Halloween Cake Pops (October 2012)

Chocolate cake pops covered with melted chocolate and rolled in sprinkles. White, orange and black for Halloween!

Cake Pops Galore! (March 2012)

 

Chocolate cake pops covered with poured buttercream and decorated with coloured sugar and sprinkles.

Chocolate cake pops covered with poured buttercream and decorated with sprinkles. Green & white for St. Patrick's Day.

Lessons learned:

• Poured buttercream works so much better than melted chocolate for covering the cake pops. I still need to try the chocolate with Crisco method though. And when doing chocolate cake pops covered in white icing, two coats of icing are better than one (notice the difference between the two pictures).
• If the buttercream is too runny, it just pools up at the bottom of the cake pop. Still need to find that sweet spot between too runny and not runny enough ...
• The coloured sugar seems to be absorbed by the icing and you can't really tell it's there. Maybe I need to wait for the icing to cool down a bit before rolling the pops in sugar. Sprinkles work great though!

Daisy Cake Pops (January 2012)

Chocolate cake pops covered with white chocolate ganache and topped with gum paste daisies.

Lesson learned:

• Covering the pops in chocolate did not work for me at all. The chocolate was not runny enough so it wouldn't cover the pops properly. I tried melting it in the microwave more, but it ended up just seizing on me. I found out later I should have added some Crisco to it. I'll try that next time.