I’m delighted to have you at The Southern Institute today to celebrate Color My Summer, a wonderful series from Kojo Designs and Delia Creates. What a great idea for a blog series! There are so many fun ideas and beautiful photos, I can’t get enough!
Summer is such a great season, isn’t it? I love the bright blue skies, lush green grass, and the SUN! I love picnics and parks and pools and being outside (when it’s not over 90 degrees). What I’m sharing today is a great summer treat…
I’ve been seeing cake pops everywhere lately… even at Starbucks! When I saw them I thought, surely I can make these… I just need to try it! It was so much fun. I love how creative you can be with them. Have you seen Pop Bakery? Oh. My. Goodness. So amazing! Today, I’ll be using the recipe from the book of the same name, Pop Bakery by Clare O’Connell, to show you how you can make your own…
Here’s what you’ll need for the cake:
- 1/2 cup slightly salted butter (I used unsalted because that’s what I had in the fridge)
- just shy of 3/4 cup of superfine sugar. Not granulated, and not confectioner’s, but very fine. You’ll see the difference at the store.
- 2 eggs
- a heaping cup of self-rising flour
- 2 tablespoons of cocoa powder
- 8 inch cake pan, greased
- 1 cooled cake
- just shy of 1/4 cup cream cheese (you can substitute store bought cake icing)
- 1 cup of confectioner’s sugar, sifted
- candy melts (by Wilton)
- lollipop sticks
- a foam block or styrofoam
- Whatever you like! Get creative!
Set the cake crumbs aside. Combine the cream cheese and confectioner’s sugar with the mixer until they are well mixed. If you are using store bought icing then there’s no mixing necessary, just a good stir.
Combine the cake crumbs and the cream cheese with your hands until you have a good, moist mixture.
While they are cooling, you can be melting the candy melts in a double boiler. If you’re are like me and you don’t have a double boiler, you can fill a sauce pan with a few inches of water and set a glass bowl on the top of the sauce pan. Heat the candy melts in the bowl until you have a smooth candy coating. (Follow the instructions for melting that are on the bag.)
- Take a cake pop and dip it into the melted candy coating, making sure to coat the entire cake pop, all the way up to the stick.
- As you pull it out of the melted candy coating, you need to turn and gently shake the cake pop to let the extra candy coating drip off back into the bowl, while trying to keep the coating even. Not super easy since it is cooling and hardening at this point. You need to work kind of quickly with each cake pop.
- Once you have shaken off the excess coating, stick the cake pop upright into a piece of foam block or styrofoam (like you find in the floral arrangement section of a craft shop).
- Add your sprinkles before the candy coating hardens completely. I sprinkled, but I suppose you could dip too.
- Cake pops are easily transported for outdoor birthday parties and picnics! Have you ever tried to have an ice-cream birthday cake in July? Not pretty. Cake pops are the perfect solution. They harden as they cool, so transporting them is easy.
- They are just the right size for little hands.
- No plates, knife, or forks needed!
- They’re just plain old fun!