The cake pop craze continues! Cake pops are nothing more than cake crumbs and icing mixed together then covered in chocolate or some other candy coating. Simple, right? Yes! The most common shape of cake pops is often a ball. Bakers like Bakerella and The Pint Sized Baker are two of my favorites who have a no limits approach when it comes to creating cake pops. Their imaginative cake pop creations wow me every time. My effort to follow in their footsteps, even though I may not have their cake decorating skills (yet!), is to use cookie cutters to shape my cake pops. Cookie cutters provide an endless selection of shapes and sizes and work wonderfully to make cake pop shapes.
Instead of shaping your cake and icing mixture into balls, flatten it in a pan lined with aluminum foil such that the cake pop “dough” is about 1/2 to 3/4 inch thick. Put the pan into the freezer for at least 30-60 minutes.
Take a cookie cutter no more than 1 1/2 - 2 inches wide (and smaller may work better) and cut out your cake pop shapes. Freeze the shapes again to encourage them to keep their shape.
If you want to add a stick to your cake pops, dab a bit of melted chocolate to the end of the stick before putting it in the cake pop; freeze this again for at least 15 minutes to help the stick stay in place.
Melt chocolate or candy coating over a double boiler or in the microwave on 50% power then dip your cake pops and coat them thoroughly. Tap off as much excess coating as possible then let the coating dry on a cake pop stand. Check back later this week for tips on how to create your own cake pop stand!
If you choose not to put your cake pops on a stick, lower them into the coating using a spoon or a fork to support them then slide them onto a sheet of parchment paper to allow the coating to harden.