I thought I HATED cake pops. I made them for a baby shower a few years ago and they were a pain in the butt cheeks with all that freezing and refreezing, dipping, twirling, decorating, and oh that texture!! Ewww!! It was soggy, grainy, and tasted like someone had chewed it up already. My hubby sat quietly, ate the whole thing and calmly said “you don’t have to make these again please” LOL
I seriously did not see what all the cake pop hype was about, but I kept getting requests to “PLEASE DO A CAKE POP TUTORIAL!”. I can’t let my babies (you) down so I got back in the kitchen to figure these things out. Something had to give!
I discovered that I LOVED cake pops. Here’s what I learned:
- Go EASY On The Frosting: What a lot of folks failed to mention in the cake pop tutorials that I was following was to ONLY ADD A LITTLE BIT OF FROSTING. That is super important!! Most cakes are already moist. Too much frosting and it’s ruined in my opinion, not unless you add more cake.
- Use Your Hands To Mix:It really helps to mix it up with your hands so that you can get the feel of it. When I used a spoon to mix it up, it looked as if I wasn’t putting in enough frosting but it turned out that it was way too much when I went to make a ball. The cake should still be a bit crumbly even when the frosting is mixed in.
- Mini Ice Cream Scoop Works Great: Use an ice cream scoop to scoop out the “dough” so that you will have equal portions.
- No Need To Keep Refreezing-I only placed these in the freezer once. Twice if you plan on bagging them or you want to speed up the final setting time.
- Use A Deep, Narrow Cup For Dipping: The melted chocolate/candy coating should be deep enough to submerge the cake ball completely to avoid having to twirl it around.
- Box Cake Is Just Fine– If you’re not against the ingredients, make it easy for yourself and just purchase a boxed cake and a can of ready-made frosting. I seriously couldn’t even taste a difference when I made these using homemade cake and frosting.
- Use A Styrofoam Holder-A block of Styrofoam makes a really great holder to stick the cake pops in while they are drying and it’s cheap.
These cake pops are what I consider cake pop perfection!!! They are the best cake pops I’ve ever had. No need to keep refreezing and double dipping! The texture is fluffy AND moist and it was no where near as messy and time consuming as my first attempt at making cake pops.