Halloween cake pops: Portland

9 Nov

DSC_0012

Happy belated Halloween!

I had a lot of fun creating these cake pops and they were well received at work. But boy did they take a lot of time. I figure I made about 40, and each one took time to roll, dip and decorate.

The easiest part was making the cake. I decided on pumpkin cake (seemed appropriate) and cream cheese frosting. For decoration, minimalist seemed like a good idea, seeing as presentation has never been my strongest suit in baking.

DSC_0013

It all started with the standard creaming of sugar and butter, though I think the photos of this process always look pretty.

DSC_0019

One problem I had was that I made too much cake in too big a pan. I doubled a cake recipe so it would fit in a 9×13 pan, but that turned out to be way too much cake and it didn’t cook evenly. So the sides and bottom ended up overcooked (brown and kind of dry) and the very top ended up undercooked. But the middle was fine, so I added most of that to the frosting later.

DSC_0020

Cream cheese frosting went well with the spicy pumpkin cake.

DSC_0021

After the frosting was done, I crumbled the good parts of the cake — I ended up having about half my cake left after I was done — and combined it slowly.

DSC_0023

The mixing process took a while, but once the cake and frosting were combined, I ended up with a moldable, vaguely crumbly dough.

DSC_0026

It took a good 20 minutes to roll each ball into shape (and because I’m a perfectionist, they had to be perfectly round). Then they went into the freezer to solidify before dipping.

DSC_0040

The dipping process was fun, if not entirely tedious. But I learned what not to do if I make cake pops again. In lieu of a double boiler (which I do not own), I used the old bowl over the pot trick. Worked out pretty well.

DSC_0032

Because I haven’t made these before, I caved and bought candy melts, but each package didn’t hold that much, so I might try some other coating next time. I discovered how important it is for the cake pops to be really thoroughly chilled when the go into the candy melt, lest they start falling off the stick and breaking. Bakerella’s instructions for dipping were immensely helpful, particularly the note about adding vegetable oil if the candy melt consistency was too viscous for easy dipping.

DSC_0039

I had some trouble with the dipping step because, after a while, the candy melts harden pretty quickly, so making the cake pops look pretty got difficult. Few of mine looked completely smooth, and I often had to use a spatula to help cover the whole cake pop.

DSC_0044

After dipping, I used some sprinkles to add some extra fall color to these treats. The inside was a little more mushy than other cake pops I’ve seen, which I’ll attribute to the consistency of the cake and the amount of frosting I used.

For a first try, I’m happy with how these turned out. Now on to the cookie challenge!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: