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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.

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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!

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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!


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Easter Cake Pops – Easter Baskets

March 6, 2012 By 6 Comments

A few weeks ago the girls and I spent a whole day making and decorating Cake Pops from our Babycakes Cake Pop Maker.  Now, if you have been a MoscatoMom Reader for long, you know that my favorite part about the Babycakes Cake Pop Maker is that you can make so many more things than just cake pops – like cinnamon roll pops, corndog pops, and blueberry muffin pops.  But this day we wanted to make true cake pops – and decorate them all up for Easter.  It was a blast.

The first ones we made were the Easter Bunny Pops which were sooo very simple.  The Easter Sheep Pops were not quite as simple but still just as cute.  While we were perusing online we saw a picture on Wilton’s page of Easter Basket Cake Pops.  We knew we just had to make them.  These were – by far – our favorite.

Easter Basket Cake Pops

Ingredients:

  • Cake Mix – I recommend Pillsbury Funfetti
  • Blue Candy Melts
  • Chocolate Candy Melts
  • Green Candy Melts
  • Small Multicolored Jellybeans
  • Green Sugar Sprinkles
  • Piping bag with Small Tip
  • Babycakes Cake Pop Maker
  • Cake Pop Sticks
  • Cake Pop Stand (optional)

 

Mix your Funfetti Cake Mix as directed on the box.  Spoon one teaspoon into each spot in your Babycakes Cake Pop Maker.  Let cook four minutes.  Use Babycakes fork to put onto a cookie sheet and put into the freezer for one hour.

Melt three or four candy melts and dip the ends of your sticks into the melt and into the cake pop.  Set upside down on a cookies sheet and put back into the freezer for another hour.  You should then have a cookie sheet that looks like this -

Next, melt your chocolate candy melts and coat each cake pop entirely.  Set in your Cake Pop Stand (check this one out!!) to let the candy harden and cool- about an hour.  DO NOT PUT INTO THE FRIDGE – if they get too cold the candy will “sweat” and the next part will not work.

Once the chocolate is completely hardened, melt your blue candy melts and gently dip the Cake Pops upside down half way into the blue candy.  Set them back into the Cake Pop Stand to harden again.   Your Easter Basket Cake Pops should look like this:

After the candy has completely hardened around the Cake Pop, melt your green candy melts and put into your piping bag.  Pipe a line of candy around the edges where the chocolate and blue candy meets, and quickly dip into the green sugar sprinkles.  This makes your “grass” inside of the basket.

Next put the rest of your chocolate candy melts into a piping bag, and pipe the “handle” for your basket.  Since I had a very small tip I put four lines together to make it a bit thicker.  You could also use a wider flat tip for this.

For the “Easter Eggs”  cut the ends off of small Jelly beans, leaving some in the middle – in other words you should have three pieces from each jellybean – two “eggs” (each end) and a middle to snack on… because let’s face it, by this time you are probably starving… or ready to eat the cake pops – eggs or not!

Pipe a dot of leftover candy melts to help them “stick” and place them randomly on the “grass.”   Let your finished cake pops set for at least 20 minutes to make sure your eggs stay put.

These Easter Basket Cake Pops took much longer to make than any of the other Easter Cake Pops – but they were still a blast!  The girls had fun helping – and eating – the leftover decorations as we were making them.

Love these?  Check out my Easter Bunny Cake Pops, Easter Chick Cake Pops, and Easter Sheep Cake Pops!


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Easter Sheep Cake Pops

February 28, 2012 By 14 Comments

Last week when I decided to make Easter Cake Pops I hit up the internet and found tons of cute ideas – my favorite being these little “sheep” cake pops.  I already had the pearl sprinkles so I thought this would be a fun way to use them up.  These were not near as simple as the Easter Bunny Cake Pops but they still turned out very cute.

Easter Sheep Cake Pops

Ingredients:

Mix your Funfetti Cake Mix as directed on the box.  Spoon one teaspoon into each spot in your Babycakes Cake Pop Maker.  Let cook four minutes.  Use Babycakes fork to put onto a cookie sheet and put into the freezer for one hour.

Melt three or four candy melts and dip the ends of your sticks into the melt and into the cake pop.  Set upside down on a cookies sheet and put back into the freezer for another hour.  You should then have a cookie sheet that looks like this -

 

Melt the remainder of your candy melts and gently dip your cake pop into the melts coating the entire cake pop.  Immediately set into cake pop stand (I use large pieces of styrofoam that I poke holes in with a screwdriver – cheap and easy) Place the jellybean in place for the head and hold a new seconds to secure.  Then gently begin putting sprinkles on and kind of “tapping” them into the candy melt to gently secure them.  Do this slowly to make sure the weight of the “wool” does not slide off the other side.

Like I said this took a bit of practice and a bit of time but was fun nonetheless.  Each “sheep” takes about 5 minutes to complete applying the “wool.”  Once you are happy with the wool, place back into your cake pop stand and let set for at least 20 minutes.

Once the candy has completely set and the pearls are secure you can use a dab of candy melts to apply the pink heart “nose” and chocolate ship “ears” (eyes!?) to the jelly bean.   Then put them together in their own little “herd.”

These were the most difficult of the Easter Cake Pops that we made, but they were also the favorite at the party.  We also made them with different colored candy melts which were cute – we had some yellow sheep!

Love these?  Check out my Easter Bunny Cake Pops, Easter Chick Cake Pops, and Easter Basket Cake Pops!