Wow, I totally forgot to post this before Christmas. Whoops. Will you forgive me?
I have read a few blogs and surprisingly enough, even a whole book about Cake Pops. Everyone wants to complicate them and add in all these extra steps, but guess what I learned? You don’t need to waste anytime with that nonsense!
My laziness actually resulted in something positive. WOOO–HOOOOO!!!! Vicki Gunvalson does it better, I know.
Anyway here is my version of Christmas pops.
I know they are not as aesthetically pleasing as Bakerella’s, but they are delicious!!!
And regular chocolate works perfectly here… just keep them refrigerated. Everyone says this is a big no-no, but I rebelled.
- Crumble leftover cake into pieces and mix with your favorite icing. Since I used leftover cake from a mix I made my own cream cheese frosting. Generally speaking, I try and make my food 1/2 homemade and 1/2 processed. Meaning if I make boxed spaghetti, I try and make my own sauce. As I digress, for these pops, I used a ratio of about 2/3 cake to 1/3 frosting.
- Roll the mixture into equal sized balls, stick a lollipop stick in the middle, cover with saran wrap, and refrigerate the pops until sturdy.
- Temper chocolate over a double boiler. I used my favorite chocolate in the world, Scharffen Berger.
- Place sheet of wax paper next to your work area. You want to be able to dip, place down quickly, and sprinkle on toppings.
- Twist the stick as you dip it into the chocolate and gently tap off as much excess as possible.
- Place on wax paper and immediately sprinkle with desired toppings. Repeat until all pops are dipped.
- Cover with saran wrap and refrigerate until hardened.
Change the sprinkles and these are suitable for ANY time of year.