Hi! Today, I'm going to teach you an alternative version on how to make cake pops. What I meant to say is, you don't have to use a buttercream frosting or cream cheese frosting in this recipe. The secret ingredient? Tenen!!!! We just have to use Nestle All Purpose Cream or other call this heavy cream. As you can see, not a lot of people like the taste of All Purpose Cream but unlike them, I like it 'coz it's not too sweet and it comes together with the cake when you put them on the fridge. Actually, it's like whipping cream but they're not stored inside a vacuum tin canister. To further explain why I use this recipe, it's because cake pops are basically coated with melted chocolate and mixing your cake with buttercream or cream cheese frosting would make it sweeter than ever. I don't want to suffer tonsilitis and that's the very main reason why I did this. Anyway, here are the directions on how to make cake pops.
Tools You Need:
- Cake Mix/ Cake recipe (any kind of chocolate e.g. chocolate, vanilla, red velvet,etc.)
- All Purpose Cream (Nestle brand or any brand similar to this.
- Candy Melts (unsweetened or semi-sweet; In this mixture I used the Goya brand 'coz it's a lot cheaper and the square chocolates aren't available anymore; Use white chocolate if you later want to add some colors.)
- Wax /Parchment Paper
- Lollipop Sticks or Barbeque Skewers (Here, I used BBQ Skewers 'coz they're cheaper and this cake pops are only samples they don't need to look fancy)
- Gel-based or Oil-based food coloring (Here, I used gel-based 'coz it's the only thing I have but I recommend oil-based food coloring 'coz we are coloring a chocolate. Do not use, water-based coloring, it just won't work with your chocolate.)
- Shortening
- Candy Sprinkles, sanding sugar, etc. for decorations
- Sturdy Styrofoam stand
Procedure:
- Crumble your baked cake.
- Pour down the cream on the crumbled cake 1 tbsp. at a time until you reach a consistency when you can make shapes with your cake without breakage or in other words, the cake will stick together into a ball or any shapes you like. Do not make super large shapes as this would cause breakage later on when you stick a skewer on it.
- Place your desired shapes you've made on a flat surface with wax paper and put it in the fridge for 15 minutes.
- Prepare your double boiler. Heat the chocolate candy melts and just estimate how many will you use 'coz it really depends upon the size of your cake pops.
- Melt the chocolate slowly and if the consistency is very thick, add shortening one teaspoon at a time. Do not add too much shortening as it will make your mixture very thin and oily.
- Check your cake pops on the fridge and if they're already stiff, you can now get your skewers/ sticks. Dip the skewers to the melted chocolate and stick it to the cake pops. When done doing this to all of your cake pops, place it again in your fridge for 5 minutes. We did this so that, the skewers / sticks won't fall off later on when we dip the cake pops to the chocolate.
- After 5 minutes, you will noticed the chocolate hardened and the skewers aren't moving or rotating anymore if you'll try to move it.
- This time, you'll dip your cake pops slowly and coat them thoroughly. You may now color your chocolate too if you intend to. When you're happy with the result, you may stick them to the styrofoam to dry and decorate as you like.
- Do not expose your cake pops to high humidity temperature places or storage as it will cause your chocolate to melt and your cake pops to droop. For birthday parties, it's not recommended for outdoor parties.
- You may wrap your cake pops using a tiny plastic bag use in wrapping chocolates to maintain it's freshness. Cake pops will be a great idea for decorations, or giveaways for birthdays, anniversaries, wedding or any other special occasions. Just use your imagination and creativity. Happy cake popping!!!
