Monday, December 8, 2014

Cake Poppin'

Hey there!  How was your weekend?  It's Monday and the work week is back in full swing, but honestly, I'm all about lazy weekends right now.  Pizza, wine and sleeping in were the start to the perfect weekend.  We threw it back to the early 2000's by playing Mario Party 2 last night and drinking wine that I picked up from a vineyard during my bachelorette party.  It was just what I needed.

We headed to our friend Danielle and Eric's holiday party on Saturday and duh, I told Paul we would obviously bring something sweet to share.  I've been thinking about cake pops for basically forever and decided now was the perfect time to bring that thought to fruition. 

The premise of cake pops is actually pretty simple.  Bake a cake, crumble said cake, mix with icing, roll in melted chocolate, top with toppers.  I found the process to be easy, although very time consuming!

If my kitchen walls could talk:   I would have definitely frozen some of the cake balls for another day - dipping 40 balls of chocolate was hard work!  I highly recommend having a large piece of styrofoam to place the cake pops in while they dry.  I didn't have this and it would have been so helpful.  Feel free to experiment with other flavors of icing and cake mix - let me know your results in the comments. 

Peppermint Cake Balls


1 box gluten-free chocolate cake mix
2/3 cup prepared cream cheese icing
4 boxes baking chocolate
5 candy canes, crushed
Cake pop sticks (optional)

1. Prepare cake mix according to package instructions.  Set aside to cool.  Crumble cake in food processor.  Meanwhile, place unwrapped candy canes in a ziplock bag, use rolling pin to crush into fine pieces.  Set aside. 
2.  Add icing, 1/3 cup at a time, to cake mix.  Stir until incorporated.  Repeat until cake mix is consistency of clay.  Roll into small balls.  Set aside on a baking sheet lined with parchment paper.  Refrigerate for 1 hour until chilled.
3. Melt 1 square of bakers chocolate in microwave in 30 second increments, stirring between sets until melted.  Dip end of cake pop sticks into chocolate, insert into cake balls.  Chill again for 30 minutes.  (Skip this step if you don't want your cake pops on skewers!) 
4.  Melt remaining bakers chocolate, dip balls into chocolate. Swirl end of stick to remove excess chocolate.  Sprinkle lightly with crushed candy canes.  Place in stick in styrofoam, allowing cake pops to dry upright.  Alternatively, if not using sticks, allow to dry on wax or parchment paper.    

What's your favorite dessert? 

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