May 11, 2011 Rules were meant to be broken
I have one rule in my kitchen — EVERYTHING is to be made from scratch. Since the birth of BHTB, I have stayed true to this tenet… until I volunteered to make 150 cake pops for my sister’s choir concert. I had visions of homemade cakes and frostings in exotic flavor couplings, enrobed in the finest of chocolate, but when I realized my time constraint, I knew that would be unrealistic. Additionally, upon googling recipes for cake pops, I found repeatedly that even the professionals use cake mixes and canned frosting not only for ease, but also for texture and consistency. What surprised me the most was that for the dipping chocolate, many sources say to use chocolate coating from no, not a gourmet market, but from KROGER, as all of the fancier chocolates are very finicky and melt at the slightest touch. So, with judgements behind me, I made a beeline to the grocery store, and with the much appreciated help of Duncan Hines, I successfully made all of the cake pops with time to spare. In spite of these “downgrades,” the cake pops were actually delicious, and the first thing to go from the sweet table — everyone loved them. Sometimes, in some cases, rules are meant to be broken.
Cake Pops – Inspiration from Bakerella
- 1 box cake mix
- 1 can frosting
- dipping chocolate
- Bake cake according to instructions on box.
- Break cake into crumbs.
- Mix with can of frosting.
- Form small balls, and freeze for 15 minutes.
- Dip lollipop stick into chocolate and then stick into cake ball, no more than halfway through.
- Dip balls in chocolate and decorate.