components, they left a colossal mess in my kitchen. It wasn't worth the effort, in my opinion, so I gave up on the notion of a local cake-pop empire (cake-pops are sooo Augusta).
All of this to say, I received a phone call from Cosmoprof, and one of the staff members wanted 30 Red Velvet Cake-Pops. Since I a) like her and b) will do just about anything for money, I agreed.
The process went a lot more smoothly this time, and although I did indeed use a box, I used home-made cream cheese frosting as the binder. I also combined the Candy Melts with real chocolate, and the taste was phenomenally better.
As I have had a few inquiries about Cake-Pops and balls, you will be seeing more of them from me. I have some pumpkin and chocolate cake scraps in the freezer that will be a great experiment.
Would you like to make some yourself?
Cake-Pops a la Bakerella
frosting (about 2/3 to 3/4 of a "can")
1 bag Candy Melts or Almond Bark
Bake your cake. When it is cool, crumble it into er... uh... crumbs. Mix in frosting, 1/4 cup at a time, until it is a workable, moldable solid. Chill in the fridge for a few hours.
Roll substance into 1" to 1 1/2" balls.
Melt candy in a double boiler. Dip the end of a stick in the candy, and insert into the cake balls. Put in the freezer for 10 minutes. Take out 10 at a time, dip and twirl the pops into the candy, and insert into a styrofoam block to dry. Immediately sprinkle something on top, if desired. They solidify very quickly!
Repeat until finished, and then store in the fridge. Makes around 45 Cake-Pops.
Get your husband to clean up the kitchen.
Love mine. Thanks for the photos, sweetness. And the kitchen-cleaning.
Looks as if I am behind the Cake-Pop after all.
I know. Nerd.
Have a great Monday!