The Ever Consuming Cake Pop by Ro Zinniger

The Ever Consuming Cake Pop Post is an edited post from 2011, when the Cake Pop was the trend!

Cake Pops - Hmmm, the greatest trend? And, it's still trending?  I do not agree because honestly it is such a time consuming endeavor, that I would rather spend the time baking a decadent scratch cake. But, noooooo. All my peeps are asking for the pop - at least in 2011. Pops, and cake balls, really?! What happened to a good old fashioned cake? With yummy ganache or Swiss Meringue Buttercream!? Over the year, I taught lots of cake pop workshops, and I have to say, they are both so time consuming that it kind of takes away from the whole decorating process. With cake pops, you have to form them correctly - period - or you will end up with a mess. Some recommendations in books or blogs just don’t work. They are either too dry or too wet. There is nothing worse than dipping the “pop” ball and then have it drop in chocolate and have to rescue it with a fork to dredge it out! I know most of you are nodding your head right now! Right? It is frustrating. I can help, follow the tips below and your pops will stay on the stick while achieving a successful dip!

Begin with setting up your tools: A deep bowl for dipping; microwave and pyrex measuring cups; quality confectionery coating – I prefer Merckens or Alpine (found only at cake shops or specialty food/kitchen stores); paramount crystals (if using chocolate chips or another type of chocolate); flavoring - optional; Americolor color oils; Americolor Flo-coat; wax paper; cookie sheet; latex-free gloves; 6" candy sticks; fork; sprinkles and sanding sugars; and, a glass of wine....so you can chillax while you are creating these pop things!

2011 Del Mar Fair Cake Pop Demo

Now for the fun part! Warm 1lb confectionery coating or chocolate chips with paramount crystals (I prefer using a small crock pot on warm or a Chocolate warming pot). While the chocolate is warming, take the cake tops that you have saved from your cakes and crumble until fine. Add a small amount of flavored coffee creamer (tastes better and holds better than icing) to the crumbs to create a “meatball” type texture or cookie dough texture. If it is too loose, then add more cake, or if it is too crumbly add a touch more creamer. To create Gourmet Cake Pops, I had a firm filling like peanut butter or ganache or a chocolate fondant. If you add a filling, then you will want to insert the stick prior to refrigerating. If not, then once you have the perfect “dough” consistency, roll 1” balls and place them on a wax papered cookie sheet. Put in the refrigerator for 15 minutes. Remove, and take a cookie stick, dip it in warm chocolate and insert ¾ of the way through the ball. Place on the cookie sheet, and repeat for the balance of the pop balls. Place sheet in the refrigerator for 15 minutes to set the stick (do not freeze). Remove once set. Now it is time to dip in chocolate so make sure your chocolate is smooth. Dip the ball once completely, then gently tap stick to allow extra chocolate to fall back into pot, while slowly spinning the stick. Place dipped pop on clean wax papered cookie sheet. Repeat for all others. Place in refrigerator for 15 minutes to set. Remove and decorate. You can use small fondant pieces and attach them with a little bit of chocolate. Or use royal icing to embellish.

I hope I have been able to guide you through a more efficient process. Remember, allow yourself time to prepare these desserts, and do not rush through! Enjoy!