Hope you all had a great holiday season and a Happy New Year. I don’t know about anyone else, but by the time New Years day arrives, I am SO OVER THE HOLIDAY season. All I want to do is to take down all the decorations I was dying to put up only a few weeks before.
With all the holiday loveliness behind me for the moment it’s time to focus on more on things of the fun nature! I saw a version of these adorable little cake pops on Bakerella’s site a while back and have been looking for an opportunity to make them!
Lucky for me a reason found me! A little girl’s ice cream birthday party to be exact!And to boot I figured I would let you all know how I made them, so you can make them to!!!
This is what you will need!
- Prepared Cake..Your choice of flavor
- Chocolate frosting {Recipe Here} or Vanilla Frosting {Recipe Here} or store bought frosting.
- 14 oz. Pkg. Pink Candy Melts
- 14 oz. Pkg. Dark Chocolate Candy Melts
- Sugar Ice cream Cones
- Red Candies (For the cherry)
- Approx. 25 6″ inch Lolly Pop Sticks
- Sprinkles
- Styrofoam or something to place pops into.
- If your going to make them into favors you will also need 8″ inch cellophane bags and ribbon of your choice.
Keep in mind you can make these in any flavor or color combination you want. I am only offering you the guidelines of what I made in order for you to make your own spectacular creations! So get those creative wheels turning and create something awesome!!
First get all your ingredients together and make your cake, When it has cooled completely, crumble it up in a bowl. Add in your frosting about 1/3 of a cup. Mix it well using the back of a large spoon or your hands.
In my own journey of making cake pops, I have learned a few things along the way. I am in no way, shape or form anything close to an expert on these little delish delights, but I have figured a few things out that make them a bit easier to make and handle, so hopefully what I have learned will help you too!
An annoying problem I always had was that my pops would always ooze oil out of them after the chocolate shell had hardened. I thought this was from the oil I added to thin out the chocolate coating, but discovered later on it was the oil added into the cake mix that caused the oozing.
So with a bit of tinkering I now only use 1/4 of the oil that a box mix calls for (and sometimes none!) and make up the difference with apple sauce. This makes a more dense cake, but it has worked so much better for me than other ways I have tried along the way and still tastes delicious …please trust me and try it ( You could also do this for cakes as well!) You can find more tips and tricks I use to make perfect cake pops {{HERE}}
It’s important to remember NOT to add in too much frosting. For one 13×9 cake 1/4 to 1/3 a cup pf frosting is more than enough. If you overdo it, they become too soft, heavy, don’t hold a shape and tend to fall off the stick when you are trying to dip them.
The mixture should be soft, but not too soft 🙂
If you do the two above things properly…you will never. I repeat never have to refrigerate the cake pops. I never refrigerate them anymore, which frees up a HUGE amount of time. Basically you can roll them out and start dipping them…which also means….NO CRACKED cake pops!!! But there is some stuff you need to do before the big dip, so lets get started.
While my cake was baking and cooling, I made use of the time by preparing the cones. I used regular sugar cones and a sharp serrated knife to cut them down.
With the opening facing me, I scored the cone all the way around, by rolling the cone and keeping the knife steady. This is what they will look like after you make the mark.
Keep rotating the cone until you get a good mark and then you can just crack the top part off, but if your REALLY lucky, like I was after a while, this will happen!
Take your time and try to get as clean as a cut as you can, it makes placement of the cake pop later on much easier, cleaner and of course prettier 🙂 After you cut the tops off of all your cones, it’s time to flip them over and cut off the bottoms.
There is no exact science to this part, since the bottom of the cones all vary in degrees of thickness, some you may have to shave a little off of, while others you may have to cut a bit more. I used a big old cleaver, the heaviness of it helped make a clean cut and if I had to cut more it let me shave off the amount I needed. You will know if you have cut enough if the candy stick is a snug fit.
If you cut too much off, it’s not a big deal, so don’t sweat it!! After all this is done, you can put them aside and start rolling out your cake/frosting mixture. For these specific pops, the balls I rolled out were larger than normal cake pops balls. I used a heaping Tbsp. of mixture and rolled them out. This made 25 cake pops.
When they are all rolled out, you can cover them with wax paper and push them aside as you melt your candy melts and get your candy sticks ready!
I always add in about a tsp. of oil to a package of colored candy melts. This thins the chocolate out enough, so that you can dip them and not have it be a big, blobby, clumpy mess of chocolate on the end of a stick. I melt my chocolate in a microwave in 30 seconds bursts. Not the clearest picture, but it gives you an idea of what you want the consistency of the melted chocolate to be. It should flow easily…
With a rolled ball in one hand, dip the end of a candy stick into the melted chocolate and insert it almost halfway into the rolled mixture. This will act as a “glue” to keep pop and stick connected, set aside till the candy melt sets. Do this for all the balls.
After they have all set, it’s time to start dipping them. Dip the pop straight down into the melted chocolate and lift up, let a lot of the excess drip off before sliding the cone onto the candy stick. Push gently down and flip it right side up. If too much chocolate drips down the sides of the cone, be sure to let the next one drip more of the excess off.
Now this is where the fun, fun, fun begins. I LOVE sprinkles and sanding sugar and all things that decorate. So now is the time to sprinkle some decor onto the still melted chocolate. Hold the cone on it’s side a roll it as you sprinkle your choice of decor onto them!
Stick the pop in your block of Styrofoam and repeat until all the pops are coated. They look fun don’t they 🙂
But they are not finished yet. I have never personally ever in my entire life put hot fudge on an ice cream cone, a sundae yes, ice cream cone..no. But in the world of cake pops it looks cute, cute, cute, so it’s allowed 🙂 I melted my dark chocolate candy melts in a plastic squeeze bottle and drizzled it onto the pops. If you don’t have a squeeze bottle, you could probably drip the chocolate on top with a spoon!
For the cherry on top I used red sixlets, but if you don’t have those available you could use any type of red candy. Because I was making mine to be used as favors I wrapped each one and secured it with a pink ribbon!
Don’t they look all pretty nestled together…
Just for kicks here is a different simple version made with White candy melts. As you can imagine the possibilities are really endless..
This is them on display with all the favor tags attached. Sadly this time I can’t take the credit for the tags, since the Birthday girl’s mom had already made them.
Hope you enjoyed this! If you have any questions, please feel free to contact me or you can just leave a comment below!
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