post

Easter Cake Pops Round Up

March 25, 2013 By 3 Comments

With Sunday being Easter, I took the time tonight to look back on the Easter Cake Pops I have made to decide which ones will grace our dinner table this weekend.   The great thing about all of these Easter Cake Pops is how simple they are, so you can even get the kids involved with the creation of these little beauties.  From bunnies to baskets, I’ve got you covered.

Easter Bunny Cake Pops

Easter Bunny Cake Pops

Ingredients:

  • Babycakes Cake Pop Maker
  • Pillsbury Cake Mix of your choice (Pillsbury works best in the Cake Pop Maker)
  • White Candy Melts
  • Sweet Mallows Marshmallow Confetti
  • Pink Heart shaped candy sprinkles
  • Chocolate Piping Icing with bag and small tip

Begin by making your cake pops as usual with the Babycakes Cake Pop Maker.  Pillsbury mixes work best – my favorite being the Funfetti style.  Mix your cake batter as usual by the directions on the box, and spoon a teaspoon of mix into each hole and cook for four minutes.  Place cooked cake pops on a cookie sheet and run into the freezer for no less than an hour.  Then “stick” your cake pops using a bit of candy melts on the tips of your sticks and run into the freezer for another hour.  Now your cake pops are ready to decorate.

I have seen pictures of these guys where the baker had used Spring Candy Corn for the ears…  I looked at four different stores and was unable to find them.  I was about to give up and ditch the entire idea when I saw these near the marshmallows in Walmart.  I decided to give them a try, and I was pleasantly surprised with the results.  I did use scissors to snip the very ends off  – both to make the proper size for “ears” but also to give some added “stickiness” to help them stay on the bunnies heads.

For the Easter Bunny Cake Pops you will use the white candy melts which can be found in just about any grocery store.  Almond Bark works as well but I have found it to be a bit thinner than the candy melts so it doesn’t stay smooth quite as well.  Do NOT try to use cake icing – its a totally different consistency when heated. Melt the white candy melts in 30 second increments and stir – making sure you do not burn it.

Dip your Easter Bunny Cake Pop gently into the white candy melts and place in your cake pop holder.  While the coating is still good and warm, stick the Marshmallow Confetti with the snipped ends into the melts in the place for ears.  Hold for a few seconds until the candy begins to set and the ears and secure.

Let the candy coating set for about 20 minutes or until completely cooled and hardened.  Do not put into the freezer or refrigerator as that will cause the candy coating to “sweat” – making the next steps virtually impossible.  Simply let the cake pops sit room temperature.

Using your piping bad and icing, put a tiny dollop of icing onto a pink candy heart sprinkle and place your “nose” in the center of the Easter Bunny Cake Pop leaving room for both eyes above and the mouth below.  I found that since I have acrylic nails that it was easier to lower the cake pop onto the sprinkle than trying to hold on to the teeny little heart and stick it on there.  I think I dropped about 15 of them before figuring this out. Then pipe on eyes and a mouth to complete your Easter Bunny Cake Pop.

[Read more...]


post

How To Make Elf Cake Pops

December 3, 2012 By 4 Comments

Last year when I made the Rudolph Cake Pops and Snowman Cake Pops, we had so much fun I planned to make them again.  However my friend Sara suggested I try my hand at Elf Cake Pops…. and well, I am always up for a challenge.

Now, I thought about doing the “Elf on the Shelf” cake pops, but truth is that thing seriously creeps me out.  I wanted something more whimsical – something more like the elves from the Rudolf movie.  And though they do not look quite the way I had envisioned, they still are pretty darn cute.

[Read more...]


post

Jack-o-Lantern Cake Pops

September 19, 2012 By 12 Comments

Yes, I realize that Halloween is 6 weeks away – but I’ve been itching to design some new Cake Pops using my Babycakes Cake Pop Maker,  so I seized the opportunity!  Here is a step by step for one of the easiest – and cutest – cake pops I have ever made!

[Read more...]


post

Cake Pop Recipes Round Up

July 24, 2012 By 5 Comments

Over the last year since I discovered the Babycakes Cake Pop MakerI have enjoyed making all kinds of wonderful tasty creations.  From cake pops to corndogs to cinnamon rolls – I have made it all!   I have loved getting to connect with so many readers and people looking for unique ways to use their Babycakes cake pop makers every day – not just for special occasions.  I love discovering new cake pop recipes and even some that are “clean” and healthy – and I promise to continue to share them all.

Thanks so much for stopping by and I hope you find some fantastic ideas here! I would love to hear about your Cake Pop Creations as well!

Check out all of my Cake Pop Recipes here:


post

Key Lime Summer Cake Pops

July 5, 2012 By 3 Comments

Nothing says summer like Key Lime Pie.  Growing up my favorite summertime memories always include fresh seafood (yay for growing up on the Gulf Coast) followed by a cool slice of Key Lime Pie.

When I was perusing Pinterest and saw a Pin for Key Lime Cupcakes from My Madison Bistro, I knew I had to give it a try.

Key Lime Cupcakes and Cake Pops

Ingredients:

1 ¾ cups cake flour (for cake pops, use regular flour)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick (1/2 cup) cool unsalted butter
1 ¼ cups granulated sugar
2 large eggs
2 ½ tablespoons key lime juice
1 tablespoon key lime zest
1 drop green food coloring paste
¾ cup buttermilk

Icing:
1 stick cool unsalted butter, softened
8 ounces cream cheese, softened
2 ¼ cups powdered sugar, sifted
1 tablespoon key lime zest

First of all, I had no idea there was such a thing as “cake flour” and it took us forever to even FIND the stuff.  It is not by the flour – but over by the cake mixes.  Go figure.

Also, cake flour works great for the cupcakes, but makes the cake pops a bit too fluffy to really stay on the sticks – which is why we used a piping bag with a huge round tip to put the icing on the top like we did the cupcakes, instead of dipping them like regular cake pops.  Regardless, they taste AMAZING.

Oh, and My Madison Bistro said to sift the cake flour, baking powder, baking soda, and salt three times… I dont OWN a sifter, so I didnt do this part.   I also dont own a mixer (hey, I am no chef – I am learning to cook here) so I just mixed everything by hand.  I KNOW.  My shoulder may never be the same.

MoscatoMom’s Directions:

Batter

Mix all dry ingredients first while your Tween daughter slaves over zesting the itsy bitsy key limes… do you know how much a tablespoon is of zest?!!  (What?  You are surprised we dont have a zester? Come on people) She did one, and then when she read on that she would need another whole tablespoon for the icing… well, thankfully she is a good sport.

Slowly mix in wet ingredients and mix well.  In the original directions it says the batter will look curdled, however mine didnt… that could be because I was sans mixer….

Cake pops: Spoon batter into your Babycakes Cake Pop Maker and cook for about three and a half minutes – until batter is done but outside is not too brown.  Fork onto a cookie sheet and run into the refrigerator for about an hour.

Cupcakes: Spoon batter into your Babycakes Cupcake Maker and cook about 6 minutes – also until center is cooked but outside is not too brown.  It may take breaking into one for a taste test (bummer, right?) to make sure they are done all the way through.  Fork onto a cookie sheet and run into the refrigerator for about an hour.

Icing

Again, this is probably much easier with a mixer-because mine was not “fluffy” at all, but like real icing, which we love.  I also added WAY more powdered sugar to thicken it  up.  You cant have too much powdered sugar, right?…..RIGHT!   Mix all of the ingredients until well blended and put into a large icing bag with a large round tip, and ice each cupcake or cake pop.  Top with green sugar sprinkles or key lime zest (notice I used sprinkles… I think the Tween was icing her shoulder…) Put finished cakes and pops into the refrigerator to set (and because well… key lime is always better cold.)

ENJOY!