You’ve likely bought a cake pop — the hand-held, two-bite, eye-catching dessert — from Starbucks or the dessert counter in Vincenzo’s. The treat went viral in 2009 courtesy of blogger Angie Dudley, (who can be found at bakerella.com) and continues to be popular.
The CCE’s Veronica Naas consulted with local creative talent Linda Zavarella to learn the tips, tricks and techniques for mastering this popular dessert on a stick.
Make the cake: Follow directions on the cake mix box and let the finished cake cool for approximately 20 minutes. Yes, box cake works great. For those seasoned bakers who just gasped, you’re welcome to bake a cake from scratch.
Combine cake and frosting: Once cooled, the cake will be at its most moist point. Crumble the cake using your hands, then add one generous teaspoon of frosting and mix. The dough consistency should be like Plasticine — moist, yet moldable. Add more frosting if needed.
Make shapes: Roll the mixture with your hands like you would a meatball. It should be approximately 1.5 inches in diameter and have a smooth surface. Place the pops in a container; let them set in the fridge for 15 minutes or freezer for five minutes.
Melt the chocolate: Use a double boiler to melt the chocolate (if you want to jazz up your pops with colour, you can buy coloured Merckens). It should have the consistency of pancake batter. If the chocolate seizes, add a teaspoon of vegetable oil. If water comes in contact with the chocolate, you will need to start again.
Pops and sticks: Take the cake pops out fridge; let them warm to room temperature. Dip the lollipop sticks about half an inch into the chocolate. Push the chocolate covered stick half an inch into the pop and place it in another container. When done, place the container in the fridge for five minutes.
Dipping: Take the pops out of the fridge and let them warm to room temperature. Plunge the entire pop into the chocolate. Shift the stick in four directions to seal chocolate around the stick. Don’t twist the stick as it can detach. Hold the stick on an angle over the chocolate; using the handle of a knife gently twirl the stick while tapping the excess chocolate off.
Decorating: Place the cake pop upright in a Styrofoam block. If you are decorating your cake pops, add embellishments, like candy and sprinkles within 30 to 40 seconds of dipping.
For presentation purposes, you can decorate the Styrofoam to suit the colour or theme of your event, lay the cake pops on a platter or wrap them in plastic lunch bags tied off with colourful ribbon.
Complete steps one through three two days before needed then the day prior do steps four through six. Baking should be fun —give yourself some breathing room to enjoy the process.
You’re now ready to impress guests at your next dinner party or amaze co-workers with your new cake pop making skills!
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