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Cake Pop Baby Rattle How-To

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  • Cake Pop Baby Rattle How-To
  • Cake Pop Baby Rattle How-To
  • Cake Pop Baby Rattle How-To

Cake Pop Baby Rattle How-To

MAKES 10 BABY RATTLES


Cake pops take on a whole new look when transformed into edible baby rattles. Store bought cake and icing make these easy to execute and although shown here in pink, they're easy to customize by switching up the ribbon or coating. 


 

Availability: In stock

Product Name Price Qty
(1) 16 oz. Store Bought Pound Cake (Such as Sara Lee Brand)
$0.00
(1) 16 oz. Tub Store Bought Icing
$0.00
(2) 1/2 Sheet Trays Covered In Parchment Paper
$0.00


OR

Instructions


STEP 1: PREPARE THE CAKE POP MIXTURE AND SCOOP INTO BALLS


Prepare the cake pop mixture per the directions on the Cake Pops Recipe Page. Place the mixture in a bowl and refrigerate   for 1/2 hour. Remove the mixture and use the scoop to scoop out 15 even portions.



Roll each portion between the palms of your hands until you get even round shapes and place them on a tray



Next, cut 5 of the balls in half with a knife to create the smaller end of the baby rattles and reroll those into round balls.



You should now have 10 large balls and 10 smaller balls. Place these in the freezer for 15 minutes to harden.



 


STEP 2: DIP BALLS IN COATING


Place the pink coating discs in a cup or bowl deep enough to dip the cake pops. Microwave them in 30 second intervals, stirring in between until 3/4 melted. Remove and continue to stir until completely melted (Do not overheat the mixture). Add a few pinches of paramount crystals and stir until the coating is very fluid (This step is essential in getting a nice, neat coated exterior).



After 15 minutes, remove the cake pops from the freezer. Re-roll each one in your palms again to get each ball very round. Next, dip the end of a sucker stick in coating and insert half way through one of the large balls to adhere. Wipe away any drips with your finger. 



Next, dunk the entire ball in coating. Gently tap the stick on the edge of the bowl to remove the excess coating.



Place the pop on the second tray and continue with the remaining large balls.



Once all the pops are coated, place the tray in the fridge for 10 minutes for the coating to set. (In the meantime, place the tray with the smaller balls back in the freezer) Remove both trays and then repeat the entire process with the small balls, using the opposite end of each cake pop stick. Place the coated pops in the fridge until firm.



 


STEP 3: COVER IN SUGAR AND FINISH WITH RIBBON


 Using a paintbrush, lightly coat the top half of the large balls in piping gel (this should be a thin coating and not gloppy). The sugar will stick wherever you put piping gel so be sure to coat the entire area neatly.



Sprinkle each pop with pink sanding sugar to coat.



 Finish each rattle by tying a gingham bow. 



 


 


 

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