When I was growing up, my Mom made wedding cakes for almost every wedding in Notth Mississippi…our house constantly smelled like powdered sugar…the whirr of a KitchenAid mixer could be heard constantly…and there were always cake….

My Dad and I used to race for the layer of cake that she levelled off the top of the cake before she began decorating her latest masterpiece…

Wish that I had known back then that mixing leftover crumbs with icing or chocolate and forming them into small spheres and sticking the balls onto lollipop sticks and coating them with icing or chocolate would become a multi-million dollar business and a true art form…

Cake pops have become so popular because they are portable, easy to eat, and can be made in in all sorts of flavors and shapes…even Starbucks sells them…(for how much per cake pop(?!))…

The cake pop craze began in 2008 when Angie Dudley posted a photo of  cupcake pops on her blog, Bakerella.

Since that infamous blog post, she has written ten books—including Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats and Cake Pops Kit: New Projects and Old Favorites.

You may also see video tutorials with Angie Dudley on her sister website, cake pop.com.

Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats has become a New York Times best-selling book and has been printed in four languages. She has also worked with international corporations, including Target and Disney, and appeared on the Martha Stewart television show.

  

 Another chef who has written a book about cake pops is Kris Galicia Brown…and Goods by K Creative website…

Kris Galicia Brown is featured on this Crafty “Party Perfect Cake Pops” class…

This Craftsy class is also featured on the Wilton website as part of an “educational” program that will teach you how to…

Lesson 1: Learn how to access your FREE Craftsy mini-class.

Lesson 2: Learn how to make, form and chill your cake pop base to create perfect spheres, and get inside tips.

Lesson 3: Learn the trick to getting a smooth, even coating and the proper technique for dipping and decorating with sprinkles or sparkling sugar. Plus, learn to make multi-color pops with marbled, with a drizzled finish.

Lesson 4: Learn to embellish cake pops with brush embroidery, hand painting, piping, and metallics. Create piped grass, leaves and stems, topped with premade 3-D flowers. Pipe scrolls and textured animal prints.

Lesson 5: Learn to how to thin, shape and apply candy clay, aka modeling chocolate, petals around a pop to create beautiful, show-stopping blooms, flowers and ombré ruffles.

 

A third source is Crazy for Cake Pops: 50 All-New Delicious and Adorable Creations by Molly Bakes…(see her website here…Molly Bakes)…





How to Make Cake Cups—Any Flavor
  

Prepare and bake one package cake mix according to package directions, using greased 9×13. Cool completely on a wire rack.



  

  • Remove the crusts of the cake with a sharp kitchen knife. 
  • Crumble the cake with your hands, as finely as possible, into a large mixing bowl
  • Mix 3/4C frosting into cake crumbs, one tablespoon at a time until you have a fudge-like texture. 
  • The mixture is ready whenever you squeeze a little of the mixture in your palm and it doesn’t crumble when squeezed in the palm of your hand.
  • Adding too much frosting will make the cake balls simply fall off the stick when you dip them. 


  

  • Place the mixture in a huge ziploc bag.
  • Refrigerate for at least 1 hour. 
  • Break off a ping pong ball-sized piece of the mixture.
  • Roll into a ball with your palms. 
  • Place each ball on a tray lined with waxed paper. 
  • Refrigerate twenty minutes.

  

  • Insert a lollipop stick in each cake ball.
  • Melt candy melts in microwave.
  • Dip each cake ball fully into the melted candy, allowing excess to drip off. 
  • Gently tap the cake pop over the bowl to remove any excess candy.
  •  Insert cake pops into a styrofoam block to stand until set. 



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