Making cupcake pops

Last week, my mom had me run to the bookstore and pick out a cake decorating book as part of my Christmas present. I thought I knew which one I wanted until I stumbled upon “Cake Pops" by Bakerella.

I’ve seen cake pops online before and had been dying to make them myself, so this book was perfect. It gives you step-by-step instructions and has over 40 designs of pop ideas. I was in heaven.

Since I have to hand my precious new book off to mom this week to be wrapped and put under the tree, I thought I’d sneak a peak and take a stab at one while I had the chance.

I decided to go with the cupcake pop. Let me just say, the book isn’t lying when it tells you to set aside several hours to do this. I started at 3:30 pm and didn’t finish until 9:00 pm. But it was worth it in the end…

While it would probably be to your benefit to buy the book if you’re interested in making these yourself, I’ll try to explain it the best I can.

Materials:

  • 1 box of cake mix
  • 1 container of ready-made icing
  • 40 popsicle sticks
  • Flower cookie cutter (1 1/2 inch wide x 3/4 inch deep)
  • 16 oz pink candy coating (or color of your choice)
  • 16 oz chocolate candy coating
  • Sprinkles
  • Red m&ms
  • 2 cookie sheets
  • 2 microwavable bowls
  • Large mixing bowl
  • Wax paper
  • Styrofoam block

Directions:

  • Bake a 9x13 cake following the directions on the box.
  • Let cake cool completely.
  • While cake is cooling, prepare your styrofoam block. To do this, measure out rows of holes 2 inches apart on all sides. Mark dots with a marker while measuring, then use a popsicle stick to make the holes. Cover with scrapbook paper for decoration.
  • Crumble cake in large mixing bowl leaving no large pieces.

  • Mix 3/4 container of ready-made icing into cake crumbs using the back of a metal spoon. (You will not need the rest of the icing.)
  • Roll cake mixture into 1 1/2 inch balls and place on cookie sheet lined with wax paper.

  • Place cake balls in freezer for 15 minutes until firm but not frozen.
  • Move cake balls into fridge.
  • Remove 5 cake balls at a time, roll each into oblong rolls about 2 - 2 1/2 inches long, and press bottom half into flower cookie cutter making sure to fill cutter entirely with cake. Use finger to flatten bottom and keep cake from pushing through. (This is the bottom to your cupcake). Then shape top half extending over the cutter into a mound. (This is the top to your cupcake). Place on cookie sheet lined with wax paper. Repeat until all cake balls are shaped.
  • Place shaped cake balls back in freezer for 15 minutes.
  • Melt chocolate coating in microwave according to package directions.
  • Take each cake ball and dip bottom into chocolate coating making sure to cover up to the edge of the mounded top. Place ball mound-side down on cookie sheet. Then immediately dip 1/2 inch of the end of a popsicle stick into chocolate coating and insert 1/2 way into bottom of the dipped cake ball. Repeat for each cake ball.

  • Once all bottoms are covered in chocolate, melt pink coating in microwave following package instructions.
  • One by one, grab the stick of each cake ball and dip top into pink coating making sure to cover the remaining cake. Use a toothpick to do touch-ups while coating is still wet. Add sprinkles and a red m&m on top and place it into the styrofoam block to dry. Repeat for each cake pop.

  • Wrap tops with plastic candy packaging and tie with ribbons or store in air tight container until ready to serve.

It’s definitely a lot of work, but it’s worth it. The reaction I got when I brought them to the office today has been overwhelming.

And now I’m one step closer to marking another thing off my 101 List - #76: make 5 new desserts. One down, four to go.

-Lu