How To Make Cake Pops The Easy Way
So, we love to make cake pops because they're just so darn adorable. That being said, we also think they can be a ton of work. So below are our go to tips for making them a bit easier and removing some of the guess work.
TIP #1 : STOREBOUGHT POUND CAKE
Yeah, we're lazy sometimes, we admit it. But we have a sneaking suspicion that we're not the only ones. So when we're ready to make cake pops, we use store bought pound cake. We cut out the labor intensive step of whipping up a cake, baking it and letting it cool before the real work begins.
We prefer to use Sara Lee pound cake because, frankly, it just tastes better than most store bought pound cakes and the texture works great for cake pops. Sara Lee comes in different sizes so you will need a 10 oz. pound cake for this recipe. However, if you can't find it or prefer to just bake your own cake, the entire point of this recipe is that you only add enough icing so that the cake pop mixture holds together when squeezed...which leads us to our next tip.
TIP #2: USE AS LITTLE ICING AS NECESSARY
So, how much icing do you add to your cake crumbs? It's less than you think....trust us.This ensures that the cake pops won't fall off the stick later when dipped. For a 10 oz. pound cake, we only add about 1/4 tub of icing and then adjust if necessary. As a gage, your mixture should just hold together when squeezed..not look like a cohesive paste.
Like we said before, adjust the amount of icing to the kind of cake you prefer to use and let the texture of the filling be your measure for how much icing to add.
TIP #3: USE A SCOOP
Use a scoop for uniform balls. Yes, you don't absolutely have to use a scoop to portion out the pops but you'll have instantly unform sizes that pop out of the scoop and if you're making a ton, this is waaaay easier than using a tablespoon or whatever else you have lying around.
TIP #4: ROLL THEM TWICE
When you portion out your cake pop filling, you are going to roll them between your hands to create balls and place them on the tray. Place them in the fridge until they are very firm, remove them and roll them again and place them back in the fridge.This extra step will make a rounder pop because you'll be refining your original shape.
TIP #5: ONLY WORK WITH A FEW AT A TIME
So, once your tray of balls is chilled, the temptation is to pull out the tray and start dipping. We'll, by the time you get half way through your tray, the remaining pops have come to room temperature. So, pull out a few at a time, dip those and then pull a few more. It's hard to rush this process.
TIP #6: USE PARAMOUNT CRYSTALS
When you get to the dipping stage, we highly recommend having Paramount Crystals on hand. They are wax flakes that are used in candy making to thin the coating to whatever consistency you like. They are KEY in making a cake pop with a thin shell and not a gloppy exterior. Frankly, they're the difference between and amateur and professional looking cake pop.
So, there it is. We admit they can take some practice but being armed with a little more info makes the guesswork disappear.
This recipe makes approximately 18 cake pops
1 -10 oz. Sara Lee Pound Cake
1 -16 oz. Tub of Store Bought Frosting
STEP 1: PREPARE CAKE POP MIXTURE
If using frozen pound cake, let it defrost completely. Then, cut the pound cake into cubes and place in the bowl of a food processor.
Pulse the cubes until they are crumbled into a fine, fairly even mixture. Next, add 1/4 tub of icing to the bowl.
Pulse a few times until the mixture comes together. It will still be a little bit crumbly, but moist. Squeeze some between your fingers to make sure it holds together. Add a tiny bit more icing and blend if necessary.(You do not want the mixture too moist or it will not stay on the stick when dipped). Refrigerate the mixture for 1/2 hour before starting the next step.
STEP 2: ROLL INTO BALLS AND REFRIGERATE UNTIL FIRM
Using the Fat Daddio's scoop, scoop out even portions of filling and roll them between your palms to create symmetrical balls. Place them on a lined sheet tray. Once finished, place the tray of cake balls into the fridge until very firm. 20 minutes or so.
STEP 3: REROLL THE POPS
Pull out your tray and quickly reroll each ball to get a smoother and more rounded cake pop ball. Place the tray back in the fridge.
STEP 4: COAT THE POPS
Place the candy coating discs in a cup or bowl deep enough to dunk the cake pops. Melt in the microwave, stirring every 30 seconds until the coating is 3/4 melted. Remove and continue to stir until completely melted. (Do not overheat the coating or it will be ruined). Add a few pinches of paramount crystals and stir, until the coating is very fluid.
Remove a few pops from the fridge. Dip a sucker stick in coating and insert half way into a cake pop. Wipe away any drips at the base of the pop with your finger. Immediately dip the entire cake pop in coating and then slowly rotate it above the cup while the coating drips off. Once settled, stand the cake pop up in a heavy bottom glass, piece of stryofoam or cake pop stand.
STEP 5: HOW TO ADD SPARKLY SUGAR
Once the coating is dry, use a paint brush to coat the outside of the cake pop in a very thin layer of piping gel.
Sprinkle with sanding sugar.
• Make sure your microwave bowl is deep enough to dunk the entire cake pop in one go.
• Candy coating may cool during the dunking process. Reheat a little bit if necessary to keep the coating melted.
• Don't double coat your cake pops. They will become too heavy and fall off the stick.