Baby Shower Cake Pops


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I rarely bake, but when I do, I start by cheating.  My sister’s baby shower called for going above and beyond and a previous roommate’s cake business had me itching to try my hand in making cake pops.  They are so fancy, delicious, and party-perfect!

Unfortunately for a rookie, it’s a lot of work!  I think once you get the hang of it it’s not so bad.. But I made 66 cake pops or so, and it took all night.

cakepops1   Baby Shower Cake Pops

Blue, white, and brown cake pops make the perfect baby-shower treat!

 

Cake pop recipe:

  • 1 box cake mix (and whatever is required to make it)
  • 1/2 cup or so of cake frosting
  • lollipop sticks
  • various color candy melts (be sure to buy the most of whatever your base color will be)
  • Sugar and food dye (or colored sugars), sprinkles, etc., for decoration
  • Styrofoam to hold the cake pops for drying and display

For the cake mix, I used whatever brand was on sale.  I tried both a chocolate cake with chocolate icing, and a yellow cake with french vanilla icing.  You can experiment with different combinations of flavors.  For the candy melts, I got chocolate (brown), white chocolate (white), and a white chocolate flavored blue melt.

Directions:

Bake the cake

  • Bake the cake as directed, and let cool completely.
  • Completely crumble the cake into a large bowl, rubbing between your palms to break up any pieces as much as possible.  Discard any tough pieces that were edges or the tops, if they are not crumbling well.
  • Mix 1/2 cup or so of frosting into the cake mix until it is somewhat sticky.

Make the cake ball lollipops

  • Roll the cake into balls and place on wax or parchment paper and place them in the freezer until cold and no longer sticky, but not solid (about 1 hour)
  • Melt the candy melts per the instructions (be careful, if you get impatient you will ruin the candy melts).
  • Dip the end of each lollipop stick into the candy melt and then insert it about halfway into a cake ball.  This way, the candy melt will harden, holding the lollipop stick onto the cake pop so it won’t fall off.  I began putting the ones I’d finished back into the freezer while completing this step.
  • Let the cake pops set in the freezer for up to 1 more hour.

Make the colored sugar

  • To make colored sugar, you can take plain white sugar and add it to a shaker or tupperware container.
  • Add 1 or two drops of food coloring (depending on the desired result) per half cup of sugar).
  • Shake the container vigorously until all sugar is uniformly colored.  This worked great for me and saved me some money!  This is how I created the baby blue sugar.

Decorate the cake pops

  • Melt the desired candy melt color for the base of your pops in a deep narrow container that still has some room on the sides if you were to put a cake ball in it.  As the candy melts begin to cool you will have to reheat them slightly.
  • Take a cake pop by the lollipop stick and dip it into the  container at a slight angle, and twirl until the cake pop is coated.
  • Remove the ball from the candy melts and twirl it between your fingers to remove excess candy coating, and tap gently on the side of the cup to again remove any excess.  The candy melts go on thick so it’s a bit of work to get the right amount on each cake ball without overusing the coating.
  • Place the lollipop stick into a styrofoam base (flower arrangement foam works well here too) and immediately decorate by drizzling colored sugar, sprinkles, or whatever you wish on top, before the candy coating dries.
  • You can also drizzle a contrasting color of candy melt on top by melting them in a plastic bag and snipping off the corner of it, then squeezing it out as you move the bag back and forth over your cake pops.
  • Continue until all are complete!

You’ll note that sometimes the cake pops crack.. I’ve heard this can have to do with the candy melts being too thick or the cake pop being too cold and then expanding as they warm.  Don’t leave your cake balls in the freezer for too long before decorating.

After you’re done, place them back in the refrigerator until you are ready to serve.  They last for several days at least before drying out, as the candy melt coating keeps the inside moist!

cakepopsclose   Baby Shower Cake Pops

For display, I bought a basket from Michael’s crafts, laid the styrofoam inside at an appropriate height, placed the cake pops in the foam, and then covered the foam with decorative crepe paper.  They look great and everyone loved them!

 

 

 

 

January 6, 2013
Food

 
 

Bushel of Crabs Birthday Cake (Brady Cake Company)


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For my birthday, my roommate Michelle surprised me with this awesome cake she made in the shape of a bushel of crabs!!
Michelle has been creating some of the coolest cake designs I’ve ever seen, and this one ‘takes the cake’.   Check out the old bay container, the crabs crawling out of the bushel and the corn!   Everything you see there is edible except the mallets and the cutting board.

crabcake1 300x245   Bushel of Crabs Birthday Cake (Brady Cake Company)

Bushel of Crabs cake!

On top of looking awesome, this chocolate raspberry cake tasted delicious 🙂

If you live in the greater Baltimore area and have a special occasion coming up, I suggest you get in touch with Michelle to hand craft an edible conversation piece for you.

Check out her site for contact info and pictures of more creative cakes she’s made:  www.bradycakecompany.com

crabcake2 277x300   Bushel of Crabs Birthday Cake (Brady Cake Company)

www.bradycakecompany.com

August 15, 2011
Food, Restaurants

 
 

Banana “Nice” Cream: dairy-free frozen treat


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I discovered a recipe for Banana “nice” cream last summer via the Whole Foods email list.

An earlier post describes tips for making chocolate-cherry “nice” cream, but this post will give a better breakdown of our version of this basic version of this dish.

Instead of throwing out your over-ripe (or nearly over-ripe) bananas, peel them and toss them in the freezer.  With a little almond milk (or soy) and peanut butter (or almond butter) and a blender, you can have an ice-cream like dessert that is dairy-free, lower in sugar and much lower in fat content than regular ice cream.  You can modify this recipe by adding different flavors or ingredients.  I would like to make it with cardamom and/or tea–a chai version maybe!

This is a quick, easy, and delicious dessert for the summer!

IMG 2466 300x225   Banana Nice Cream: dairy free frozen treat

Banana "nice" cream -- frozen dairy-free treat made with bananas, peanut butter, and almond milk

Unsweetened almond milk is delicious in this context and doesn’t have as strong / over powering of a flavor as soy milk, in my opinion.

Ingredients

  • 2 bananas, sliced and frozen
  • 1/2-1 cup unsweetened almond milk
  • 1 tsp – 1 tablespoon smooth peanut butter
  • dash of vanilla extract

    IMG 2463 300x225   Banana Nice Cream: dairy free frozen treat

    Almond milk, frozen bananas, peanut butter, vanilla extract

Directions

  • Add all ingredients to the blender or food processor

    IMG 2464 300x225   Banana Nice Cream: dairy free frozen treat

    Blending the Banana "nice" cream

  • Purée just until bananas are blended, but not so much that everything melts and turns runny
  • Pour into two bowls and serve.

    IMG 2465 300x225   Banana Nice Cream: dairy free frozen treat

    Banana "nice" cream

August 5, 2011
Food, Recipe

 
 

5 min frozen strawberry dessert


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I made this one one when I was craving dessert and had limited ingredients to make anything.

Ingredients:
-Frozen strawberries (I used this but you could substitute any frozen fruit like blueberries or raspberries)
-Milk, cream, or half and half. All I had was half and half but if you wanted creamier you could use whipping cream or Missy would use almond milk 🙂
-Sugar

Using a food processor, add strawberries until finely chopped. Blend in sugar. Then, slowly add half and half or other cream until smooth and well blended. Dessert is done!

It’s best to put in freezer for a few minutes. If you have extra it would keep for a few days in the freezer in an airtight container. We couldn’t wait so ate as is and it was a little more like a milkshake consistency but that’s how I like my ice cream so it worked. I also garnished mine with low fat cool whip and a fresh strawberry. Vit doesn’t even like dessert and asked for seconds!

droid pics 185 300x224   5 min frozen strawberry dessert

April 29, 2011
Food, Recipe

 
 

Banana Nice Cream – Chocolate Edition


bicecrea 300x225   Banana Nice Cream   Chocolate Edition

Try this variation on a dairy-free ice cream alternative!

Chocolate, cherry, walnut banana nice cream
(frozen bananas, almond milk, peanut butter, cherry flavored sipping chocolate, vanilla extract, walnuts)
Add everything to a blender.. Serve immediately!

Banana ” Nice ” cream:

Ingredients

2 bananas, sliced and frozen
1 cup unsweetened soymilk, almond milk, possibly rice milk
2 tablespoons smooth almond butter or peanut butter

Method

1. Put bananas, soymilk and almond butter into a blender.
2. Purée, turning off the motor and stirring the mixture two or three times, until smooth and creamy.
3. Pour into two bowls and serve.

March 15, 2011
Food