I love Cake pops; they make great party favors – so am really excited to bring you this Cake Pops tutorial from our friend Christina at Occasional Cakes in Sonoma, who makes some of the most beautiful and tasty cakes.
First bake & cool a cake. Hand crumble it, and add frosting until it gets to this sort of mushy consistency. The cake balls in the background are not yet refrigerated & hold their shape well.
Refrigerated the cake balls in order to make them as firm as possible. I’ve read 20 minutes in the freezer will do the job – about 1 hour in the fridge worked for me.
I melted the white chocolate in the double boiler. Let it sit for a while, stirring occasionally, until it’s very hot & liquid-like. Dip the end of the popsicle stick, tap off the excess chocolate & push about 1/2-way through the cake ball. They should stand-up like this, no problem.
For dipping of the cake pop, the chocolate should be liquidy enough to dip the entire ball & lift out. It is important to make sure your cake balls are firm and cold enough so they will not break off of the stick. Hold the cake pop at an angle & twirl the excess chocolate so it doesn’t run down the stick. Gently tap the stick against your double boiler so excess chocolate comes off.
I then set them in styrofoam (with pre-set holes). You can also use an egg crate or anything with holes to hold lollipop sticks. The chocolate will set fairly quickly, maybe about 10 minutes. They should be placed back into the refrigerator for “optimal solidness”. Only handle or package after they’re “dry”, or not sticky at all.
I found that placing them back into the styrofoam helped with the bagging and tying stage. These bags are specifically designed for cake pops and the ribbons were custom ordered with the company’s name.
Thanks Christina! Cheers, Chris