Cake Pops and Brownie Pops...Cutting Edge but Delicious

Cake Pops

  The first time I saw a cake pop ...I was confused.  After all cake is fine and if you want individual portions of cake..voila!! cupcakes.. But then I got it..like pet rocks (just more edible)..we have cake pops... a fad albiet delicious whose time is NOW... Part of my job is to keep you hip!  Trendy desserts how are the rest of us, who don't wear Italian shoes, show our elan!!

I don't know what they're talking about
I'm making my own decisions
This thing that I found ain't gonna bring me down
I'm like a junkie without an addiction

 

CAKE POP

 

All my life I've been over the top
I don't know what I'm doing all I know is I don't wanna stop
All fired up, I'm gonna go 'til I drop
You're either in or in the way, don't make me I don't wanna stop

 

CAKE POP

 

 

                                  NOT THAT KIND OF CAKE POP....THIS KIND

Cake Pops Recipe

1 (18-ounce) box cake mix of choice, baked in a 13x9-inch pan, cooled and halved (freeze other half for next time)

1/2 cup creamy frosting of choice

1 (14-ounce) bag White Candy Melt

18 lollipop sticks

Candy Colors

Colored sugars, pearls and other decorations

Preparation:

1. In a large bowl, crumble half of a 13x9-inch cake with the hands (use gloves if you can't stand mess) until no large chunks remain. Add icing and mix with fingers until well combined. Using a cookie scoop, portion into 18 balls. Roll between the hands until round and smooth. Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour.
2. Melt Candy Melts according to package directions. Dip lollipop stick ends into melted candy and insert into cake pops. Place back on parchment-lined tray and freeze for 1 hour to set the stick in the pop.
3. Add candy color to small amounts of melted chocolate and, working with one pop at a time (leave the rest in the freezer), dip in melted chocolate until completely covered. Shake off excess. Immediately roll in sugars or place decorations on. If chocolate dries too fast, you can use royal icing to apply decorations. Stick in a thick piece of styrofoam to dry completely. Proceed with remainder of pops.
4. If desired, place pops in a Cake Pops Gift Box or wrap in lollipop papers and tie with a pretty ribbon.

                       SOME AWESOME IDEAS..Just goes to prove however,
                      some people have far too much time on their hands
                                         and no reliable internet
                                                                                                                                         

 

 

 

 

 

 

 

 

 

another take on the same cool pops

 

Ingredients:

• 1 box (about 18 ounces) Favorite cake mix
• 1 box (3.4 ounces) instant pudding and pie filling mix
• 4 eggs
• 1 cup water
• 1/3 cup vegetable oil
• 1/2 cup Ready-To-Use White Frosting/Icing
• 1 bag (14 ounces) Candy Melts®
• lollipop sticks

 

 

Instructions:

Step 1

Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.

Step 2

In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.

Step 3

Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.

Step 4

In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts.

Step 5

Makes 48 - 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 - 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 - 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)

NOTE:If your balls fall off the toothpick into the chocolate they are not frozen enough. 9) Place in refrigerator to set.(gentlemen....words to live by)

Here’s some of the variations: Variations/flavors:

• White cake mix and mint chocolate chip icing – Dipped in chocolate confectioners coating.
• French vanilla cake with white chocolate almond icing. – Dipped in chocolate confectioners coating.
• Red velvet with cream cheese icing and vanilla confectioners coating.
• Red velvet with cream cheese icing dipped into milk chocolate coating.
• Chocolate cake, milk chocolate icing, dipped into chocolate bark.
• Lemon cake with lemon frosting and dip them in white chocolate.
• Lemon cake mixed in white chocolate chips and lemon frosting, dipped in white chocolate.
• Spice cake with cream cheese frosting and coated them with white chocolate coating.
• Cherry chip cake mix and cream cheese frosting dipped in white chocolate.
• Fudge cake, mixed in peppermint chips and fudge frosting. Dip in dark chocolate.
• Chocolate fudge cake mix and coconut pecan frosting dipped into chocolate.
• Chocolate cake, butter cream icing, and dark chocolate coating.
• Chocolate cake/chocolate icing and dipped into raspberry/chocolate chips are melted with a bit of oil.
• German chocolate cake mix with coconut pecan frosting & dipped in melted semi sweet chocolate chips.
• Strawberry with vanilla frosting, dipped in chocolate.
• Carrot cake with cream cheese frost

Brownie Pops

Brownie Pops are fun, playful candies that combine two favorite tastes into one great candy. Brownies and chocolate frosting are mixed and formed into balls that are placed on sticks and dipped in chocolate. These “pops” taste like decadent fudgy brownies and make perfect party food or favors.

Ingredients:

• 1 pan (13x9) brownies, baked and cooled
• 1/2 cup chocolate frosting
• 1 lb chocolate-flavored candy coating
• 40-50 lollipop sticks
• Decorative toppings (sprinkles, nuts, coconut, etc)

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil or waxed paper.
2. Place the brownies in a large bowl, and crumble them roughly with your hands. Add the chocolate frosting, and begin to mix it with your hands into the brownies, working until the brownies are crumbs and the mixture is evenly moistened. You want the brownie mixture to easily hold together when you press it into a ball, but still retain a little texture. My personal preference is to have some “crumb” left to the brownie, so that it is not just a gooey frosting ball. Of course, tastes vary, so add more frosting if you want a fudgier pop.
3. Using a cookie scoop or teaspoon, form the mixture into small balls and roll them between your hands to get them round. Place them on the prepared baking sheet and freeze until firm, at least 2 hours.
4. After the pops have been frozen, remove them from the freezer. Melt the chocolate candy coating in the microwave and stir until completely smooth.
5. Use a skewer to poke a hole in the bottom of each brownie ball. Dip the end of a lollipop stick into the melted coating, then stick this end into the hole made by the skewer, to help hold the stick in place.
6. To prevent cracks from forming in the chocolate coating, you want to dip the brownie pops when they have lost some of their coldness from the freezer, but do not allow them to get so warm that they fall off the lollipop stick when being dipped. I’ve found that a moderately cool temperature is best. Dip the pops one at a time in the coating, holding the dipped pop over the bowl and allowing excess coating to drip back in the bowl.
7. While the coating is still tacky but no longer dripping, sprinkle the desired toppings (nuts, coconut, sprinkles, etc) on the brownie pop before setting it on a baking sheet to finish setting. Alternately, you can stick the pops upright in Styrofoam to allow them to finish drying.
8. Brownie Pops can be served immediately, or they will keep in an airtight container in the refrigerator for up to one week. The chocolate coating will get softer as time progresses. Allow to come to room temperature for best taste and texture when serving.