I've dabbled with the recipe quite a few times now
I think it only neighborly to give you a few of the pointers I learned along the way...
You know--- trial and error.
Cake Pop Tid Bits:
*If using a light cake mix, such as white or golden-- I find trimming off the browned edges of the cake once baked and cooled help keep the inside of the pop look tasty, avoiding unsightly brown clumps from appearing once bitten.
*Her recipe states to mix the cake with one whole tub of frosting, however....
I've found just over one half a tub is best.
The balls form easiest this way, it's less messy and they're less likely to fall off the stick.
*MAKE SURE you don't even attempt making your pops without having a styrofoam block.
The pops are quite top-heavy and styrofoam seems to be the thing to keep 'em upright.
Also, you'll want to make sure you have an extra block for when the dipping begins.
*I make sure to freeze my pops for a few ours at least before dipping.
And once the dipping begins, I take the pops out of the freezer one at a time.
If they thaw even slightly you run the risk of having them fall right off the stick mid-dip........
......And no one likes a mid-dip ball bail.
Note: It takes a fair amount of maturity to communicate 'dip my balls' without snickering.
Good luck with that.....
*I like to dress my pops up with some colored sugar.
Wilton's, that is.
I have the sugar ready in a bowl and immediatly once the pop is covered in chocolate, dab the top for some added pizazz.
*My favorite combos so far: Swiss Chocolate Cake with Lavender Chocolate and Rainbow Bit Cake with Rose Chocolate.
A walk down Cake Pop memory lane.
Where have you been all my life?
Cake Pop creating can become highly addictive and one may develop an obsession.
I knew I had a problem when my husband delivered me this ultimatum: