Just call me nerd bird.

Alright, it’s cake pop time. Yes, I am rather aware that I’m behind on this new (to my kitchen) trend. And this will not be a tutorial (although I will include the link to the tutorial I used),  this is more like me experience with making these treats.

I used the tutorial on Cake Pops Recipe. I used a pretty basic one, but if you feel adventurous this site has tons of different flavors and styles of cake pops.

I have made these suckers (pun intended) twice. I had a par-tay, and made them for that, but also made them a month prior to the party to get a feel for how it would go.

I like the recipe, and I think I finally found out what makes these babies really pop (yes, another pun, which was again intended).  So, the tutorial says that you need to add about half a container of icing, I found I needed ¾ to 1 container of icing. I personally love cream cheese frosting so I used it the first time I made these. I (and others) found the pops to be good, but very rich. The next time I made them I used a buttercream frosting, which was exponentially better in mine and others opinions. The buttercream allowed the pops to have a lighter taste and texture which was very lovely.

I would suggest, like the tutorial, to keep the cake balls to about 1 inch in diameter, this size seemed to be great, one bite and not too big/heavy so that the cake balls fall off the candy stick.

Next, I definitely recommend chilling the cake balls in the refrigerator overnight to firm up. I never tried it without doing this, but I am also a rather anxious person who assumes that anything that can go wrong will go wrong, especially when it is remotely related to me being in the kitchen.

Another tip, do not forget to dip the sticks in melted chocolate before inserting the stick into the cake balls. I happened to forget on half the batch for the party and believe me, we have more than a handful of casualties.

I got my melting chocolate from Michaels (craft store). The regular and dark chocolate melted perfectly fine in the microwave, but the white chocolate did not. I tried to elt the white chocolate in the microwave (because it said on the package I could) but it burnt. So the next time we used a double boiler to melt it and this worked great. Sid note: With the double boiler I needed an assistant (my wonderful boyfriend) because the chocolate needed to be stirred often.

I put my cake pops in the refrigerator to cool and then I would put clear candy wrappers around the pops.

The first day or work, which includes making the cake and the balls takes about 2-3 hours (this includes baking and cooling time). The next and final day takes about 1-2 hours, depending on how many pops are made.

Good luck and enjoy!!