If you’ve never heard of cupcake pops, I’m here to spread the word! These became wildly popular a few years ago when Angie Dudley, who authors the “Bakerella” blog, sampled a cake pop at an event, loved them, and then proceeded to come up with her own versions. Her cupcake pops were an instant internet sensation and soon Martha Stewart came calling to have Angie on her shown Recently Angie came out with her cook book, Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irristible Mini Treats. (if you scroll down on the link there’s a great little video by Angie explaining what she does).
Instead of me writing out out the out to do these I am going to link you directly to Bakerella’s Cupcake Pops Recipe because she has wonderful step-by-step pictures. But what I would like to offer are these tips and ‘lessons learned’ from my afternoon of making cake pops.
First of all – let me say for the record: “I am not a crafty person” I don’t do a lot of crafts because my failures are far greater than my successes. And although mine certainly do not look as great as Angies – they still worked out and were LOVED by family and friends. If I can do it you can do it!
- Set a side a few hours to do these. You will definitely need it. But your hard work will be repaid with nearly 50 miniature desserts that will stay fresh for several days and that can also be frozen for future enjoyment
- If you don’t have the cute little flower shaped cutter that Angie uses, that’s okay. Shape them with your hands like I did (I had actually bought some round cutters but they all ended up being too small or too large.). I took the round cake balls and started to make a round cupcake liner of the lower half of the ball by shaping it with my fingers (basically pushing in and turning the cake ball to make the liner).
- I purchased candy melts (these can be purchased at most craft or baking supply stores) for the cupcake liner and frosting; I didn’t use bark.
- Make sure you follow the instructions for the melts and/or bark. Otherwise they can burn or seize (yep – happened to me; I hadn’t followed the directions).
- No matter how I tried I could not successfully dip the ‘top’ of the cupcake in the candy melts. It either wouldn’t coat properly or the whole cake pop fell into the melts. Instead I just used a knife and ‘frosted’ them like you would an ordinary cupcake. Sometimes I would have to frost over the first thin layer to fully cover up the cake pop.
Don’t be disheartened if you have a few flops along the way…they taste just as good as the others!